june 2015 - puntoitaly
TRANSCRIPT
sum
mar
y su
mm
ary
sum
mar
y su
mm
ary
sum
mar
y su
mm
ary
sum
mar
y su
mm
ary
sum
mar
y su
mm
ary
sum
mar
y su
mm
ary
sum
mar
y su
mm
ary
sum
mar
y su
mm
ary
sum
mar
y su
mm
ary
sum
mar
y su
mm
ary
sum
mar
y su
mm
ary
sum
mar
y su
mm
ary
sum
mar
y su
mm
ary
sum
mar
y su
mm
ary
sum
mar
y su
mm
ary
sum
mar
y su
mm
ary
sum
mar
y su
mm
ary
sum
mar
y su
mm
ary
sum
mar
y su
mm
ary
sum
mar
y su
mm
ary
sum
mar
y su
mm
ary
sum
mar
y su
mm
ary
sum
mar
y su
mm
ary
sum
mar
y su
mm
ary
sum
mar
y su
mm
ary
sum
mar
y su
mm
ary
sum
mar
y su
mm
ary
sum
mar
y su
mm
ary
sum
mar
y su
mm
ary
sum
mar
y su
mm
ary
sum
mar
y
26
18
50
64
68
T H E I T A L I A N M A G A Z I N E FOR INTERNATIONAL BUYERSI N G E L AT O , P A S T R Y A N D TRENDY FOOD-AND-DR INK
No. 7 JANUARY- JUNE 2015
Editorial pag. 11
Contributors pag. 13
Ampi on the road pag. 14
Promising prospects pag. 16
A as in Austria pag. 17
Work in progress pag. 18
Effervescent atmosphere pag. 22
Selections commence for the GWC pag. 26
Ready for the exhibit pag. 30
PuntoItaly wire pag. 34
Recipes: Beppo Tonon pag. 38
Recipes: Antonio Mezzalira pag. 42
Recipes: Roberto Rinaldini pag. 46
Recipes: Massimo Carnio pag. 50
Recipes: Alice Vignoli pag. 54
My favourite Italian food pag. 58
What a waste! pag. 60
Soulmates pag. 64
Italian pride pag. 68
Gold star pag. 73
Ambassador in Moscow pag. 76
The companies pag. 78
The shows pag. 216
Market & Job pag. 243
In partnership with pag. 244
Italy’s “event of the century” is about to start. Milan is racingagainst time to be ready in time for that fateful day, 1 May 2015,when the curtain will open on Expo. It is a great opportunity tofocus the food world’s attention on our controversial country, so
loved yet at the same time much criticized. PuntoItaly has dedicatedthe cover to the event, but with a bit of pride we dedicate it mostly tothe city of Milan, our city!In its “world tour,” puntoItaly magazine is getting ready to disembarkin two countries it has not yet visited, in Poland for the ExpoSweet tradeshow, and in Romania for the Gastropan exhibition. These are two newappointments added to an already busy calendar, starting with Sigep inRimini in January.In this issue of the magazine you will find ideas and information aboutMade in Italy, as well as many recipes from our masters of gelato andpastry. The fame of our precious technical collaborators is rapidly grow-ing. In addition to veteran Beppo Tonon, for years a mainstay on numer-ous national and international television programs, we have recentlystarted collaborating with Roberto Rinaldini and Alice Vignoli, both ofwhom have jumped into the television limelight, achieving critical andpublic acclaim.Those who want to visit us can find us at the specialized trade showsaround the world or at our website www.puntoitaly.org.
Bye! And happy 2015!
Franco Cesare Puglisi
THE ITALIAN MAGAZINE FOR INTERNATIONAL BUYERS IN GELATO,PASTRY AND TRENDY FOOD-AND-DRINK
edito
rial e
dito
riale
dito
rial e
dito
rial e
dito
rial e
dito
riale
dito
rial e
dito
rial e
dito
rial e
dito
riale
dito
rial e
dito
rial e
dito
riaed
itoria
ledi
toria
l edi
toria
l edi
toria
l edi
toria
ledi
toria
l edi
toria
l edi
toria
l edi
toria
ledi
toria
l edi
toria
l edi
toria
l edi
toria
edito
rial e
dito
rial e
dito
rial e
dito
riale
dito
rial e
dito
rial e
dito
rial e
dito
riale
dito
rial e
dito
rial e
dito
rial e
dito
riale
dito
riaed
itoria
l edi
toria
l edi
toria
ledi
toria
l edi
toria
l edi
toria
l edi
toria
ledi
toria
l edi
toria
l edi
toria
l edi
toria
ledi
toria
l edi
toria
edito
rial e
dito
riale
dito
rial e
dito
rial e
dito
rial e
dito
riale
dito
rial e
dito
rial e
dito
rial e
dito
riale
dito
rial e
dito
rial e
dito
riaed
itoria
ledi
toria
l edi
toria
l edi
toria
l edi
toria
ledi
toria
l edi
toria
l edi
toria
l edi
toria
ledi
toria
l edi
toria
l edi
toria
l edi
toria
edito
rial
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
ors
cont
ribut
orspuntoITALY
Milan – Tribunal Registration no. 444 of 03-08-2011Six-monthly magazine Year 4 - No. 7 - January-June 2015
Publishing DirectorFranco Cesare Puglisi
EditorManuela Rossi
Editorial StaffAnna Fraschini
Co-ordinatorGora Di Benedetto
Public Relations ManagerDavide Pini
Public RelationsIonela Grigoras
Advertising ManagerPaolo Barretta
AdvertisingPatrizia Dal MasLuigi Voglino
TranslationsPatrick Hopkins
Graphic Layout IllustrationsCaterina Verri
Editrade srl – HeadofficeVia Lomellina 37 - 20133 Milan, ITel. +39 02 70004960Fax +39 02 70004962email: [email protected]
PrintingSincronia – Legnano (Milan, I)
All rights reserved. The partial or complete repro-duction of texts, illustrations and photos by anymeans is forbidden. Texts and illustrative mate-rial, even if unpublished, is not returned tosender. Texts and photos sent in by readers canbe freely published and utilized by puntoItaly.
Ferdinando BuonocorePresident, Artglace
Massimo Carnio - Master pastry chef
Ionela Grigoras - Reporter
Antonio Mezzalira - Mastergelato maker
Fabrizio Osti - President, Aiipa
Davide Pini - Marketing expert
Roberto Rinaldini - Master pastry chef
Federica Serva - Reporter
Beppo Tonon - Master gelato maker
Alice Vignoli - Master gelato maker
and packaging. Their Italian counterparts produce awider range of sweet and savory products, but pro-duction cost and labor problems must be dealt with.Among machines, macarons, chocolates, and cakesthe AMPI members found some inspiration and ex-changed ideas.The conclusion of the Symposium was held at the Ital-ian general consulate, complete with a receptionpresided over by the consul Andrea Cavallari. Over thecourse of the evening, AMPI’s president Gino Fabbri,vice president Paolo Sacchetti, and honorary presi-
14
EV
EN
TS
The Academy of Italian Pastry Masters (AMPI) chose Paris as the locationfor its 21st public Symposium. Besides offering a chance to see Frenchproduction facilities, it was an opportunity to promote Italian desserts.
In uniform under the Eiffel Tower. This is the officialphoto of AMPI’s (Academy of Italian Pastry Masters)21st public Symposium, held on 12-14 October inParis. For the first time, academy members chose totravel abroad and meet with French colleagues tolearn techniques and production methods. The pro-duction areas of Pierre Hermé, Arnaud Larher, andJean-Paul Hévin provided the backdrops for encoun-ters in which two different ways of interpreting pastrywere shared. French chefs prefer less variety in thedisplay case but give great attention to presentation
AMPI on the roadBy Federica Serva
dent Iginio Massari presented the Quality Gold Medalto Valrhona and the highly sought Pastry Chef of theYear 2014 – Pavoni Trophy to Davide Comaschi.Crowned chocolate world champion in 2013 in Paris,Comaschi succeeds Roberto Rinaldini who just re-cently became a member of the prestigious RelaisDesserts.The evening was an opportunity to launch a collabo-ration with the consulate and the Italian Cultural Insti-tute to promote typical Italian sweets, starting withChristmas and other events. Many Italian specialtiesto sample!
15
16
INT
ER
VIE
W
Fabrizio Osti, Aiipa president - GelatoProducts Group outlines the currentstate of the industry worldwide.
How has 2014 gone?Let’s start with Italy, where the artisanal gelato marketstarted strongly in the first four months but thendropped off in the next four months due to the unsea-sonably rainy summer. It’s also true, though, that qual-ity gelato shops that have accustomed theircustomers to take out products suffered a decline ofonly a few percentage points. The market in southernItaly, on the other hand, remained fundamentally sta-ble as weather was not a problem.In the rest of the world, artisanal gelato continues toarouse interest. Asia is experiencing a promising re-covery, in part due to the decline of frozen yogurt.Consumers are looking for trendy, healthy frozendesserts. In the United States gelato is being wel-comed with enthusiastic success, and, in contrastwith the past, the businesses seem to be lastinglonger. Australia is stable, but with an increasing levelof visibility among media and the public. Countries inthe gulf region and North Africa, while well-inclined to-wards the product, suffer the effects of precariousgeopolitical situations that suppress demand.
Which countries experienced the mostgrowth?In general, thanks to exports and cultural initiativessponsored by the gelato ingredient and machine man-ufacturers, there aren’t very many corners of the globeleft where gelato is considered a new product. Therehas been growth in interest in subequatorial Africa,though consumers in this area tend to be elite. It is ev-ident, however, that the introduction of quality softgelato or in any case the use of gelato ingredients infrozen desserts is stimulating an increased attentionto flavours and infrastructure. I expect very stronggrowth in the area over the next ten years. Somecountries, like Iran and Pakistan, even though penal-ized by powerful political uncertainties, present agelato market that is clearly taking shape.
What is the forecast for 2015?War in Syria, the Russian embargo and tension in ex-Soviet bloc countries, contested elections in manycountries, Ramadan in the middle of summer... theseare all factors that surely do not promise easy growth.The fact remains, however, that many markets aregrowing and give reason for hope. There is a real in-terest in artisanal gelato. It is obvious that the cost ofentering this business is higher than opening a frozenyogurt shop, but it is also true that the phenomenon,while slow, remains stable. The businesses that haveinvested in know-how in world markets can expectpositive sales trends in the coming years.
Promising prospects
17
A as in AustriaA preview of the third European ArtisanalGelato Day (24 March 2015) by FerdinandoBuonocore, president of Artglace.
What is the flavour that will provide thetheme for the third annual Gelato Day?“Austrian Chocolate” will unite the gelato shops of Eu-rope for the third European Artisanal Gelato Day. It isa chocolate variegated with apricot jam. The choiceof flavour is the result of a project that, starting thisyear, will focus a spotlight on local products from thecountries that make up Artglace: Austria, Belgium,France, Germany, Italy, Holland, Portugal, and Spain.In 2016 - in alphabetical order, of course - will followBelgium, and so on in the following years.Our goal is for this celebration to becomemore extraordinary every year, promotingartisanal gelato throughout Europe.
What initiatives and new devel-opments are being planned?For the moment things are still beingoutlined. At the next Sigep in Riminiwe will have definitive news aboutprograms that will be implementedin the various countries. Italy has al-ready confirmed its desire to pro-ceed as in previous years, distributing a kitcontaining everything necessary to promote the imageof European Gelato Day. The kit will include com-postable and biodegradable cups and spoons, out ofrespect for the environment. The selling price of 1 eurofor a 16/B cup of gelato has also been confirmed.
INT
ER
VIE
W
Which countries in Europe havebeen most active in promotingthis celebration?All the Artglace countries are working toascertain the possibility of organizing ac-tivities in many different settings. Clearlythings are starting to move only now be-cause everybody was waiting for the guide-lines that the Association just approved this
past 29 November. Artglace will be present at Sigep2015 with a stand in the South Hall to provide moreinformation about the initiatives that will enliven thethird European Artisanal Gelato Day.
18
EV
EN
TS
Preparations continue uninterrupted for Expo2015, the universal event scheduled to beheld in Milan from 1 May to 31 October. Numerous projects will accompany the 148country exhibits.
WORK IN
We’re almost there, just afew months until the inaugu-ration of Expo 2015. Milan ispreparing to welcome thecountries of the world, called
to present their points of view regarding the theme“Feeding the planet, energy for life”. The objective isto seek new solutions for eliminating hunger in theworld and giving future generations a better planet,in every way. Expected participants include 148countries, 20 Italian regions with their unique foodheritages, three international organizations (UN,CERN, and the European Commission), and 13 pri-vate companies.The “Belvedere in città” project makes it possible tofollow the construction progress at the exhibition site.Every Monday the Expo Milano 2015 social channelshows an updated video filmed with drones and anoverlooking camera to show what is happening atthe massive job site that will become the 2015 Expo.For the past few months tickets have been on saleat the official Expo 2015 website, and those whopurchase them ahead of time enjoy a 20% discount.It is also possible to plan your visit with the help ofthe free official Expo app, which contains an interac-tive map of the exhibition site and provides visitorswith real-time alerts and information based on loca-tion, the event calendar, and daily updates.
19
PROGRESS
20
will gradually grow and expand. The most interestingand original works will be shown on a wall of monitorsin the Expo’s Pavilion Zero.Expo Lab. The aim of this project is to create a col-laborative network, starting with those between uni-versities in Milan and Lombardy with national andinternational institutions, with the objective of involvingthe scientific community in an analysis of the world offood and sustainable development. Efforts will also bemade to involve the public through meetings and sem-inars that take a deeper look at specific subjects. The
overall objective is that of drawingup a Charter of Scientific Recom-mendations for Expo 2015. Theproject will have four branches:“The broken gift: agriculture, food,and health for a sustainable fu-ture”, focused on agriculturalfood production and transfor-mation into finished products;“We are not alone: develop-ments in sustainability and eq-
uity”, which will study sustainable developmentfrom social and environmental points of view in a
global and multicultural context; “Food culture, energyfor living together”, featuring discussions on food asa mechanism that draws people together andthrough which traditions are passed down in variouscultures; “The human city: possible futures of smartand slow cities”, which looks into urban spaces toidentify challenges and opportunities in smart citiesand slow cities.
LIFE PROJECTSMany Expo 2015 initiatives will focus on the theme ofworld nutrition.WE-Women for Expo. Reserved for women, the proj-ect consists of four sections. “The World Table” is ori-ented towards the ambassadors of WE, artists,scientists, exponents of civil society, and representa-tives of NGOs and associations who, on the openingday of Expo, will sit at a table together via TV and web,presenting a plate representative of their lives.“The World Story” is a narration written by many dif-ferent hands, made of short stories, memories, andemotions profoundly linked to food.
“Global Creative Thinking,” agroup of creative internationalwomen will realize the firstmultimedia and multisensoryinstallation inspired by nutri-tion, which, at the end of theevent, will be donated to thecity of Milan. Finally, there willbe a special section dedicated to femaleentrepreneurship, with particular attention to thetheme of agribusiness, biodiversity, and the protectionof and respect for the environment.Short Food Movie. Open to all, the project “ShortFood Movie: feed your mind, film your planet” askspeople to produce short films on the Expo themes, tobe uploaded every day to a dedicated platform. Con-tributions will form a viral, global work of art consistingof thousands of images, languages, and cultures that
EV
EN
TS
21
Feeding Knowledge and Best Practices. This isExpo’s program for cooperation in research and inno-vation in the field of food security. Feeding Knowledgeis composed of two projects. The first is the “Interna-tional Scientific Network for Food Security”, which hasthe mission of creating a network of experts, scien-tists, researchers, and technicians that have been in-vited to debate, share, and transfer knowledge
having to do with five proposedfood security themes in anopenly international context.The second project is the Re-quest for Best SustainableDevelopment Practices laun-ched by Expo, having the ob-jective of gathering, highlight-ing, and sharing ideas, services, products, andscientific solutions that improve current conditions.The best practices are destined to become a standardreference and model for sustainable development forall countries on the planet, on environmental, social,production, technical, and scientific levels.Made of Italians. For all the Italians residing abroadand for foreign citizens having Italian origins, theircountry will no longer be just a memory or image of afaraway place learned of through stories told by oth-ers. For them Expo Milano 2015 has designed thisproject, developed to offer a unique experience: visityour homeland for the first time, or return there for an-other visit during the year of the biggest global event.
Expo has a special welcome planned for these visi-tors, helping them to relive the exciting experience ofreturning home or discovering it “live” for the first time.Wame & Expo2015. This initiative will highlight thenumber of people worldwide who have no access toenergy and the experiences of those who tackle thisproblem. Today about 20% of the world’s population
does not have electricity and about 38%does not have access to clean-cookingsolutions. Increased accessibility tomodern energy would enormously in-crease the availability of water and foodresources, reducing extreme povertyand improving the wellbeing of peopleworldwide.E015 - Digital Ecosystem. This proj-ect offers all companies, public au-thorities, associations, and otherpublic and private entities that operate
in the area a chance to collaborate and create new re-lationships, taking advantage of the multiple opportu-nities provided by Expo 2015. It is a digital environ-ment where information systems of public and privateprotagonists involved in transportation, hospitality,tourism, culture, entertainment and much more canexchange data. Thanks to this project, all those whodevelop digital solutions (like a website, an app, or amultimedia totem) can use standard technologicalplatforms and common rules to use the information ofothers and offer their own content and services towhoever is interested in using them.
22
SH
OW
S
The organizers of the 55th edition of Mig, InternationalTrade Fair for Artisanal Gelato at Longarone (Belluno,Italy), have plenty of reasons to be satisfied. The fourdays of the show, 30 November to 3 December 2014,drew 27,000 operators from around 50 countries,making it one of the most successful editions of thepast decade. The exhibition space was host to 200companies specialized in machines, equipment, ingre-dients, raw materials, furnishings, and accessories forartisanal gelato.International expansion was the key to this year’sgrowth. In addition to visitors from the usual countriesof Germany, Austria, Holland, Spain, Belgium, and
EFFERVESCENT ATMOSPHERE
The 55th edition of Mig in Longarone registered 27,000 professional operators coming from fivecontinents. A report on the events that enriched an annual appointment more lively than ever.
23
Slovenia, this year delegations arrived from Russia,Brazil, Turkey, Morocco, and Qatar, together withmany operators from China, Philippines, and Ar-gentina. A significant hand in this area was given bythe Road to Expo project supported by Aefi (Italian As-sociation of Exhibitions and Trade Fairs) together withthe Ministry for Economic Development.Among participants from beyond the Alps, Hollandparticularly distinguished itself. The Dutch vice ambas-sador in Italy, Joost Klarenbeek, inaugurated the pho-tography exhibition “The sweet invasion: one hundredyears of Italian gelato in Holland” located at the mu-nicipal seat in Palazzo Mazzolà in Longarone. The im-ages tell the epic story of Italian gelato artisans in thatcountry, a long history of sacrifice and dedication.The Uniteis assembly called upon hundreds of gelatoartisans that work in Germany. President Dario Olivierand secretary Giorgio Cendron outlined the achieve-ments of the association, which now counts morethan 1,600 members. The 2014 Uniteis prize wasawarded to Bruno Collina for his skill and noteworthysocial activity on behalf of Italian gelato artisans in Ger-many. Artglace, the confederation that unites all thenational gelato artisan associations in Europe, held ageneral assembly together with Ital (Holland), Agia(Austria), and GA, the national committee for the de-fense and spread of artisanal gelato, which nominatedFilippo Bano as its new president.
Neither snow nor rain nor gloom of night...
Some time ago a letter dated 26 April 1961 was found at amarket stall in Milan. In the document, which was never de-livered, the gelato artisan Franco Corazzari, then living inGermany, wrote about “artisanal gelato” to his friend andclassmate Giuseppe Cini, who had remained in Borca di Ca-dore (Belluno). After more than 50 years, thanks to thechance discovery and tenacity of the puntoDE editors,Franco Corazzari was finally able to personally hand deliverthe now “precious” letter to his friend Giuseppe Cini duringthe puntoDE press conference, thus concluding the first“Mission Impossible”!
24
VICTORY SIGNAs usual, many competitions were held during theLongarone fair. Persimmon, a fruit that isn’t still usedvery often in gelato shops, was the central challengefor the 45th edition of the Gold Cup. First place waswon by Mauro Crivellaro from “Bottega del gelato” inMirano, Venice. This was the second win for Mauro,the first victory dating back to 2006. Second and thirdprizes went to Tiziano Tasin of “Punto Gelato” in Spre-siano, Treviso, and Marco Vazzola from “Eis CaféVenezia” in Birkenfeld, Germany. Tom Mandemakersfrom the Dutch gelato shop Clevers Ijs BV in Grubben-voorst won first place in the Under 30 competition.The 21st edition of the national Carlo Pozzi gelatocompetition pitted the catering schools against eachother on the theme “LocalFruit in the Gelato Shop.”The top spot on the podiumwent to Mattia Carrieri andChiara Lucaselli from ElsaMorante school in Crispiano,Taranto with their “Gelatowith clementines and chest-nut spaghetti, chocolatesauce with rum and truffle”.These two winners tookhome a professional batchfreezer provided by Telme.Second place was won byMarika Giubilato and NicolaCapizzi from Istituto Al-berghiero V. Titone in Castel-vetrano, Trapani. Tied for third place were two teams, Ludovica Faiottoand Eva Bottosso from Istituto Alberghiero GiovanniXXIII in Caorle, Venice, and Gioia Terminiello and Gi-anmario Lionetti from Istituto d’Istruzione Superiore A.Munthe in Capri, Naples.Internet remained the centre of attention during thefair. The 13th edition of the Gelato Shops Online com-petition, established to spotlight the best sites in thegelato world, awarded first place to www.eis-cafevenezia.de, developed by the gelato shop of the
same name in Birkenfeld, Germany. Second placewent to Eugenio Voltolina of Milan for the sitewww.laciribiciaccola.it. The first edition of the “TheMost Selfie Gelato Shop on AppGelato” contest waswon by La Cremeria in Forlì. Amaretto and squash is the gelato flavour of the yearfor 2015, proclaimed as usual by GA. This flavour, de-veloped for the second consecutive year by MauroCrivellaro from “Bottega del gelato” in Mirano, Venice,will be sold by Italian gelato shops, with the help of the
SH
OW
S
25
recipe which they will soon receive. The twelve partic-ipants in the competition were chosen from shopsparticipating in Le Gelaterie del Territorio (local gelatoshops) project, launched a year ago at Mig with theobjective of promoting local products using gelato.The flavour strawberry and balsamic vinegar, on theother hand, will be protagonist of the 2015 artisanalgelato promotional campaign in Germany.The national meeting of the Le Gelaterie del Territorioproject was the forum in which some of the partici-pants were recognized for having distinguished them-selves in 2014. Exhibition space was set aside topresent many flavours made with local products fromvarious Italian regions, in particular from the artisansRenzo Ongaro, Antonio Cappadonia, Giorgio De Pel-legrin, Corrado Sanelli, and Andrea Gimmy Reato. Anaward was also given to PuntoIT for supporting theinitiative. The 19th Master Gelato Artisan prize wasawarded to Alessandro Tedeschi from Buenos Aires,president of the Association of Argentine Gelato Arti-sans, and to Ferdinando Buonocore, president of Art-glace and one of the prime movers behind theEuropean Artisanal Gelato Day. The second “Innova-
tion Mig Longarone Fiere” award was won by the Ger-man company Geppetto Eis from Wildehausen, whichdeveloped an exclusive tool to guarantee maximumfood safety for consumers. The device also makes itpossible to safeguard the quality of gelato served. Infact, it prevents the formation of ice crystals in residualwater found in scoops.
