The pastry chef Domenico Manfredi from Teggiano who designed a mold for a 38 cm high panettone that won the first prize at the 2024 World Championship of the International Pastry Federation for the innovative panettone category, beating 250…
Behind him are Biasetto in Padua, Besuschio in Abbiategrasso (MI), Maison Manilia in Montesano sulla Marcellana (SA), Pasticceria Agricola Cilentana Pietro Macellaro in Piaggine (SA). Emerging Pastry Chef Award to Arianna Valente and Raffaele Gant of Libera in Asti;…
Only 1500 numbered pieces to purchase through the Gualtiero Marchesi Foundation website (accademia@marchesi.it) at a cost of 54 auro. When Marchesi identified the famous award-winning leavening expert from Lucania Vincenzo Tiri as the pastry chef to whom he could entrust his original recipe
Three days of sweetness, taste, show cooking and tastings to celebrate Sbrisolona together with other traditional desserts. Here are the details. The original recipe of the dessert
The Pruna di Frati which have become part of the Slow Food Presidia have an ancient history, characterized by a thin skin and a sweet flavor with a sour aftertaste. The Piparelle also represent a deep connection with history…
The Piana degli Albanesi Cannoli Festival on 11 and 12 May. An ancient confectionery tradition rooted thanks to the influence of the Albanian community. The phallic homage of the women of the Harem to their men which then becomes a conventual dessert. The classic recipe of…
A sweet temptation from the Neapolitan chef of the Rome Marriot Grand Hotel Flora in Via Veneto. The disputed origins between two Neapolitan monasteries and the first codification of the Father's Day dessert in a treatise by Ippolito Cavalcanti in 1837
The 2024 “Regina colomba Regina pastiera” awards were awarded in Milan. Desserts from competing pastry chefs from seven Italian regions and the Canton of Ticino were evaluated. The desserts in the competition have in common the fact that they are made with sourdough and completely…
Gianluca Cecere of "Cecere Visionary Dessert" in Frattaminore is the winner of the 2024 edition of "Divina Colomba" - the selection from the over 300 registered in the Goloasi contest by around 200 artisans from all over Italy.
A shell of soft almond paste that hides a filling of blancmange cream and apricot jam. Today it can be found in "The Secrets of the Cloister" in the Palermo monastery of Santa Caterina. For Giuseppe Tomasi di Lampedusa in The Leopard…
The ingredients of the piparelle are simple (almonds, sugar, thousand flower or orange honey, cinnamon, cloves, and orange essential oil) but the processing requires two days and two cooking times. The name derives from cooking in stoves…
Competing for three sections: “Best Traditional Colomba”, “Best Chocolate Colomba” and “Best Savory Colomba”. Products made only with fresh sourdough and candied fruit without sulfur dioxide, no preservatives, emulsifiers, colorings or artificial flavourings.
The history of the Valentine's Day from a licentious pagan holiday to a religious celebration to make us forget the Lupercalia. The story of the Perugina kiss: first "fuck" then the idea of remembering a woman's breast. The first advertisement: a couple of lovers…
A confectionery tradition born in the convents of Puglia, Molise, Tuscany and Sicily. The recipe by chef Gegé Mangano of Monte Sant'Angelo
Since ancient times, almonds and pistachios combined with honey have been the only three ingredients of a dessert characteristic of the central areas of Sicily. Long preparation process: eight hours of cooking the honey and only after adding the fruit...
