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    Gelato springtime

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      On March 15th, at the Casa dell'Aviatore in Rome, the initiatives for the European Day...

    IFSE’s new agreements

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        The Italian cooking and pastry school IFSE, based in Piobesi Torinese (Piedmont region) is able...

    MonTout chocolat

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        Ingredients and method for the recipe MonTout, by Stephane Labastide, pastry chef at the Constance...

    German Challenge at Sigep

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      Gelato Festival World Masters, with partners Carpigiani and Sigep - Italian Exhibition Group, is on...

    Denmark wins the Bocuse D’Or 2023

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      On 23rd January 2023, after two days of competition, the victory of Denmark represented by...

    Ready for Expo Sweet in Warsaw

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      More than 150 of Europe's most important confectionery, gelato, bakery and HoReCa companies, 3 huge...

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    Contact Us

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    • If you want to send us a mail write here, info@pasticceriainternazionale.it • If you want to phone or to fax us, call +39 0121 393127 / +39...

    Sirha. WHAT WILL THE RESTAURANT OF THE FUTURE LOOK LIKE?

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    Sirha presents the culinary trends for 2017 and the ‘resto-concepts’ of tomorrow21-25 January 2017Lyon, France French consumers have always had a passion for gastronomy...

    GELATO WORLD CUP: BIRTH OF THE ITALIAN AND FRENCH CLUBS

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    Two new milestones for Coppa del Mondo della Gelateria: Italy and France – the strongest nations in the competition, which have won in a...

    PRALINE WITH ZIBIBBO FROM PANTELLERIA

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    Antonio Le Rose, a renowned chocolatier from Genova (Italy), measures himself with recipes of fragranced pralines which unite chocolate with the scents and flavours...

    MAD MAC “Valentine’s Day Delicious His & Her Collection”

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    macaron madmac
      MAD or MAC?Madeleines or Macaron?...Love them both equally!MAD MAC“Valentine’s Day Delicious His & Her Collection” Only the best will do...