The world of gelato is growing quickly. This is clear from the latest
data and the great success of the trade fairs, starting with Sigep
in Rimini, which has become an indispensable international event.
Italian food and pastry continue to reap success and to receive
unanimous approval from all four corners of the globe. We make
fashion, we make quality, we set the trends. A heritage to be pre-
served and to constantly feed with passion and determination.
With puntoItaly we are coming off a very intense period of travel and interna-
tional trade fairs. In particular we had great success in January, with the distri-
bution of our magazines in all shuttle buses traveling to and from the airports
connected to Sigep in Rimini.
In this issue you will find extensive reports on the most significant events in the
world, with a particular eye on the Salon du Chocolat in Milan and, as always,
a broad overview of the world’s fairs that we attended.
We dedicated the cover of this issue to a great Italian gelato artisan, known
and respected by all. Sergio Dondoli, true “Tuscan” and great professional.
We even have a great interview with him that you will find at the beginning of
the magazine.
I almost forgot! The puntoItaly website is all new. Completely renewed and full
of information. You can see it as always at:
www.puntoitaly.orgSee you soon!
Franco Cesare Puglisi
THE ITALIAN MAGAZINE FOR INTERNATIONAL BUYERS
IN GELATO, PASTRY AND TRENDY FOOD-AND-DRINK
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