Beautiful to look at and full of delicious flavours. The Carthusian challenges the centuries with its goodness. The Paolo Atti & Figli oven has been producing it for 140 years with the original recipe deposited with a notary. The recipe to make…
All the protagonists of the history of the Neapolitan confectionery tradition during the Christmas holidays including Mustaccioli, Divino Amore, Zeppole, Struffoli, Roccocò, Raffiuoli, Sapienze, Pasta Reale, and Susamielli
Artisanal panettone remains one of the most loved desserts by Italians for the Christmas holidays, despite the significant increases recorded in recent times. But the quality is worth the expense. Which ones to choose? Traditional, innovative and creative, here is the best of production…
Christmas 2023 is looming and the search for the best one has already begun. Between Michelin stars and collaborations with master pastry chefs, here are some suggestions. The prices of the industrial ones fluctuate between 6 and 14 euros, while the artisan ones vary from 30…
The neutral-based ice cream flavored with vanilla and cinnamon, variegated with salted butter and accompanied by a wafer of waffles was proposed by the court pastry chef on the occasion of the wedding of the daughter of the Prince of the city of Liège. The…
Charlemagne recommended cultivating it and had it planted in the imperial gardens of Aachen. A concentrate of properties useful in respiratory and digestive disorders, of antioxidants (vitamin A, vitamin C and manganese). Became part of the Slow Food Presidia.…
Idee in fuga is a social cooperative founded in Alessandria prison with the aim of creating work for prisoners, inside and outside the walls. The teachings of Sonia Peronaci
Patricia Guerra, lawyer from San Paolo, won for the original section of the Tiramisu World Cup - Treviso and Coffee. The first innovation prize went to an employee of a fire prevention company in Quarto d'Antino. Uruguayan Tiramisu…
The aim of the collaboration is to promote the health of the population by acting on cultural, nutritional and environmental factors: here are the details
A Slow Food presidium that safeguards a tradition that dates back to the convents of the Poor Clares confiscated by the Kingdom of Italy. The recipe that dates back to 1600 is simple but insidious, the secret of the central swelling: it must reproduce Mount San Pietro. The…
Decorated by hand with natural concentrates extracted from fruit and vegetables based on “ad hoc recipes designed for each biscuit. On the portal you can choose the shape of the base and the color of the glaze, and then customize it with the…
Invented by a pastry shop in Favara and dedicated to the Queen of Italy Elena of Savoy, wife of King Vittorio Emanuele III who greatly appreciated. A soft sponge cake meets the intense character of the ricotta cream and the delicacy of…
The court declared Paluani bankrupt after revoking admission to the composition with creditors procedure. Debt of 82 million euros. However, Paluani products will continue to be sold thanks to Sperlari
For some it dates back to the Romans, for others to the Jews expelled from Spain in 1492, more likely it was a nutritious fast food for pilgrims on the Via Francigena. Inside dried fruit, almonds, hazelnuts, pine nuts, walnuts, candied fruit, sultanas, honey,…
The hunt for the best artisan doves has started. But which ones to buy? Here are some suggestions for all pockets among the infinite proposals of Italian pastry chefs and starred chefs, but also among those on sale in large retailers
The winning dove is from a pastry shop in Mirabella Eclano (AV), while the first-placed pastry is from the Elite pastry shop in Vimercate (MB).
Artisanal ice cream has a turnover of 2,7 billion euros in Italy with 65.000 points of sale and 300.000 employees. Gelato Day is the only day that the European Parliament has so far dedicated to a food. The taste of the year: the Apfelstrudel, chosen by Austria,…
St. Joseph loved more by popular beliefs than by the church of origins. For March 19, sweets are prepared throughout Italy. The Raviola di Trebbo with mostarda is particularly original, the protagonist of a bicentenary celebration
The winners of the award organized by Goloasi.it in compliance with the law on the production and sale of confectionary bakery products and the use of sourdough
Even a festival is dedicated to the spoon dessert of ancient tradition, the pride of Castelbuono's gastronomy. The recipe from the pastry shop of the Sferruzza Brothers, temple of island pastry
