Waiting for Sigep
Events, competitions, higher education… the 39th edition of Sigep will be particularly rich in events dedicated to dessert professionals from […]
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Panettone soufflé
Composition: Iced panettone soufflé ICED PANETTONE SOUFFLÉ pasteurized egg yolks 125 syrup 30 De 150 (*for the semifreddo base) pasteurized […]
Soft Gelato. Past and Future
Once upon a time it was gelato soft serve or gelato with a curl. We need to clarify a few […]
OfficineGM
ABOUT US OfficineGM is the union of two young entrepreneurs with different professional skills: Lorenzo has worked for years in […]
Reverse Fusion fascinates Japan
Watch the video on Ilsole24ore.com
Let the party begin!
Many came. They all came. On Sunday at Sigep we wanted to throw a worthy celebration for the new book […]
Open dialog
Mig-International Exhibition of Artisanal Gelato has always provided a complete overview of the latest innovations in products, machines, and gelato […]
Gelato Festival on the Road
An enthusiastic audience welcomed the first stages of Gelato Festival 2017, the traveling event that aims to spread the culture […]
Oriental Art
FIRST FRUITS SUSHI A composition that recalls Japanese cuisine. Mixed fruit sushi with rolled fresh melon slices on an elegant […]
