CONTENTS Contributors 20 Editorial 22 In partnership with 26 Vincenzo Pennestrì, passion at first sight 30 An unexpected touch 36 PuntoItaly wire 38 Bold combinations 44 Atelier of stellar delicacies 48 Deconstructed Black Forest 52 Always moving forward 56 Pistachio heart 62 Delicate notes 64 The Companies 66 36 52 56 48 THE ITAL IAN MAGAZINE FOR INTERNATIONAL BUYERS IN GELATO, PASTRY AND TRENDY FOOD-AND-DRINK Year 14 - No. 40 - JULY 2025 - € 1.00 64 17
CONTRIBUTORS Pierpaolo Magni Master gelato chef Antonio Mezzalira Master gelato chef Vincenzo Pennestrì Master gelato chef Alice Vignoli Master gelato chef Federica Serva Reporter Riccardo Magni Master gelato chef Beppo Tonon Master gelato chef puntoITALY Milan – Tribunal Registration no. 444 of 03-08-2011 Six-monthly magazine - € 1.00 Year 14 - No. 40 - July 2025 Publishing Director Franco Cesare Puglisi Editor Manuela Rossi Editorial Staff Anna Fraschini Production Manager Gora Di Benedetto Public Relations Manager Davide Pini Advertising Manager Paolo Barretta Advertising Patrizia Dal Mas Translations Laura Duca, Patrick Hopkins Graphic Layout Illustrations ONiDEA adv srl - Milano Editrade srl – Headoffice Via Lomellina 37 - 20133 Milan, I Tel. +39 02 70004960 email: info@editradesrl.it www.puntoitaly.org Printing Nastro & Nastro - Germignaga (Varese, I) Cover Davide Crea - enjoygraph All rights reserved. The partial or complete reproduction of texts, illustrations and photos by any means is forbidden. Texts and illustrative material, even if unpublished, is not returned to sender. Texts and photos sent in by readers can be freely published and utilized by puntoItaly. 20
EDITORIAL THE ITAL IAN MAGAZINE FOR INTERNATIONAL BUYERS IN GELATO, PASTRY AND TRENDY FOOD-AND-DRINK Year 14 - No. 40 - JULY 2025 - € 1.00 There is no doubt that in the last five years we have seen situations from the bad to the very bad. Tempestuous international fronts are actually increasing. A disheartening landscape. And yet. Every day I speak, meet, discuss with professionals in the foodservice industry, be it classic or confectionary, grappling with a thousand different problems. Among them, the ones that stand out are the increases in costs of numerous raw materials, staff shortages, the widespread impossibility of a “handover” between the different generations. With our magazine we participated, directly or indirectly, in various internationals events that were held in the first half of 2025. We journeyed to Sigep Rimini, Sirha in Lyon, Expo Sweet in Warsaw, Levante Prof in Bari, Pizza Expo in Las Vegas. Everywhere there was a strong appreciation for Italian food and a moving enthusiasm, in contrast with the difficult world issues of our times. In this issue of puntoItaly, we dedicate the cover and opening article to Vincenzo Pennestrì, an extraordinary man and an exceptional professional. President of one of the most significant associations of Italian gelato chefs, he is highly esteemed and appreciated everywhere. Here we are, difficult times create strong people, where passion and dedication to work, combined with an institutional role, require strength, courage and a bit of luck! Always continue to follow us and come and visit us, at the tradeshows or online at www.puntoitaly.org Difficult times create strong people 22
IN PARTNERSHIP WITH ACCADEMIA BIGATTON Tel. (+39) 421 271554 www.accademiabigatton.com info@accademiabigatton.com AGRIMONTANA Tel. (+39) 171 261157 www.agrimontana.it agrimontana@agrimontana.it ALVENA DISARONNO INGREDIENTS Tel. (+39) 2 98280138 www.alvena.it info@alvena.it ANSELMI DISARONNO INGREDIENTS Tel. (+39) 444 333600 www.anselmi1892.com AROMITALIA Tel. (+39) 11 8182301 www.aromitalia.it customercare@aromitalia.com BABBI Tel. (+39) 543 448598 babbi.com info@babbi.it BIGATTON PRODUZIONE Tel. (+39) 421 271554 www.bigatton.com bigatton@bigatton.com BRAVO Tel. (+39) 444 707700 www.bravo.it info@bravo.it BRX Tel. (+39) 721 499611 www.brxitalia.com info@brxitalia.com CARPIGIANI Tel. (+39) 51 6505111 www.carpigiani.com info@carpigiani.it CARTOPRINT Tel. (+39) 2 96399911 www.cartoprint.com infocartoprint@sedagroup.org COLALUCCI Tel. (+39) 6 92099203 www.colalucci.it info@colalucci.it COMPRITAL Tel. (+39) 2 95770829 www.comprital.com comprital@comprital.com CONI PERFETTO Tel. (+39) 81 5050033 www.coniperfetto.it info@coniperfetto.it DISARONNO INGREDIENTS Tel. (+39) 444 333 600 www.disaronnoingredients.com info@disaronnoingredients.com EXPO SWEET Tel. (+48) 22 4659623 www.exposweet.pl ezig@exposweet.pl FABBRI 1905 Tel. (+39) 51 6173111 www.fabbri1905.com commerciale@fabbri1905.com FRIGOMAT Tel. (+39) 377 415011 www.frigomat.com frigomat@frigomat.com FRUCTITAL Tel. (+39) 121 56587 www.fructital.it sales@fructital.it FUGAR Tel. (+39) 541 679470 www.fugar.it fugar@fugar.it GELATISSIMO Tel. (+49) 711 185600 www.gelatissimo.de info@messe-stuttgart.de GELATITALIA Tel. (+39) 35 4824335 www.gelatitalia.it info@gelatitalia.it GELDUE Tel. (+39) 51 6132910 www.geldue.it info@geldue.it HOST Tel. (+39) 2 49976822 host.fieramilano.it host@fieramilano.it ICAM Tel. (+39) 31 6346101 www.icamprofessionale.com info@icamprofessionale.it IMBALLAGGI ALIMENTARI Tel. (+39) 577 660353 www.imballaggialimentari.it info@imballaggialimentari.it 26
ISA Tel. (+39) 75 80171 www.isaitaly.com customerservice@isaitaly.com ITAL DAIRY Tel. (+971) 547043074 www.italdairy.com info@italdairy.com ITALPROGET Tel. (+39) 75 987038 www.italproget.it info@italproget.it LEAGEL Tel. (+378) 549 999435 www.leagel.com info@leagel.com MARTINI GELATO - UNIGRÀ Tel. (+39) 545 989511 www.martiniprofessional.it info@martiniprofessional.it MEC3 Tel. (+39) 541 859411 www.mec3.com mec3@mec3.it MEDAC Tel. (+39) 89 301466 www.medac.it info@medac.it MIG Tel. (+39) 437 577577 www.mostradelgelato.com fiera@longaronefiere.it MODECOR ITALIANA Tel. (+39) 332 658311 www.modecoritaliana.it modecor@modecor.it MONTEBIANCO DISARONNO INGREDIENTS Tel. (+39) 444 333600 www.montebiancogelato.com info@montebiancogelato.com NUTMAN GROUP Tel. (+39) 141 835225 www.nutman-group.com info@nutman-group.com PERNIGOTTI MAESTRI GELATIERI ITALIANI Tel. (+39) 541 859411 www.pernigottigelatieri.com info@pernigottigelatieri.com PREGEL Tel. (+39) 522 394211 www.pregel.com info@pregel.it SALVALACQUA Tel. (+39) 0721 499611 www.salvalacqua.com info@salvalacqua.com SIGEP Tel. (+39) 541 74111 www.sigep.it helpdesk.rn@iegexpo.it STELLA DISARONNO INGREDIENTS Tel. (+39) 444 333600 www.prodottistella.com info@prodottistella.com SÜDBACK Tel. (+49) 711 185600 suedback.de info@messe-stuttgart.de TADDIA Tel. (+39) 51 944973 www.taddia.com info@taddia.com UNIGEL Tel. (+39) 35 883154 www.unigelitalia.com info@unigelitalia.com VALRHONA SELECTION Tel. (+33) 4 75079090 www.valrhona.com scvalrhona@valrhona.fr IN PARTNERSHIP WITH 28
