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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...

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    Gérard Dubois and his recipe in English and French

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    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

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    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

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    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

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    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

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