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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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    Gérard Dubois and his recipe in English and French

    Shiraz LRN day 7 8 web
      Born and raised in Switzerland, Gérard became the founder and owner of La Rose Noire Holdings... In 1991, Gérard Dubois...

    The snowflake by Ciro Poppella dedicated to Maradona

    The pastry chef from Sanità, in Naples, dedicates a snowflake to the pibe de oro At the same time as the...

    Sylvia Weinstock, the Queen of Cake

    Better known as the Queen of Cakes: Sylvia Weinstock, 89-year-old Brooklyn native, was also called the Leonardo Da Vinci of cakes. She lives in the...

    Design around the Table

    Two young designers are getting inspiration from the ways we eat into creating food-relevant, non-edible objects... Good design and...

    Mickaël Besse and his recipe in English and French

      Frenchman Mickaël Besse is a fine pastry chef who fully deserves the 'citizen of the world' moniker. His professional career...