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    The ‘barking’ gelato

      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

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

    Carpigiani Gelato University opens a new campus in Nigeria

      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

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

    Disfrutar in Barcelona is the World’s Best Restaurant 2024

    The list of The World’s 50 Best Restaurants 2024, sponsored by S.Pellegrino & Acqua Panna,...

    A spirits’ boost for gelato

      From Strawberry, Almond and Chartreuse to Coconut, Lime and Veritas flavours: in collaboration with the...

    Gli articoli EXTRA più letti

    Celebration of Tuscany

      From the first edition in June 2008, the Acqua Panna Tuscan Days recount the essence and values of the...

    The best sommelier in the world

      Paolo Basso is the best sommelier in the world... The search for the world's best sommelier has finally ended....

    Privacy Policy

    Privacy Policy di This Application collects some Personal Data from its Users.   Owner and Data Controller Chiriotti Editori srl  Viale Rimembranza, 60 ...

    Wellness in Gelato Shops

    Sigep Banner
    Eating (gelato) is good for your health... The 35th Sigep (Rimini Fiera, from January 18th to 22nd 2014) will host...

    No-sweet is the new dessert

      In 2020 the nutritionist Hanni Rützler defined sweet umami, proclaiming it the food trend of the future. It is the sweet version of the...