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    The ‘barking’ gelato

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      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

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

    Carpigiani Gelato University opens a new campus in Nigeria

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      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

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      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

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

    A spirits’ boost for gelato

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

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    Celebration of Tuscany

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    Villa-Panna-sito-brand
      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

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

    Privacy Policy

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

    Wellness in Gelato Shops

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    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

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