INTERVIEW by Federica Serva passion at first sight , Images by Davide Crea - enjoygraph 30
How would you define Vincenzo Pennestrì in one sentence? Vincenzo Pennestrì is above all a gelato chef. He has been since 1992. Was the choice of “what do you want to be when you grow up” already written from start, following the footsteps of your father Tito, or was it your free choice? My father never told me: “Do this job”. Nor did he ever force me. It all started with a training course in Carpigiani. I had graduated high school, and I had finished my military service. I was looking for my path. From that first class of recipe balancing, I realized I was interested in becoming a gelato chef. The teacher was Angelo Grasso, who made me discover my love for this profession. I started experimenting by myself as my father observed from a distance, not imposing his bases or his recipes on me. He let me walk with my own two legs. And it was this, in my opinion, the secret of my achievements. What was the greatest professional intuition of your career? My intuition was to start making gelato that was “tempting” and attractive. I immediately differentiated myself with decorated and well-designed display cases with a maximum attention to details, making it clear that gelato was not flat and lifeless, but that it could take on its own personality. By always creating new developments, which attracted customers, work increased and together with the work so did interest in artisanal gelato in general. A lifetime dedicated to gelato, going from a young man at his family’s shop in Reggio Calabria, Cremeria Sottozero, to an “entrepreneur of flavour” at the Villa Genoese Zerbi, and all the way up to being president of the Italian Gelato Chefs Association. 31
INTERVIEW What was the most significant professional mistake of your career? My error is above all my biggest flaw, which is being impulsive. I tend to make mistakes due to being impulsive. If I had sometimes took the time to think a little bit more, maybe the mistakes would not have been made. What does gelato represent for Vincenzo Pennestrì? For me, this “cold dessert” represents perfection. I am very, very demanding when it comes to gelato. I am self-critical because every day I observe and taste my product to see if there are any defects, and many times I find them and try to fix them. Also, gelato represents my life. 32
How many shops are under the Cremeria Sottozero name? I have two shops along the seafront of Reggio Calabria, each with different characteristics. One is the historic gelato shop, where I started working in 1992. The other is Villa Genoese Zerbi. I decided not to expand further because I am very meticulous, and I want to have control over my product. Therefore, I abandoned a budding project to open gelato shops in Calabrian shopping centres. What motivated you to also manage the gastronomic offer at Villa Genoese Zerbi? I consider the management of Villa Genoese Zerbi, which started in 2023, perhaps the largest operation in my story as an entrepreneur. The location with its settings requires an articulated gastronomic offering. From coffee, pastry and gelato, we have moved on to include foodservice. This year, we added the pizzeria, thus creating the typically Italian combination of pizza and gelato. At the Villa, we also organize all kinds of events, such as weddings, baptisms, private and company parties, so the commitment is considerable. There is a world of difference between gelato shops and restaurants. I decided to get back in the game and I studied how to best organize the culinary and confectionery offer. At the base of your creations there is a careful selection of raw ingredients. Which ones in particular are processed at your establishment in Reggio Calabria? At my establishment, we prepare bases and semi-finished products by carefully selecting raw materials such as milk, hazelnuts, pistachios, almonds, peanuts and coffee. Regarding the coffee, a special blend has been created. Starting with the beans that are still green, we realize our own blend of roasted coffee to offer customers a personalized flavour. From the beginning of your career up to today, how has the creation of gelato and sorbets evolved? Processing has changed a lot because raw materials have evolved. Our bases have changed thanks to the use of special fibres and the reduction of sugar content to create quality gelato that respect the health needs requested by clients. Since 2016, you have been the President of the Italian Gelato Chefs Association. What are the most important initiatives you have carried out during your presidency? Since I have been President, we have rebuilt the association. Many 33
INTERVIEW gelato chefs have joined us, and the group has grown exponentially. I have to thank the Pica family who gave me this role, and above all, while having me as president, I feel the trust and pleasure from the family that created the Italian Gelato Chefs Association, first from the founder Alberto; then from his wife Maria, who loved calling me President because, for her, it was like still calling her beloved husband; finally now from their son Claudio, who has full confidence in all of my activities. Intense work has been done to involve professional gelato chefs and to create a team spirit. In the artisanal gelato industry in Italy, it is not easy to create a team spirit… It’s not easy, but it’s fascinating. Seeing the participation of gelato chefs at the Italian Gelato Cup, seeing their commitment to making a good impression at the competition, is truly a source of pride for me. The Italian Gelato Cup, now in its fourth edition, is the most important event of the association. Will there be other initiatives in the future to promote artisanal gelato? We want to strengthen what we are carrying out in which we believe so much. Lately, the collaboration with Artglace has become closer, projecting the Association to an international level… I consider this collaboration the best work of my diplomacy. In the past, the parties were very distance, but then, thanks to a dialogue between me and the president of Artglace, Domenico Belmonte, we were able to reach a compromise and develop activities together. This was demonstrated by the event held on the occasion of the Gelato Day and the Jubilee last March. What is your approach to gastronomic gelato? I have been developing gastronomic gelato recipes for about fifteen years now. There are various flavours that can be made and enjoyed in combination with dishes. For example, gastronomic gelato with cheeses such as gorgonzola and parmigiano come to mind. The preparation of such flavours requires different balancing techniques and research for flavour combinations. Villa Genoese Zerbi is the perfect context for creating tasting itineraries, from appetizers to desserts, as I have done in collaboration with Michelin-starred chefs, revealing the potential of gastronomic gelato. 34
