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Gelato springtime
On March 15th, at the Casa dell'Aviatore in Rome, the initiatives for the European Day...
IFSE’s new agreements
The Italian cooking and pastry school IFSE, based in Piobesi Torinese (Piedmont region) is able...
MonTout chocolat
Ingredients and method for the recipe MonTout, by Stephane Labastide, pastry chef at the Constance...
German Challenge at Sigep
Gelato Festival World Masters, with partners Carpigiani and Sigep - Italian Exhibition Group, is on...
Denmark wins the Bocuse D’Or 2023
On 23rd January 2023, after two days of competition, the victory of Denmark represented by...
Ready for Expo Sweet in Warsaw
More than 150 of Europe's most important confectionery, gelato, bakery and HoReCa companies, 3 huge...
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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?
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
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
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”
MAD or MAC?Madeleines or Macaron?...Love them both equally!MAD MAC“Valentine’s Day Delicious His & Her Collection” Only the best will do...