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    The ‘barking’ gelato

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      On July 27th, for each gelato cup purchased, Mr. Leonardo La Porta, gelato maker at Gelateria Miretti...

    Modern Bakery Confex: the engine of progress and commerce

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      Industry professionals have once again recognized Modern Bakery Confex as the business development platform that...

    Carpigiani Gelato University opens a new campus in Nigeria

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      The first 3-day professionalizing course by Carpigiani Gelato University was held June 12-14 with the...

    Argentina wins the Americas selection of the Pastry World Cup

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      Yestarday in New Orleans, the victory of Argentina, represented by Matias Dragún (chocolate candidate) and...

    Italy wins the Gelato World Cup 2024

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        First place for Italy at the Gelato World Cup, the world championship organized by Gelato...

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    ANNA MARIA

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      Recipe by Onelio NapoletaniConpait, ItalyFor the Cluster Cocoa & Chocolate in Expo Milano 2015 Compound of nougat parfait with pieces of dark chocolate...

    Will Goldfarb, judge for The Chicago Restaurant Pastry Competition

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    Will Goldfarb Chicago RPC
        The pastry chef Will Goldfarb will be one of the judge for Season 3 of The...

    Chocolate Cake 100% and Yin-Yang cakes

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    Lorenzo Puca, World Champion at the Lyon World Pastry Cup 2021, presents the recipes Chocolate 100% and Yin-Yang Cakes, for Valrhona. Chocolate 100% cake Chocolate croustillant Soft...

    Massari in the cradle of Renaissance

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    “Today we are proud to reveal the next step in our growth path - declares Iginio Massari, with his childrens Debora and Nicola -....

    The chocolate is the protagonist of ICA 2023

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    In the charm of the Tuscan countryside, at Villa Castelletti near Florence, the International Chocolate Awards 2023 announced the winners, with a special event...