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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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Hamon and his recipe in English and French
He is a pastrychef and owner with his wife of the confectionery shop Hamon in Brest, France... He is also...
PASTEL by Emmanuel Hamon
by Emmanuel HamonRecipes in English and French For Version en Français click here Recipe for a 60 cm x 40...
SIGEP CELEBRATES ITS 40th BIRTHDAY
The world’s great artisan confectionery expo from January 19th to 23rd 2019 at Rimini Expo Centrewww.sigep.it Forty years of...
Mauro Colagreco’s Mirazur is The World’s Best Restaurant 2019
The stars of the restaurant world converged this evening (25th June 2019) for The World’s 50 Best Restaurants 2019 awards, sponsored by S.Pellegrino &...