When and why did you join the network of “Gelato Artists”? I joined three years ago because it is a network of professionals, which gives me the opportunity to meet and be in touch with people that love gelato just as much as I do. Along with this opportunity, you also have visibility. Joining a company like Agrimontana, which supports the “Gelato Artists”, means being part of excellence. What part does pastry play in the offer of Cremeria Sottozero? Which traditions inspire you? I like traditional Italian pastry with the addition of some inspirations from French pastry. In the display cases in my shops, you can find both realities, that is a display case with single portions of specialties from both Northern and Southern Italy, and another display case with macarons. In addition, there is a display case dedicated to croissants, which today are consumed throughout the entire day, not just at breakfast. Image by Wilson Santinelli You are part of Apei - Ambassador Pastry Chefs of Italian Excellence. How do you live this role? I live my presence in Apei with great responsibility because being part of a group created by the maestro Iginio Massari for me, beyond being an opportunity, it is also an honour that requires the maximum of my knowledge. I was asked to be involved by Massari at the beginning of 2022. I still remember my emotions when I received the email that invited me to be part of the group. I participate in the technical and public seminars that the association organizes every year and thus bringing with me my contribution. 35
RECIPES AN UNEXPECTED TOUCH By Vincenzo Pennestrì Images by Davide Crea - enjoygraph INGREDIENTS: • water 567,5 g • pistachio paste 220 g • sucrose 200 g • flaxseed fibre 4,5 g • salt 3 g • lemon infusion 100 g* Pistachio sorbet with lemon The additionof citrus, suchas lemon or bergamot orange, gives a special and elegant flavour to classic sorbets. *To prepare the lemon infusion, you need 100 g of food grade alcohol and 40 g of lemon peel. The infusion should be left to rest 24 hours in the refrigerator. INSTRUCTIONS Mix together the water, sucrose and flaxseed fibre. Add the pistachio paste and salt. Blend well. Lastly, add the lemon infusion that has been prepared previously, then batch freeze. 36
Almond sorbet with bergamot orange INGREDIENTS: • water 558,5 g • raw almond paste 220 g • sucrose 220 g • flaxseed fibre 4,5 g • salt 2 g • bergamot orange powder to taste* *To obtain the bergamot orange powder, only use the peels, making sure to not use any of the white part of the citrus fruit (pith). Dry and grind with a blender. INSTRUCTIONS Mix together the water, sucrose and flaxseed fibre. Add the raw almond paste. Blend well. Batch freeze. While extracting the gelato, add the bergamot orange powder. 37
FAIRS TOUR SIGEP WORLD Rimini (Italy), January 18 - 22 Our journey to the tradeshows around the world began with the 46th edition of Sigep World - The World Expo for Foodservice Excellence by IEG, the global reference point for the supply chains of gelato, pastry, chocolate, coffee, bakery and - new this year - pizza. With the map of the exhibition area in hand, we planned our tour among the thirty pavilions that hosted 1300 exhibitors in an area of 138 thousand square metres. Familiar and not-so-familiar languages echoed throughout the hallways, confirming the undisputed internationality of this event which saw visitors from 160 countries. This year’s “Guest Country” was Saudia Arabia. A chronicle of the trade fairs visited by puntoItaly during its travels abroad. A first-hand reportage of meetings, emotions, and experiences. puntoItaly wire Coffee and chocolate were the protagonist of the new area called the Sustainability District, where three projects were held: the Micro Roaster Village, in which micro-roasters illustrated their exclusive blends to a large audience; the Fully Automatic Coffee Machines; and the Bean-to-Bar, an opportunity to learn about the stages of artisanal chocolate processing. The Taste of Tomorrow area offered ideas to seize the evolution taking place in the world of gelato: we could not resist the temptation to taste the flavours inspired by the herbs of an Alpine landscape and processed with microalgae. 38
There were great expectations of the contest destined to decree the recipe for “Hallelujah”, the 2025 flavour of the year dedicated to the Jubilee. Vincenzo Squatrito excelled over thirty European gelato chefs with his gianduja and toasted hazelnut gelato with a pure chocolate ribbon. China dominated the 6th edition of the international baking competition Bread in the City-Bakery World Cup, followed by Spain and Italy. Sigep World also hosted a record-breaking edition of the Pizza World Championships - Pizza without Borders, with over 100 judges and a myriad of competitors from 45 countries. There was no shortage of spectacular skill tests such as the freestyle, the largest pizza and the fastest pizza maker. The 18th edition of Comunicando, the award promoted by our publishing house Editrade and reserved for the best communication campaigns in the industry, saw Fructital as the overall winner, earning the “Unica 2024” award. Other recognitions were awarded to Ico Cialde, Ipsa, Medac and Mec3 (Best Copy); Pernigotti Maestri Gelatieri Italiani, Disaronno Ingredients, Taddia and Elenka (Best Visuals); Giuso, PreGel, Cartoprint and Disìo (Best Creativity); Martini Gelato, Carpigiani, Mec3 and Babbi (Digital Strategist 2024). Special awards dedicated to social and artistic initiatives went to Ciam, Disaronno Ingredients and Frigomat. During the ceremony, three Communication Ambassadors were appointed: Angelo Grasso, for his prestigious milestone of having taught “1000 Courses”; Ana Maria Soto Escobar, winner of the 2024 Gelato Day contest; and Domenico Belmonte, president of Artglace. The next edition of Sigep World is scheduled for January 16-20, 2026. A rich schedule of events framed the exhibition. The Gelato Europe Cup was won by the teams from Germany, France, Italy and Belgium; now they are preparing to represent Europe in the prestigious Gelato World Cup 2026, scheduled for next year’s edition of Sigep World. Creativity and unique flavours dominated the “One thousand ideas for a new gelato flavour of the year” competition, promoted by the Association of Italian Gelato Chefs. Ahmad Monajemi triumphed with an Iranian pistachio, saffron and cardamom gelato. 39
