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Pasticceria Internazionale World Wide Edition

Citrus caprese

Buntan ice cream, Konatsu yuzu fruit fluff, candied buntan and nahoshici consomme.
By Janice Wong, pastry chef in Singapore

ICECREAM CHINA 2015

 

The 18th China Ice-cream Expo will be held on October 13th-15th in Tianjin Meijiang Convention and Exhibition Center. Organized by Tianjin Qilong Exhibition Service Co.,Ltd.
After nearly 20 years of innovation and development, China (Tianjin) Ice-cream Expo has become the biggest cold-food industry festival in Asia and large party of cold-food industry professionals as well as the largest platform for purchasing and ordering of cold-food production machinery and raw material, foresighting of ice-cream cold-food production trend and exchanging and cooperation of cold-food industry in China and overseas. It embraces an annual 20,000 visiting of professional customers and nearly 500 overseas customers over 23 Countries and regions.

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.