It's called mileccio but today it's made with semolina. The carnival and Easter sweet of poor families is now back in fashion, its simplicity does not come at the expense of its flavor and fruity aromas. Not…
The Carnival in Friuli Venezia Giulia has its roots in history, among ancient wooden masks, demonic figures who announce themselves with cowbells. But from history also come ancient recipes handed down for generations. They are called rabbit orecchiette,…
493 establishments present in the guide with 83 new entries outline the excellent state of health of artisan gelato in Italy which aims at seasonal adjustment and diversification. The region-by-region map of the best ice cream parlors in the boot
Italy had won first place in the 1921 edition. This year's theme was climate change. The Italian team has expressed itself in creations with environmentally friendly raw materials and without additives or preservatives
On the eve of the SIGEP which opens on 21 January, the economic data provide a picture of the sector beyond all expectations. In Italy, the supply chain employs over 100.000 people. Apfelstrudel the taste of the year 2023. In Italy Lombardi beats Sicily and…
The ancient tradition of the dessert made with beans, fruit and dried chestnuts linked to the cult of Sant'Antonio which was prepared in homes on January 17 also to ... ward off the curse of Sant'Antoni Chisoler. Carlo Mantovani's recipe that…
More and more often chocolate and cocoa are used to create delicious savory recipes. Here are the best pairings. And by the way, it's also healthy
The iconic dessert, a symbol of the holidays, although it has been seasonally adjusted by many chefs and pastry chefs, best represents the flavor and spirit of Christmas. Here are some of the best artisan panettone around
A blend of three coffees aromatises the dough and envelops the delicate flavor of Gianduia chocolate. When the Neapolitan church considered coffee the drink of the devil. It was Maria Carolina of Habsburg, wife of Ferdinand of Bourbon, who imported the tradition of…
It will be a white-based ice cream to which apple pulp is added, flavored with rum and lemon oil. cinnamon, sultanas, finally the breadcrumbs. On March 24, the master gelato makers will have to try their hand at both the official recipe and the…
Sweet of ancient tradition, it is made for the feast of San Martino but is consumed above all during the Christmas holidays. The master pastry chef Salvatore Ravese has recovered an ancient recipe which enhances the flavors and aromas of the land of Calabria
Six hundred and twenty pastry shops in the 2023 Gambero Rosso Guide. Massari awarded out of the standings. Fifty new establishments enter the Goha of white art. North beats South in the category of the best national pastry shops. All the prizes to the pastry chefs and…
The one from Casa Infante in Naples was awarded as the best pandoro. The competition, now in its sixth edition, is reserved for naturally leavened products without preservatives, colourings, emulsifiers and sulfur dioxide
Winner of three medals at the 2020 International Chocolate Awards, Bertani is a top-level chocolatier capable of modeling chocolate like a potter clay
The “most gluttonous challenge of the year” opens. Who will be the new champion for the original recipe? And who will triumph in the creative recipe? Here's everything you need to know about the Tiramisù World Cup 2022
The initiative held in Minori is called “Panettone by the sea”. All visitors will be able to taste the best panettone in Italy
Chef Maurizio De Pasquale points the way to a new pastry concept that combines flavor and health by replacing sugars and fats with alternative ingredients
The young Tuscan pastry chef worked in the best kitchens but chose a "more modest" and less stressful life in the mountains where hardly anyone would go back to live
The recipe by Andrea Sacchetti, a Florentine who presented a babà in Naples that defeated the competition of chefs from Campania with a dessert that respects tradition but is innovative
The story of the young man who escaped from Mali and landed in Sicily has a happy ending. From refugee to pastry chef today he is a collaborator on the "Riso Paradiso" of master Franco Patané
The Colomba flies to the Easter tables of 71 percent of Italians. But with the increase in prices, the old recipes for homemade desserts are being rediscovered
32 artisan pastry chefs from 12 regions of Italy were competing. All classified.
