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Pasticceria Internazionale World Wide Edition

A BOOM IN ARTISAN GELATO CONSUMPTION


Italy has already reached +10%, but qualitymust be protected, safeguarding an icon of Italian-made food.
From the heart of the Gelato World Cup at Rimini’s SIGEP an initiative by three great Italian gelato makers 2017 trends: alongside the classics, the heat stimulates flavours linked with the sea, such as lime, mango and ginger…
Among the classics, pistachio is rising.
From master confectioner Rinaldini there’s Affresco, a crushed-ice drink with fresh fruit, in three variations: Michelangelo, Caravaggio and Raffaello
 Photo: Italian artisan gelato "zabaglione of Vinsato", Sergio Dondoli, Gelateria Dondoli (San Gimignano, Tuscany)
 

JAPAN IS THE JUNIOR WORLD PASTRY CHAMPION. ITALY SECOND AND FRANCE THIRD

It was neck and neck to the last praline and in the end it was Japan who won the title of Junior World Pastry Champion at Sigep 2017. Second place went to Italy, but it was a very close thing: 3,918 point for the Japanese contestants, 3,912 for the Italians. Further behind, but still in the élite of world pastry making, France, with 3,733 points.

MYSTERY BOX AT THE GELATO WORLD CUP 2016


THE TEST OF THE GELATO WORLD CUP  FROM WHICH REAL CHAMPIONS EMERGE
23 - 27 January 2016
SIGEP - Rimini Fiera - Italy