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Oriental Art

Oriental Art

FIRST FRUITS SUSHI A composition that recalls Japanese cuisine. Mixed fruit sushi with rolled fresh melon slices on an elegant black dish to bring out the colours. A perfect proposal to be enjoyed with chopsticks. Use a slightly flexible blade to cut some elongated cubes of nectarine, banana, yellow watermelon, and melon. Use a corer […]

PuntoItaly wire 2017

PuntoItaly wire 2017

SIRHA Lyon (France), 21-25 January 3,000 exhibitors – 208,000 visitors More than 25,000 international stopped in Lyon for an edition of Sirha that saw a 17% increase in foreign visitors, confirming the importance of the events scheduled during the trade show. For many years now the Coupe du Monde de la Patisserie and the Bocuse […]

More than just chocolate candies

More than just chocolate candies

The internationally renowned Salon du Chocolat exhibition has added the city of Milan as one more successful venue in its itinerary. Its second edition was held this past February, 34,000 visitors showing up to experience the cooking shows, tastings, meetings with famous pastry chefs and chocolatiers including Iginio Massari, Gualtiero Marchesi, Roberto Rinaldini, and Davide […]

The last King of Italy!

The last King of Italy!

The eyes of Sergio Dondoli still sparkle when he remembers that meeting that was so unique, so spontaneous, so regal! What does it feel like to be called the most famous gelato artisan in the world? I am amazed by the enormous popularity that I have enjoyed in recent years, a bit all over the […]

40 times Host

40 times Host

On 20-24 October 2017 HostMilano will celebrate its 40th edition at Fieramilano, confirming its role as global point of reference for Ho.Re.Ca., food service, retail, mass retailing, and hôtellerie. The increasingly international character of the trade show, which will host companies from 55 countries, is also demonstrated by the eight new arrivals – Belarus, Egypt, […]

Thank you for choosing PuntoItaly!

Thank you for choosing PuntoItaly!

Welcome to Italy, Welcome to Sigep! With this greeting PuntoItaly hostesses welcomed foreign visitors from all over the world at the airports of Milan and Bologna. On the shuttles that accompanied them to the trade show they found the latest issue of the magazine in the pocket of the seat in front of them. A […]

Pasta: an historical journey

Pasta: an historical journey

PASTA ALLA NORMA This dish received its name in honour of Vincenzo Bellini (1801-1835), famous composer from Catania. One of his most famous works was Norma, and this is the name given to the recipe that skillfully combines onion, tomato, eggplant, and ricotta. There are various interpretations as to the motivation behind the link, which […]

Steam-sea

Steam-sea

As if everything had to turn to mark the passage of time and life. There is no clear distinction between man and nature, it is not clear if man dominates nature or if the vitality of nature looms over the actions of man. With this backdrop, gears are turned by the power of vapour, but […]

The future is at the bottom of the ocean

The future is at the bottom of the ocean

Up until yesterday, algae were an ingredient limited to oriental cuisine. Today, they have entered the diet not only of vegetarians and vegans around the world, but also of more traditional consumers, so much so that in Europe and the United States they represent one of the fastest growing foods. It is estimated that currently […]

Even food has a soul

Even food has a soul

Last year, chef Massimo Bottura became the focus of attention during Expo. His idea was easy but very effective and it immediately became a tangible reality. It originated from a question we all asked ourselves: why waste mountains of food produced every day during the six long months of the Expo? The Refettorio Ambrosiano was […]