Lyon biscuit: The original taste
LYON BISCUIT from 1935, unequalled pastrycook know-how The pastrycook Gomez –La Basquaise settles in the suburbs of Paris in 1925. It is already specialized in items for ice-cream makers and waffle producers. In 1930, the Gomez brothers got the idea to give a cone-shape to the usual flat waffle pastry. Still very innovative, they will...
Gelato everywhere, in the name of hybridisation
In formats, fittings and equipment, there is a less clear distinction between gelato, pastry, coffee, bakery, foodservice and bars – all sectors featured at HostMilano. The distinction between gelato, pastry, bakery, coffee and foodservice is becoming more blurred, thanks to the appearance of hybrid formats. Increasing numbers of professionals are ‘hopping’ between once rigidly-defined sectors,...
Desserts: single portions, vegan options and energy saving
The market demands flexibility, in terms of both the equipment and the products offered, and there is also a new need to cater to a trend towards indulgent veganism. The pandemic taught us that diversification works. Many formats started to look to “other” products, to the gourmet sector and to original new ingredients, as well...
Italy: a Sigep 2023 in grand style with desserts in the star role from 21st to 25th January at Rimini expo centre
Artisan gelato, pastry, chocolate, bakery and coffee supply chains at the 44th Italian Exhibition Group show Only a few days to go! The excellence of Made in Italy and beyond, dolce foodservice is back in Rimini, Italy. More than 1,000 exhibiting brands will be taking part in Sigep-The Dolce World Expo(44th edition), Italian Exhibition Group‘s international gelato, pastry, artisan bakery and coffee...
WORLD-CLASS PÂTISSERIE: WHY THE DESSERTS ON COSTA CRUISES ARE SO EXCEPTIONALLY GOOD
by Tanja Neumann “The belly of the ship is bustling with activity. Marco Refrigeri, Food & Beverage Director of Costa Crociere, takes us behind the closed doors that are otherwise closed to guests on board – unless you book one of the coveted, limited tours. We dive deeper behind the scenes of Costa Crociere. Many...
Refined, delicate, for real gourmets
The flavor of IMPERIA Lavender, the perfect quality that gives an inimitable value to any delicacy. The IMPERIA Lavender is ideal in bakery products, with fresh and dried pasta, in spoon dessert ,with ice cream and fantastic to aromatize meat and dishes of all kinds. With ice cream, a Ligurian product is born, “Tantale”, created...
SIGEP 2023, IEG: THE DOLCE COMMUNITIES BEGIN THE COUNTDOWN
· The artisan gelato, pastry, chocolate, bakery and coffee chains at Rimini expo centre for the 44th edition of Italy’s worldwide Dolce ambassador from 21st to 25th January · Products, competitions and professional training news: SIGEP is the first 2023 appointment of Italian Exhibition Group’s Food&Beverage Network · Simultaneously, the 7th edition of A.B. Tech...
CREMERIA BUONARROTI
Cremeria Buonarroti was founded more than 100 years ago, in 1920. To this day, it’s considered one of the best pastry shops in Milan. Its refined cakes and pastries are created daily by our expert pastry chefs. It’s a meeting spot for Milan’s elite, who gather here for a chat over a drink or a...
Refined, delicate, for real gourmets
The flavor of IMPERIA Lavender, the perfect quality that gives an inimitable value to any delicacy. The IMPERIA Lavender is ideal in bakery products, with fresh and dried pasta, in spoon dessert ,with ice cream and fantastic to aromatize meat and dishes of all kinds. With ice cream, a Ligurian product is born, “Tantale”, created...
The GTA Group: experience, professionalism and passion
Interview with Marianna Giupponi (owner) “The food sector requires to respect the balance between high quality raw materials and a constant capacity for innovation. These elements allow us to stand out and satisfy our customers in the best possible way, “says Marianna Giupponi who, with her husband Fausto Tasca, leads the family business. “The GTA...