It is one of the best known Made in Italy desserts in the world and most clicked on by Italians on Google. The real recipe: mascarpone, eggs, Italian coffee, marsala, ladyfingers, sugar and bitter cocoa
In Italy 600.000 people suffer from Celiac disease. For them, Chef Marco Scaglione's dove is gluten-free. The Dove symbol in history and invention in the 30s
The Three Cones of the 2022 Gambero Rosso Gelateria Guide have been awarded. The list of awarded venues in all Regions. Italy is the world's leading consumer of ice cream. 4,2 billion market
The operation carried out in Spain under the supervision of Francesco Redi, organizer of the Tiramisu World Cup. Perspectives of recipes created remotely are opening up
Stefano Lorenzoni of Arte Dolce Pasticceria (Monte San Savino (Ar) ranked out of 40 competitors. Pompilio Giardino of the Pompilio Bakery (Ariano Irpino (Av) is the best creative
A "visionary" dessert from the great Alfonso Pepe: the leavened Pastiera that brings the north of leavened products into dialogue with the iconic Neapolitan Easter dessert. His brother Giuseppe proposes it
In Italy on March 19 and April 2 and 30 for the centre, north and south, only 30 participants are admitted per selection. The worldwide success of Panettone: Brazil consumes 450 million
In the Emilian tradition, tagliatelle are eaten at Christmas and Easter. Chef Daniele Persegani, a well-known TV face, proposes the Mantuan version of a sweet from grandmothers' memories
The final selection will be held on March 7 at the Parcò dei Principi in Bari. The list of forty finalists selected out of 300 master pastry chefs.
At the table, Carnival was imposed since the 400s as the antithesis between the lean, typical of Lent, and the fat, typical of the non-penitent time. The recipe for frappe from 1587
There is no New Year's Eve without nougat. Known since Greek and Roman times, nougat is transversal to all regions of our country. Each has its own recipe. In Dolo, near Venice, an artisan company produces a nougat considered…
Holidays are the perfect occasion to taste traditional Italian delicacies, especially desserts. From the Lombard Panettone to the Umbrian Pampepato, from the Piedmontese Tronchetto to the Apulian Cartellate up to the Sicilian Cubbaita. Here is a list of the best Christmas sweets region by region
Born in the mid-400th century in Milan, today it is a sweet appreciated, consumed and replicated all over the world. Now it is no longer just sweet and is no longer consumed only at Christmas. The Lombardy region has advanced its…
The Buccellato or "cosi ruci" sweet that cannot be missing on the Christmas tables in Palermo has very ancient origins, proposed by Chef Fabio Potenzano, a well-known TV face. It is not only full of Mediterranean flavors but it is also considered a good luck charm.
The award returned to Boscolo Circo Maximo aims to enhance and promote the quality of the confectionary gastronomic offer of the Lazio pastry shops. For the category Panettone with chocolate it went to the Patrizi pastry shop in Fiumicino
The Gambero Rosso Guide Confectioners & Pastry Shops consecrates the best places (there are 25) in Italy out of 595 selected. Emerging pastry chef is Piero Ditrizio from Cagliari
Achille Zoia's Dolce Boutique, historic master of leavened products from Cologno Monzese, wins gold for the traditional panettone section. For the "Innovative" category, the prize goes to Chef Helga Liberto of Battipaglia for a "low-calorie…
The initiative of the Artisan Panettone Elite required months of study and insights among the pastry chefs of the peninsula. The ingredients, from flours to sugars selected from the various Italian regions. Elements not available in national production are banned.
Under the banner of the restart, the Panettone without borders event to promote and spread knowledge of the king of Italian leavened products. The jury chaired by Igino Massari. At the end, a prize to those who have left a mark on the history of panettone:…
Its origins date back to 1441 on the occasion of the wedding between Bianca Maria Visconti and the leader Francesco Sforza. Compared to the traditional nougat it is richer with inserts of aromas, candied fruit, dried fruit. For nine days the city becomes a…
The day established by the European Parliament because it promotes "the agro-food products of each individual member state". Participation in the Gelato Day is free and open to all gelato makers in Europe. The first selection on 29 November in Longarone
Only panettone made with the artisanal method, without additives and preservatives, and without production shortcuts are allowed. A certification with a hologram certifies the freshness, naturalness and craftsmanship of the product.