FAIRS TOUR SIRHA LYON Lyon (France), January 23 - 27 There is always a lively and buzzing atmosphere at Sirha Lyon, with crowded hallways from the first to the last day. The 22th edition of this French tradeshow dedicated to professionals in the hospitality and foodservice industries was certainly no different. The organizers recorded a record turnout of over 257 thousand professionals who visited the stands of 2300 exhibitors. For five days, industry leaders, decision makers and buyers from all over the world had the possibility to preview the trends of an industry that is constantly evolving. Research and development of high-performance solutions focused more than ever on cutting-edge technologies guided by a great attention for sustainability. The foodservice industry is thus establishing itself as an increasingly efficient and environmentally responsible model. About eighty masterclasses, round tables and competitions animated the tradeshow. Our eyes were focused on one event in particular: the Bocuse d’Or. The contest saw the greatest culinary talents from 24 countries compete in a twoday gastronomic marathon. The competing chefs were asked to use three ingredients - celery, lean meat and lobster - in a high-class dish, before trying their hand at preparing venison and foie gras. The top spot on the podium was taken by Paul Marcon, the 29-year-old chef who returned this iconic award to France after years of undisputed victory by Scandinavian countries. Second place went to Denmark, and third place went to Sweden, whereas Italy finished ninth. True to his Auvergne roots, Paul Marcon convinced the chefs by adding local touches to his dish, including green apples, mushrooms and chartreuse. The next edition of Sirha Lyon is scheduled for January 21-25, 2027. 40
EXPO SWEET Warsaw (Poland), February 16 - 19 For Poland, Expo Sweet is the sweetest event of the year. Now in its 16th edition, this great fair dedicated to the confectionery industry has established itself over time as a privileged meeting point between supply and demand of equipment and raw ingredients for pastry, bakery, gelato and foodservice. It is in all regards an important opportunity to discover new technological and product trends as well as to establish promising business contacts. This year, nearly 20 thousand visitors filled the exhibition halls of the Expo XXI centre in Warsaw. And for our magazine, the tradeshow has long been an event that cannot be missed. The event program once again included numerous demonstrations by renown pastry chefs, product presentations, workshops and meetings with experts. The exhibitor booths offered tastings which attracted crowds of visitors interested in trying the latest developments in the world of gelato and pastry. Four competitions took place: Polish Championship in Cake Decoration, Polish Championship in Dessert Preparation, Polish Championship of Confectionary Students, International Championships of Decorative Element. Each of these events represented an exciting showcase of talent, creativity and technical mastery, where the competitors expressed the best of what characterizes the current confectionary landscape. Expo Sweet looks forward to its next edition scheduled for February 22-25, 2026. 41
FAIRS TOUR LEVANTE PROF Bari (Italy), March 9 - 12 Important numbers characterized the 9th edition of Levante Prof. More than 20 thousand specialized visitors passed through the turnstiles of this Apulian exhibition, of which 10 percent came from abroad, in particular from the Balkan states such as Albania, Montenegro, Croatia and Serbia. These figures confirm the event’s role as a reference point in Southern Italy for the bakery, pastry, pizza and fresh pasta, gelato, beer, wine, bar, foodservice, packaging, public establishments and hotel industries. This success was also supported by social media, where nearly 370 thousand views were recorded on the tradeshow’s official Instagram and Facebook pages. With over 250 exhibitor booths distributed over more than 18 thousand square meters in the new hall of the Fiera del Levante convention centre, the 2025 edition hosted 500 direct and represented companies. During the third day of the show, the 9th puntoIT trophy took place, promoted by the Association of Italian Gelato Chefs, in collaboration with our puntoIT magazine. This year’s edition saw about twenty master gelato chefs compete on the theme “Traditional creams at the base of typical Apulian products”. First place was won by Marco Bettini, whereas second and third went respectively to Riccardo Ciaccio and Annarita Bruna. The first two places will go on to complete with the 25 finalists of the Italian Gelato Cup 2025, which will take place in Rome in November; the overall winner will have the opportunity to compete for the title of “Gelato Chef of the Year” at Sigep World 2026 in Rimini, Italy. Levante Prof celebrated the excellence of Italian artisanal pastry arts with the seventh edition of the Divina Colomba competition, organized by Goloasi. The winners were Giacomo Balestra in the Traditional category, Antonio Masulli in the Chocolate category and Luigi Av42