Direct Line with Germany
During a press conference held in the Barel room at Mig,Editrade, the publisher of puntoIT and puntoItaly, presentedits new publication puntoDE. Entirely in German, the maga-zine includes articles on news and expert techniques, withparticular focus on professional subjects that interest theGerman market. The meeting, which was attended by a large crowd of re-presentatives of associations, journalists, and entrepreneurs,included presentations by Roberto Padrin (mayor of Longa-rone and Castellavazzo and member of the Fiera di Longa-rone press office), Franco Puglisi (editor), Manuela Rossi(director), and Gloria Levati (puntoDE coordinator).
26
Throughout the world preparations are beingmade for the selection of 14 national teamsthat will compete in the seventh edition of theGelato World Cup, scheduled to take place atSigep 2016 in Rimini, Italy.
Preparations are being made across the five conti-nents to select the professionals that will representtheir nations in the seventh edition of the Gelato WorldCup, set to take place in January 2016. The biannualevent organized by Gelato e Cultura and Sigep-RiminiFiera will host 14 national teams that will compete overthree days for the title of world champions. Accordingto the rules approved by Gelato e Cultura and Sigep,some countries will organize national competitions tocreate a team of professionals composed of a gelatoartisan, a pastry chef, a chef, and an ice sculptor.On 17-19 January 2015 the first appointment will bein Italy with Sigep Gelato d’Oro (Gold Gelato) to beheld at Rimini Fiera. The selected team will have thetough challenge of winning back the title conqueredby France at the last edition, after the Italians had wonfirst place on three separate occasions, in 2006, 2008,and 2012. Twenty gelato artisans from all over Italy willcompete to earn a place on the national team. Theother categories will involve eight aspiring chefs, sixpastry chefs, and five ice sculptors.The second event will be in Warsaw, Poland, whereon 22-25 February 2015, during Expo Sweet, the bestgelato professionals will be chosen. The new team will
CO
MP
ET
ITIO
NS SELECTIONS
COMMENCEFOR THE GWC
have its work cut out for it as the previous challengersin 2014 earned the bronze medal behind second-place Italy and first-place France, demonstrating greatexpertise, creativity, organization, and teamwork.We will also see Germany back on the field again, asin the previous edition it had to withdraw from thecompetition just a few days before the start due to thepremature passing of one of its most prestigiousmembers, master Urs Regli. Selections will be madefrom the German gelato and pastry artisans at the In-ternorga trade show in Hamburg on 13-18 March2015. Organization of the event will be handled by thenon-profit organization Eiskultur Freunde Deutschlande.V., established specifically for this purpose. “SinceI’ve known the GWC, I’ve changed my way of under-standing and managing gelato. I would like to sharethese values with my colleagues in Germany, andthat’s the aim of this association”, said Stefano Luc-chini, Germany’s team manager. “We haven’t startedmaking selections yet, but we’ve already been con-tacted by interested gelato and pastry professionals”.Once selected, the team will be followed by Oliver
27
28
sine, and ice sculpture. The gelato artisans will haveto make a theoretical presentation on the philosophyand theory of recipe balancing, as well as participatein four technical challenges: the preparation of a milk-based gelato using ingredients unveiled at the start ofthe competition; the preparation of a water-based
Seitz, chef from the 2014 team. Training will take placein the facilities of a company located in southern Ger-many that hosts the most important trade seminars.A competition in Argentina scheduled for June 2015in Buenos Aires will select three Latin national teams.Other selections are being organized for other coun-tries both in Europe and abroad, like Australia, Mo-rocco, and the USA, which have expressed a greatinterest in participating.
FOUR COMPETITION CATEGORIESThe selection rules have been standardized for allcountries. In fact, a new skill test has been added tothe competition rules requiring pastry chefs to createan artistic piece made of brittle to support the threetypes chocolate gelato mignons. The organizing com-mittee’s objective is to bring back a classic tradition,giving professionals the chance to be creative by rein-terpreting tradition from a modern point of view. Thejury will make its decision based on flavour, presenta-tion, and ability.There are four competition categories, mirroring thecomposition of the teams: gelato, pastry, haute cui-
The French team winners of the 6th Gelato World Cup.
The Italian team runner-up in the 6th Gelato World Cup.
CO
MP
ET
ITIO
NS
29
gelato variegated and decorated in a transparent tray;the preparation of three different “hard treats” inmoulds; and, in harmony with market trends, thepreparation of a savoury gelato made with ParmigianoReggiano to be served with the haute cuisine dishes.In fact, the chef will have to make three different hot
foods to serve on a singleplate along with the Parmi-giano Reggiano gelato.Judges will make their deci-sions based on flavour andpresentation. The ice sculp-tors will have to work with ablock measuring 25x50x100cm, producing a work of artreflecting the theme “TheGelato Cone”. They will bejudged on how well theycommunicate the theme,presentation, and technique.From 2006 until today theGelato World Cup has in-volved an increasing number
of countries and professionals, becoming one of themost closely followed events at Sigep in Rimini.“Once again this year we have received numerousparticipation requests and many countries are organ-izing selection events”, noted Giancarlo Timballo,president of the Gelato World Cup. “We are pleasedto see that the GWC continues to grow each year. Weare dedicated and committed to guaranteeing thecompetition’s level of expertise and professionalism.We have received good support from the newlyformed World Honour Committee that helped definethe new rules for the next edition of the GWC”.
The Polish team placed 3rd in the 6th Gelato World Cup.
also for the 175,000 professional visitors arriving fromall over the world. Operators looking to expand abroadcan draw on the potential available in the SistemaSigep platform, ideal partner for the globalization ofentrepreneurs and companies. In the first months ofactivity, the platform has already handled dozens ofglobalization requests in countries like the USA, Brazil,Russia, Mexico, Germany, Switzerland, Portugal,Latvia, New Zealand, and Hungary, providing specificcountry information and identifying Italian suppliersand their locations. In this context, the Top SuppliersSistema Sigep is being launched, a selection of the
30
SH
OW
S
For five days, on 17-21 January 2015, once again Ri-mini will become the world dessert capital with theopening of Sigep, the international trade fair dedicatedto artisanal gelato, pastry, and bread. After last year’srecord-breaking edition, Rimini Fiera confirms thatRhex Ristorazione (Rimini Horeca Expo), the trade fairdedicated to food services trends, and the biennial ABTech Expo, a bakery exhibition, will take place at thesame time.Great effort has been made to offer days filled with op-portunities to develop business, not only for the morethan 1,000 companies exhibiting in 16 pavilions, but
READY FORTHE EXHIBIT
On 17 January 2015 the doors will open at the 36th edition of Sigep,international trade fair dedicated to artisanal gelato, pastry, andbread. 175,000 professional operators from across the planet willvisit more than 1,000 exhibits.
best Italian coffee and gelato companies that can pro-vide support worldwide. Companies will be placed incontact with Italian gelato artisans who are looking toopen shops abroad, and with international businessesthat are seeking Italian partners, maintaining visibilityas qualified suppliers year round in the countries ofreference.Sigep will also host the presentation of the secondedition of the Gelato World Tour, organized by RiminiFiera and Carpigiani. In 2015, the Tour will travelthrough the Far East.
31
32
BIG EVENTSA rich, spectacular program of events will run everyday of the trade fair.Golden Gelato. Great expectations for Sigep GoldenGelato, the competition that will select the Italian teamwhich will compete at the Gelato World Cup duringSigep 2016. Four team members will be chosen dur-ing the competition: a gelato artisan, a pastry chef, achef, and an ice sculptor. The best Italian gelato pro-fessionals will be joined by chefs who will have to pre-pare a hot dish to serve with savoury gelato. Icesculptors will have to create a work of art based on agelato cone theme. For the first time, all sculptors willwork on the same theme to better compare and judgetheir skills.Pastry events. The most promising young talents inthe world will compete in the Junior Pastry World Cup.Ten teams from five continents will challenge eachother in the evocative Pastry Arena, arriving fromJapan, Taiwan, Singapore, Australia, France, Poland,USA, ex-Yugoslavia, Brazil, and Russia. As estab-lished by the rules, all will compete on the sametheme, which for this year is Italian Food Style.Also in the Pastry Arena, the great Italian pastry mas-ters will compete for the title at the Senior Italian PastryChampionship (over 23). The top finalists will challengeeach other on the theme “The DNA of Pastry,” inter-preting and revealing the best of Made in Italy.
Young Italian pastry chefs will compete in the JuniorItalian Pastry Championship (under 23). The creativityof youth coming from all over Italy will be inspired byan icon of youth and style, the Vespa, which will berepresented in original and innovative artworks ofsugar and chocolate, according to contest rules.Selections will also be made for the female pastry chefthat will compete in the 2016 edition of The PastryQueen. Contestants will compete on the theme “Styl-ists and High Fashion”. With sugar or chocolate sculp-tures, desserts, and a “Mini sweet jewel” ring, thepastry chefs will present a “catwalk” of high fashionpastry. Throughout the five days, the Pastry Arena willbe spangled with sculptures from the international Starof Sugar competition, a challenge dedicated to sugar.An authentic gallery of works inspired by one of thestatus symbols of Made in Italy, Enzo Ferrari, will be
SH
OW
S
33
presented. This year, the Italian Chocolate Champi-onship will have the theme “Natural Inspirations”.Competitors, consisting of the winners of regionalcompetitions, will have to deliver an artistic work, acake of the day, and a printed praline.The International Festival Pastry&Chef, new this year,will offer a panorama of the best traditions and pastryart schools from the five continents, highlighting train-ing and innovation. Within this context, the Festival ofNations will see important exponents of the sweet artsfrom Peru, Brazil, Taiwan, South Korea, Russia, andJapan. The six participating nations and Italy willbreathe life into a great international parade, creatinga festival of colours, flavours, and aromas.The 4th Italian Artistic Pastry Cup will have “Cinema:the Lure of the Seventh Art” as a theme. The ten par-ticipants, selected from an online contest, will bejudged by a jury of experts on the aesthetics and tasteof their interpretation.
This year, the SigepYouth-Luciano Pennati Memorialcontest for students and instructors at professional in-stitutes will focus on frozen pastry.Barista&Farmer. Reality TV combines the two centralcategories of the value chain, farmers and baristas.The 2015 edition will be officially presented at Sigep,and ten days later it will move to San Pedro Sula inHonduras, in the area called Cafés del OccidenteHondureño. The ten contestants from all over theworld will be revealed at Sigep, selected from the fol-lowers of Barista&Farmer and by a technical jury ofexperts. The ten will live and work as farmers on a cof-fee plantation. The experience will also include trainingat the Barista&Farmer Coffee Academy.
34
FA
IRS
TO
UR PUNTOITALY WIRE
By Davide Pini
ApprovedEvent
A chronicle of the trade fairsvisited by puntoItaly during itstravels abroad. A first-handreportage of meetings, emo-tions, and experiences.
SIALParis, 19-23 October6,500 exhibitors - 155,000 visitors
The incomparable atmosphere of the City of Light isalways a great side visit for Sial. The lure of the Frenchcapital is surely one of the elements that convincessuch a large public to participate in one of the world’smost popular events. In fact, with all due respect tothe prestigious exhibition, we think it is appropriate togive credit also to the city where the event is held,considered by many to be the most romantic city ofthem all. With 28 million tourists visiting its exclusive
35
WORLD OF COFFEERimini (Italy), 10-12 June200 exhibitors - 18,000 visitors“It was one of the biggest and best of the15 editions that have been held, both interms of public turnout and of quality”. Thiswas the observation of David Veal, execu-tive director of Scae, the Specialty CoffeeAssociation that organized the three-day ex-hibition together with Rimini Fiera.Last June Rimini became the world coffee
capital, hosting three world championships: WorldBarista Championship, World Brewers Cup, andWorld Coffee Roasting Championship. With exhibitscovering 20,000 square meters and participants arriv-ing from more than 50 countries, the event in Riminihad three principal areas: an exhibition space, a sec-tion dedicated to advanced training, and the highly an-ticipated area reserved for international competitions.David Veal once again noted a particular aspect of thecoffee world: “The British invented the game of foot-ball, but today they are not the world champions inthis sport. Similarly, the Italians invented espresso, butthey need to be careful not to lose this treasure”. Formany who live outside Europe, the spread of someglobal coffee store brands has distanced the associ-ation between coffee and its true Italian origin. Ourpresence, therefore, was an absolute must, placingpuntoItaly once again in contact with numerous for-eigners passionate about our food culture.
36
atmosphere every year, Paris enjoys the prestigiousposition of being the most visited city in the world.It is a great setting for Sial, the largest agribusinesstrade show in the world, which in 2014 celebrated its50th anniversary with an increase in exhibitors and vis-itors. Underlining the universally recognized qualityand relevance of the exhibition, Sial Paris welcomedmore than 150 official delegations and illustriousguests, including French president François Hollandeand the prime minister Manuel Valls, accompanied byStéphane Le Foll, minister of agriculture and govern-ment spokesperson, demonstrating a keen interest inFrench and international agribusiness. While everypart of the exhibition was interesting, the section I per-sonally liked most was Sial Innovation, an area of in-spiration and events where innovative ideas proposedby participating companies are put on display. For its50th anniversary, Sial Innovation involved 1,757 can-didates and awarded 20 prizes, clear testimony of the
energy of this year’s exhibition.PuntoItaly was situated in the media area, particularlyrich with international participation this year. It was theperfect pulpit for preaching about the quality that Ital-ian companies spread worldwide, even through thesepages.
SPECIALITY FOOD FESTIVALDubai (UAE), 9-11 November110 exhibitors - 13,000 visitors
The plane that took me to Dubai at the end of thesummer took off into an oasis of blue sky, while all ofItaly was under a cloud of inclement weather. In DubaiI found a contradictory clime, the sun covered by thedust of a sandstorm, not a rare phenomenon in thatregion. The storm extended out to the fair district lo-cated on the city’s edge, the wind blowing with full in-tensity. It’s this wind that reminds you how thisincredible city was built in the middle of the desert,challenging nature and bringing cement, glass, andsteel into a landscape that had remain practically un-touched for millennia.Dubai was the stage for the Speciality Food Festival,an event held at the same time as Gulfood Manufac-turing, Sweet & Snack, Seafex, and the ninth editionof the Dubai International Food Safety Conference.This mix of trade fairs attracts a diverse range of peo-ple, peculiarity of all the exhibitions at the World TradeCentre. In this rich panorama, our corner was locatedin the Speciality Food Festival, an event dedicated tothe full range of the gourmet world, attracting buyersfrom 98 different countries visiting the stands of 110
FA
IRS
TO
UR
37
exhibitors. The proximity of this exhibition to all theothers transformed this pavilion into a symbolic pearlwithin a precious shell, in reality attracting a numberof visitors much higher than officially reported.The level of satisfaction of the exhibitors, 92% ofwhich rated the event as “good” or “excellent,” provesthat the formula works, and my personal experienceconfirms this assessment.
FOOD & HOSPITALITY CHINAShanghai, 12-14 November2,400 exhibitors - 35,000 visitorsArriving directly from my previous stop in Dubai, Ifound autumn weather in Shanghai that was decidedlymilder than for my previous two visits. This mitigated the tempera-ture difference betweenDubai and Shanghai, which,at this time of year, couldotherwise have been quitetraumatic. The tranquil clime contin-ued within the pavilionswhere there was a more no-ticeable air of congenialitythan in previous occasions,maybe due to the presence of a more internationalpublic generated by the increase in foreign exhibitors(for a total of 66 different countries) and visitors (40%of which were importers or distributors).Visiting the area dedicated to cooking shows, I was
happy to bump into the up-and-coming young ex-perts of oriental cooking who were participating in theFreestyle Pasta competition, where I admired curiouscreations, some of them decidedly more brilliant thananything found in Italy.Italian participation, significant in and of itself in termsof exhibiting companies, was enhanced thanks to thepresence of themes strongly correlated with Italian tra-dition like pasta, gelato, oil, and wine.PuntoItaly’s stand was located between Food & HotelChina and Pro Wine, near a pair of Indonesian stands.The mix of aromas that permeated the air during thethree days of the exhibition was particular and pleas-ant. So far from home, it was a pleasure to meet manyoriental professionals strongly attracted to Italian cul-ture and products. The memory of pleasant discus-sions with these passionate visitors accompanied meon my long return voyage, in anticipation of a newworld tour commencing at the beginning of 2015.
38
RE
CIP
ES
Owner of the restaurant and gelato shop Ca’Lozzio, which is above alla cultural and artistic circle, he won the first prize at the three most im-portant competitions of decorative gelato cups in Longarone (Italy), Ali-cante (Spain) and Erfurt (Germany). In 2006 he won the Gelato World
Cup. He has been invited to sev-eral tv shows in Italy and abroad.He currently teaches vegetablesand fruit sculpture techniques.In this recipe, a peach is the elegantprotagonist of a “double flower” dec-oration, which can enrich cups of dif-ferent shapes. It is taken from thebook Fruttamore, intagli per passione(Fruttamore, carving for passion) pub-lished by Editrade.W
HO
IS
BE
PP
O T
ON
ON
By Beppo Tonon
39
FLORAL MAGICA highly refined carving technique breathes life into animpressive decoration that develops over two florallevels and that can be used with different cups.
FIREWORKSAn explosion of colours and aromas in a cup that uses gelato torecreate phantasmagorical midsummer pyrotechnical celebra-tions. The decoration, which only has the appearance of beingcomplex, is composed of a double flower made from a peach,with a flaming strawberry at its centre. The soft, retro look ofthe glass is perfect.
ORIGAMIThe various elements of the decoration are softly posed across awide surface. The container, therefore, should be low and wide,transparent, with essential lines. The simplicity of the blackberry,placed in the centre of the peach flower, recalls Japanese compo-sitions of folded paper, from which the cup takes its name.
40
RE
CIP
ES
1. Select medium-sized peaches that still have their skins anduse a corer to cut into the top third of the fruit.
2. Following the peach’s axis, make a crown of deep incisions (tothe fruit’s centre), forming a series of elongated petals, makingsure not to break them.
SUMMER PEACHChoose the yellow kind - but in this case youhave to be careful that it’s not too soft - orthe nectarine version, which is less aromaticbut easier to work with thanks to its com-pact, solid pulp. From an aesthetic point ofview, it’s important that the skin have theclassic, distinct red shading.
Suggested fruit: peach, strawberry, blackberryGelato flavours: peach, apricot, melonDecoration suggestions: the full decoration calls fortwo peach garnishes, a few fans below, an entireflower above complete with strawberry budBasic rules: choose medium-sized peaches with theskin intactEquipment: corer, paring knife
41
3. After having completed the incision, lightly turn it, and withmaximum delicacy detach the previously carved flower from thepeach body.
4. With a sharp knife, make a series of parallel incisions withoutcutting all the way to the base, then rotate the strawberry andmake another series of incisions, perpendicular to the first ones.
5. Delicately place the cut strawberry in the centre of the peachflower, making sure it is in a stable position.
6. Lightly open the strawberry’s “fringes,” without breaking them.The cup’s central decoration is ready to be completed with peach fans.
STRAWBERRY COLOURPerfect for enlivening any composition, the strawberryhas the advantage of being available almost yearround and it lends itself to various kindsof workmanship, according to thesize required. In this case, choosea medium-large size to simplifycarving. Alternatively, use a wholeblackberry or raspberry.
42
RE
CIP
ES
Antonio was born in Sandrigo (Vicenza, Italy) on 30 May 1978. Afterearning a diploma in surveying in secondary school, he decided to moveinto the food business. He earned a degree in cooking and continuedhis training in various restaurants in Padua and Trento, where he wasfirst introduced to frozen desserts by Alfredo Chiocchetti. In his Golosidi Natura (Naturally Gluttonous) gelato shop in Gazzo Padovano, he suc-cessfully put into practice all that he had learned, but he also continuedexperimenting and seeking out ingredients and new combinations, al-ways striving to learn more. He earned prestigious titles like the GoldenCup at the 2008 Mig at Longarone with his Prosecco gelato. In 2013,he won the Gold Cup in the “Plate Gelato” competition held during theHost trade fair, and first place at the Florence Gelato Festival with hisPine Nut flavor. In 2014, he won first place in the Décor Challenge atSigep for decoration of the display case and the Terme Delice prize atAbano Termo with his Lemon, Lime, and Basil flavour.W
HO
IS
AN
TO
NIO
ME
ZZ
ALI
RA
By Antonio Mezzalira
43
Three gelato flavours have been dedicated to the king of summer herbs. Pesto playswith the flavours of the famous Genoese sauce, taking it apart and reassembling itso that it becomes sweet, yet at the same time savoury. Peach and Basil, on theother hand, adds zip to the classic peach sorbet. White Basil, made of white choco-late with a basil heart, is a particularly surprising flavour.
