“I would like to open a pastry shop ,”a dream that many dessert enthusiasts nurture

To turn this dream into reality, it is essential to follow a series of fundamental steps that cover all aspects, from initial training to interior decoration. In this article, we will explore the key steps to successfully start your pastry shop Training is the first crucial step. Acquiring skills and knowledge in the field of...

COSTA CRUISES: A JOURNEY THROUGH ENDLESS TASTE

Cruises with Costa are a real journey through taste, where the exploration of the many destinations begins at the table. In the main restaurants of every ship, alongside dishes that innovatively reproduce – in taste and presentation – the Mediterranean cuisine, part of the menu is always dedicated to the typical cuisine of the destinations...

Sinfonia Caramel Oro: Indulgence in the gilded hue of caramel

IRCA’s desire to offer its customers an incredible and enveloping chocolate flavor, led to the creation of Sinfonia Caramel Oro. White chocolate with caramel, crafted from the skillful blend of carefully selected ingredients, resulting in its naturally golden hue and a delicate, creamy taste enriched with indulgent toffee nuances, delivering a warm and cozy flavor...

The perfect mix for commercial kitchens

Smaky Mixers are a family of heavy-duty mixers that offer the perfect mix of value, performance, and reliability. With powerful custom-built motors, gear-driven transmissions, rugged construction, and dependable operation, Smaky Mixers are built to last and will provide years of reliable performance at a fraction of the cost of competitive mixers. Smaky Mixers are built...

Costa cruises presents "Chococruise- explore the world of chocolate"

In partnership with Barry Callebaut, Costa Toscana will host five of the world’s best master pastry chefs from Italy, Spain, France, Switzerland and Belgium. Together with Costa Cruises’ Corporate Pastry Chef & Baker, Riccardo Bellaera, they will be the protagonists of an extraordinary Mediterranean cruise dedicated to chocolate in all its forms. Costa Cruises and...

The Bronte Pistacchio D.O.P. : The secret of a unique and authentic taste

The natural and unmistakable essence of Sicily that transforms ice creams, desserts, and delicacies into unparalleled gastronomic works of art. Emanating the scent of Sicilian soils, the company “Il Pistacchio di Bronte” introduces to the market and pastry and ice cream professionals its flagship product: the Bronte Green Pistachio D.O.P. This is a product of...

Typical Sicilian pastry. Cassate, cassatine, cannoli.

Active in the market since 1997, “Mylae Dulcis” prides itself on the many years of experience of its owner, a connoisseur of the generous flavors of Sicily and its wonderful archipelagos, and its highly qualified staff.   With a keen eye for tradition and the artisanal care of Sicilian pastry, but never without a touch...

A new era for snacks and puffed cakes thanks to the Bake Italy presses

BAKE ITALY presented at SIGEP 2023 its presses producing in just a few seconds a tasty alternative to bread and much more. With this press it is possible to play with the new trend of puffed cakes and cereal snacks by creating, diversifying, customizing new products. Thanks to its versatility the BAKE ITALY press is...

Lyon biscuit: The original taste

LYON BISCUIT from 1935, unequalled pastrycook know-how The pastrycook Gomez –La Basquaise settles in the suburbs of Paris in 1925. It is already specialized in items for ice-cream makers and waffle producers. In 1930, the Gomez brothers got the idea to give a cone-shape to the usual flat waffle pastry. Still very innovative, they will...

Gelato everywhere, in the name of hybridisation

In formats, fittings and equipment, there is a less clear distinction between gelato, pastry, coffee, bakery, foodservice and bars – all sectors featured at HostMilano.  The distinction between gelato, pastry, bakery, coffee and foodservice is becoming more blurred, thanks to the appearance of hybrid formats. Increasing numbers of professionals are ‘hopping’ between once rigidly-defined sectors,...