allone in the Savoury category. The selection was made by evaluating flavour, texture, aroma and quality of the ingredients, with a particular attention to compliance with the regulations for producing artisanal Colomba cakes, which foresees the exclusive use of mother yeast. During Levante Prof, the seventh edition of Splash - Beverage & Hospitality took place, an area entirely dedicated to the culture of beverages and hospitality. The event welcomed 120 exhibitor booths covering an area of 2 thousand square metres, offering a rich program of events with 80 masterclasses, 50 industry experts and hundreds of business meetings with Italian and international buyers. Splash stands out for its dynamic and interactive format, divided into four thematic areas: Main Stage, the hub of the main events; Podcast Area, a space dedicated to interviews and insights with industry professionals; Masterclass Space, for training sessions and practical demonstrations; Business & Meetings Area, reserved for exchanges between companies, buyers and industry professionals. The next edition of Levante Prof will return on March 8-11, 2026. PIZZA EXPO & CONFERENCE Las Vegas (USA), March 25 - 27 Here we are landed in Las Vegas for three days dedicated to the best of the pizza world. A historic show (it has been held for 41 years), it is the perfect place to network and learn about the latest innovations regarding ingredients, equipment and technologies. “The International Pizza Expo allows pizza professionals to build valuable connections and hone their craft”, declared Bill Oakley, director of the exhibition. “This year, we brought together the brightest minds in the industry to explore cutting-edge products, innovative technologies and revolutionary business strategies. Pizza Expo is the place where the future of pizza takes shape”. This year’s program included its usual practical workshops, live demonstrations and in-depth seminars, with the goal being to offer visitors concrete ideas to improve their businesses. This Las Vegas tradeshow is not just business, but also a celebration of the art of pizza. We thus witnessed memorable competitions during the World Pizza Games, with exciting challenges such as the “Largest Dough Stretch”, “Fastest Pizza-Box Folding” and “Pizza Triathlon”. Ryan Ososky was crowned the Pizza Maker of the Year World Champion 2025, whereas Anthony Cerimele is the Best of the Best Champion 2025. The next edition will take place March 24-26, 2026. 43
RECIPES BOLD COMBINATIONS By Antonio Mezzalira After conquering the pastry world, spices are getting ready to revolutionize gelato as well, earning a chance in becoming the most innovative trend of the moment. 44
with fruit base 50 INGREDIENTS: • water 620 g • lime juice 40 g • sucrose 120 g • dextrose 70 g • dry glucose syrup 30 DE 75 g • fruit base 50 35 g • inulin 40 g Total 1000 g with fruit base 100 INGREDIENTS: • water 620 g • lime juice 40 g • sucrose 120 g • dextrose 60 g • dry glucose syrup 30 DE 60 g • fruit base 100 70 g • inulin 30 g Total 1000 g Hibiscus INSTRUCTIONS Mix the base together with the sugars in the recipe. Blend the dry ingredients with the water. Pasteurize at 85°C while infusing the hibiscus flowers and the ginger root. Let rest for 10 minutes then cool to 4°C. At this point, strain the mix to remove any residual pieces, then add the lime juice while blending well. Pour into batch freezer. Extract the infused sorbet, blast freeze for five minutes, then transfer to display case set at -11°C/-12°C. Decorate the pan with dried hibiscus flowers, ginger and slices of lime. 45
RECIPES with fruit base 50 INGREDIENTS: • coconut pulp 270 g • water 475 g • sucrose 100 g • dextrose 50 g • dry glucose syrup 30 DE 70 g • fruit base 50 35 g Total 1000 g with fruit base 100 INGREDIENTS: • coconut pulp 270 g • water 470 g • sucrose 90 g • dextrose 40 g • dry glucose syrup 30 DE 60 g • fruit base 100 70 g Total 1000 g Add 5 g of star anise powder for every kg of mix. INSTRUCTIONS Prepare a sugar syrup with anise powder. Lastly add the coconut pulp before batch freezing. Mix together all of the ingredients then pasteurize at 85°C. Pour the mix into the batch freezer, and during the final stages, if desired, add shredded coconut. Extract the sorbet and transfer to the blast freezer for about five minutes. Decorate the pan with coconut and star anise, and place in a display case set at a temperature of -11°C/-12°C. Stellar coconut sorbet 46
with cream base 50 INGREDIENTS: • whole fresh milk 570 g • cream with 35% fat content 180 g • skim milk powder 20 g • sucrose 60 g • trehalose 60 g • dry glucose syrup 30 DE 30 g • dextrose 30 g • cream base 50 35 g • turmeric 15 g Total 1000 g with cream base 100 INGREDIENTS: • whole fresh milk 570 g • cream with 35% fat content 180 g • skim milk powder 10 g • sucrose 55 g • trehalose 60 g • dry glucose syrup 30 DE 20 g • dextrose 20 g • cream base 100 70 g • turmeric 15 g Total 1000 g INSTRUCTIONS Mix together all of the ingredients except the turmeric then pasteurize at 85°C. Extract the mix and pour it into a container with the turmeric and let rest for about 10 minutes. Blend then cool mixture to 4°C. Pour the mixture into the batch freezer. Extract the gelato and after having blast frozen it, offer it as a gastronomic gelato. Suggestion: Gourmet turmeric gelato with sautéed chicken strips and apple chutney. Turmeric 47
TESTIMONIALS by Federica Serva Atelier of stellar delicacies 48
Babà with Limoncello, Hazelnut Caprese Cake, vegan Christmas star cake with chocolate and pears, Gianduja Colomba cake, pistachio spreadable cream, biscuits, even plum and Armagnac gelato. These are just a few of the delicacies that are created at the Laboratorio Cannavacciuolo located in Suno (Novara, Italy). In 2019, a centre dedicated to creating sweet and savoury creations opened not far from the wonderful Villa Crespi on Lake Orta in the municipality of Cinzia Primatesta where Antonino Cannavacciuolo’s professional and life adventure began, a place where he took them to the utmost level of hospitality (Relais & Chateaux 5 stars) and of foodservice (*** Michelin). It is led by Kabir Godi, former pastry chef of Villa Crespi and then head of the Cannavacciuolo Bakery shop in Novara. Artisanal inspiration With advanced equipment in a one-thousand square metre space, Kabir Godi and his staff, well organized in shifts, bake fragrant croissants and Viennoiserie for breakfast, airy leavened products for the The Laboratorio Cannavacciuolo, wanted by the chef Antonino Cannavacciuolo, is directed by Kabir Godi, who unites organization with experimentation to make high-quality desserts and gelato. 49