PESTOGelato made with ricotta, basil, toasted pine nuts, andgrated Parmesan cheese.
INGREDIENTS:• fresh whole milk 340 g• cream 35% fat 130 g• powdered skim milk 40 g• sugar 120 g• dextrose 25 g• dehydrated glucose syrup 30 DE 35 g• cream base 50 35 g• ricotta 225 g• Parmesan cheese 50 gTotal 1000 g
BASILICUM
photo credits: sxc.hu
INSTRUCTIONSHeat all ingredients to 85°C (185°F), except the 15 gof fresh basil and grated Parmesan, which will beadded at 4°C (39°F). Blend and then freeze the mix.Extract the gelato. Place in blast freezer to rest for 24hours at -18°C (0°F), and then place in the displaycase at -12°/-13°C (8.6°/10°F).
SUGGESTIONSIn a nonstick pan, stir fry 30 g of pine nutswith a little bit of peanut oil and Maldon salt.
44
RE
CIP
ES PEACH AND BASIL
Peach sorbet with basil
INGREDIENTS:• pulp of mature peach 490 g• lemon juice 10 g• water 215 g• sugar 100 g• dextrose 50 g• dehydrated glucose syrup 30 DE 90 g• fruit base 50 35 g• fresh basil 10 gTotal 1000 g
INSTRUCTIONSMix base with sugars well, thenblend these solids with water. Afterwards, add the lemon juice,mature peach pulp, and basil,and mix everything together. Pour mixture into the batchfreezer and follow the ma-chine’s instructions.
45
WHITE BASILWhite chocolate with basil infusion
INGREDIENTS:• fresh whole milk 670 g• powdered skim milk 10 g• dextrose 25 g• inverted sugar 10 g• cream base 50 35 g• white chocolate 250 gTotal 1000 g
INSTRUCTIONSHeat all ingredients to 85°C (185°F) except for thewhite chocolate. Cool the mixture to 4°C (39°F). Place it in the fridge and add 30 g of basil forinfusion. After 12 hours, filter the mix andblend in the melted white chocolate.Freeze the mixture in the batchfreezer. Extract the gelato andthen place it in the blastfreezer until it is frozen tothe core. After one day of rest at-18°/-20°C (-4°/0°F)place it in the displaycase. Variegate withpieces of white choco-late and frozen basilleaves. Suggested dis-play case temperature -11°/-12°C (10°/12°F).
46
Elected in 2013 “Pastry Chef of the Year” by Ampi, Roberto Rinaldinihas been two times World Gelato Champion. At Sigep 2014 he receivedthe prize “Ambassador of pastries in the world” from the magazinepunto.IT and in September of that year he joined the Relais Dessert, the
French Association which brings to-gether the world’s high pastry andchocolate elite. He is a member of thejury of the cooking talent tv show “Il piùgrande pasticcere” (the greater pastrymaker). He has developed this little mas-terpiece dedicated to the cupcakesworld. To help share the secrets behindhis innovative creations, the master wrotethe book Trilogy, published by Editrade.W
HO
IS
RO
BE
RT
O R
INA
LDIN
I By Roberto Rinaldini
RE
CIP
ES
47
SCENT OF AMALFIYIELD: 50 CUPCAKES
INGREDIENTS:• mixture 50% almond flour, 50% sugar 630 g• salt 4 g• eggs 600 g• weak flour 460 g• baking powder (sifted) 30 g• organic Amalfi lemons 3 g• vanilla pod 1 g
INSTRUCTIONSUse a mixer fitted with a whisk to whip the eggs, al-mond flour/sugar mixture, salt, vanilla pulp, and lemonzest. Add flour and sifted baking powder. Gently foldin soft butter. Spread uniformly in one cm rings andcook in ventilated oven at 200°C (392°F) for about 15minutes with the valve half open.
Almond cupcakes with the aroma of organic Amalfi lemons.
VANILLA AND LEMON INFUSION
INGREDIENTS:• sugar 300 g• water 600 g• vanilla pod 1 g• organic Amalfi lemons 1 g
INSTRUCTIONSBring to boil sugar, water, vanilla, and grated lemonrind. Cool to 4°C (39°F) before using. With a syringe,inject the infusion into the cupcake before it is filledand decorated with Bavarian cream.
48
RE
CIP
ES
VANILLA AND BAVARIAN CREAM
INGREDIENTS:• fresh milk 500 g• fresh 35% fat cream 500 g• sugar 200 g• pasteurized egg yolk 300 g• gelatin sheets 20 g• cold water 100 g• whipped fresh 35% fat cream 600 g• organic Amalfi lemons 3 g• Madagascar Bourbon vanilla pods 2 g
49
INSTRUCTIONSHeat milk, cream, grated lemon rind, and vanilla to60°C (140°F). Whip together egg yolks and sugar in aseparate container. Cook the two mixtures together at82°C (180°F), filter, and combine with gelatin sheetsthat have been presoaked in water. Cool mixture to35°C (95°F). Combine with whipped cream, delicatelymix, cover with plastic wrap, and place the mixture ina refrigerator for about four hours.
50
RE
CIP
ES
Massimo is a third-generation pastry chef who learned trade secretsfrom his father and grandfather. Since 2000 he has operated his pastryshop and café “Alla Villa dei Cedri” in Valdobbiadene (Treviso, Italy) whichhas become a point of reference, especially for breakfasts and his se-lection of chocolates, in addition to a renowned selection of treats andceremonial cakes. His passion for working with chocolate started morethan 20 years ago. Recently he has specialized in artistic design, learn-ing from the best chocolate masters in the world how to unify eleganceand simplicity. Success and personal satisfaction came during the GelatoWorld Cup at Sigep 2014, where he participated as master chocolatemaker for the Italian team, earning the silver medal. The next challenge: World Chocolate Masters, the Italian ChocolateChampionship that will be held at Sigep in Rimini in January 2015.W
HO
IS
MA
SS
IMO
CA
RN
IO
By Massimo Carnio
51
EASTER FLOWERA MILK CHOCOLATE EGG AND THE SHADOW OF A HEN IN DARK CHOCOLATE.
The milk chocolate egg is divided into two shells where the section is visible and held together by spheres that ev-idence and harmonize the profile. The front shell is hollowed out by the insertion of another half shell out of whichgrows a pink pastel flower. It is framed by a light hen that seems to protect the precious egg. Water lily stems andleaves adorn and enrich this elegant Easter egg. The bow suggests that it is a gift. My artistic philosophy is thatsilicone moulds should be used as little as possible to give more space to creativity and personal ability, introducingsimple elements that give life to artistic works with maximum effect.
For the base, place a sheet of acetate on a board and pour enough to cover a 30cm ring about 2 cm high.
Use clean, steel pans to create modular bases to place on top of the base. Theamount of chocolate poured will determine the thickness.
With the help of moulds and polycarbonate half spheres, makes some half spheresof various sizes for placing the flower and ribbon.
For the egg, choose the desired sizes and make the two halves. For this example,I used a 5 kg egg. We can use a smaller half shell to create the recessed effectto place the flower in.
52
RE
CIP
ES
For the stylized hen, spread a 5 mm layer of dark chocolate on acetate and whenit starts crystallizing place a cardboard pattern over it and cut out the desired form.
Using a cutter, we can create stems out of dark chocolate or leaves from green-coloured chocolate. Try limiting yourself to just a few shapes to keep things simpleand elegant.
To create the leaves, spread acetate on a baking sheet and then a thin layer ofchocolate that has been slightly coloured green. When it starts to crystallize, usea toothpick to draw leaves of various sizes. Scrape off the excess, and once crys-tallization is completed spray the leaves with a more intense green.
Use 3 or 4 different size chablons to make the flower petals, previously set to crys-tallize with a slight curve.
Use a chablon to make the bow. After having poured the chocolate on colouredacetate, leave the folded chablon to crystallize, thereby making various ribbons.Attach the ribbons one by one until you’ve made a nice bow. Then, attach the bowon two opposing half spheres and place it at the base of the artwork.
The petals should be attached to a structure to make the flower bulb, a half spherewith other two attached above. Before attaching the petals, immerse it in chocolateto make the flower’s structure smooth and uniform.
RE
CIP
ES
Pastry cream, a classic component of traditional desserts, is proposedas a refined ingredient for new treats featuring a mango and gingerbase. The recipe is taken from the book Semifreddi, published by Edi-trade, now in reprint. Bolognese by birth, the daughter of a gelato maker,Alice Vignoli has built her career around the passion for her work. For
years she worked as an instructor at Carpigiani Gelato Uni-versity, where she displayed her broad knowledge of practicaltechniques in classic gelato, espresso gelato and semifreddopastry making. For two seasons beginning in 2010 she workedas consultant and production manager for Gelaterie Affresco,a chain of retail shops and two production labs. Always abreastof current legislation and Haccp procedures, she also workswith gelato companies worldwide. Today she is starting this new“publishing adventure” with the publication of a series of booksentitled “Alice’s Notebooks”.
By Alice Vignoli
WH
O IS
A
LIC
E V
IGN
OLI
54
55
PASTRY CREAM
Flavour as desired with vanilla pod and/or lemon zest.
TRADITIONAL INSTRUCTIONSBeat egg yolk and sugar by hand or in a mixer. It isready when the colour lightens. Heat milk until it startsboiling and, if you want to flavour the cream, add thearoma to the boiling milk. Then pour the milk into thecreamed yolk and return the mixture to the stove.While mixing, add the two sifted starches and con-tinue until boiling restarts. Remove from the heat andcool rapidly.
SUMMARYWhip B + CHeat APour A into B + C and then heat again.Combine D + E with A + B + CWhen it starts boiling, remove mixture from heat andcool rapidly.
ABCDE
Fresh whole milk g 1000Sugar g 300Egg yolk g 180Corn Starch g 80Rice starch g 20
INGREDIENTS
ANALYSISThe amount of egg or sugar in the recipe and the type of starch or flour used depends on where you are in Italy,tradition, and the type of product you want to make. This recipe is suited to being “cut” into preparations you willmake. The use of flavouring is up to the operator. Flavourings help to give character to the products, but sometimesthey are too much for more delicate compositions.
56
RE
CIP
ES MANGO and GINGER
INSTRUCTIONSPour water and pureed fruit into a pan and start cook-ing. While heating the liquids, mix the sugar and glu-cose in a separate container. Sprinkle sugars into thecooking water and fruit. Heat to 70°C (158°F), addlemon juice, and remove from heat. Cool rapidly andstore at 4°C (39°F) for up to one month.
Fruit g 300Sugar g 130Water g 150Dehydrated glucose g 510Lemon juice g 510
MANGO SAUCEINGREDIENTS
* when flavouring the cream, add freshly grated gingerinstead of vanilla and lemon.
RECIPE AND CONSTRUCTIONPrepare inserts, filling 2 cm silicone half spheres withmango sauce and place in blast freezer. Places tartson a tray, soak with neutral sugar water, and then placein blast freezer for a few minutes. Whip the fresh creamuntil it is semi-whipped and blend with the pastrycream. Portion the Chantilly in the tarts using a pastrybag. Place half sphere of frozen mango sauce on theChantilly and then put the treats into the blast freezer.
AB
Fresh cream 35% fat g 750Pastry cream with ginger* g 750
CHANTILLYINGREDIENTS
YIELD: 60 TARTS
57
SUMMARYWhip A in mixerCombine A + BFill treats.
DECORATIONExtract tarts from the freezer and immerse the saucedome in a covering of white chocolate. Allow to solidifyand decorate as desired.
STORAGEThe frozen, decorated product can remain in the dis-play case at -19°C (-2°F) for a week. Undecoratedproducts that have been frozen in the blast freezer(-32°C / -26°F for one hour) can remain in storage at-19°C (-2°F) for three months.
IN THE MARKETInstead of mango sauce you can use a mango gelatopaste or flavouring.
Candied gingerdecoration
White chocolatecovering
Mango sauceball
GingerChantilly
link that each Italian feels with his or her culinary tra-dition. There are many different communities of immi-grants throughout the world, but few have such astrong connection to their food traditions as Italiansdo. Italians abroad continually seek food from theirhomeland, making it possible for these products to bethen appreciated and loved also by those in the sur-rounding community.For these and many other reasons, Italian Style at thetable has been successful from one end of the earthto the other, unceasingly and exponentially confirmingits appeal both in traditional and emerging markets.
58
GA
ST
RO
MA
RK
ET
ING
The world’s most-liked Italian foods.
It’s not just the beautifularchitecture, art, andcountryside that attractvisitors to Italy for vaca-
tion. In fact, it’s the food that makes Italy so uniqueand popular. One of the many reasons that Italian cui-sine is so famous and loved worldwide is, without adoubt, the lifestyle it connotes - sociability, conversa-tion, sharing, passion, hospitality - and that inevitablyis associated with it and articulated in its dishes.Another fundamental reason for the global spread andsuccess of Italian food is the nostalgia and profound
My favouriteItalian food
By Davide Pini
EVERYBODY LOVES PIZZA
Pizza, the Neapolitan version - round, made of soft, thindough with high, crunchy edges - excites the taste budsof men and women of all ages, ethnicities, and religions.Not only do they like the classic, traditional Margherita(made with tomato, mozzarella, some olive oil, and abasil leaf), but also many other varieties: Marinara,Capricciosa, Quattro Stagioni, Diavola, and Pugliese.Pizza is so well known that it has often been imitatedthroughout the world, often with poor results. But wherever you go, pizza will always be consideredas Italian in origin. Try to taste a real Neapolitan pizza,maybe while enjoying a stunning view of the port of Is-chia or the sea stacks of Capri, and you will under-stand why.
THE REAL PARMESAN
Parmigiano Reggiano cheese is a product that repre-sents Italian food. Its fame derives from its quality andproduction methods. It is PDO (Protected Designationof Origin), hard, and made with raw, partially skimmedmilk, without the addition of additives or preservatives.The cheese can be eaten in slivers or grated. It shouldbe aged no less than 24 months, though this processcan go on for even longer than 36 months.Outside of Italy it is often replaced by Emmental Rapè,which has a completely different taste. In other cases itis replaced by local imitations that also have tastes com-pletely different from the original Italian version. Also re-member that an Italian would never use ParmigianoReggiano with shellfish risotto or on pasta with seafood.
59
ENDURING SUCCESS FOR PASTA
Beautiful, good, and healthy, pasta is an undeniable synthesis of traditionand continuous innovation that holds high the Italian cultural flag. Thanksto the clear interest of foreign customers, exports of this Italian productcontinue to increase, as much as 5% per year. The latest years have seenexponential growth in the markets of China, United Arab Emirates, Brazil,and North Africa. There are hundreds of types of pasta in Italy, but with-out doubt spaghetti best represents Italians’ love for this food. Many for-eigners admire the ability of Italians to wrap spaghetti noodles on a fork,and some are unable to learn the technique. Nothing strange about this,though, since the same thing happens to some Italians who try to learnhow to eat Asian food with chopsticks.There are, however, foreign cus-toms that have nothing to do with Italian tradition: eating pasta as a sidedish and, even worse, using ketchup and jam as sauces.
DESSERT: LIFT ME UP!
According to many international surveys,Tiramisu is the most-liked Italian dessert in theworld, not just in Italy. This should not be a sur-prise. While a caloric bomb, its taste is irre-sistible, the combination of mascarpone,coffee, cocoa, and lady fingers having con-quered everybody, even vanquishing the toughcompetition of crepes and profiterole.The name Tiramisu is recognized as a symbolof Italy, misused in many locales outside ofItaly, where its name is given to any dessertthat wants to seem Italian yet usually has noth-ing to do with the original recipe.
GELATO, NOT AN ICE CREAM!Artisanal gelato is one of the flagships of traditional Italian cuisineand its success is based on a typical process innovation that,thanks to the skill of gelato artisans, transforms fresh ingredientsinto a unique product with an unmistakable flavour.The consumption of Italian gelato worldwide continues to in-crease, and there are an increasing number of artisanal gelatoshops opening abroad, not only by Italians but also by local en-trepreneurs who, having discovered real Italian gelato, want tobring it to their home markets.Gelato is completely different from both ice cream and Americanfrozen yogurt. Anybody who tastes true Italian artisanal gelato fallsin love with it immediately and learns to recognize it wherever it isfound throughout the world.
60
SO
CIA
L O
PP
OR
TU
NIT
Y
From global problem to great opportunity:here’s how food waste can be transformedinto a resource for our planet.
Wasting food is ethically unacceptable, economicallydamaging, and ecologically wrong. The Food andAgriculture Organization (FAO) estimates that everyyear about a third of the food produced worldwide isthrown away or wasted, generating 1.3 billion tons ofgarbage. In Europe alone, 89 million tons of food arethrown away. Even in emerging countries like China,about 20% of food produced is lost along the food
What a waste!
chain (source: World WaterWeek, Stockholm).According to a 2014 reporton home wastage, producedby Waste Watcher - Knowl-edge for Expo, “do not waste”seems to be the new commandmentfor Italians. 63% of those interviewedprefer a country that reduces waste, evenmore than those who want equality (39%), fairtrade (22%), tolerance (12%), safety (42%), and re-spect for the environment (47%). 81% of peoplecheck if expired food is still good before throwing itaway (it was 63% in January 2014) and 76% carryhome or want to carry home uneaten food fromrestaurants. Among the innovations hoped for to avoidwasting food are packaging that changes colour andmonitors food freshness (76%), systems for monitor-ing refrigerator temperature (75%), and systems forplanning food shopping (67%).
WHY THROW FOOD AWAY?The problem involves each link in the food chain: agri-cultural production, storage, manufacturing, distribu-tion, and the end consumer. Production waste ismostly linked to technical factors that lead to excessproduction, and product that is de-formed or damaged. Wholesalersand dealers have logistic chal-lenges to handle, in particularwarehouse organization:forecasting demand andmanaging stock levels,meeting product qualityexpectations, and coor-dinating various sales di-visions.
As far as families and restaurants are con-cerned, the main reasons for throwing away
food are food being left on plates andfood not being used in time. In Europe,about a third of products is disposedof before its expiration date. Accord-ing to FAO, if the current trend con-
tinues, increased population - from 7 to9 billion by 2050 - could increase food
demand by as much as 70%. By reducingcurrent levels of food waste, up to three fifths of the
necessary supply would be guaranteed.The European Parliament has called for a collectiveaction to halve food waste by 2025, and the EuropeanCommission is working to meet this objective by2020. Thus was founded the Retail Forum for Sustain-ability, a multi-stakeholder platform co-presided by the
61
phot
o cr
edits
: sxc
.hu
62
European Commission and by retailers, which haspublished a document with practical suggestions. Forexample, retailers should offer discounts on food thatis about to expire or, where possible, give it away. Inaddition, retailers should educate consumers as to thereal meaning of phrases like “consume by” and“preferably by”; offer suggestions on how to handle,store, and use food more efficiently; adapt packagingsizes to the real needs of families; and increase thesale of unpackaged goods.
PROTECTING THE ENVIRONMENTFood waste has a devastating effect on the environ-ment. Considering the full life span of a food, one mustalso calculate the water, energy, and resources used- and therefore wasted - when this food is disposedof. From an environmental point of view, food wasteis a waste both of fertilizers and pesticides and of fuelused for transportation and consequent emission ofmethane gas. According to a study carried out in theUnited Kingdom by the non-profit Waste&ResourcesAction Programme, removing food waste fromgarbage dumps would reduce greenhouse gases byan amount equivalent to a reduction of one fifth of ve-hicles from the country’s roads. Let us also not forgetthat by transforming food waste into biogas it is pos-sible to generate electrical and thermal energy withoutemitting greenhouse gases.
DISTRIBUTING EXCESSBusinesses and non-profits across the globe have fora time been focused on the delicate job of redistribut-ing excess food to those who need it. In most cases,redistribution takes the form of donations from indus-try, distribution, restaurants, and even public recep-tions, catering, and concerts. As far as gelato is
Waste Clock
How much food is produced every second throughout the world?How much is consumed and, most importantly, how much iswasted? The world food clock at worldfoodclock.com usesstatistics to answer these questions and more. It also cal-culates how much energy is used, how much ground isused, and the global ecological footprint.
SO
CIA
L O
PP
OR
TU
NIT
Y
63
concerned, at the last Sigep trade show in Rimini, Italy,excess gelato produced during the event was gath-ered by volunteers into 2,200 sealed 1.5 kg trays (al-most 3.5 tons of gelato), which were then offered tothe public in exchange for a donation. These dona-tions were consequently used to purchase food forthe poor. The German portal ifoodsharing.de makes it
possible for citizens to offer food that is about to ex-pire. Those who need it go to the house where it is lo-cated to pick it up for free. The website, which boasts34,000 users and almost 45,000 Facebook fans, hasalready kept 28,000 kg of edible food out of thedump. This service is used by all kinds of people: stu-dents, workers, lawyers, and journalists. And thesame can also act as donors.
64
TE
ST
IMO
NIA
LS Prime examples of
Italian (and not only)excellence, fashion andfood are two worldsthat have more andmore in common.
