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...

Active in the market since 1997, “Mylae Dulcis” prides itself on the many years of experience of its owner, a connoisseur of the generous flavors of Sicily and its wonderful archipelagos, and its highly qualified staff.   With a keen eye for tradition and the artisanal care of Sicilian pastry, but never without a touch...

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...

BAKE ITALY presented at SIGEP 2023 its presses producing in just a few seconds a tasty alternative to bread and much more. With this press it is possible to play with the new trend of puffed cakes and cereal snacks by creating, diversifying, customizing new products. Thanks to its versatility the BAKE ITALY press is...

The pandemic is just a memory: the 2023 edition repeats the success of the record 2020 edition More than 1,000 brands in a sold-out Expo Centre bursting with positive energy and great optimism Foreign visitors from 155 countries, delegations with 450 top buyers from 78 nations Welcome back, mighty Sigep! Excitement, business, shows and innovation,...

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...

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,...

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...

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...

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...