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…
Until 2022 she had never drank a coffee then she converted by defeating 240 competitors in the Treviso competition. Destiny: she was born on March 21st which is Tiramisu Day, that is, the international day dedicated 'to sweet…
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…
Only 20 copies will be sold, with the proceeds donated to charity. Made by Zio Rocco Lab Store in collaboration with the Michelin star chef Francesco Simone Sodano, and the master Marco Ferrigno, the famous nativity scene artist from San Gregorio Armeno.
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…
Igino Massari remains the absolute King. There are 31 excellent pastry shops in Italy out of six hundred and fifty establishments included in the Guide which represents the sweet planet of the country. The list of award-winning pastry shops and pastry chefs
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
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 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).
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…
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
A tradition that dates back to the XNUMXth century. Small biscuits made with shortcrust pastry and a filling of figs, toasted almonds, walnuts, pumpkin (candied pumpkin), chocolate drops, orange and lemon peel. Here's how to do them
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…
The jury awarded the first prize to Fiorenzo Ascolese for the craft category and to Allessando Marigliano for the innovative category. Campania is plundering prizes. Lombardy obtains two medals in the innovative fields.
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
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
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 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.
The recipe signed by Silvia Chirico winner of the European competition. The ice cream market knows no crisis with a turnover of 8,7 billion euros, 65.000 points of sale and 300.000 employees
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
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
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.
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…
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…
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)
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…
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.
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.
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
Outside the Roman prison of Rebibbia, a snack bar opens with bakery and gastronomy products. Seven prisoners work there, two of whom are semi-free. The unsold redistributed to needy families and people in difficulty.
Grezzo Raw Chocolate, an innovative ice cream parlour, launches future bio preparations for ice cream in glass jars. Just add water, blend and freeze. And above all with 50 percent less sugar than traditional ones
A pastry competition dedicated to the patron saint of Naples. It must be a single-serving travel dessert and contain a red ingredient as a reference to the blood of the miracle and a yellow ingredient which refers to the "yellow face" epithet with which…
The event returns for three days: from 4 to 6 June the city of Prato will become a stage for taste, a mix of food, art, wine and architecture. The event marks the return to live events and…
Almost 2020 million strategic beehives for agriculture were registered in 2: they generate a good 2 billion euros in the value of the production of crops of agri-food interest. But honey production is down from the expected 25.000 tonnes
The Vicenza-based company, which has been engaged for years in the search for sustainable methodologies and which makes use of local and nature-friendly raw materials thanks to Saving Bees, has adopted hives inhabited by 180.000 bees which they will cover with their flights…
Italy takes home 11 gold, 23 silver and 9 bronze medals. In some categories the Italians are unbeatable. All the winning master chocolatiers.
The awards of the Compagnia del Cioccolato 2021 for the categories: dark and origins, milk and milk with a high percentage of cocoa, gianduja, flavored and spiced, spreadable, covered fruit, pralines, cremini and raw chocolate.
New opening in Rome (the sixth) for the chain dedicated to the Sicilian dessert par excellence which also extends to the island's iconic street food. The next in the Philippines and then we talk about London. And in Italy we are preparing…
The sweet symbol of spring will taste different again this year. However, this does not mean giving up on taste and not being able to allow yourself a break from the diet. However, every year it becomes more and more difficult to choose the Easter dove, among the…
In Scicli, the town of Inspector Montalbano, there is an old tradition: the Testa di Turco, a turban-shaped cake filled with ricotta and cinnamon flavored with lemon. Remember the expulsion of the Saracens from the island. Chef Giovanni Galesi's recipe…
Sardinia has a rich tradition of fried sweets for Carnival. Chef Roberto Murgia of the "Dolci in Corso" pastry shop in Alghero offers an old traditional recipe for a dessert considered auspicious. Originally culurgiones were considered amulets…
Walter Musco, chef of the Bompiani pastry shop in Rome pays homage to Alberto Burri with a dessert made in only 60 numbered copies as is the case with art multiples. The silicone mold made in 3D
On the FIRSTonline site dedicated to the world of food, the chef of the weekend is the pastry chef Maurizio Santin.