Fashion and culinary pleasure now practically run sideby side. And the number of stylists that re-interpretfood is increasing. Based on the message “food forall,” Frankie Morello developed a new line of clothingin which food was metaphor for authenticity, natural-ness, quality, and aesthetic pleasure. The collectionsof the American designer Jeremy Scott often refer todonuts, hamburgers, candy, and French fries. Gallodeveloped the limited edition Gallo D’O socks that pay
Soulmates
TRUSSARDI. The Ristorante Trussardi Alla Scalaand the Trussardi Café in Milan. Two high-classlocales from the Italian stylist.
homage to chef Davide Oldani. The socks include im-ages of the spoon/fork skeleton key and the Espoondesigned by the Milanese chef, in vivacious colourslike electric blue, orange, turquoise, and sky blue.These bright colours inspired the chef to develop twonew recipes: toasted flour puff pastry with sauce, anda sauce that becomes sorbet and vice versa.The eccentric Fashion Food trend calls for the realiza-tion of edible creations. For example, small garmentsmade of onion that must be stored in the fridge in-stead of in closets. The tailors at Etro “cooked” a col-lection that was “beautiful enough to eat”. After rentinga kitchen and preparing some dishes, the creativeteam photographed and printed them on T-shirts,jackets, pants, and sneakers, a true tribute to the trueItalian culinary tradition.
65
CAVALLI. The Just Cavalli Restaurant & Club inMilan, point of reference built by the stylist RobertoCavalli, is a great location for elite events, companyparties, an evening of dancing, or simply for a drink.
ARMANI. The Armani Dolci line, signed by the famousfashion designer, includes refined proposals for pastry,such as the collection without added sugars.
66
The city of Milan is becoming a real wine and foodcentre with fashion playing a lead role. Giorgio Armaniopened three locales: the Japanese restaurant Nobulocated within the Emporio Armani Store, the EmporioArmani café, and the restaurant and lounge in the Ar-mani Hotel. The luxurious Armani Dolci pastry alsocarries his signature. Roberto Cavalli has also opened his Just Cavalli Caféin Milan, a high-class location for eating among theelite or for high-society events. Other noteworthyspots in Lombardy include the Ristorante TrussardiAlla Scala and Trussardi Café, as well as the fashiongourmet luxury locales built by Gucci and Bulgari.
VOGUE. Even the fashionmagazines can’tresist food’stemptation. In Dubai, Vogueopened theexclusive VogueCafé.
TE
ST
IMO
NIA
LS
67
Fashion magazines have not escaped the attractionof food. And in Dubai, Vogue opened the exclusiveVogue Café.
DELICIOUS ACQUISITIONSThe addition of restaurants and cafés in clothingstores naturally has a strategic objective: customersspend more time in the stores and therefore increasethe likelihood that they will see something they like andpurchase it. Food shops, on the other hand, have thepossibility of widening their customer base with peo-ple looking to relax with a good gelato or pastry.Businesses in the United States are leading the way.
The Saks department store in Chicago opened a So-phie’s restaurant and there are plans for others in SanJuan and New York. The casual brand Tommy Ba-hama has exponentially increased sales ever since itadded restaurants to its stores.So, fashion and food is such a winning combination?It would seem so. The consulting firm Baum+White-man estimates that stores with restaurants can gen-erate 2.5 times the sales per square meter.
SAKS. In its Chicago store, the American department store chain Saks included a Sophie’s restaurant. Others are planned for San Juan and New York.
68
EV
EN
TS
Maestro Beppo Tonon and the 2014 Italian GelatoWorld Cup team were guests at the headquarters ofthe Frecce Tricolori, the glorious flight demonstrationsquadron known worldwide for its spectacular exhi-bitions. It was a meeting featuring a mix of sweetnessand skill, representing the best of Italy.
ITALIANPRIDEBy Ionela Grigoras
69
For maestro Beppo Tonon, flying is a passion. He hasalways been a big fan of the Frecce Tricolori, the ItalianAir Force’s flight demonstration squadron knownworldwide for its extraordinary performances. Someyears ago at his locale in Piavon di Oderzo (Treviso,Italy), Tonon inaugurated the Eighth Art Biennial enti-tled “Flight,” featuring the participation of thesquadron. For the event, the works of 92 artists paidhomage to the Frecce Tricolori, celebrating their 50thanniversary.Last July, Beppo Tonon and the 2014 Italian GelatoWorld Cup team visited the Frecce Tricolori at theirheadquarters in Rivolto (Udine, Italy). The pilots sharedwith them an unforgettable moment of sweetnessstarring the most authentic artisanal gelato.PuntoItaly was invited to participate as well, so it couldbear witness to these moments interwoven with greatpassion and Italian pride.
70
EV
EN
TS
71
The National Aerobatic Squadron consists of 10 Aer-macchi MB-339 jets, nine of which fly together as ateam and one as a soloist. The flight program lastsabout 30 minutes and includes 18 acrobatic maneu-vers featuring spins and perfect formations. TheFrecce Tricolori are a true symbol of Italian nationalidentity and represent the maximum expression of theAir Force’s values: expertise, team spirit, and dedication.For further information: www.aeronautica.difesa.it/Pan
FLYING HIGHThe Frecce Tricolori, officially known as the NationalAerobatic Squadron – 313th Aerobatic Training Group,were established on 1 March 1961. The squadron’sfounding was a result of the Air Force’s desire to cre-ate a permanent acrobatic training group for its pilots.From that day, Italian excellence has flown highthrough the skies of the world leaving a trail in thethree colours of the Italian flag: green, white, and red.
73
CO
MP
ET
ITIO
NSGOLD STAR
Stefano Marinucci, won first place at the Culinary World Cup 2014 in Luxem-bourg, earning the title of world champion in the Culinary Artistry category.
A new, prestigious gold medal shines in Italy’s culinaryfirmament. Stefano Marinucci, Telme’s executive chef,won the gold medal and title of world champion in“Category D1 - Culinary Artistry” at the Culinary WorldCup 2014, held 22-26 November 2014 in Luxem-bourg.A truly Italian heart beats in Stefano Marinucci’s mas-terpiece. The chef, inspired by the Tuscan sculptorLeone Tommasi, mined a 600 kg block of compactsalt from the saltworks at Cervia (Ravenna, Italy) andcarved two linked sculptures out of it. The first workportrays a little girl, and the second her reflection,made with new artistic techniques and with edible el-ements. With this work of art, Stefano Marinucci wasawarded the highest score in the category, therebywinning the gold medal and two diplomas: the first forthe highest score, the second for honourable mention.The competition rules for category D1 indicate that thecompetition pieces must highlight the spectacular na-ture and artistic aspect of the creations. The culinarypresentations in this category must therefore demon-strate the difference between cooking and culinary art.Specifically, the category consists of decorations of
cold foods. The pieces of art exhibited are sculpturesmade from margarine, ice, salt, fruit, or vegetables cutin decorative forms.“We are profoundly honoured and happy to have Ste-fano Marinucci on our company team,” said VittorioBartyan, president of Telme. “We want to thank himfor the impetus he’s given to our company and in par-ticular for developing the Ribot multifunction machine,which was inspired by executive chef Marinucci. Afterthree consecutive victories with Telme machines at theGold Cup competition, an event held during the Inter-national Gelato Trade Fair at Longarone, we can nowadd this latest, prestigious achievement that qualifiesus as a top Italian standard bearer in this business”.
74
CO
MP
ET
ITIO
NS
Italian gelato into theRussian market. Sergio Dondoli was a guest on
numerous TV and radio programs, where he pre-sented the project and clarified the difference betweentraditional Italian artisanal gelato and industrial icecream. For the occasion, he demonstrated how tomake “Friendship Gelato”, a sorbet made from redturnips, raspberry, and basil developed specifically forthe Plombier gelato shops, featuring the national col-ors of Russia and Italy in a single flavor.“I’m very honored to have represented Italian artisanalgelato in Moscow”, said Sergio Dondoli. Owner of theGelateria Di Piazza in San Gimignano (Siena), Dondoliis known worldwide for the quality of his gelato as wellas for his dynamic and vivacious character. His shopwas mentioned in the Lonely Planet magazine as “oneof the best gourmet locales in the world”.
76
TE
ST
IMO
NIA
LS
Maestro Sergio Dondoli was asked to consulton the opening of two of the most prestigiousartisanal gelato shops in the Russian capital.
Italian artisanal gelato continues its upward trend inRussia, thanks to the expertise of maestro SergioDondoli. After having been called this past August toconsult on the opening of one gelato shop, the fa-mous Tuscan gelato artisan returned to Moscow forthe official presentation of Plombier. This project,linked to a well-known, traditional Russian brand, callsfor the creation of two prestigious locales completewith production area where carefully selected ingredi-ents are used to produce gelato using authentic Italianproduction techniques.The event caught the attention of state and interna-tional media given the importance of this new entry of
Ambassadorin Moscow
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
acc
ade
mia
big
atto
na
cc
ad
em
ia b
iga
tto
n a
ccad
em
ia b
igat
ton
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
acc
ade
mia
big
atto
na
cc
ad
em
ia b
iga
tto
n a
ccad
em
ia b
igat
ton
ac
ca
de
mia
big
att
on
AC
CA
DE
MIA
BIG
AT
TO
N
78
Accademia Bigatton is a lively team of expertswith international experience in the field ofItalian gelato and pastries. Accademia Bigat-ton dedicates itself to the preparation andstarting up of the artisan makers of gelato,supplying them with suitable technical and lo-gistic support. The team of Accademia Bigat-ton is formed of experts in the field of gelatoparlours, pastry shop, marketing, furnishingand design. The training includes basic levelcourses for gelato parlours and pastry shopsfor beginners, both owners and employees re-sponsible for the production. It also includesadvanced courses for groups and individuals,personalised courses, innovative courses on
specific subjects in the world of gelato andpastries. Accademia Bigatton is based in Por-togruaro (Venice, Italy), in the most modernstructure in existence in the sector of teach-ing the art of gelato and pastries. It isequipped with all the most innovative equip-ment available on the market today. The courses, which are all free of charge, are
THE ART OF INNOVATION
held by Omar Busy for the pastry and choco-late making, Ettore Diana for coffee, MatteoScarello as a permanent teacher. Course list:basic level course for the production of gelato;basic level course for semifreddi and smallpastries; basic level course for fruit intaglio;advanced level course for the production ofgelato; course for the preparation of filledchocolates, pralines and jellies; innovativeideas and preparation; course for the prepara-tion of sponge cake and meringue; solutionsfor gelato in relation to the defects and prob-lems of preservation; the tricks of the trade,all the true secrets of the great masters; coursefor the preparation of gelato on a stick; coursefor the preparation of granita and cold desertsin a glass, how and where to open up a gelatoparlour, pastry shop, yogurt parlour. Other ac-tivities: events in collaboration with the mostimportant companies of the sector; participa-tion of internationally renowned masters.
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
acc
ade
mia
big
atto
na
cc
ad
em
ia b
iga
tto
n a
ccad
em
ia b
igat
ton
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
acc
ade
mia
big
atto
na
cc
ad
em
ia b
iga
tto
n a
ccad
em
ia b
igat
ton
ac
ca
de
mia
big
att
on
AC
CA
DE
MIA
BIG
AT
TO
N
80
Brazil, that vast and mysterious landinspiring dreams of freedom, istoday one of the areas in the worldexperiencing the greatest socio-eco-nomic development. The AccademiaBigatton network could not fail to beactively involved in the developmentof the gelato sector in this stupen-dous country. The Chiappetta fam-ily, which has had an historicpresence in the catering market
BRAZIL: SPANNING THREE GENERATIONS
spanning three generations, has createdan Academy workspace in San Paolo.Coordinated by Adriano Chiappetta, anexpert in gelato making and creativecuisine, is supported by the President,Alfredo Chiappetta, and his son Renato.In this Academy as in others, thecourses for gelato and confectionery areorganised according to the rigorousstandards of the Accademia Bigattonsystem, and make natural use of localraw materials produced by Brazil’s flour-ishing agricultural sector.
Alfredo Chiappetta Renato Chiappetta
Alfredo Chiappetta and Matteo Scarello at the World Gelato Championship
Adriano Chiappetta
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
acc
ade
mia
big
atto
na
cc
ad
em
ia b
iga
tto
n a
ccad
em
ia b
igat
ton
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
acc
ade
mia
big
atto
na
cc
ad
em
ia b
iga
tto
n a
ccad
em
ia b
igat
ton
ac
ca
de
mia
big
att
on
AC
CA
DE
MIA
BIG
AT
TO
N
82
On the Island of Mauritius the Accademia Bi-gatton operates out of Executive DestinationManagement Ltd., managed by Mr. DenisGoyet and with the permanent collaboration ofthe master pastry chef, Alessandro Pitaccolo.The Academy is tooled up with all the latestgeneration equipment, and promotes highlyprofessional courses for persons wishing tolearn the art of gelato, pastry and chocolate
MAURITIUS: THE SOUTHERN-MOSTSCHOOL IN THE WORLD
making. This Academy was set up to satisfythe demand for the training of gelato makersand pastry chefs throughout the whole ofsouthern Africa. It offers training courses forindividuals and for groups, catering for allthose wishing to open a retail outlet or to spe-cialise in the sweet art. The premises alsohouse a storeroom where it is possible to findthe entire range of Bigatton products.
Denis Goyet Alessandro Pitaccolo
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
acc
ade
mia
big
atto
na
cc
ad
em
ia b
iga
tto
n a
ccad
em
ia b
igat
ton
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
acc
ade
mia
big
atto
na
cc
ad
em
ia b
iga
tto
n a
ccad
em
ia b
igat
ton
ac
ca
de
mia
big
att
on
AC
CA
DE
MIA
BIG
AT
TO
N
84
Australia, the distant and marvellous land of the kangaroos, is the setting for the intense activ-ity of one of the dynamic Academies, part of the Accademia Bigatton network, that Bigatton hasopened around the world. For Bigatton, Australia has always been an important market for arti-san gelato; and today, with the collaboration of Bigatton Australia Pty Ltd, the Italian companycan give a creative response to all those gelato makers, of both the older generation and thenew, who wish to revitalise or else open new artisan gelato enterprises in this marvellous land.In collaboration with the Manager, Adam Marganis, a highly experienced gelato connoisseur, theAcademy offers targeted courses in English, and collaborates actively in the creation of gelatooutlets throughout Australia.
AUSTRALIA: WIDE HORIZONS
Adam Marganis
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
acc
ade
mia
big
atto
na
cc
ad
em
ia b
iga
tto
n a
ccad
em
ia b
igat
ton
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
ac
ca
de
mia
big
att
on
acc
ade
mia
big
atto
na
cc
ad
em
ia b
iga
tto
n a
ccad
em
ia b
igat
ton
ac
ca
de
mia
big
att
on
AC
CA
DE
MIA
BIG
AT
TO
N
86
Tunisia has always been near to Italy, both ter-ritorially and culturally. Intense commercialactivities, huge opportunities for tourism, andexchanges of workers between the two coun-tries have strengthened these ties over thelast decade. Italian artisan gelato is a prod-uct that is strongly integrated into the foodculture of Tunisia today. An Academy - part ofthe Accademia Bigatton network - has beenestablished in Monastir through the good of-fices of an Italian gelato entrepreneur of his-toric importance and Bigatton’s exclusivelocal distributor, Foued Brahem, and is nowable to help all local or foreign entrepreneurswho wish to develop the quantity and qualityof their sales.The courses are run in French by Foued Bra-hem and by the peripatetic masters of the Ac-cademia Bigatton.
TUNISIA: AN HISTORIC PRESENCE
alca
sa
lca
s a
lcas
alc
as a
lcas
alc
as a
lcas
alc
as a
lcas
alc
as a
lcas
alc
as a
lcas
alc
as a
lcas
alc
as a
lcas
alc
as a
lcas
alc
as a
lcas
alc
as a
lcas
alc
as a
lcas
alc
as a
lcas
alc
as a
lcas
alc
as a
lcas
alc
as a
lcas
alc
as
alca
sa
lca
s a
lcas
alc
as a
lcas
alc
as a
lcas
alc
as a
lcas
alc
as a
lcas
alc
as a
lcas
alc
as a
lcas
alc
as a
lcas
alc
as a
lcas
alc
as a
lcas
alc
as a
lcas
alc
as a
lcas
alc
as a
lcas
alc
as a
lcas
alc
as a
lcas
alc
as a
lcas
alc
as
AL
CA
S
88
Typo is the exclusive personalization systemdeveloped by Alcas to make original and se-ductive cups and spoons. The service adaptsperfectly to the needs of all gelato artisans,with multiple production possibilities depend-ing on their graphic and communicationneeds. Thanks to this system of unlimited cus-tomization, it is possible to create unique, cap-tivating graphics that highlight the brandname. To make this service even more unique,through its website Alcas offers the Typo de-signing system. In just a few simple steps,
customers can select the cup and artwork de-sired, and then add the shop’s name for an ap-pealing custom solution. Upon completion, thesoftware offers a three-dimensional view of thenewly minted cup, with all the details neces-sary to complete the order.
THE RIGHT TYPO
Anselli has recently celebrated 84 years of ac-tivity. The company, in its history, has beenplaced in the market of Italian artisan gelato,knowing how to interpret the trends in the mostinnovative way. The company is constantlyevolving and careful to changes in the market,it has gained recognition nationally and inter-nationally for the quality of services provided.Today, as throughout its history, Anselli keep afamily profile and has still in its catalogue theproducts which have been proposed at the verybeginning, jointly by what, during the time, it
was able to create to make the activities ofgelato makers more and more professional. Its most innovative proposals include Dopocena,a tasty alternative for the take away. They con-sists of glasses of gelato prepared following tastyrecipes, garnished with combinations of saucesand grains, smartly decorated, a party for theeyes and the mouth.Bon Bon is a typical Italian high confectioneryproduct that offers an alternative to the gelatoduring cold season. In a wafer internallycoated with chocolate is placed a heart of par-
ANSELLI MILANO SINCE 1930 an
selli
an
se
lli a
nse
llia
nse
lli a
nse
llia
nse
lli a
nse
llia
nse
lli a
nse
llia
nse
lli a
nse
llia
nse
lli a
nse
llia
nse
lli a
nse
lla
nse
lli a
nse
llia
nse
lli a
nse
llia
nse
lli a
nse
llia
nse
lli a
nse
llia
nse
lli a
nse
llia
nse
lli a
nse
llia
nse
lli a
nse
llia
nse
llan
selli
an
se
lli a
nse
llia
nse
lli a
nse
llia
nse
lli a
nse
llia
nse
lli a
nse
llia
nse
lli a
nse
llia
nse
lli a
nse
llia
nse
lli a
nse
lla
nse
lli a
nse
llia
nse
lli a
nse
llia
nse
lli a
nse
llia
nse
lli a
nse
llia
nse
lli a
nse
llia
nse
lli a
nse
llia
nse
lli a
nse
llia
nse
llA
NS
EL
LI
92
fait, covered with fine chocolate. In a cone of plexiglass, Conotorta encloses a delightfulcake. Based on the classic Italian pastry recipes, Ansellihas created a parfait dessert easy to eat like a gelatocone, a class dessert for walking.A portion of parfait with a heart of gelato, beautifullydecorated to create a dessert nice to see and good totaste: that’s Kubetto, a little sweet pleasure.Minitorte are tempting cakes of gelato of two servings.Ideal for a romantic date, they have been created be-cause households are always more frequently composedby two people. Over the past 20 years, the Milano-based company hasimplemented its range of highly innovative productsmaking choices through which its customers haveachieved business success, being able to be different,
as much as possible, to the competitors. During thisprocess the main way was always been to design, con-struct and launch a successful gelato shop.For Anselli professionalism and business skills were, andstill are, the basis on which to build a relationship, pre-cise and punctual, with their customers.So the store is transformed in time and the know-howallows to keep the value of the handmade product.The market requires skill and preparation, trough theyears Anselli cooperate with the gelato makers to createmany new points of sale. Together they have identifiedthe location, the setting of the shop up to the choice ofequipment for the laboratory.A global advising, completed with the widest attention tothe training, where the techniques of production of thegelato meets the ability to engage the consumer.
93
Softness and magic are the watchwords thatopen the doors to the Mondo Soave Babbi:gelato mixes made to be fluffy and to satisfyevery taste.The novelty this year is a new line entirely ded-icated to the espresso gelato: Smart Soft. Justlike a magical spell, the gelato maker addswater to the mix and gets an especially softand creamy gelato, as well as a delicious taste. The classical flavors Chocolate, White Vanilla,Yoghurt and Strawberry will be previewed atSigep 2015, along with a Neutral Flavor
LIKE MAGIC
(Gusto Neutro). The gelato maker can freelyuse its imagination and play with this Neutralflavor to create all different kinds of gelato va-rieties by simply adding the desired mix.Also the products LatteLatte (for cream-basedsoft gelato), FruttaFrutta (for fruit-based softgelato) and Riso Natura (based on differentrice mixes) are included in Mondo SoaveBabbi. By adding water to these products, youcan make the perfect gelato, even for lactoseintolerant customers. Join the Mondo Soave Babbi!
bab
bib
ab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
bab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bb
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
bab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bB
AB
BI
94
bab
bib
ab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
bab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bb
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
bab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bi b
abb
ibab
bB
AB
BI
96
Tradition, innovation, research, dedication:Babbi is a company in constant development,always striving to allow master gelato makersand confectioners to create the perfect flavor. The world of Golose Babbi creations is ex-panding with the three new flavors of Pista-chio, Dark Chocolate and White Chocolate,which are an addition to the traditional flavorsGolosa Classica, Gianduia and Nocciolatte. They have been developed as a perfect ingre-dient to complete gelatos, cakes or semifreddi.Thanks to their versatility, all Babbi Golose canbe used directly in the display case, be cookeduntil they are creamy or as a variation on the
A GOURMAND UNIVERSE
gelato. They are also delicious if used as frost-ing on gelato cakes or semifreddi. Further-more, they can be used in awe-inspiringchocolate fountains to decorate the shop andgive off all the chocolate aromas. The sweetand full-bodied taste makes them an irre-sistible temptation for many gelato lovers ex-perimenting with the sauces, as a singleingredient of a truly sinful taste experience.Be prepared! An entire universe of goodiesfrom Babbi awaits you, for a unique journey atthe discovery of an infinite variety of flavors.
