pastry

PASTRY

gelato

GELATO

chocolate

CHOCOLATE

cuisine

CUISINE

coffee

COFFEE

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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.

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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.

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Bakery, Flour-Confectionery & Snacks. Symposium in Kuala Lumpur

Under the Program “Support for European Businesses in Southeast Asia Markets (SEBSEAM)”, which is supported by the European Commission, the Malaysian-German Chamber of Commerce and Industry (MGCC), in collaboration with the EU-Malaysia Chamber of Commerce and Industry (EUMCCI) and Malaysia-Belgium-Luxembourg Business Council (MBLBC), will be organizing a 2-day Business Event from 19th-20th October 2016 in Kuala Lumpur to help European SMEs in the field of bakery and flour-confectionery technology explore and enter the Malaysian market.
The event entitled Bakery, Flour-Confectionery & Snacks – Machinery, Equipment and Industry Trends 2016, which comprises of a Symposium (19.10.2016) and a Business-Matching Session (20.10.2016) will offer European SMEs the opportunity to present their products and services to players of the Malaysian market and to meet up personally with them to explore the potential of cooperation.

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UPCOMING THE 19th ICE CREAM CHINA 2016


"Pasticceria Internazionale" is media partner

The 19th China Ice Cream and Frozen Food Industry Exposition, Ice Cream China, will be held on 13th-15th October 2016 in Tianjin Meijiang Convention and Exhibition Center, with scale of 35,000 squire meters, nearly 500 exhibitors, and 1,400 booths. Exhibits will be fully covered with ice cream and frozen food raw materials, equipment, packaging, products (finished), related services and technical support, cold chain transportation, terminal sales and other complete industrial chain.

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A special seminar

Carpigiani Gelato Pastry University is an innovative project launched last year in order to merge the food cultures of gelato and pastry. As a first step, CGPU has organized a special seminar in Tokyo, Japan, which will take place on the 6th and the 7th of October at the Carpigiani Japan premises. The company has chosen this country as the location of its CPGU headquarter because here the art of pastry has reached maximum levels of perfection and innovation. The challenge is to develop a new segment of pastry that features the culture of artisan gelato.

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Graphic CHIC by La Maison du Chocolat


A supercharged, hypnotic energy has taken over the macaron gift boxes turning the tables on chic and pleasure. Stunning graphics, trendy, almost sparkling offer visions of gourmandise. Vibrant stripes create optical illusions; the pop art lines bring an impressionistic lightness.  Free-form vibrant patterns underscore in bold colours our cravings for this delicate round cookie.
The chocolate unveils a palette of intense flavours. An assortment with a choice among 12 ganache macarons: dark chocolate, robust dark chocolate, milk chocolate, coffee, caramel, hazelnut praliné, coconut and lime, vanilla, pistachio, citron & lemon zest, passion fruit, and raspberry.

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