TESTIMONIALS Driven by growth “I was contacted in 2015 - Kabir Godi recounts - to start gaining experience in the Cannavacciuolo group. Since production had grown, the kitchen in Novara was no longer sufficient to meet all the demand. Hence the move to a former ravioli factory in Suno, capable of better serving not only the group’s facilities in the area, including Villa Crespi; Antonino, Il Banco di Cannavacciuolo in Vicolungo by Orta San Giulio; and Laqua by the Lake in Pettenasco, in addition to E-commerce sales”. holidays, delicious biscuits; they create inviting pralines and gelato based on the season; they produce luxurious specialties such as Cheesecake, Pastiera, and Casatiello using jar cooking. All these preparations are executed with much respect for the raw ingredients and with great attention to quality, giving life to unique products that reflect Antonino Cannavacciuolo’s idea of pastry arts, that is, excellence with an artisanal soul. “As sales increased - highlights Kabir Godi - and so did the number of establishments to be served, the pastry brigade has expanded. Today we are eighteen people, which are joined by more seasonal staff during the high seasons such as Christmas and Easter”. Also sold online Part of the production is destined for e-commerce. “Business - explains Kabir Godi - after the boom in 2021-22 when there were the Covid lockdowns, has stabilized. Shipments take place throughout Italy. The holiday leavened-products, that is Panettone and Colomba-cake, are the most popular, followed by Easter Eggs, jar-cooked desserts, biscuits”. The offering also includes books by Antonino Cannavacciuolo as well as branded food products, such as pasta and olive oil. Special attention is given to the packaging to ensure the integrity of the products. 50
Image by Lido Vannucchi Between cream-based gelato and sorbets The kitchen produces between 100 and 150 kilos of gelato a day. Antonino Cream gelato, Chocolate and Tonka beans, Piedmont Hazelnuts, Plum and Armagnac, Pistachio, Mango, lime and basil sorbet are the iconic flavours that never change. “We always have a few special flavours - adds Kabir Godi - which we periodically offer, or we recreate in a new light, then we evaluate whether to permanently include them in the assortment based on customer feedback. A few examples include the Mascarpone and fig leaf or the Avocado and lemon grass sorbet”. The gamble on gelato As spring arrives, the production of gelato and sorbet commences. “The kitchen - says the pastry chef - started producing gelato in 2019, on the occasion of the first store opening of the Antonino, Il Banco di Cannavacciuolo format, located at the Vicolungo outlet mall. Next to the offering of packaged products and a line of savoury items inspired by Neapolitan traditions, the decision was made to add one display case with fresh pastries and one with gelato. The decision stems from the awareness that, especially during the spring and summer months, gelato could represent one of the flagship products offered”. The gelato and sorbet, prepared daily, are also delivered in carapina pans to the Orta San Giulio and Pettenasco establishments, delighting customers with both classic and special flavours. 51
RECIPES An original version of the delicious dessert of German origin, where cherries meet chocolate in a triumph of taste and colour. DECONSTRUCTED By Pierpaolo and Riccardo Magni Recipes from the book “Reverse fusion” Images by Francesca Lazzarini F2 Studio 52
BLACK FOREST COMPOSITION • Single-origin dark chocolate gelato • Hazelnut and cinnamon crumble • Cherry compote • Kirsch and vanilla parfait SINGLE-ORIGIN DARK CHOCOLATE GELATO INGREDIENTS • fresh whole milk 364 g • water 225 g • milk protein 10 g • inverted sugar 31 g • dextrose 75 g • sugar 130 g • neutral stabilizer 4 g • Centenario raw single-origin chocolate 70% 161 g INSTRUCTIONS According to best practice. Shape in silicone moulds and chill in blast freezer. Store at -18°C. • fresh whole milk 364 g • water 225 g • milk protein 10 g • inverted sugar 31 g • dextrose 44 g • sugar 130 g • fruit base 50 35 g • Centenario raw single-origin chocolate 70% 161 g HAZELNUT AND CINNAMON CRUMBLE INGREDIENTS • butter 180 g • brown sugar 180 g • hazelnut flour 90 g • raw almonds 90 g • salt 1,5 g • cinnamon powder 1 g • cookie flour 200 g INSTRUCTIONS Combine in order, maintaining an uneven structure. Chill and spread on a baking sheet. Bake at 160°C valve open until the colour is right. 53
RECIPES CHERRY COMPOTE INGREDIENTS • cherry pulp 250 g • sugar 125 g • inverted sugar 70 g • Kirsch liquor 25 g • chopped cherries 125 g INSTRUCTIONS Combine the sugars with the cherry pulp and cook at 104°C. Add the chopped cherries and bring to boil again. Chill and add the liquor. Store at 4°C. KIRSCH AND VANILLA PARFAIT INGREDIENTS • pasteurized egg yolks 125 g • syrup 30° De 150 g • whipped cream 375 g • Kirsch liquor 15 g • vanilla pod 1 INSTRUCTIONS Heat yolks, syrup, and vanilla to 82°C. Beat when cold and combine with the whipped cream and liquor. Use immediately. ASSEMBLY AND DECORATION Spread the vanilla and kirsch parfait into circular moulds and chill in the blast freezer. Remove from the mould and spray with white velvet. Store. At serving time, place on a very cold plate, complete with three quenelles of single-origin dark chocolate gelato, cherry compote, hazelnut crumble, red berries, and dark chocolate decoration. 54
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EVENTS by Federica Serva – images by Brambilla-Serrani Always moving forward Claudio Ceroni and Paolo Marchi 56
“Future Identità, 20 years of new ideas in the kitchen” was the theme of Identità Milan 2025. The international congress of gourmet cuisine, pastry, mixology and dining room service has celebrated the accomplishment of reaching its 20th edition, and it did so by renewing itself starting with its headquarters. From February 22 - 24, the event was hosted Impactful For the occasion, Identità Milan launched a new logo that chose modern and fluid graphics with yellow, orange and red colours, reflecting the future of gastronomy without forgetting its history. at the Allianza MiCo Convention Centre - North Wing, a state-of-the-art hub for highly specialized events. “With this theme - said Paolo Marchi and Claudio Ceroni, organizers of Identità Milan - we reaffirm our beliefs in innovation; we know that our humus started settling during the mid-2000s and now it is the fertilizer of the events that are still to come”. The event schedule, which counted on the presentations of 170 speakers to animate 89 masterclasses, was set on the idea of looking at the substance and at what will come, leaving aside any self-celebrations. Identità Milan reached its twentieth edition which was dedicated to the word “future” for cuisine and pastry arts. 57