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
BIG
AT
TO
N
98
A TOUCH OF CLASS
Originally from Mexico, vanilla is cultivated in all tropical regions, from Africa and Oceania. Themost prestigious variety, Bourbon, comes from Reunion Island and Madagascar. Many considerit to be the most delicious of all spices, and for this reason it is used to flavour numerous foods,including gelato.Vanilla is the top-selling flavour in the gelato shop and Bigatton has different varieties so thatconsumers can choose the one they like the most: Vanilla Aromapasta, Vanilla Superpremium,Vanilla Professional, French Vanilla, and Madagascar Vanilla. They are all available in 1.4 kg can-isters (12 canisters per carton). Vanilla Aromapasta is also available in 6.5 kg canisters (2 can-isters per carton).
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
BIG
AT
TO
N
100
INTRIGUING FLAVOUR
Bigatton, always paying careful attention to the market, has created a new concentrated paste:Lemon Pie. This new Bigatton paste makes it possible to produce the highly sought flavour typ-ical of the world-renowned lemon meringue pie. The fresh taste of lemons mixes perfectly withthe sweet flavour of meringue, creating a truly excellent combination. To bring out the flavoureven more there is also a Lemon Pie variegate.Lemon Pie paste is available in boxes containing four 3.25 kg jars, while the variegate is soldin cartons of four 2.6 kg buckets.
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
BIG
AT
TO
N
102
Because of the new worldwide trend in healthyfoods, with yoghurt as a leading player, the Bi-gatton research unit has created a line of semi-finished products devoted to this importantsegment of the market.The careful selection of raw materials that areimpeccable from a health and organolepticpoint of view, and their application, tested inthe company’s research and development lab-oratory with the active help of masters fromthe Accademia Bigatton, have led to the cre-ation of absolutely unique products that aremaking a great impact on consumers. This ishow Yo Ready was born, devised to create softand counter-served gelato with all the taste ofyoghurt. The base recipe requires the operatorto mix 270-300 g of Yo Zero Zero with one litre
GREAT BENEFITS, IMPECCABLE TASTE
of cold milk, then leave to rest for ten minutes,and freeze in the traditional way. A variationon this is Yo Supreme, which offers the sameinimitable flavour but has a high concentra-tion. The base recipe requires the operator tomix 30 g of Yo Supreme cold with 40 g ofFrutta 7 Days, 220 g of sucrose and one litreof whole milk. In this case too, leave to rest for10 minutes and freeze in the traditional way.An enriched recipe has also been developedthat requires the use of 20 g of Yo Supreme,40 g of Frutta 7 Days, 40 of dehydrated glu-cose, 180 g of sucrose, 800 g of whole milkand 200 g of fresh yoghurt.The yoghurt gelato can be embellished withthe range of flavourings and decorations con-tained in the Bigatton catalogue.
Bigatton’s great advance in the world ofhealthy eating is Yo Zero Zero. The product isformulated without sucrose and is sweetenedwith Bigatton’s “Big Sugar” mix that is a re-placement for sugars. The artisan thus has theoption of creating a yoghurt-flavoured gelatowith glycaemic impact that is virtually nil, re-duced calories, and a natural fibre content. YoZero Zero is therefore a product that is in per-
LIGHT AND HEALTHY
fect harmony with the most advanced trendsin healthy eating that are evident throughoutthe world. The base recipe for obtaining a de-licious soft and counter-served gelato, lightand yoghurt-flavoured, requires the use of270-300 g of Yo Zero Zero to one litre of milk.Then mix it cold, leave to rest for ten minutes,and freeze in the traditional way. Yo Zero Zerocomes in 2.16-kg bags, in 4-bag boxes.
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
big
att
on
BIG
AT
TO
N
104
only buying whathe really needs!Thanks to the inno-vative configurator,the customer hasthe possibility tosee the machinevirtually equippedwith all the acces-sories that can beuseful in his labo-ratory, but most ofall he will find thetechnical data thatwill help him makingthe best choice.Extraordinary features makes the new Tritticoa unique machine: the front command boardhas been restyling with a new design; the frontdoor is bigger for a major and easier productoutput; the optional 7” touch screen (as op-tional); the Ionic System of third generation, anew patented tool to improve the ionic controlsystem also during the batch-freezing of asmall amount of gelato.So configure your gelato and pastry machineand choose just what you need:it’s time to choose!
Bravo is an industry leader in the production ofmachines for artisan gelato, pastry and choco-late. Since its establishment in 1967, Bravohas grounded his philosophy on successfulproducts, such as Trittico, the first multifunc-tional machine for the dessert business, withmore than 6 generations of continuity andprogress since 1974.Trittico is an advanced technology that workswith a very simple mechanism and it is of easyinteraction with the professional, who, withonly one machine and in less than one squaremeter, can make gelato, sorbets, different pas-try creams, whipped products, jams, mar-malades, jellies, chocolate and creams, fillingand salted sauces. Its strong points are: a dig-ital brain, programmed to work without anymargin of error; a strong structure, to be al-ways well performing and grant always a highproduction quality. It represents a trait d’unionwhich binds the competences and the cre-ativity of a chef, gelato chef or pastry chef tothe production capacities of a unique technol-ogy, creating a perfect union and synergy.With the new Duo Series, just introduced inthe market, Trittico becomes more than just aversatile technology, it becomes a customiz-able tool, so that each professional can con-figure it, according to his needs!Entering the website configurator.bravo.it, thecustomer can select the Trittico model whichis more suitable for him and choose the op-tionals that will make Trittico his own Trittico,
NEW TRITTICO: IT’S TIME TO CHOOSEb
ravo
bra
vo
bra
vob
ravo
bra
vob
ravo
bra
vob
ravo
bra
vob
ravo
bra
vob
ravo
bra
vob
ravo
bra
vob
ravo
bra
vob
ravo
bra
vob
ravo
bra
vob
ravo
bra
vob
ravo
bra
vob
ravo
bra
vob
ravo
bra
vob
ravo
bra
vob
ravo
bra
vob
ravo
bra
vob
ravo
bra
vob
ravo
bra
vob
ravo
bra
vob
ravo
bra
vob
ravo
bra
vob
ravo
bra
vob
ravo
bra
vob
ravo
bra
vob
ravo
bra
vob
ravo
bra
vob
ravo
bra
vob
ravo
bra
vob
ravo
bra
vob
ravo
bra
vob
ravo
bra
vob
ravo
bra
vob
ravo
BR
AV
O
106
IDEATRE: A CREATIVE REVOLUTION IN THE WORLD OF FOODIdeaTre is a machine that will revolutionize theretail food world. It reinvents shop architec-ture, revolutionizes processes, and puts on ashow. IdeaTre perfectly encapsulates produc-tion, storage, and presentation of the many ar-tisanal gelato specialties. With IdeaTre, gelatoartisans add value with creativity, preparinggelato right in front of customers, involvingthem with exclusive recipes and productionaromas, like fresh fruit and spreadable choco-late and hazelnut creams, original comple-ments to high-quality artisanal production.But IdeaTre can also make sorbets, slushes, mousse, pastry creams, jams, poached fruit, sauces,and savory creams for other interesting creations in both the sweet and savory worlds. The ma-chine has a compact, linear design, with four vertical cylinders dropped into a work counter, andcan be installed in multiples (8, 12, 16, 24…) according to production plans. Each cylinder canbe heated to 105°C (221°F) and then dropped in only a few minutes to -15°C (5°F). Each four-cylinder module can produce 10-130 kg/h in just one linear meter of space.The biggest advantage? The artisan can finally dedicate the proper attention to customers. It hasnever been this simple to take care of customers: explain recipes, intrigue viewers by producinggelato as they watch, attract with aromas, build loyalty, and motivate to taste the wide range ofsweet and savory flavors of artisanal gelato, quality pastry, and creative cuisine. Info: www.carpi-giani.com
ca
rpig
ian
ic
arp
igia
ni
ca
rpig
ian
ic
arp
igia
ni
ca
rpig
ian
ic
arp
igia
ni
ca
rpig
ian
ic
arp
igia
ni
ca
rpig
ian
ca
rpig
ian
i c
arp
igia
ni
ca
rpig
ian
i c
arp
igia
ni
ca
rpig
ian
i c
arp
igia
ni
ca
rpig
ian
i c
arp
igia
ni
ca
rpig
ian
ca
rpig
ian
ic
arp
igia
ni
ca
rpig
ian
ic
arp
igia
ni
ca
rpig
ian
ic
arp
igia
ni
ca
rpig
ian
ic
arp
igia
ni
ca
rpig
ian
ca
rpig
ian
i c
arp
igia
ni
ca
rpig
ian
i c
arp
igia
ni
ca
rpig
ian
i c
arp
igia
ni
ca
rpig
ian
i c
arp
igia
ni
ca
rpig
ian
CA
RP
IGIA
NI
110
111
Carpigiani Gelato University has developed a calendar ofadvanced gelato courses for artisans dedicated to well-ness, incorporating trends linked to organic foods andvegan and hypoglycemic diets.The “Low Glycemic Index Gelato” course is designed tohelp diabetics enjoy gelato without side effects, offeringalternative production solutions that reduce gelato’sglycemic load. The seminar lasts two days and is taughtby Gianpaolo Valli, senior instructor at CGU. The nextscheduled course is February 23th and 24th. “Gelato Smart Food” is the title of the course presentedin collaboration with Smart Food, a project of the Euro-pean Oncology Institute (IEO) having the mission of iden-tifying healthy foods with plant origins, educatingconsumers about healthy and preventive eating. Thecourse provides the necessary training to develop gelatoflavors with specific healthy characteristics, certified byIEO, with special attention to the nutritional quality of in-gredients and preparation techniques. The two days oftraining are scheduled on February 16th and 17th 2015. Carpigiani Gelato University was established in 2003 asthe educational division of Carpigiani, with a mission of
GELATO AND WELLNESS: NEW TRAINING TRENDS
disseminating quality artisanal gelato culture. Today it isinternationally recognized as a breeding ground for suc-cessful gelato artisans. In the 2013-2014 academic year,400 courses were held in 10 languages, involving12,000 students at 11 campuses worldwide. The maincampus is located in Anzola Emilia (Bologna, Italy) andother satellite campuses can be found in the UK, USA,Argentina, Japan, China, Germany, Russia, France,Brazil, and Dubai. Info: www.gelatouniversity.com [email protected]
ca
rto
prin
tc
art
op
rin
t c
art
op
rint
ca
rto
pri
nt
ca
rto
prin
tc
art
op
rin
t c
art
op
rint
ca
rto
pri
nt
ca
rto
prin
tc
art
op
rin
t c
art
op
rint
ca
rto
pri
nt
ca
rto
prin
tc
art
op
rin
t c
art
op
rint
ca
rto
pri
nt
ca
rto
prin
tc
art
op
rin
tc
art
op
rint
ca
rto
pri
nt
ca
rto
prin
tc
art
op
rin
t c
art
op
rint
ca
rto
pri
nt
ca
rto
prin
tc
art
op
rin
t c
art
op
rint
ca
rto
pri
nt
ca
rto
prin
tc
art
op
rin
t c
art
op
rint
ca
rto
pri
nt
ca
rto
prin
tc
art
op
rin
t c
art
op
rint
ca
rto
pri
nt
CA
RT
OP
RIN
T IN HARMONY WITH NATURE
PEFC™. NaturellyCartoprint was developedthanks to the constant research of the Sedagroup, committed to supplying products thatmeet the growing food-safety demands of itscustomers. The company’s commitment be-gins with its choice of using renewable rawmaterials and is further evident in the use ofproduction systems that meet current food-safety standards.
NaturellyCartoprint is a line of completelybiodegradable, compostable, and recyclablecups. The range includes cups for yogurt andgelato as well as cold and hot drinks, all madewith cardboard and Mater-bi, a biopolymer de-rived from OGM-free vegetable oils. They are natural and easy to dispose of, madewith paper from responsibly managed sources.The line is certified DinCertco and Ok Com-post, and is made with paper certified FSC® or
114
115
Environmental information• 100% biodegradable• 100% compostable• 100% recyclable
Ingredients:• paper from responsibly managed sources• biopolymer derived from OGM-free vegetable oils
Ciam represents Italiandesign and technologyall over the world. Ciam’s headquarter andproduction facilities arein Assisi, in the Centerof Italy not too far fromRome and Florence. Ciam activity beganwith production of barfurniture for the localmarket. The success
achieved led the company to increase its di-mensions extending quickly range of productswith refrigerated display counters.In few years Ciam gains a leadership positionon professional refrigeration and shop fittingsectors in many European countries.In 1997 the company focuses its attention toartisanal gelato sector and proposes Maxigel:this date signs the beginning of a story rich ofsuccess and innovation. In 2001 Ciam pres-ents Spherika, in 2003 Prodige and Amika, in2005 Ice Window with its tubs in transparentpolycarbonate. In 2007 Ciam celebrates itsthirtieth Anniversary with Space, a showcase
line characterized by sinuous forms and highperformance, and 6040 G1, a beautifulsquared showcase with a new patented slidingsystem of the glass structure that becomesquickly one of its most representative model.In 2010 Ciam presents Mya and Mya Plus, afantastic new line of professional showcaseswith exclusive finishing, high flexibility, per-fect visibility of product displayed and the pos-sibility to control the temperature all over thedisplay volume. Mya Plus introduces a new LED lighting sys-tem that offers low consumption and a great
SINCE 1977 TAILOR MADE TECHNOLOGY AND ITALIAN DESIGN
ciam
cia
m c
iam
cia
m c
iam
cia
m c
iam
cia
m c
iam
cia
m c
iam
cia
m c
iam
cia
m c
iam
cia
m c
iam
cia
m c
iam
cia
m c
iam
cia
m c
iam
cia
m c
iam
cia
m c
iam
cia
m c
iam
cia
m c
iam
cia
m c
iam
cia
m c
iam
cia
m c
iam
cia
mci
amc
iam
cia
mc
iam
cia
mc
iam
cia
mc
iam
cia
mc
iam
cia
mc
iam
cia
mc
iam
cia
mc
iam
cia
mc
iam
cia
mc
iam
cia
mc
iam
cia
mc
iam
cia
mc
iam
cia
mc
iam
cia
mc
iam
cia
mc
iam
cia
mc
iam
cia
mc
iam
cia
mc
iam
CIA
M
118
product’s display enhancement. In 2011 Ciam proposesCiao followed by Vertigo to satisfy respectively specificrequest from artisanal and professional pastry sector.2015 Ciam wants to confirm its leading position, fasci-nating its customers with a large range of new proposals:a reviewed Design Collection including new solution likeTabula Rasa and Epoque, Tortuga display presented in avery attractive multiplexed version, Mya Narrow with anew display concept based on versatility practicality anda minimize footprint, two new technical solutions con-cerning the glass structures, R4 UP and R5, and thennew materials, and many other ideas are in progress tocomplete Ciam’s offer in the next years… Federico Malizia, Ceo of Ciam, describes the secret ofcompany growing success all over the world: “Our suc-cess is the consequence of the experience gained alongtwo generations, the capability of combining the creative
119
artisanal mastery with efficient industrial facilities andwith advanced processes: the endless renewal of com-pany offer, the ethic in taking decisions and managingemployees, returned by Ciam workers with a deep senseof ownership and responsibility, passion and love for job”.
co
mp
rita
lc
om
pri
tal
co
mp
rita
lc
om
pri
tal
co
mp
rita
lc
om
pri
tal
co
mp
rita
lc
om
pri
tal
co
mp
rita
co
mp
rita
lc
om
pri
tal
co
mp
rita
lc
om
pri
tal
co
mp
rita
lc
om
pri
tal
co
mp
rita
lc
om
pri
tal
co
mp
rita
co
mp
rita
lc
om
pri
tal
co
mp
rita
lc
om
pri
tal
co
mp
rita
lc
om
pri
tal
co
mp
rita
lc
om
pri
tal
co
mp
rita
co
mp
rita
lc
om
pri
tal
co
mp
rita
lc
om
pri
tal
co
mp
rita
lc
om
pri
tal
co
mp
rita
lc
om
pri
tal
co
mp
rita
CO
MP
RIT
AL
122
“Revolutionising tradition” is the idea that hasalways underpinned the Giubileo Experienceproject, the brainwave of Comprital’s Chair-man, Gianni Osti - to return to the tradition ofgelato made with the old ingredients, those of“yesteryear”, but with the wonderful varietyand quality of the gelato of today. On this pathof discovery, which has involved years of testsand research studies carried out internally orcontracted out to university institutes, the com-pany has looked for new natural ingredientsunique features and new technological meansthat would lift the quality. The final result rep-resents the maximum expression of “the Com-prital experience” for those preofessionals whowish to reach the pinnacle of achievement inthe world of gelato. Together with the uniquetaste belonging to a particular district, a qual-ity product always has a story to tell. The ab-solute quality of certified Bronte DOPpistachios, certified IGP hazelnuts, and thebest cru cocoa from environmentally sustain-able plantations, carries over into recipes whichproclaim the noble and unique properties ofthe ingredients. For this reason, Giubileo Ex-
perience offers the gelatier a product and aprocess in which quality is guaranteed andopenly advertised in a notice listing the ingre-
REVOLUTIONARY EXCELLENCE
Giubileo Experience is a partner of the 2012 world champions who areteaching at the Comprital Athenaeum school. In the photo, the Italian Team.
The Giubileo XLP, a machine that micronises each individual ingredient in just one minute, down to 40 microns, ensuring a full, rich taste and a smooth,silky texture.
123
dients, which exclude vegetable fats, emulsifiers, andsynthetic stabilisers. Fresh milk, dextrose, cane sugar,fresh cream… these are the pages of the story of a goodgelato waiting to be narrated to the artisan gelatier’s mostattentive customers. The uniqueness of the Giubileo Ex-perience ingredients is emphasised by the way the liquidmixtures are treated, using the Giubileo XLP, a machinethat micronises each individual ingredient in just oneminute, down to 40 microns, ensuring a full, rich tasteand a smooth, silky texture. The treatment involves aphysical and structural rearrangement of the ingredients,creating a softer gelato even at very low temperatures. Inthis way it is possible to create cakes, biscuits and gelation a stick - replacing the usual semifreddi - so that theyall stay soft and tasty even after they have been kept ina domestic freezer for a long time. To participate in theGiubileo Experience programme means belonging to anexclusive group in continual evolution. The Giubileo Clubrecognises the uniqueness of each client who has made
quality their watchword (with meetings, targeted profes-sional updates and exclusive services); and it offers a pro-tected area on its website at www.giubileoexperience.itwhere new ideas, recipes and advertising material for thepoint of sale are always to be found, a dedicated Face-book page for the exchange of information between pro-fessionals in the sector who are members, and especiallythe “Manuale dell’Eccellenza” (Manual of Excellence),continously updated by reate professionals in the sectorand by clients themselves, who, through participation inoccasions such as the Giubileo Cup, make their experi-ence publicly available in the form of new recipes, pre-sentations and advice. Giubileo Experience makes a richarray of communication material available with the prod-uct, consisting of high definition images, promotional no-tices, and ideas to use in the point of sale. Comprital isa Platinum Sponsor of the Gelato World Cup and GiubileoExperience is a partner of the 2012 world championswho are teaching at the Comprital Athenaeum school.
ele
nka
ele
nka e
lenk
aele
nka e
lenk
aele
nka e
lenk
aele
nka e
lenk
aele
nka e
lenk
aele
nka e
lenk
aele
nka e
lenk
aele
nka e
lenk
aele
nka e
lenk
aele
nka e
lenk
aele
nka e
lenk
aele
nka e
lenk
aele
nka e
lenk
aele
nka e
lenk
aele
nka
ele
nka
ele
nka e
lenk
aele
nka e
lenk
aele
nka e
lenk
aele
nka e
lenk
aele
nka e
lenk
aele
nka e
lenk
aele
nka e
lenk
aele
nka e
lenk
aele
nka e
lenk
aele
nka e
lenk
aele
nka e
lenk
aele
nka e
lenk
aele
nka e
lenk
aele
nka e
lenk
aele
nka
EL
EN
KA
124
Almost fifty years of experience have madeElenka become a worldwide synonym of suc-cess in Italian gelato and pastry. The companywas founded in 1959 by Antonino Galvagno.With its philosophy on newhealthy trends, the “smallsyrup and liquor productioncompany” reached its first,high level of success withits “Zuppa Inglese” cre-ation, a unique blend ofraw materials that madethe company expand allover the world.Elenka turns tradition, pre-mium quality and nature into miniworks of art dedicated to the professionals ofthe gelato and confectionary world. The continuous technological updates aim toalways guarantee genuine recipes and preservethe products taste and aroma. Two modernplants, one in Palermo and the other in Arluno(Milan) covering 6.500 square meters whereElenka creates a huge number of homemadegelato and pastry ingredients every day. Foreach product only the best raw materials areused to enhance old recipes of the famous Si-cilian tradition.Innovation of plants and production processesis always implemented by respecting tra-dition. Elenka’s expertise, specialized staffISO 9001 and ISO 14001 certification al-lows for many different products to be cre-ated: from milk and fruit bases for gelato,pastes, soaks for sponge, fillings, toppings,chocolate covers, essences and coatings.Elenka’s experience, innovation and cre-ativity produce many product lines forGelato and Pastry. Major examples are “iClassici” the classics, “Conca d’Oro” line(Lyophilized slush bases), “Frutta Quick”
(fruit bases), “Chocolate line”, (hand-made for gelato chocolate bases),“La Nocciola” Hazelnut and the His-
torical “Dariloi” Milk gelato base. Ahuge variety is available to satisfy each
client's needs that can then be trans-formed by chef’s into delicious products.
Among its exclusive tastes, we should mentionPistacchio Oro Verde (a trade mark of Elenka),a top quality pure pistachio paste producedwith pure pistachios from Bronte (Etna Vol-cano). The company has won many awards, in-cluding the first prize at the Sigep Tradeshowin 2012 (coffee flavour), in 2011 (chocolate),in 2010 (pistachio) and in 2009 (hazelnut).At Artoza (Athens) it won the first, second,third and fourth prizes at the pistachio Cham-pionship. One of the biggest ambitions ofElenka will become a reality soon: the firstschool in Sicily teaching the arts of pastry,gelato and bakery.
