27-29 March 2025, Romania, Brașov, Lux Divina complex – the date of the event dedicated to the bakery, pastry, confectionery, ice cream, chocolate, milling and HoReCa industries – GastroPan. With a tradition of 16 consecutive editions, GastroPan has become an essential meeting point for professionals and enthusiasts in the field, being recognized as the most...

The natural and unmistakable essence of Sicily that transforms ice creams, desserts, and delicacies into unparalleled gastronomic works of art. Emanating the scent of Sicilian soils, the company “Il Pistacchio di Bronte” introduces to the market and pastry and ice cream professionals its flagship product: the Bronte Green Pistachio D.O.P. This is a product of...

It comes from Turin, ready-to-serve and HALAL certified From its beginnings in the 1980s in a two-Michelin-starred restaurant, to restaurants, hotels and ice cream parlors around the world, founder Luca Grassi recounts the rise of Menodiciotto. In the world of Italian gelato, one name stands out as synonymous with high quality among HORECA professionals: Menodiciotto....

Taking place from 12 to 15 March 2023 in Fiera del Levante, the international event will host over 200 companies showcasing the latest products and solutions in the food, bakery, pastry, pizzeria and fresh pasta, ice cream, beer, wine, bar, catering, packaging, public establishments & hotels sectors. The excellence of the “made in Italy” agri-food...

Most consumers have become increasingly sensitive to the environmental impact that production processes can have. The gelato industry is also trying to respond to this new and important trend. Eco-sustainable gelato is a type of ice cream that is made using environmentally friendly and sustainable practices. This can include sourcing ingredients from local and organic...

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...

The ice cream market is witnessing an increasing seasonality of flavours and preferences, paying more attention to quality, choice and origin of the ingredients.  So what is the future of ice cream and its display cases? Fewer flavours, a higher turnover due to the seasonality of the ingredients chosen, and more visibility wanted.  The Mirabella...

In January, at Italian Exhibition Group’s Sigep, the Italian gelato and pastry chef team selection for the sweetest competition ever: the Gelato World Cup, which will be back in Rimini in 2024. The latest on the 2023 European gelato championship. Giancarlo Timballo (GWC): «A testing ground to excellence»  www.sigep.it It’s competition time for Sigep 2022,...

Ice cream, in Italian “gelato” is a real pleasure that is difficult to give up, refreshing and nutritious, not only in the summer, but during all the year, as a meal or just as a dessert, to be enjoyed in the open air while walking, or sitting at the tables. “Gelato” is now a term...

Careful selection of raw materials, authenticity, experience, research, suppport are the fundamental principles of our work: our mission is quality without compromise. Our team works side by side with artisan  ice-cream  and  pastry  masters, supporting  with  enthusiasm  the excellence of Made in Italy ingredients. Our  secret is the indisputable excellence of the ingredients: fruit prefer-...