Blog - Page 10 of 23 - Punto Italy

Yogurt - either as the main ingredient or for a burst of flavour - is the common denominator of these [...]

Three days to suggest new paths: this goal of the Identità Golose, an international congress for fine dining held in [...]

EXOTIC ZUCCOTTO A dessert with summer colours and flavours made with mango and fruit sorbet with a light taste. A [...]

SIRHA Lyon (France), 26 - 30 January 3,700 exhibitors - 225,000 visitors It was the first edition of Sirha without [...]

Delicious contrasting flavours enclosed in a delicate container that looks like a small, graceful flower embellished with the shiny touch [...]

San Clemente (RN), 26 August 2019 - Optima, world leader in the gelato and confectionery sectors thanks to the brands [...]

GELATISSIMO, the largest trade fair for gelato north of the Alps, will be held in Stuttgart from 15 to 19 [...]

The dessert world and the fashion world: the exchange of influences is constant, lively, surprising and sometimes ironic… from the [...]

SOFT YOGURT GELATO PRODUCTION Pasteurize all ingredients of the recipe except for the yogurt at 85°C to keep the lactic [...]

Silvia Federica Boldetti is known today as one of the most prepared and qualified female pastry chefs in the world, [...]