LEGENDARY TASTES
FB is a complete and flexible industrial reality,specialized in the entire project cycle of themanufacture of showcases, the style, the de-sign, the development of technology, the pro-duction of thousands of units every year. Thecompany was founded in 1980 in CapezzanoPianore (Lucca, Tuscany), innovative on the
market of handmade gelato technology thanksto the invention of the double ventilated cold.In 2004 FB is acquired by Clabo Group. Inthis way a total revolution of its world takesplace, both from the point of view of techno-logical development of range of product andthe revaluation of the trademark. In this con-
text the new Sintesi II Atto ispresented in the year 2007,restyling of the old model “Sin-tesi”, the showcase that hascharacterized for many years theFB production. FB has anunique aim: to build showcasesfor professionals of gelato andpastry. Our many years of expe-rience have enabled us to de-velop and test technologies toensure a perfect storage anddisplay of the product.
Another protagonist comes ontothe scene as an Italian and in-ternational success. Virna is theexpression of contemporarytaste that goes beyond the passing fads of fash-ion, free of excess or extravagances. Standarddouble flow allows for perfect subzero refrigera-tion and an unbeatable visual experience. Virnais the landmark for pastry and gelato displaymarket. Contemporary taste and technologicalappeal for a unique cabinet: FB Virna is avail-able on three different types of linear and an-gular modules. Its unmistakable straight glassstructure, with transparent plexiglass pillars, al-lows a panoramic exposure, for a compact and
INTRIGUING TRANSPARENCY
AN EXCLUSIVE STYLE
versatile cabinet. The offer is enhanced by an un-rivaled illumination: LED lightning off the rack ontop and display shelves with, optional on theflavour-tag holder. With no excesses and ex-travagances, Virna is the main performer of thecontemporary and minimalist style, a displaydestined to last overtime because it goes be-yond fashion. A flawless aesthetic effect de-signed to valorize a complete range ofproducts dedicated to the professionals ofgelato and pastry.
fbfb
fb
fb f
bfb
fb
fb f
bfb
fb
fb f
bfb
fb
fb f
bfb
fb
fb f
bfb
fb
fb f
bfb
fb
fb f
bfb
fb
fb f
bfb
fb
fb f
bfb
fb
fb f
bfb
fb
fb f
bfb
fb
fb f
bfb
fb
fb f
bfb
fb
fb f
bfb
fb
fb f
bfb
fb
fb f
bfb
fb
fb f
bfb
fb
fb f
bfb
fb
fb f
bfb
fbfb
fb
fb f
bfb
fb
fb f
bfb
fb
fb f
bfb
fb
fb f
bfb
fb
fb f
bfb
fb
fb f
bfb
fb
fb f
bfb
fb
fb f
bfb
fb
fb f
bfb
fb
fb f
bfb
fb
fb f
bfb
fb
fb f
bfb
fb
fb f
bfb
fb
fb f
bfb
fb
fb f
bfb
fb
fb f
bfb
fb
fb f
bfb
fb
fb f
bfb
fb
fb f
bfb
FB
126
frig
om
at
frig
om
at
frig
om
at
frig
om
at
frig
om
at
frig
om
at
frig
om
at
frig
om
at
frig
om
at
frig
om
at
frig
om
at
frig
om
at
frig
om
at
frig
om
at
frig
om
at
frig
om
at
frig
om
at
frig
om
at
frig
om
at
frig
om
at
frig
om
at
frig
om
at
frig
om
at
frig
om
at
frig
om
at
frig
om
at
frig
om
at
frig
om
at
frig
om
at
frig
om
at
frig
om
at
frig
om
at
frig
om
at
frig
om
at
frig
om
at
frig
om
at
frig
om
at
frig
om
at
frig
om
at
frig
om
at
frig
om
at
frig
om
at
frig
om
at
frig
om
at
FR
IGO
MA
T
128
The GX machines are innova-tive and simple tools for pro-ducing, displaying, andselling an always fresh prod-uct, made right in front of thecustomers!
Frigomat GX range meets the needs of the pro-fessionals who want to offer their customersfreshly made gelato. They are extraordinarypieces of equipment that open a third pathinto the gelato market, right between artisangelato and soft ice cream.In fact the machines are batch freezers fea-turing a “storage” function, equipped withthermostats for the regulation of the tempera-ture, in order maintain the product ready forserving. The customers can watch the gelato“creation” right in front of their eyes. The sys-tem is extremely easy to use, simple to cleanand to maintain. They are available with twoand four tubs, air or water cooled. The au-tonomy of each tub grants maximum flexi-bility. The units are equipped with a showerhose and a steel beaters featuring scraperblades simply removable for easy washing;the cleaning water drains directly out of thecylinders. The equipment can be customizedand introduced into existing locations (restau-rant, café, gelato shop) or set up as an inde-pendent corner offering artisan gelatoguaranteed by the Frigomat quality.
FRESHLY MADE GELATO? GX, THANKS!
THE FIRST MACHINE FOR FRESH GELATO, PROUDLY PREPARED AND SERVED IN FRONT OF THE CUSTOMER
GELATO AND PASTRY MACHINES
Via 1° Maggio, 28 - 26862 Guardamiglio (LO) - Tel. +39 0377415011 - fax +39 0377451079 - [email protected] - www.frigomat.com
See you at:Sigep (Rimini-Italy)January, 17th-21th, 2015Hall/Pad. C1 - Stand 164-200Sirha (Lyon-France)January, 24th-28th, 2015Hall/Pad. 4 - Stand B124
THE FIRST MACHINE FOR FRESH GELATO, PROUDLY PREPARED AND SERVED IN FRONT OF THE CUSTOMERHIGH TECHNOLOGY theFrigomat machines enclosewithin a protective steel case itscutting-edge technology, de-vised to help in your work, lastover time, and never leave you inthe lurch.
HIGH QUALITY the Frigomat ma-chines meet the top-quality stan-dards your work requires, to bringyou results that are certain andconstant every time. This is a tru-ly professional investment.
HIGH RANGE Frigomat offersyou a wide choice of machines tomatch your needs. Whether small,medium or large, the machi neswill always give perfect results,are easy to use, and practical tomaintain.
HIGH SERVICES Frigomat isalways at your disposal to assistyou and advise on purchasing themachine that best suits yourwork. The company will alwaysintervene speedily and efficiently,to resolve your working needs .
UPGRADE YOUR COMPETENCE. GX: THE ORIGINAL!
The beginnings of Fructital arein 1922 in Piedmont, North-ern Italy, in the production ofingredients and semi-finishedproducts for the artisanal gelato and pastry-making industry.Since then, the company has combined the ancient andstrong tradition and the most modern technologies to offerits customers a wide choice of quality products. One of Fructital’s strengths is that all its products are de-signed and manufactured within the company. The workingphilosophy is oriented to a continuous research for ingredi-ents in order to limit the introduction of additives and tomaximize the use of natural food. Each product is developedand tested in the company laboratory, to guarantee the high-est quality standards. All raw materi-als are refined and processed withinour workshop with traditional meth-ods. “Tonda Gentile Trilobata” hazel-nut, pistachio nut from Sicily, highpercentage use of first choice fruit:these are just a few examples of whatour company does to ensure the arti-san a genuine gelato, whose qualityis appreciated all over the world. Investments in research and develop-ment are constant over time.
ORIGINAL MADE IN ITALY CREATIONSfr
uct
italf
ruc
tita
l fru
ctita
lfru
ctita
l fru
ctita
lfru
ctita
l fru
ctita
lfru
ctita
l fru
ctita
lfru
ctita
l fru
ctita
lfru
ctita
l fru
ctita
fructita
l fru
ctita
lfru
ctita
l fru
ctita
lfru
ctita
l fru
ctita
lfru
ctita
l fru
ctita
lfru
ctita
l fru
ctita
lfru
ctita
l fru
ctita
lfru
ctita
fru
ctita
lfru
ctita
l fru
ctita
lfru
ctita
l fru
ctita
lfru
ctita
l fru
ctita
lfru
ctita
l fru
ctita
lfru
ctita
l fru
ctita
lfru
ctita
l fru
ctita
fructita
l fru
ctita
lfru
ctita
l fru
ctita
lfru
ctita
l fru
ctita
lfru
ctita
l fru
ctita
lfru
ctita
l fru
ctita
lfru
ctita
l fru
ctita
lfru
ctita
FR
UC
TIT
AL
130
Step by step technical and start-up support is designed specifi-cally for each single customerfrom the little artisan to the largeconfectionery company, so thatthe aspirant gelato maker finds inFructital a complete partner,ready to offer advice and training. Fructital is also investing to ex-
pand and improve the produc-tion area, in order to offer a safeand pleasant environment to itsteam and a punctual service toits customers. Years go by, tastes and technolo-gies change and Fructital is re-newed every time. Since 1922, always with thesame passion.
fru
ctita
lfru
ctita
l fru
ctita
lfru
ctita
l fru
ctita
lfru
ctita
l fru
ctita
lfru
ctita
l fru
ctita
lfru
ctita
l fru
ctita
lfru
ctita
l fru
ctita
fructita
l fru
ctita
lfru
ctita
l fru
ctita
lfru
ctita
l fru
ctita
lfru
ctita
l fru
ctita
lfru
ctita
l fru
ctita
lfru
ctita
l fru
ctita
lfru
ctita
fru
ctita
lfru
ctita
l fru
ctita
lfru
ctita
l fru
ctita
lfru
ctita
l fru
ctita
lfru
ctita
l fru
ctita
lfru
ctita
l fru
ctita
lfru
ctita
l fru
ctita
fructita
l fru
ctita
lfru
ctita
l fru
ctita
lfru
ctita
l fru
ctita
lfru
ctita
l fru
ctita
lfru
ctita
l fru
ctita
lfru
ctita
l fru
ctita
lfru
ctita
FR
UC
TIT
AL
132
The new LineaStevia Fructital offers a complete line of products containing powdered extract ofStevia Rebaudiana, the zero-calorie sweetener of natural origin. A new taste experience thatcombines the pleasure of the palate with attention to health. Stevia has a sweetening power200/300 times greater than that of sucrose, then it is sufficient a small amount to reach the level
of sweetness desired, and this translates into a gelato withreduced caloric intake. The line includes LatteStevia,
ideal for making milk flavours with the additionof milk, and FruttaStevia for fruit flavours
prepared with water and unsweet-ened fruit pulp. New for the
2015 season YoStevia, acomplete powder product fora tasty Yogurt gelato withoutsugar added. It can be used
both in the soft ice cream ma-chine and for the classic
gelato. Many Fructital flavoursmay be used in combination with
the base LatteStevia to propose acompletely sugar-free gelato.
The new Catalan Cream is a paste thatfaithfully recreates the flavour of thisuniversally known typical Span-ish spoon dessert. A delicateegg custard enriched withlight aromatic notes ofvanilla and cinnamon. The product can be usedwith a dosage of 80/100grams per litre of white base. Inside the box you will also find2 bags of granulated caramelized sugar tobe used to sprinkle on gelato in order to recreate thetypical Spanish crunchy caramel. In combination you canadd some Caramel Topping to enrich your flavour even more.
SPANISH DREAM
LINEASTEVIA: LIGHT… WITH PLEASURE
Galatea by Milk&Fruit, specialized in the pro-duction of gelato ingredients, was established in2003 in Treviso, Italy, based on an idea of Ste-fano Pillot. The Pillots are an Italian family whoworked abroad and then returned home, bring-ing experience, entrepreneurial values, passion,and love for things done well. Really well. Gen-erations of Pillots have worked as artisans, fo-cused on quality, transparency, and work ethic.Galatea, which considers itself a true artisanat the service of gelato artisans, hones to pre-cise values that guide all business decisions.From the beginning it has excluded the use ofhydrogenated fats, GMOs, synthetic colour-ings, and carmine. The company’s strategy hasalways been to produce gelato ingredients ex-clusively from quality raw materials and natu-ral colourings and flavourings, employing cleanproduction processes that allow for the trace-ability of all components. We have always uti-lized clean labels that prohibit vague terms
and artificial ingredients, everything beingclear and easy to understand. Galatea is thefirst and only company in the business to earna Social Value certification from ICEA.
LIBERA LINEThe result of a careful selection of the best in-gredients, Libera is a complete range of “CleanLabel” products. With Libera, artisans canoffer their customers a gelato that is madewith clearly known origins and quality, trace-ability, and safety. The most innovative prod-
uct in the line is Spirulì®, the natural bluegelato. In certifying Libera, ICEA has verifiedthat “All the products of the Line Libera areobtained without the use of artificial flavoursand colourings by limiting to a minimum theuse of additives, selected from among thosemilder boasting more direct natural origin”.
BIOLOGICA LINERespect for nature, both by producers and con-sumers. Galatea’s Biologica line for artisanalgelato, certified by ICEA, developed out of thisphilosophy. All links in the production chain aremonitored by entities authorized by MIPAAF.
VEGAN FRIENDLY LINEIn addition to organic and natural products,there is a great demand for ingredients com-patible with vegan diets. Galatea quickly re-sponded to this demand by developing theVegan Friendly line. For more information:www.galateagelato.com
gal
ate
ag
ala
tea
gal
ate
ag
ala
tea
gal
ate
ag
ala
tea
gal
ate
ag
ala
tea
gal
ate
ag
ala
tea
gal
ate
ag
ala
tea
gal
ate
ag
ala
tea g
alat
ea
gala
tea g
alat
ea
gala
tea g
alat
ea
gala
tea g
alat
ea
gala
tea g
alat
ea
gala
tea g
alat
ea
gala
tea
gal
ate
ag
ala
tea
gal
ate
ag
ala
tea
gal
ate
ag
ala
tea
gal
ate
ag
ala
tea
gal
ate
ag
ala
tea
gal
ate
ag
ala
tea
gal
ate
ag
ala
tea g
alat
ea
gala
tea g
alat
ea
gala
tea g
alat
ea
gala
tea g
alat
ea
gala
tea g
alat
ea
gala
tea g
alat
ea
gala
tea
GA
LA
TE
A
134
AN ARTISAN FOR THE ARTISAN
ge
ldu
eg
eld
ue
ge
ldu
eg
eld
ue
ge
ldu
eg
eld
ue
ge
ldu
eg
eld
ue
ge
ldu
eg
eld
ue
ge
ldu
eg
eld
ue
ge
ldu
eg
eld
ue
ge
ldu
eg
eld
ue
ge
ldu
eg
eld
ue
ge
ldu
eg
eld
ue
ge
ldu
eg
eld
ue
ge
ldu
eg
eld
ue
ge
ldu
eg
eld
ue
ge
ldu
eg
eld
ue
ge
ldu
eg
eld
ue
ge
ldu
eg
eld
ue
ge
ldu
eg
eld
ue
ge
ldu
eg
eld
ue
ge
ldu
eg
eld
ue
ge
ldu
eg
eld
ue
ge
ldu
eg
eld
ue
ge
ldu
eg
eld
ue
ge
ldu
eg
eld
ue
ge
ldu
eg
eld
ue
ge
ldu
eg
eld
ue
ge
ldu
eg
eld
ue
GE
LD
UE
136
COMMITMENT AND PASSION
or hot process, already balanced and pre-mixed, thus ensuring excellent results in termsof taste, texture and user-friendly preparation;complete products in powder, ready to be dis-solved in water or milk; soft ice cream prod-ucts (and frozen yogurt); products for slush inmany delicious and coloured flavours; flavour-ing pastes, with a wide variety of pastes rang-ing from the most traditional to the mostoriginal flavours; decorations.
For thirty years, Geldue has been manufactur-ing semi-finished products for gelato, alwayscombining the quality of its solutions with anequal efficiency in serving the customer. Gel-due’s technical and commercial staff places itshand-on experience and flexibility at completedisposal of the clientele, never failing in offer-ing premium quality products that meet eventhe most demanding customers’ requests. Commitment and passion are the everyday fuelof Geldue’s engines and the indispensable en-dowment for satisfying old and new customers.In the ever changing world of business thequality of products is essential but it would notbe enough without a careful and punctualservice. Whether it comes to transport logis-tics or technical and commercial problem-solv-ing, Geldue takes pride in being more than justa supplier, but rather a business partner. Withits agents and distributors network, the com-pany sells its products on the Italian territoryas well as in several foreign countries spread inEurope, Africa, Oceania, North America, Southand Centre America, Middle and Far East. Geldue manufactures its semi-finished prod-ucts having in mind the best Italian gelato tra-dition, offering a wide choice of items such as:milk and water base products, either for cold
Gel Matic has put its most advanced technol-ogy into the new SC 150 GR, an elegant, es-sential and ultra compact machine developedto revolutionize the way gelato is made. Thisis a single-flavour countertop machine thatproduces an excellent, authentic gelato freshlymade on request. It is also great for makingfrozen yogurt, cups with sauces, cereals,chocolate and fresh fruit; not to mention sin-gle-portion treats, sundaes, waffles withgelato, cupcakes, banana splits, and muchmore. Thanks to a straightforward, easy-to-usetouch screen, it is possible to perform any op-eration with a single touch. The display showsicons and intuitive messages, available in dif-ferent languages.
The new SC 150 GR is perfect for smallHo.Re.Ca businesses - cafés, cafeterias,kiosks, pastry shops, and restaurants - thatwon’t give up the opportunity to serve a soft,creamy gelato. The graphics on the machinecan be completely customized, to better com-
municate the owner’sbrand. Gel Maticmeans 100% madein Italy, and this is adistinctive feature ofits entire range.
ULTRACOMPACT PERFORMANCEg
elm
atic
ge
lmatic
ge
lmat
icg
elm
atic
ge
lmat
icg
elm
atic
ge
lmat
icg
elm
atic
ge
lmat
icg
elm
atic
ge
lmat
icg
elm
atic g
elm
atic
ge
lmatic g
elm
atic
ge
lmatic g
elm
atic
ge
lmatic g
elm
atic
ge
lmatic g
elm
atic
ge
lmatic
ge
lmat
icg
elm
atic
ge
lmat
icg
elm
atic
ge
lmat
icg
elm
atic
ge
lmat
icg
elm
atic
ge
lmat
icg
elm
atic
ge
lmat
icg
elm
atic g
elm
atic
ge
lmatic g
elm
atic
ge
lmatic g
elm
atic
ge
lmatic g
elm
atic
ge
lmatic g
elm
atic
ge
lmatic
GE
LM
AT
IC
138
ge
lost
an
da
rdg
elo
sta
nd
ard
g
elo
sta
nd
ard
ge
losta
nd
ard
g
elo
sta
nd
ard
ge
losta
nd
ard
g
elo
sta
nd
ard
ge
losta
nd
ard
g
elo
sta
nd
ard
ge
losta
nd
ard
g
elo
sta
nd
ard
ge
losta
nd
ard
g
elo
sta
nd
ard
ge
losta
nd
ard
ge
lost
an
da
rdg
elo
sta
nd
ard
g
elo
sta
nd
ard
ge
losta
nd
ard
g
elo
sta
nd
ard
ge
losta
nd
ard
g
elo
sta
nd
ard
ge
losta
nd
ard
g
elo
sta
nd
ard
ge
losta
nd
ard
g
elo
sta
nd
ard
ge
losta
nd
ard
g
elo
sta
nd
ard
ge
losta
nd
ard
GE
LO
STA
ND
AR
D
146
TECHNOLOGY ON DISPLAYthe brothers Fabio and Claudio Pernici becamepart of company management, respectively aspresident and vice president. Thanks to theirefforts, the push to develop became even moreevident. On one hand, efforts were made to de-fine a sales strategy that was dynamic and cog-nizant of the needs of customers throughoutthe world. On the other hand, investmentswere made in research and development tobring to light innovative technological solu-tions. In 2014, Gelostandard’s focus on inter-national expansion was further consolidated asit conquered new foreign markets.Today Gelostandard’s headquarters covers12,000 square meters. The company employsall the resources necessary to internally de-sign, develop, and manufacture its products.Each display case produced fully respects theenvironment and utilizes materials that allowfor the perfect storage of the product placetherein. Among its high technological productsdeveloped in 2014, there is a new line of ver-tical cabinets, I Masterking. Completely inglass, they are available in different sizes andheights so as to be integrable in any kind offurniture.
For more than 50 years, Gelostandard hasbeen a major international player offering tech-nological solutions for the perfect storage anddisplay of gelato. The company’s story beginsin Siena, Italy, at the end of the 1950s. In justa short time the company became a point ofreference in the frozen dessert and furnishingsmarkets, thanks to its constant attention toquality and cutting-edge technology. The yearspassed quickly and the company grew expo-nentially. In 2007, the subsidiary Gelostan-dard North America was inaugurated inMontreal, Canada. Due to a sales strategyopenly orientated towards markets abroad, for-eign sales became increasingly significant, ar-riving at a level of 70% of the whole. In 2010,
LOOKING TO THE FUTURE
At Sigep 2015 the company is presenting twoauthentic technological jewels, the Bella andLinda gelato display cases, which join theother two recent developments, Tiffany andGilda. As with these latter two, the new mod-els are designed with a rear closure made ofheated tempered glass, an industrial patentedsystem. Using the evolution of this technology,the new Bella display case adopts a slidingcurve for a secure, practical, and technologi-cally innovative closure. In fact, the use of curved,heated glass eliminates the disadvantages of traditionalsliding plexiglas, besides making the display surface fullyusable. In particular, the Bella case combines innovative tech-nology with a sophisticated design. Linda has cleaner, simpler linesthat guarantee, thanks to the special shape of the glass used, the perfectvisibility of the product on display. It’s suited for both gelato and pastry.Also among Gelostandard’s new developments at Sigep 2015 are new dippingcounters in the Ice King and Galaxy lines. These products are designed with an inno-vative sliding closure system on overlapping surfaces, made from tempered glass with pro-tective trim in food-grade ABS. The Galaxy counter offers an exclusive concept featuringtransparent tubs, dropped into a counter with the front part completely transparent, customcounter top, and sliding glass closures.