Salvatore Tortora established himself among 22 pastry chefs from all over the world, from Canada to Portugal, from France to Australia, from the United States to Spain and obviously from Italy. The runner-up also speaks Neapolitan, second place goes to a Salerno native. Medal…
Poncini, the fourth generation of pastry chefs from the Canton of Ticino, takes first place. Second and third place two Italians: Giuseppe Mascolo from Visciano di Nola in the province of Naples and Stefano Ferrante from Campomorone (Genoa)
The novelty of this year's holidays is a panettone with Matcha tea and Bronte green pistachio, a Slow Food presidium, which combines the tradition of the product symbol of Christmas with the ancient practice of Japanese Buddhist monks who were the first to discover…
Finalists, at the end of a two-year selection, are the master pastry chefs from Italy, France, Spain, Switzerland, Portugal, the United States, Canada, Brazil and Australia. Competitors will have to present six 1 kg pieces of traditional panettone, made with sourdough…
A small gourmet restaurant in Canepina in the heart of the Viterbo tuscia, land of popes, of intrigues, of internal struggles with the great papal nobility, offers a cuisine that rediscovers the gastronomic values of the territory in an innovative way. The cannoli with cream…
One of the most important competitions for the best panettone of the year is held in Switzerland. For the first time this year, a prize also for the chocolate panettone. All the finalists for the two sections
In the late 800s, a sweet from Abruzzo with a thousand religious and pagan origins was patented. In Catania, the martyrdom of St. Agatha finds its counterpart in a breast-shaped dessert. But there are also three-breasted babes…
Silvia Moro, the young chef of the Aldo Moro restaurant in Montagnana who has made a name for herself in recent times, interprets a traditional Venetian dessert with the resources of the countryside in a modern key this season, filtering it through art…
The "secrets" of the winning Panettone, "Gold leavened" which represents a summation of his long experience in the world of leavened products. For the innovative section, the prize went to Luca Porretto, for the "Panettone decorated" section to Flavia Garreffa, a young cake…
He won over 200 competitors who challenged each other in Treviso from Italy and abroad. An Italian swimming teacher living in Belgium was awarded the prize for the best creative tiramisu, made with ham and melon.
Easy to make them at home. Among other things, they possess important nutracutical properties. The Romans were fond of it: the recipe of the agronomist Columella still has its validity. The sycophantic expression associated with sexual meaning
The Italian apple celebrated for its quality knows no crisis. We produce 23 million quintals a year and half of it goes abroad, especially Europe but also Egypt and the Orient. New nutraceutical discoveries underlined by Prof. Hrelia…
The team of Italian pastry chefs made up of Lorenzo Puca, Massimo Pica and Andrea Restuccia won the World Pastry Championship in Lyon, beating Japan, France, England and Switzerland. the event preceded by 50 world selections.
Examined over a thousand honeys from all regions of Italy. The 18 winners for the various specialties. Lombardy leads the ranking of excellence.
The recipe of Chef Andrea Costantini of the Regio Patio restaurant in Garda is a tribute to the scents of the countryside of summer. He draws inspiration from childhood memories of a sweet that his grandmother used to offer him and that…
100 places available for aspiring tasters who must pass an online test. There is time until September 13th. The review that will judge the Tiramisù of the year will be held in Piazza dei Signori in Treviso from 8 to 10 October. Competitors participate…
Luigi Avallone winner of the fourth edition of the pastry contest San Genna'…A Dolce per San Gennaro”, has established himself on pastry chefs from all over Italy. His laboratory in Quarto is known for its respect for tradition and the art of pastry keeping Faith…
In the Canavese area the tradition of a hazelnut-based sugared almond - obviously tonda gentile delle Langhe - is kept alive instead of almonds, produced with procedures that recall the processing of medicinal tablets by pharmacists
The adventure of the Zitelli family which at the beginning of the century was successful by producing ice cream with the milk of five cows that grazed around Rome inherited from the family of Antonio Pica, progenitor of a dynasty of successful ice cream makers today known throughout…
Competitors from all over Europe to explain in a video the Mantecado flavor of the year. Strong recovery in ice cream consumption in the first months of this year
An autochthonous bee that has adapted perfectly to the microclimate and flora of western Liguria. The small local farms produce wildflower honey from Mediterranean scrub, heather and chestnut.