EVENTS A varied program “From the second edition onward - recalled Paolo Marchi - we have opened the event to many very specific themes, such as, pasta and pizza, which are still present, as well as to the world of wine, mixology and dining room service”. This year, there were twelve thematic sessions, with new developments in the areas of Wine and Bubbles and the Hospitality Cluster, with a focus on foodservice in luxury hotels, all accompanied by leading figures in the food and wine, television and cultural communities. Focus on Calabria Calabria was chosen as the Guest Region of this edition. It is a territory with an extraordinary biodiversity and a thousand-year-old gastronomic culture, where the sea meets the mountains giving life to an authentic cuisine that is full of nuances. Representing it were not only producers, but also chefs such as Caterina Ceraudo, who presented two vegetarian dishes, Mio Giardino and Risotto with cauliflower and hazelnuts, representing the wealth of the Calabrian land. 58
The spotlight on… The return of Ferran Adrià for the inauguration was highly anticipated. The Catalan chef, who attended the first edition in 2005, captured the public’s attention first by sounding the alarm on the closures of restaurants (28 percent within two years of opening), then by offering a series of tips. He also gave an indication of the future of haute cuisine, that is, minimalism: “making a cuisine out of few elements, and openly exercising your creativity on those elements.” After the inauguration, there were various thematic sessions, starting with Cheese and Pizza and closing with Fish and Flour. Each chef, pastry chef, pizza chef, bartender brought their own stories and recipes. From fish to flour The view offered by Identità Fish was broad, going from Italy to Japan, that is, dishes executed by Moreno Cedroni and Luca Abbadir which recovered even the fish bones to create a cream or flour, followed by the processing techniques of raw fish practiced by Hirotoshi Ogawa. The creations presented during Identità Flour were multifaceted, stimulating chefs, bakers, pastry chefs to work with a particular type of flour to explore its potential, going from pasta to panzerotti, from pizzas to desserts. Ferran Adrià 59
EVENTS Interpretations of the pastry arts Even without a dedicated session, the pastry arts were present in some cooking demonstrations held both on the stage as well as at the booths. They revealed unusual preparations alongside revisited classic recipes using innovative ingredients. Examples of this include “Liver 8.0” proposed by Ernst Knam (a base of apple cubes and squares of liver, covered in a rectangular sheet of kataifi dough and accompanied by chocolate and an apple sauce), as well as the dish named “Among the clouds” by Paolo Griffa (crème d’ange made with 30-month aged Parmigiano Reggiano flavoured with saffron and wild thyme, with a heart of pears marinated with mustard, to be tasted paired with a Sablè Breton made with puffed Parmigiano rinds). 60
Refined union This year, pizzas were paired with Billecart-Salmon champagnes. It was a choice to underline the importance of carefully pairing quality beverages with pizza, a practice which is experiencing an increasingly refined evolution. Richard Abou Zaki and Emanuele Mennella, for example, created two pizza recipes that are increasingly close to haute cuisine. On one hand, a fried pizza with a roasted tomato base, garlic mayonnaise, onion powder, dehydrated olives and rosemary-flavoured oil; on the other hand, a sweet pizza with a base caramelized with raw cane sugar, topped with a salted caramel gelato, milk foam, popcorn powder and caramelized popcorn. 61
RECIPES PISTACHIO HEART By Alice Vignoli Image by Giancarlo Bononi Pistachio covered with pistachio-flavored chocolate and chopped pistachios. Recipes from the book “Gelato and Sorbets on stick”. 62
INSTRUCTION • Pasteurize the desired quantity of ingredients using the high pasteurization program (85°C/185°F). • To avoid “stressing” the flavouring, add the pistachio paste during the cooling phase, after 65°C (149°F). • Allow the liquid base to age at 4°C (39°F) for at least several hours. • During aeration pass the liquid base through a whipped cream machine or a frappé mixer. • Use a confectionery funnel to quickly pour the mix into the steel moulds that have been precooled in the blast freezer for ice pops. • Insert the wooden sticks into the moulds using the stick holder. Allow to crystallize for about 30 minutes. • Once crystallization is complete, extract the Other ingredients: white chocolate coating, chopped toasted pistachios mould and stick-holder assembly from the blast freezer and dip it into a tray of cold water to facilitate removal of the treats from the molds. • Place the treats one by one on a tray covered with baking paper, and then place the tray into the blast freezer. • Prepare the pistachio-flavoured chocolate coating by melting white chocolate flavoured with 10% pistachio paste, being careful not to exceed 35°C (95°F). • Add the chopped pistachios to the chocolate coating. • Dip the treats into the coating mix until they are completely covered. Place the finished sticks in the blast freezer for a minute, until the chocolate coating becomes dull. • Place the gelato on a stick in the display case for sale or store for later use. Ingredients Qty (g) Sugars (g) Fats (g) Milk solid (g) Other solid (g) Total solids (g) Whole milk 600,0 0,0 21,0 54,0 0,0 75,0 Cream 35% 65,0 0,0 22,7 3,8 0,0 26,5 Nonfat dry milk 48,0 0,0 0,5 45,6 0,0 46,1 Sucrose 182,0 182,0 0,0 0,0 0,0 182,0 Dextrose 20,0 18,4 0,0 0,0 0,0 18,4 Neutral 5 g 5,0 0,0 0,0 0,0 5,0 5,0 Pure pistachio paste 80,0 0,0 52,0 0,0 28,0 80,0 Total 1000,0 200,4 96,2 103,4 33,0 433,0 % 100,0 20,0 9,6 10,3 3,3 43,3 Ingredients Qty (g) Sugars (g) Fats (g) Milk solid (g) Other solid (g) Total solids (g) Whole milk 600,0 0,0 21,0 54,0 0,0 75,0 Cream 35% 65,0 0,0 23,0 3,8 0,0 26,8 Nonfat dry milk 32,0 0,0 0,0 31,2 0,0 31,2 Sucrose 169,0 169,0 0,0 0,0 0,0 169,0 Dextrose 19,0 17,1 0,0 0,0 0,0 17,1 Hot cream base 50 35,0 14,0 0,0 14,0 4,9 32,9 Pure pistachio paste 80,0 0,0 52,0 0,0 28,0 80,0 Total 1000,0 200,0 96,0 103,0 32,9 432,0 % 100,0 20,0 9,6 10,3 3,3 43,2 With stabilizer 5 g With cream base 50 63
RECIPES DELICATE NOTES By Beppo Tonon Images by Studio Phototecnica An elegant glass cake dome holds an inviting fruit arrangement made with various types of apples and seasonal grapes. 64
