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PASTRY

gelato

GELATO

chocolate

CHOCOLATE

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CUISINE

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Asia Pastry Forum 2016

Read the news and click for the recipe
by pastry chef Martin Lippo


In November was held the Asia Pastry Forum 2016 in Kuala Lumpur. Our friend and collaborator, the pastry chef Martin Lippo, is been there and he conducted workshops as other great 15 pastry chefs.
"I think is always important to have information about what is happening around the world and specially in big events like this one", he says.
So, thanking him a lot, we publish this contribution and we will present some pastry recipes, starting with "Flower Garden" creation of Lippo (above in photo).

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Carpigiani Gelato University at the Culinary Institute of America

The Culinary Institute of America  is one of the top colleges dedicated to the culinary and pastry arts. At the historical campus in Hyde Park two hours north of the Big Apple in New York State, Alice Vignoli, Professor  at Carpigiani Gelato University, recently held a special course on Italian Gelato for 250 culinary and pastry students as well as dozens of CIA professors. An introductorily tasting was held the showcasing unique characteristics of the Italian tradition of Gelato, a fresh and versatile food that has still much to share with the future chefs of the world.
View the Gallery Photo

 

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Sirha. WHAT WILL THE RESTAURANT OF THE FUTURE LOOK LIKE?

Sirha presents the culinary trends for 2017 and the ‘resto-concepts’ of tomorrow
21-25 January 2017
Lyon, France

French consumers have always had a passion for gastronomy and are always keen to test new concepts of restaurants or the new methods of delivering food that spring up every day. Not to mention the products and producers who surf on the "locavore" and "health" waves: novelty and quality are always popular and appreciated whether at the restaurant, bakeries or local butchery shops. But where do the chefs and food service professionals find their ideas to constantly renew their offering to satisfy their increasingly demanding clients? At Sirha, Lyon! The moment when Sirha opens its doors. This exceptional show features a concentrate of all the innovations that announce the Catering and Food Service of the Future.

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A new alliance for gelato that's “Made in Italy”

Italian Exhibition Group and Carpigiani, strategic partners for Gelato Festival: the culture of Italian artisan gelato, conquering the world.

 The demand for Italian food culture is constantly growing all over the world. A quality artisan gelato represents a product with unique features from the point of view of its flavour, its specific ingredients and its tradition - a perfect example of an Italian-made product.
 From 2017 Gelato Festival, which every year organises the coveted competition for master gelato makers, will be able to count on the synergy of Sigep and Carpigiani, both involved as Strategic Partners.

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JEROME BOCUSE BECOMES PRESIDENT OF THE BOCUSE D’OR

In becoming the new president of the Bocuse d’Or contest Jérôme Bocuse follows in his father’s footsteps. As a member of the International Organising Committee since the beginning in 1987 he has a perfect knowledge of the contest, and has always been involved in the development of the event.

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Chefs World Summit 2016 in Monaco

 

It promises to be the finest international conference dedicated to the chefs from around the world. The countdown has just began.
From 27th to 29th November, 2016, the Grimaldi Forum in Monaco will host the Chefs World Summit, in partnership with Gault&Millau.

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