147
of the company meantthat it soon became ur-gent to find larger prem-ises, and 1995 saw theshift into today’s factoryat Boltiere (BergamoProvince). Gelatitaliaboasts a complete rangeof semi-finished prod-ucts for making gelatiand semifreddi, suitableto meet the different re-quirements of the mod-ern market. Bonfruttaand Friofrutta are twofruit bases for gelato,the first to work hot, thesecond cold, each mak-ing it possible to obtain a creamy and spatula-friendly batch-churned gelato, without fats,milk or milk derivatives. Granulati Italia usestechnologically advanced production lines, in-cluding its granulating and instantizing plantand a recently introduced ultrasound installa-tion for the microencapsulation of ingredients.
The winning philosophy of Granulati Italia isencapsulated in its very name. In 1976 OscarNesta, together with his partners, foundedSolkristal, one of the first companies in Italy toimport and study a system for instantizing andgranulating food products. The company madeits entry onto the Italian market with a line ofsemi-finished products for gelato and confec-tionery, bearing the Gelatitalia trademark. In1982 the company restructured and took thename Granulati Italia. It consolidated its pres-ence in the world of artisan production, andbecame the first company to use the instan-tizing process for semi-finished products forgelato. As testimony to the advancedprocesses introduced by the company, a lineof complete granular products under theGelatitalia label was presented for the creationof fruit gelato, a true precursor of today’s se-ries of complete products.In 1985 Gelatitalia presented its first epoch-making base, Granulat 50, which opened upthe market to modern concepts of gelato sta-bilising and balancing, a base that still todayretains its loyal customers. The development
SWEET EVOLUTION
Outstanding among the company’s most innovative products is its Tao Nero, which offers thepleasure of a gelato with the full taste of dark chocolate. It has the advantage of containing nomilk or milk derivatives, and is thereforeideal for all chocolate fans who neverthelesssuffer from lactose intolerance. This com-plete product has a quick and very simplemethod of working, and requires no pas-teurisation. The dosage is two kg of product(equivalent to 2 bags) to 3 litres of warmwater. To support sales there is a completepackage of merchandising, including t-shirt,bandana, taste marker and totem pole.
DARK CHOCOLATE HEART
gra
nu
lati
italia
gra
nu
lati
ita
lia g
ran
ula
ti ita
liag
ran
ula
ti i
talia
gra
nu
lati
italia
gra
nu
lati
ita
lia g
ran
ula
ti ita
liag
ran
ula
ti i
talia
gra
nu
lati
italia
gra
nu
lati i
talia
gra
nu
lati
italia
gra
nu
lati i
talia
gra
nu
lati
italia
gra
nu
lati i
talia
gra
nu
lati
italia
gra
nu
lati
ita
lia g
ran
ula
ti ita
liag
ran
ula
ti i
talia
gra
nu
lati
italia
gra
nu
lati
ita
lia g
ran
ula
ti ita
liag
ran
ula
ti i
talia
gra
nu
lati
italia
gra
nu
lati i
talia
gra
nu
lati
italia
gra
nu
lati i
talia
gra
nu
lati
italia
gra
nu
lati i
talia
GR
AN
UL
AT
I IT
AL
IA
148
AUTHENTIC QUALITY
Anselmi’s creations are the result of extensiveresearch of ingredients, selected for more thana century with expert care. Emblematic of itsselectivity are its pure pastes, which are uniqueand exquisite. The principal ingredient in the100% pure “DPO Bronte Green Pistachio”paste are Bronte pistachios. Bronte is a regionin Sicily, Italy, where this particular nut that hassuch an exclusive aroma is cultivated. Its flavor(sweet, delicate, and particularly aromatic) andits unmistakable color make it possible to pre-
pare high-quality gelato, in perfect harmonywith the traditional standards of Anselmi. Thepure “PGI Piedmont Hazelnut” paste is madewith the high quality Tonda Gentile Trilobata,universally known as the best in the world for itsfull, delicate flavor and its dense, persistentaroma. The PGI designation is a guarantee ofthe product’s quality and authenticity. Monte-bianco earned INOQ certification which meansthat it can process and package PGI Piedmonthazelnuts in its production facilities.
gru
pp
o m
ont
eb
ianc
og
rup
po
mo
nte
bia
nco
gru
pp
o m
ont
eb
ianc
og
rup
po
mo
nte
bia
nco
gru
pp
o m
ont
eb
ianc
ogru
ppo m
onte
bia
nco g
rup
po
mo
nteb
ianc
ogru
ppo m
onte
bia
nco g
rup
po
mo
nteb
ianc
ogru
ppo m
onte
bia
nco
gru
pp
o m
ont
eb
ianc
og
rup
po
mo
nte
bia
nco
gru
pp
o m
ont
eb
ianc
og
rup
po
mo
nte
bia
nco
gru
pp
o m
ont
eb
ianc
ogru
ppo m
onte
bia
nco g
rup
po
mo
nteb
ianc
ogru
ppo m
onte
bia
nco g
rup
po
mo
nteb
ianc
ogru
ppo m
onte
bia
nco
GR
UP
PO
MO
NT
EB
IAN
CO
150
DE-LIGHT PLEASURE
figure, without sacrificing flavor. Soft andcreamy, it has all the nutritional value of thetraditional product but with fewer calories:only 90-95 per 100 g, compared to 250 in tra-ditional gelato. For this reason, Doppiozeromakes it possible to eat a delicious gelatowithout compromising nutritional balance. Itis the perfect solution for those who are look-
Doppiozero is a “de-light” artisanal gelato fromMontebianco, an authentic and healthy treatbecause it doesn’t have added sugars or fats.Doppiozero answers the growing consumer de-mand for nutritious, balanced products thatare both traditional and gratifying in flavor.With Doppiozero it is possible to make a low-calorie gelato, ideal for maintaining a perfect
gru
pp
o m
ont
eb
ianc
og
rup
po
mo
nte
bia
nco
gru
pp
o m
ont
eb
ianc
og
rup
po
mo
nte
bia
nco
gru
pp
o m
ont
eb
ianc
ogru
ppo m
onte
bia
nco g
rup
po
mo
nteb
ianc
ogru
ppo m
onte
bia
nco g
rup
po
mo
nteb
ianc
ogru
ppo m
onte
bia
nco
gru
pp
o m
ont
eb
ianc
og
rup
po
mo
nte
bia
nco
gru
pp
o m
ont
eb
ianc
og
rup
po
mo
nte
bia
nco
gru
pp
o m
ont
eb
ianc
ogru
ppo m
onte
bia
nco g
rup
po
mo
nteb
ianc
ogru
ppo m
onte
bia
nco g
rup
po
mo
nteb
ianc
ogru
ppo m
onte
bia
nco
GR
UP
PO
MO
NT
EB
IAN
CO
154
ing to stay fit but who don’t want to give up the satis-faction of a good gelato. Doppiozero is available in manyrefreshing flavors, to satisfy even the most exacting de-mands: Biscuit, Cocoa, Cappuccino, Milk&Honey,Licorice, LemonKrem, Cream, Vanilla, and Yogurt. In ad-dition, with the exclusive “fruit” solution, gelato artisanscan create any sorbet they want: strawberry, mixedberries, melon, and more, all with a very low caloriecount: an average of around 75 calories per 100 g.Preparing Doppiozero is fast and easy. Just mix a pack-age of product with two liters of boiling water. For sor-bets, the recipe is one package to 1.3 kg of fresh fruitand 1.5 liters of lukewarm water. Yogurt is made by mix-ing one package of product with 3 liters of cold skimmilk. Doppiozero is supplied in 1.1 kg packages (tenpackages per carton). Doppiozero is supported by a widerange of promotional materials for use in the shop:posters, large and small totems, flavor labels, and tastemarkers. Doppiozero is a part of Montebianco’sTaste&Wellness line, specifically developed to combinethe flavor and freshness of artisanal gelato with solutionsaimed at benefitting physical wellness. The highly inno-vative Doppiozero is one of Montebianco’s most cutting
edge sections. In fact, since its founding in 1966, Mon-tebianco has maintained research and development as akeystone of its growth strategy, developing products thathave made gelato history.
155
THE ART OF PASTRY
Gruppo Montebianco is a leading company pro-ducing top quality ingredients useful not only forgelato preparations but also for pastry applica-tions. Selection of the best raw materials, in-vestments in Research and Development and aconstant focus on main consumer trends are themain reasons for most demanding pastry arti-sans to choose Montebianco range of products.A perfect combination of versatility, reliability,quality and taste of our ingredients will let pastrymakers widely express their artistic impulse inpastry creations, because Patisserie is a true Art. In Gruppo Montebianco assortment each arti-san can find complete products to realize per-fect fruit or creme mousses like DarkChocolate, an exquisite powder preparationwithout milk derivatives and with 50% of purechocolate; flavouring paste and custards toprepare bavarois, profiterol and demifroids,like 100% Pure Traditional Hazelnuts ofPiemonte Region Paste and 100% Pure“Green Pistachio of Bronte DOP” paste, whoare universally recognized as unique thanks to
their organoleptic qualities; decorations andripples are part of the assortment, to give pas-try creations an irresistible touch, like Cre-molotte products, perfect to fill cakes and
semifreddo desserts; icings and glazes, idealfor quick decoration as they are ready to use,do not drip and do not form lumps.Semifreddo desserts range is available in awide variety of flavours and is really appreci-ated by all the best pastry makers. Because Gruppo Montebianco let your imagi-nation run wild.
gru
pp
o m
ont
eb
ianc
og
rup
po
mo
nte
bia
nco
gru
pp
o m
ont
eb
ianc
og
rup
po
mo
nte
bia
nco
gru
pp
o m
ont
eb
ianc
ogru
ppo m
onte
bia
nco g
rup
po
mo
nteb
ianc
ogru
ppo m
onte
bia
nco g
rup
po
mo
nteb
ianc
ogru
ppo m
onte
bia
nco
gru
pp
o m
ont
eb
ianc
og
rup
po
mo
nte
bia
nco
gru
pp
o m
ont
eb
ianc
og
rup
po
mo
nte
bia
nco
gru
pp
o m
ont
eb
ianc
ogru
ppo m
onte
bia
nco g
rup
po
mo
nteb
ianc
ogru
ppo m
onte
bia
nco g
rup
po
mo
nteb
ianc
ogru
ppo m
onte
bia
nco
GR
UP
PO
MO
NT
EB
IAN
CO
156
ho
on
ved
ho
on
ve
d h
oo
nve
dho
onve
d h
oo
nve
dho
onve
d h
oo
nve
dho
on
ve
d h
oo
nve
dho
onve
d h
oo
nve
dho
on
ve
d h
oo
nve
dho
onve
d h
oo
nve
dho
onve
d h
oo
nve
dho
onve
d h
oo
nve
dho
onve
d h
oo
nve
dho
onve
dh
oo
nve
dh
oo
nve
d h
oo
nve
dho
onve
d h
oo
nve
dho
onve
d h
oo
nve
dho
on
ve
d h
oo
nve
dho
onve
d h
oo
nve
dho
on
ve
d h
oo
nve
dho
onve
d h
oo
nve
dho
onve
d h
oo
nve
dho
onve
d h
oo
nve
dho
onve
d h
oo
nve
dho
onve
dH
OO
NV
ED
158
Since 1967 Hoonved’s in-dustrial washing machineshave been designed and manufactured withmaximum attention to quality, hygiene, relia-bility and technological innovation. In 1996Hoonved became part of the Ali Group, a worldleader in the design, and production of food-service equipment. Today Hoonved offers a
complete range of glasswashers,dishwashers, utensil washers and
rack-conveyor machines for bars, restaurants,pastry shops, bakery, butchery, gelato shops,catering and food processing industries. Pro-duction is entirely carried out in its Italian fac-tory which includes the R&D, the marketingand commercial department, carpentry, twoassembly lines, and warehouse for spare parts-machines and after sales service. Fast deliverytimes are guaranteed for machines and spareparts. The company organizes professionaltraining for our dealers to improve their knowl-edge of the washing machines. After salesservice relies on a database of spare parts, ex-ploded views and multi-languages specifica-tions, able to support any request for technicalassistance. Every dealer can see all data 24hours a day on the company’s website.Hoonved machines respect the European reg-ulations, the WRAS for England and UL certi-fication for the USA and Canada. The qualitysystem of our company has been found tocomply with the requirements of UNI EN ISO9001:2008.
WAREWASHING MACHINES
ice
tech
ice
tec
h ic
ete
chic
ete
ch
ice
tech
ice
tec
h ic
ete
chic
ete
ch
ice
tech
ice
tec
h ic
ete
chic
ete
ch
ice
tech
ice
tech ic
ete
chic
ete
ch ic
ete
chic
ete
ch ic
ete
chic
ete
ch ic
ete
chic
ete
ch ic
ete
chic
ete
ch ic
ete
chic
ete
ch
ice
tech
ice
tec
h ic
ete
chic
ete
ch
ice
tech
ice
tec
h ic
ete
chic
ete
ch
ice
tech
ice
tec
h ic
ete
chic
ete
ch
ice
tech
ice
tech ic
ete
chic
ete
ch ic
ete
chic
ete
ch ic
ete
chic
ete
ch ic
ete
chic
ete
ch ic
ete
chic
ete
ch ic
ete
chic
ete
ch
ICE
TE
CH
160
REALLY SOFT GELATOThey are manufactured in order to produce re-ally soft gelato having excellent consistencywhile enabling the operator to customise con-sistency, just as it may wish.The points of strength of Icetech soft ma-chines are: electronic control of gelato consis-tency; electronic control of preservationtemperatures; basic level indicator in tanks;high-overrun gear pumps; stirring system instainless steel with counter-agitator and inter-changeable scrapers; tropicalised-air versionfor high performance levels; high refrigeratingpower installed for high gelato production; er-gonomic design for decoration purposes.
Icetech soft machines are manufactured inseveral models, Happy and Euro, and they canbe divided into 1- or 3 flavours counter ma-chines, with or without pump, as well as into3 flavours machines for floor with or withoutpump. Icetech soft machines are assisted by amodern electronic board controlling gelatoconsistency at any time by enabling the oper-ator to monitor and to read the consistency val-ues and the preservation temperature on thedisplay.
To help artisan gelato makers from across the worldimprove the quality of their daily work and cus-tomer service even more, the Tavullia firm Ifi setup a research and development department witharound thirty “refrigeration” professionals includ-ing engineers and thermodynamics specialists.
For over fifty years, the company’s innovative ca-pacity has continued to open new paths for an en-tire industry, even in such a traditional sector asartisanal gelato: Ifi invented Tonda, the first roundand rotating display case in history; it was the firstto apply ventilated refrigeration to pozzetto coun-ters; it introduced anti-rotation tubs to the mar-ket; it invented a hermetic closure system forlinear display cases (HCS); and, the icing on thecake, it came up with a solution to offer artisangelato makers a pozzetto counter that shows offgelato like a display case. It seemed like an im-possible undertaking that would be successfulonly at the cost of serious compromises; however,Ifi was able to make a momentous innovation, ahuge jump forward thanks to the Panorama tech-nology and its application in the Bellevue displaytable which, after winning the 2013 Mig Innova-tion Prize, managed to win the global designOscar, the Adi Compasso d’Oro, which wasawarded for the first time to a display case for ar-tisanal gelato rather than to a chair or a lamp.
IFI AT THE EUROPEAN PARLIAMENT
Brussels, home of the Council of the EU. From left to right: Roberto Snaidero (chairman,FederlegnoArredo), Federica Mogherini (ministerfor Foreign Affairs and International Cooperation),Luisa Bocchietto (past president, ADI), GiovannaTalocci (vice president, ADI).
The Australians John and Sam Crowl, winners of the GWTwith Bellevue with Panorama technology.
Frerk Veen, winner of the Tonda Challenge at the GWT Grand Final.
Together with the cutting-edge displaycases of the Ifi range, Bellevue withPanorama technology was used by the bestgelato-makers from across the world at thestages of the Gelato World Tour (includingby its winners John and Sam Crowl), andone of the display cases is now exhibitedat the Justus Lipsius Building, the home ofthe Council of the EU in Brussels, togetherwith the 2014 Compasso d’Oro Collection,and it will remain there throughout the 6months of the Italian presidency.
ifi ifi
ifi ifi
ifi ifi
ifi ifi
ifi
ifi
ifi ifi
ifi ifi
ifi ifi
ifi
ifi
ifi ifi
ifi ifi
ifi ifi
ifi
ifi
ifi ifi
ifi ifi
ifi ifi
ifi
ifi
ifi ifi
ifi ifi
ifi if
ifi
ifi ifi
ifi ifi
ifi ifi
ifi
ifi
ifiif
iifi
ifi
ifi ifi
ifi
ifi
ifi ifi
ifi ifi
ifi ifi
ifi
ifi
ifi ifi
ifi ifi
ifi ifi
ifi
ifi
ifi ifi
ifi ifi
ifi ifi
if
ifi ifi
ifi ifi
ifi ifi
ifi ifi
ifi
ifi
ifi ifi
ifi ifi
ifi ifi
ifi
ifi
ifi ifi
ifi ifi
ifi ifi
ifi
ifi
ifi ifi
ifi ifi
ifi ifi
ifi
ifi
ifi ifi
ifi ifi
ifi if
ifi
ifi ifi
ifi ifi
ifi ifi
ifi
ifi
ifiif
iifi
ifi
ifi ifi
ifi
ifi
ifi ifi
ifi ifi
ifi ifi
ifi
ifi
ifi ifi
ifi ifi
ifi ifi
ifi
ifi
ifi ifi
ifi ifi
ifi ifi
if
IFI
162
Isa is introducing the second generation of itsGelato Supershow, designed to make the vi-sual appeal of gelato even more spectacular.The display case has thinner side supports toallow for a panoramic view from the sides tothe front. It also features a full-LED illumina-tion system to best highlight gelato colours
WHAT A SHOW!
and decorations. The tray supportsare completely transparent to give
the product more visual depth.Gelato Supershow is equipped with high-
performance condensers for either remote orintegral application. Together with the doubleventilation system, the condensers provide in-credible performance when it comes to tem-perature, keeping it constant and uniform inevery part of the display case, as well as opti-mizing energy consumption. It is available inthe “aria” version, which uses natural CO2 re-frigerant instead of traditional refrigerating flu-ids, a cutting edge technology that opens newhorizons with regards to ecological sustain-ability, containment of noxious emissions, andrespect for the environment without sacrific-ing performance.
isa
isa is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
ais
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
aIS
A
166
With two different heights, five widths, and fittings for eight to 24 trays in two dimensions, Gelato Supershow is an ex-tremely flexible display system that effectively responds to the many needs of the sales area, from a free-standingsetup for a high-impact dedicated area, to complex layouts with linear or corner multiplexing that reshape spaces withan unexpected combination of materials and visualisation.
167
Isa’s Kaleido is a system of refrigerated displaycases for gelato and pastry shops featuring a de-cisive character expressed through a special de-sign that plays with volumes, lines, and materials.Kaleido lets customers get close to the productthanks to wide front and lateral glass surfacesand an inclined display, to better appreciatethe gelato from every angle. Full-LED illumi-
UNIQUE PERSONALITY
nation enhances product colours, consistency,and decorations, while the double ventilationrefrigeration system guarantees a constanttemperature throughout the display surface.For pastries, Kaleido is the ideal combinationof aesthetics and functionality. The full-modedouble ventilation system uniformly distrib-utes air flow across each shelf for an optimal
isa
isa is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
ais
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
aIS
A
170
operating temperature in every corner of the case.The Kaleido family is equipped with latest generation in-tegral or remote application condensers featuring the ex-clusive Isa energy system technology that makes itpossible to maintain performance even in the most diffi-
cult operating conditions, while optimizing energy con-sumption. Available in two heights and three widths,Kaleido can be set up in personalized layouts, with linearor corner multiplexing, and configured to meet the re-quirements of any space.
171
Bright as a diamond and elegant as a tuxedo,the Cristal Tower vertical display case from Isais a technological and design jewel with anabundance of charisma and aesthetic appealthat will astonish, charm, and excite in gelatoand pastry shops, cafés, and food markets.The display case combines the transparency oftempered plate glass on four sides with a shinyblack body and trim, creating a frame thatcaptures the attention and enhances productswith a spectacular level of visibility from allpoints of view.Cristal Tower has a one-piece body insulatedwith ecological polyurethane foamed with CO2and a steel frame for the glass. It is a structuraldesign that guarantees solidity and resiliencewithout sacrificing its minimalist elegance.
