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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...

    Gli articoli EXTRA più letti

    Hamon and his recipe in English and French

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    agrios 2
      He is a pastrychef and owner with his wife of the confectionery shop Hamon in Brest, France... He is also...

    Wild Sweets®

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    Chefs Duby
    Dominique & Cindy Duby present Wild Sweets®...                  It's open the online...

    PASTEL by Emmanuel Hamon

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    Hamon-pastel
    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

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    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

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    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 &...