To create a fan, choose a Granny Smith and a Morgenduft apple for their aromatic flavour and crunchy texture. Carefully wash and dry the fruit. With a smoothblade knife, cut lengthwise into two; thinly and very gently slice it so as to not damage the skin. Divide into small groups of five or six slices and, holding them in your hand, spread them out into a fan shape. Select a few single grapes with sizes similar to Regina grapes or black grapes, they should not be too small because they needs to be carved easily. With a paring knife inclined inwards, make three incisions, drawing what will become the petals of a flower. Remove the central part of the grape by rotating it. Fill the hole with a currant. Arrange the fruit in whipped cream which is essential to stabilizing the decoration. 65
duction of gelato; course for the preparation of filled chocolates, pralines and jellies; innovative ideas and preparation; course for the preparation of sponge cake and meringue; solutions for gelato in relation to the defects and problems of preservation; the tricks of the trade, all the true secrets of the great masters; course for the preparation of gelato on a stick; course for the preparation of granita and cold desserts in a glass, how and where to open up a gelato parlour, pastry shop, yogurt parlour. Other activities: events in collaboration with the most important companies of the sector; participation of internationally renowned masters. Accademia Bigatton is a lively team of experts with international experience in the field of Italian gelato and pastries. Accademia Bigatton dedicates itself to the preparation and starting up of the artisan makers of gelato, supplying them with suitable technical and logistic support. The team of Ac- cademia Bigatton is formed of experts in the field of gelato parlours, pastry shop, marketing, furnishing and design. The training includes basic level courses for gelato parlours and pastry shops for beginners, both owners and employees responsible for the production. It also includes advanced courses for groups and individuals, personalised courses, innovative courses on specific subjects in the world of gelato and pastries. Accademia Bigatton is based in Portogruaro (Venice, Italy), in the most modern structure in existence in the sector of teaching the art of gelato and pastries. It is equipped with all the most innovative equipment available on the market today. The courses, which are all free of charge, are held by Omar Busy for the pastry and chocolate making, Ettore Diana for coffee, Matteo Scarello as a permanent teacher. Course list: basic level course for the production of gelato; basic level course for semifreddi and small pastries; basic level course for fruit intaglio; advanced level course for the pro- The art of innovation ACCADEMIA BIGATTON 66
On the Island of Mauritius the Accademia Bigatton operates out of Executive Destination Management Ltd., managed by Mr. Denis Goyet and with the permanent collaboration of the master pastry chef, Alessandro Pitaccolo. The Academy is tooled up with all the latest generation equipment, and promotes highly professional courses for persons wishing to learn the art of gelato, pastry and chocolate making. This Academy was set up to satisfy the demand for the training of gelato makers and pastry chefs throughout the whole of southern Africa. It offers training courses for individuals and for groups, catering for all those wishing to open a retail outlet or to specialise in the sweet art. The premises also house a storeroom where it is possible to find the entire range of Bigatton products. Mauritius: the southern-most school in the world ACCADEMIA BIGATTON Alessandro Pitaccolo Denis Goyet 68
Tunisia has always been near to Italy, both territorially and culturally. Intense commercial activities, huge opportunities for tourism, and exchanges of workers between the two countries have strengthened these ties over the last decade. Italian artisan gelato is a product that is strongly integrated into the food culture of Tunisia today. An Academy - part of the Accademia Bigatton network - has been established in Monastir through the good offices of an Italian gelato entrepreneur of historic importance and Bigatton’s exclusive local distributor, Foued Brahem, and is now able to help all local or foreign entrepreneurs who wish to develop the quantity and quality of their sales. The courses are run in French by Foued Brahem and by the peripatetic masters of the Accademia Bigatton. Tunisia: an historic presence ACCADEMIA BIGATTON 70
The Sienese hills (Italy) were the setting of the annual Meeting of Gelato Artists, the most important institutional event of the network promoted by Agrimontana. Two days designed to bring together professionals who follow a common vision of quality, craftmanship and respect for raw ingredients: an opportunity for true discussion, but also a celebration of the path taken together. Ambassadors of excellence The Artisti del Gelato project was created with the intention of bringing together the best professionals in the world of artisanal gelato, who by adhering to strict production regulations become ambassadors of excellence. In addition to giving value to quality and craftmanship, the format aims to encourage discussion between participants, stimulating professional growth and contributing to the diffusion of the culture of this sweet art. The project represents a virtuous model of collaboration, based on strict regulations that favour the use of natural raw ingredients, the elimination of synthetic flavours, dyes and preservatives, and a desire to give value to seasonality and to local territories. It is a network that promotes naturalness, transparency and continuous training, helping define new standards for artisanal gelato of utmost quality, in Italy and around the world. The meeting of Artisti del Gelato AGRIMONTANA Training, discussion and conviviality The event was attended by over fifty Italian and foreign gelato chefs, all united by a common vision of excellence, responsibility and research. The program alternated moments of training, discussion and conviviality. On the first day, the motivational and educational speech by the famous Alpinist Marco Confortola opened the activities, which was following by a workshop led by Monica Panzeri from “I Narratori del Gusto”, who, through practical exercises and collective analysis, led those present on a journey of the senses to discover the aromatic profile of agricacao chocolate. To close the day, there was a gala dinner that celebrated the encounter between gelato, pastry and gourmet cuisine. The main courses were specialities by the resort’s resident chef, each of which was combined with a sweet creation by maestro gelato 74
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