pastry

PASTRY

gelato

GELATO

chocolate

CHOCOLATE

cuisine

CUISINE

coffee

COFFEE

ICAM 1150x150 piwwe

  • H20 slide
  • Jim Hutchison
  • Meg Galus
  • Sean Pera
  • france slider

The winners of the Pastry Live 2016

Above the showpiece championship winner of the Pastry Live National Showpiece Championship in Atlanta, this year. The winning team formed by the pastry chefs Hideki Kawamura and Jiro Tanaka also received the audience choice award. 2nd place went to Team Evans and Galindo; the Spirit Award went to Team Neugebaur and Hernandez.

Continue Reading

PRALINE WITH ZIBIBBO FROM PANTELLERIA

Antonio Le Rose, a renowned chocolatier from Genova (Italy), measures himself with recipes of fragranced pralines which unite chocolate with the scents and flavours of the Italian straw wine Zibibbo.
Click for the recipe

 

Continue Reading

Next October, the International Baking Industry Exposition in Las Vegas

The grain-based food industry gathers every 3 years for the International Baking Industry Exposition (IBIE). This year, the most comprehensive event in the Western Hemisphere for baking returns to Las Vegas Convention Center, on 8th-11th October. Since its inception, IBIE continually strives to advance the baking industry through comprehensive access to innovative products from leading manufacturers and suppliers, and provide the common ground for collaboration amongst professionals in the field. This four-day event brings together more than 20,000 bakery professionals to network, learn and shop in more than 700,000 square feet of exhibit space.

Continue Reading

The Yorkshire Pudding become ice cream cone

From the original mash-up of the Sicilian traditional brioche and gelato and English Yorkshire pudding comes the latest creation of Giapo, the laboratory restaurant dedicated to ice cream by Giampaolo Grazioli and Annarosa Petrucci, in the heart of Auckland City at 279 Queen Street.
In the new Yorkshire Pudding Giapo the brioche becomes pudding, served warm in the classic form with custard and rhubarb jam ice cream or others flavours available in menu. It is crunchy on the outside, soft and fluffy inside.

Continue Reading

Chocolate Way. The European cultural routes of chocolate

The Chocolate Way is the network for cultural traveling dedicated to the chocolate around Europe. It promotes a new tourism product based on routes to meet the best European chocolatiers, in collaboration with the project Chocolate Heritage and European Life and Identity, co-funded by the European Union COSME program.
The Chocolate Way combines the chocolate historical districts in Europe, such as Modica, Perugia, and Torino in Italy. Tour operators offer 30 routes in Belgium, France, Germany, Italy, Spain and the United Kingdom (new routes are expected). These tour packages will give the opportunity to meet producers and taste and buy the products.

Continue Reading