PUNTOITALY N°2 - July - December 2012

Some moments during the Asian Pastry Cup, the intense competition involving many of the finest pastry chefs of the Far East. ion 1, which is dedicated mainly to the world of Pastry&Bak- ery and we thus find ourselves surrounded by stands running continuous demonstrations of bread, gelato and desserts, fill- ing the air with an irresistible aroma. Our pavilion is particularly well attended, thanks to the pres- ence of the area dedicated to the Asian Pastry Cup, which selects those who will have the honour of competing in the prestigious Coupe du Monde de la Pâtisserie, during the 2013 edition of Sirha at Lyon in France. Under the close control of the President of the Jury, Gabriel Pail- lasson, aided by Terhai Norihiko, the contestants took turns on the platform of the prestigious competition for three days, creating real masterpieces in terms of presentation and taste, delighting a public constantly armed with cam- eras and video ca- meras. 39 THE ITALIAN MAGAZINE FOR INTERNATIONAL BUYERS IN GELATO, PASTRY AND TRENDY FOOD-AND-DRINK The puntoItaly stand in Pavilion 1 of Food&Hotel Asia. In the end, it was Australia that came out the winner of the pres- tigious trophy, after three consecutive successes in the Singa- pore selection over the last editions. For both winners and losers the next rendezvous is in the heart of Europe in January 2013. At Food&Hotel Asia too, Italian products arouse strong cu- riosity and, despite the presence of about 250 national ex- hibitors inside the pavilions, a great number of visitors stopped to leaf through our magazine with interest, and to discover more about everything to do with Italian businesses. The fact that more than 70% of them have as yet no direct re- lationship with Italian companies demonstrates once more that the puntoItaly corner of an expo is an excellent entry point for becoming first acquainted with made-in-Italy brands. The first part of puntoItaly’s tour concludes with the long re- turn flight that takes me back from the heat of Singapore to an Italy in which the climate at the end of April has not yet de- cided to give way to spring. But the stages of the next ad- ventures are already looming on the horizon, and we shall not fail to keep you posted. •