CRYSTAL EFFECT
The display is illuminated with a LED strip in-tegrated into the structure to best highlightevery detail without affecting the internal tem-perature, allowing for perfect storage. The fiveshelves can be easily adjusted for height andcan support up to 25 kg (55 lbs) each.Ready for rapid installation, self-standing, andequipped with pivoting double castors with po-sitioning brake, Cristal Tower is available inthree sizes and four configurations for operat-ing temperature, relative humidity control, andrefrigerating system. This makes the systemideal for storing and displaying a wide rangeof products like gelato cakes, pastries, choco-lates, pralines, and even drinks.
isa
isa is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
ais
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
a is
ais
aIS
A
172
Many success stories startwith a tale. This is the taleof the birth and growth ofLa Gentile, the leading pro-ducer of Piedmont PGIhazelnuts.As a youth, Carlo Canovaworked as a gelato andpastry artisan. He sawthat hazelnuts werebought unshelled and itwas necessary to findbakers who would roastthem, with erratic results.Working with hazelnutchops and pastes was also often imprecise.These experiences led him to develop an in-dustrial product to be offered to professionals,including perfectly selected and toasted hazel-nuts with uniform colour, calibrated hazelnutchops and refined hazelnut paste. Togetherwith his wife Caterina, skilled manager andprecise bookkeeper, he decided to start this
AN AUTHENTIC STORY
new adventure. Thus was born in 1964 LaGentile di Canova C. e C.The successes achieved each year made itpossible for Carlo and Caterina to expand theirbusiness, allowing them to collaborate withmedium-large customers, and then even in-dustrial ones. Success was possible alsothanks to the company’s philosophy: pay at-
tention to the product, lovefor the job, and always try toimprove and employ the lat-est technology.Today La Gentile has twoproduction plants, 30 em-ployees, and a range of thou-sands of products includingall shellfruits, pralined nuts,chocolate coated and creamfor the whole food market.We work with many of themost important worldwidefood groups, but we didn’tforgot our origins. In fact, ourfamous “black and gold”
packaging can still be found in some of themost renowned gelato and pastry shops.In 2008, the company earned the most im-portant certifications with the highest grade,and today it is the proud owner of an FSSCcertificate (Food Safety System Certification).La Gentile is a small company that thinks bigand that looks at the world.
la g
en
tile
la g
en
tile
la g
en
tile
la g
en
tile
la g
en
tile
la g
en
tile
la g
en
tile
la g
en
tile
la g
en
tile
la g
en
tile
la g
en
tile
la g
entile
la g
en
tile
la g
entile
la g
en
tile
la g
entile
la g
en
tile
la g
entile
la g
en
tile
la g
entile
la g
en
tile
la g
entile
la g
en
tile
la g
en
tile
la g
en
tile
la g
en
tile
la g
en
tile
la g
en
tile
la g
en
tile
la g
en
tile
la g
en
tile
la g
en
tile
la g
en
tile
la g
entile
la g
en
tile
la g
entile
la g
en
tile
la g
entile
la g
en
tile
la g
entile
la g
en
tile
la g
entile
la g
en
tile
la g
entile
LA
GE
NT
ILE
178
Tonino Leardini Gelato Master School is anexclusive training environment boasting aprestigious faculty of master Italian gelatoartisans who are experts in the productionof high-quality artisanal gelato.Named after the master gelato artisanTonino Leardini, the school’s mission is toteach proper techniques and use of best in-gredients to prepare superior quality gelato,welcoming both expert gelato artisans andbeginners who are looking to get into the
trade for the first time. The objective isto develop skilled professionals who runsuccessful businesses. The school fo-cuses on an innovative and exclusiveone-on-one teaching method. In theclassroom, instructor and students aresupported by multimedia technology andmodern professional equipment, makingit possible to teach techniques on howto recognize the best ingredients formaking a high-quality gelato.The Tonino Leardini Gelato MasterSchool was established by Leagel, a cut-ting-edge company that produces pastryand gelato ingredients made with excel-lent raw materials using advanced pro-duction technologies.
SWEET SCHOOLle
ag
elle
ag
el
lea
ge
lle
ag
el
lea
ge
lle
ag
el
lea
ge
lle
ag
el
lea
ge
lle
ag
el
lea
ge
lle
ag
el
lea
ge
lle
ag
el
lea
ge
lea
ge
l le
ag
elle
ag
el
lea
ge
lle
ag
el
lea
ge
lle
ag
el
lea
ge
lle
ag
el
lea
ge
lle
ag
el
lea
ge
lle
ag
el
lea
ge
lle
ag
ele
ag
elle
ag
el
lea
ge
lle
ag
el
lea
ge
lle
ag
el
lea
ge
lle
ag
el
lea
ge
lle
ag
el
lea
ge
lle
ag
el
lea
ge
lle
ag
el
lea
ge
lea
ge
l le
ag
elle
ag
el
lea
ge
lle
ag
el
lea
ge
lle
ag
el
lea
ge
lle
ag
el
lea
ge
lle
ag
el
lea
ge
lle
ag
el
lea
ge
lle
ag
eL
EA
GE
L
180
used as a filling for cakes, crepes and deli-cious macarons. Dedicated to the lovers of intense flavours, theMec3 novelty for 2015 is Quell’altro, the plainchocolate flavored black cream for preparingunique and attractive gelato creations.The Mec3 Master Gelato chefs have developeda complete recipe book for creating deliciouscremini (layers of gelato and creams) usingQuella, Quell’altra, Quello and Quell’altro foran infinite variety of flavours: layers of gelatoin perfect harmony with the creamy texture ofthese creams, creating unique and amazingrecipes!
The secret of the best gelato and pastry mak-ers success is the “Q Factor”, the common de-nominator that distinguishes the inimitablespreadable creams created by Mec3. Quella, the original hazelnut and cocoa flavourand Quell’altra, the first white chocolate flavourare the best-selling creams dedicated to theworld of gelato that can be enjoyed just as theyare or combined with a multitude of flavours,giving you the opportunity to constantly pro-duce new creations for your showcase.Quello is the amber coloured caramel flavour,that can be poured directly into the gelato trayand enjoyed just like a creamy gelato, but also
THE GREATEST TALENTS ARE RECOGNIZED BY THE Q FACTOR
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
ME
C3
182
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
me
c3
ME
C3
184
COOKIES THE ORIGINAL
The Cookies story is very special. It began inDecember 2000, when in the Mec3 workshopswe were searching for an innovative idea topresent in at the Mig exhibition. After numerousattempts we came up with an idea: very few buthealthy ingredients including the best cocoa,good quality butter and the soft wheat flourused for preparing our famous handmade short-bread cocoa biscuit following an artisan recipe.From this unique and original idea we createdthe Biscottino paste and the delicious choco-late and hazelnut variegate containing thecrunchy biscuits: Cookies secret to success isthe delicious combination between the tasteof the traditional Italian shortbread biscuit, thesoft cocoa and hazelnut cream and the irre-sistible grains of cocoa shortbread biscuits.Simple products - eggs, milk, butter, cocoa andhazelnuts - prepared carefully with love and at-tention have made Cookies the mostloved flavour in the gelatoshop, for over than tenyears.
COOKIES & CO.Cookies is not just aningredient for gelato, itsversatility allows you to cre-ate an infinitive series of recipes, all presentedin the exclusive recipe book that we have ded-icated to this product. With Cookies a great variety of products areavailable for your gelato shop: a showcase ofgelato prepared with the Kit Cookies, gelatopralines and a line of take-away products, forsatisfying all tastes and for a truly mouth-wa-tering experience.
NEW COOKIESBLACKCookies becomes blackand white to create agluttonous gelato thatcombines the delicatecreaminess of the white choco-late with the vigorous crunchiness of extradarkshortbread. Ideal as a snack for both children
and adults thanks to the freshness andquality of its ingredients, Cookies
Black makes the gelato show-case even more delicious
and appealing.
APPOINTMENT IN THE CITY
cups represents essence of a voy-age of the senses seeking out the most
authentic flavours. This globetrotters collec-tion includes the Ice & City gelato cups, acomplete line with sizes ranging from small 60ml cups for young consumers to large 1000 mlcups for the most voracious gelato lovers. Ele-gant, durable, and made with maximum at-tention to the environment, the “Ice & City”cups are travel companions that take to themost enchanting corners of the planet, bring-ing out the best flavour in every gelato.
Medac has updated the look of its cups forgelato, hot and cold drinks, using a fresh andinternational image. Each cup features abrightly coloured fruit next to a pearl-gray il-lustration of a monument from cities all overthe world: Sydney’s Harbour Bridge, the EiffelTour in Paris, the Duomo in Milan, London’s
Tower Bridge, the Bran-denburg Gate in
Berlin, the Coli-seum in Rome…The fruit on the
me
da
cm
ed
ac
me
da
cm
ed
ac
me
da
cm
ed
ac
me
da
cm
ed
ac
me
da
cm
ed
ac
me
da
cm
ed
ac
me
da
cm
ed
ac
me
da
cm
ed
ac
me
da
cm
ed
ac
me
da
cm
ed
ac
me
da
cm
ed
ac
me
da
cm
ed
ac
me
da
cm
ed
ac
me
da
cm
ed
ac
me
da
cm
ed
ac
me
da
cm
ed
ac
me
da
cm
ed
ac
me
da
cm
ed
ac
me
da
cm
ed
ac
me
da
cm
ed
ac
me
da
cm
ed
ac
me
da
cm
ed
ac
me
da
cm
ed
ac
me
da
cm
ed
ac
me
da
cm
ed
ac
me
da
cm
ed
ac
ME
DA
C
188
“Drinks & City” is the new Medac line ofcups for cold drinks. The cups awakenconsumers’ thirst for adventure through aselection of drinks, from frappes to shakes,ranging in size from 200 ml to 700 ml. The
city meets the freshness offruit in an explosion
of flavours.Finally, “Hot
& City”
is the new hot-drink cups collec-tion, featuring sizes from 80 ml to580 ml. They are perfect for sippingcoffee, tea, and hot chocolate as youwait for the next departure on yourjourney across the globe.The new Medac cups are made withmulti-layered virgin cellulose and arecertified UNI EN ISO 9001:2008 forthe specialties they will contain.
189
nu
tma
nn
utm
an
n
utm
an
nu
tma
n
nu
tma
nn
utm
an
n
utm
an
nu
tma
n
nu
tma
nn
utm
an
n
utm
an
nu
tma
n
nu
tma
nn
utm
an
n
utm
an
nu
tma
n
nu
tma
nn
utm
an
n
utm
an
nu
tma
n
nu
tma
nn
utm
an
nu
tma
nn
utm
an
n
utm
an
nu
tma
n
nu
tma
nn
utm
an
n
utm
an
nu
tma
n
nu
tma
nn
utm
an
n
utm
an
nu
tma
n
nu
tma
nn
utm
an
n
utm
an
nu
tma
n
nu
tma
nn
utm
an
n
utm
an
nu
tma
n
nu
tma
nn
utm
an
NU
TM
AN
190
The 2015 season willbring major changes ingelato shops. In fact,Nutman has developeda new kit for the perfectmix. Milk, a timeless standard, isenriched with a cascade of black cookie crum-ble that gives the gelato some crunch. Thegelato is then covered with a classic, creamydark chocolate sauce that also includes cookiecrunch for a modern pop flavour.It is a mix of flavours that will climb the chartsand that will be a big hit with customers. Chil-
A PERFECT MIX
dren will love it for thesweet, melodious flavour,and adults will appreciatethe crunchy notes, be-
cause great success requiresharmony between simplicity and
character. Delicious any time of the day, for abreak at the right rhythm. In addition to 5 kgof Bisconero paste, 5 kg of Bisconero Vari-cream, and 1 kg of dark chocolate crunch, thegelato kit also includes 500 free Bisconerocups, a flavour marker, and a poster. Tune in tothe Nutman channel: www.nutman-group.com
Greek yogurt has ancient origins, from the dawn of time, and it hasalways been appreciated for its healthy properties. Naturally rich
in protein and low in fat, it has a flavour that is different fromtraditional yogurt. Filling and satisfying to the palate, but with-out any risk to your figure. Experts agree that Greek yogurt isa fully qualified part of the Mediterranean diet andtherefore healthy, simple, natural, good, and use-ful for maintaining wellness. In other words,it represents a lifestyle choice.
Nutman offers a complete Greek Yogurtbase, ready for immediate use. It alreadycontains necessary sugars and requiresonly the addition of fresh milk. If you wanta product with more body, you can also
add cream and fresh Greek yogurt.The product has a very low level of acidity
and a compact, creamy structure comparedto classic yogurt. It is produced at cold tem-
peratures whether you are using it for tradi-tional artisanal gelato in a batch freezer or in
soft machines. With the addition of unsweet-ened fresh cream you can use it in a slush ma-chine to make a cold dessert.
AN OLYMPIAN FLAVOURn
utm
an
nu
tma
n
nu
tma
nn
utm
an
n
utm
an
nu
tma
n
nu
tma
nn
utm
an
n
utm
an
nu
tma
n
nu
tma
nn
utm
an
n
utm
an
nu
tma
n
nu
tma
nn
utm
an
n
utm
an
nu
tma
n
nu
tma
nn
utm
an
n
utm
an
nu
tma
nn
utm
an
nu
tma
n
nu
tma
nn
utm
an
n
utm
an
nu
tma
n
nu
tma
nn
utm
an
n
utm
an
nu
tma
n
nu
tma
nn
utm
an
n
utm
an
nu
tma
n
nu
tma
nn
utm
an
n
utm
an
nu
tma
n
nu
tma
nn
utm
an
n
utm
an
nu
tma
nN
UT
MA
N
192
Ikon: the cabinet becomes a case, that can beplaced on any bar furniture, complementingits beauty without emphasis. Ikon is at theservice of the designer who needs a technologyvery versatile in its aesthetic but which can beeasily integrated into the style of the final proj-ect without overlapping it.Ikon, a glass “drawer” leaning towards thecustomer, where gelato and pastries are liter-aly “under the eyes” of the client. Ikon exaltsthe overall image of any space, no longer dis-turbed by the tech-nological item.Ikon is a techno-logical object of agreat complexity. Itis born to stressthe concepts andto push to the limitthe potential ofcurrent technolo-
HUMAN DESIGN
Orion was born thanks to the idea and thecommitment of Claudio Bocchini, who led withgrowing success the “Family” brand in the en-trepreneurship of furnishings and refrigerateddisplay cabinets for catering and restoration.Orion, a brand specialized in the manufacture
A JOURNEY THROUGH PASSIONof showcases in series, is the best knownbrand in Europe, thanks to the production ofmore than 5000 cabinets each year, offeredworldwide. Fundamental, in this scenario, alsothe contribution of a well structured and com-petent sales network.Among the technological innovations of Orion,
the introduction of spherical doubleglass and the opportunity to exhibit ina single showcase products requiringdifferent holding temperatures. Asalways, Orion aims to offer to pro-fessionals of gelato and pastryshowcases that are an expressionof high-performance technology
and aesthetics.
gies: it is made of a transparent, heatable andresistant curved glass, with a very tight radius.An incredible compact basin whose compo-nents have been rearranged to promise a 700mm depth, the same of any bar counter.Ikon is an interesting integration betweentechnological achievements and industrial de-sign, a project in which you leave space to theperformance and to the appeal of displayedproducts, able to move any illusory sophistica-tion to the background.
orio
no
rio
n o
rion
ori
on o
rion
ori
on o
rion
ori
on o
rion
ori
on o
rion
ori
on o
rion
ori
on o
rion
ori
on o
rion
ori
on o
rion
ori
on o
rion
ori
on o
rion
ori
on o
rion
ori
on o
rion
ori
on o
rion
ori
on o
rion
ori
on o
rion
ori
on o
rion
ori
on o
rion
ori
on
orio
no
rio
n o
rion
ori
on o
rion
ori
on o
rion
ori
on o
rion
ori
on o
rion
ori
on o
rion
ori
on o
rion
ori
on o
rion
ori
on o
rion
ori
on o
rion
ori
on o
rion
ori
on o
rion
ori
on o
rion
ori
on o
rion
ori
on o
rion
ori
on o
rion
ori
on o
rion
ori
on o
rion
ori
on
OR
ION
194
pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
pre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
pre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
PR
EG
EL
196
In 1985, PreGel launched Yoggi®,the first yogurt flavoured gelato.Developed from the strongintuition of our founder, andthrough hard work and re-search, PreGel’s yogurt fla-vored gelato revolutionized theartisanal gelato market, intro-ducing a new product category. The launch of soft serve, FrozenYoggi®, has given life to the prolifera-tion of both large international chains ofyogurt shops, as well as thousands andthousands of independent retailers aroundthe world. The main reason behind Yoggi®’sgreat success is the unique taste that cannotbe imitated. Thirty years later, PreGel ispleased to celebrate Yoggi® yogurt gelato to-gether with all those who have contributed toits great success, and is ready toface future challenges with thesame passion and determination.
30 YEARS OF SUCCESS TOGETHER
From 2010 - the year of its birth - PinoPinguino has becomethe brand trademark for PreGel, gaining a place of honour
in all the best gelato shop windows in Italy and all overthe world. The reasons for this success? Its unique and
genuine taste that comes from a combination ofcocoa and hazelnuts; its unmistakable creami-
ness, even at low temperatures; its incredibleversatility, which allows it to be used in a va-
riety of applications - as a topping, fillingor flavouring for gelato, frozen yogurt,soft serve or pastry.
A UNIQUE AND ORIGINAL FLAVOUR
The founder of the family is PinoPinguino classico, with its uniquechocolate and hazelnut flavour, but there are many variations of PinoPinguino, and they all areirresistible. There is Pino Nero with a dark chocolate flavour, Pino Bianco (white chocolate), aperfect addition to fruit gelato, and of course the delicate Pino Almond, or the delicious PinoWafferino (chocolate & wafer pieces), Pino Croccante and Pino Nocciolino (hazelnut crunch), softand creamy but rich with crunchy pieces. Then, last but not least: Pino Peanut,a perfect combination for a sweet and salty taste. PinoPinguinocan be enjoyed pure: just pour it into a pan toobtain a soft and creamy gelato, or use it tolayer a gelato pan and other frozendesserts. It is also perfect to drizzleon top of cups of gelato, to createdelicious gelato pops, or to usewith milk to make a wonderful softgelato. However, the applicationsof PinoPinguino are not limited tothe gelato world: you can use itwhen making and decoratingcakes, for delicious mini portions orgourmet cafe desserts.
pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
pre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
pre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
PR
EG
EL
198
MASTER OF VERSATILITY
pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
pre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
pre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
l pre
ge
lpre
ge
PR
EG
EL
200
Summer Ice is a complete line for creatingtop-quality granitas, characterized by freshflavour, long shelf-life, as well asa product for boosting theacidity level of certaingranita flavours. SummerIce line includes: a neutralBase for granitas, five flavours(Amarena, Cola, Lemon, Mint, Or-ange) and Citrus. The absence of acidity withinthe five Summer Ice flavours guarantees sta-bility of products over time, better flavour overtime, and longer shelf-life. The addition ofSummer Ice Citrus into the granita boosts theacidity level of the final product which allowsfor customization of flavour.
Some figures? One bottle of Summer IceAmarena, Cola, Lemon, Mint and Orange, cre-ates approximately 100 granitas of 250 mleach. One serving (about 10 ml) of SummerIce Amarena, Citrus, Cola, Lemon, Mint andOrange flavours one neutral granita of 250 ml.
DIVE INTO FLAVOUR!
Our journey through-out the world insearch of excellencehas led us to the dis-covery of flavoursthat are unique, gen-uine, excellent. We started from Italy,
with Opera Italiana. This designer gelato is theresult of an accurate selection of the best Ital-ian products: Mortarelle Campane and TondeGentili Hazelnuts, Avola Almonds, Tuscan PineNuts, Bronte Pistachios, AlmondNougat from Cologna Veneta.We then made a stop in South Amer-ica, to discover Mistero Latino, an orig-inal gelato that combines DominicanRepublic Low-fat Cocoa, GuatemalanCoffee, Brazilian Cashews, MexicanVanilla, Jamaican Rum. This alreadyrich combination has been enhancedwith a mix of strictly Italian dried fruit.Passione Tropicale is the result of ourcrossing into the tropic: pineapple,coconut and brown sugar. A creamyflavour with a hint of spice, recallingscents from the Philippines, Thai-land, Ceylon, and a jamaica touch totop it off.With Mediterraneo we have devel-oped a unique taste that combinesflavours and fragrances that are rec-ognized all over the World: almond,fig, honey, tangerine. Now we stopped in Africa, a warmand colorful land with ancientflavours. Let yourself be seduced bya Madagascar vanilla paste, a red
and creamy hibiscus variegato, and a SaoTomé dark chocolate coating.Try Safari and other Vie dell'Eccellenza prod-ucts: Sigep (Rimini, January 17 to 21), Sirha(Lyon, January 24 to 28), Prodexpo (Moscow,February 9 to 13), Ijsvak Uden (theaterMarkant, February 3 to 4), Sweet Warsaw Expo(February 22 to 25), Sweet Targ (Katowice,February 28 to March 2), Salon de Gourmets(Madrid, April 13 to 16). With Vie dell'Eccellenza you may experiencenew and untapped emotions.
LE VIE DELL’ECCELLENZA, THE JOURNEY CONTINUES
pro
do
tti s
tella
pro
do
tti
ste
lla p
rod
ott
i ste
llap
rod
ott
i ste
lla p
rod
ott
i ste
llap
rod
ott
i ste
lla p
rod
ott
i ste
llap
rod
ott
i ste
lla p
rod
ott
i ste
llap
rod
ott
i ste
lla p
rod
ott
i ste
llap
rod
ott
i ste
lla p
rod
ott
i ste
llap
rod
ott
i ste
llap
rod
ott
i ste
llap
rod
ott
i ste
lla p
rod
ott
i ste
llap
rod
ott
i ste
lla p
rod
ott
i ste
llap
rod
ott
i ste
lla p
rod
ott
i ste
llap
rod
ott
i ste
lla p
rod
ott
i ste
llap
rod
ott
i ste
lla p
rod
ott
i ste
llap
rod
ott
i ste
lla p
rod
ott
i ste
llap
rod
ott
i ste
llaP
RO
DO
TT
I S
TE
LL
A
204
pro
do
tti s
tella
pro
do
tti
ste
lla p
rod
ott
i ste
llap
rod
ott
i ste
lla p
rod
ott
i ste
llap
rod
ott
i ste
lla p
rod
ott
i ste
llap
rod
ott
i ste
lla p
rod
ott
i ste
llap
rod
ott
i ste
lla p
rod
ott
i ste
llap
rod
ott
i ste
lla p
rod
ott
i ste
llap
rod
ott
i ste
llap
rod
ott
i ste
llap
rod
ott
i ste
lla p
rod
ott
i ste
llap
rod
ott
i ste
lla p
rod
ott
i ste
llap
rod
ott
i ste
lla p
rod
ott
i ste
llap
rod
ott
i ste
lla p
rod
ott
i ste
llap
rod
ott
i ste
lla p
rod
ott
i ste
llap
rod
ott
i ste
lla p
rod
ott
i ste
llap
rod
ott
i ste
llaP
RO
DO
TT
I S
TE
LL
A
206
A smoothie? A cream? Agranita? It is much, muchmore than this! Smoothini isa new type of smoothie. It isrefreshing but not cold. Withfinely crushed ice, it is smoothto the palate. Two expertlymixed ingredients make it theperfect flavour. Strawberry andwhite tea, mango and guaranà,green tea and jasmine, raspberryand hibiscus, chinotto and gin-seng, kiwi and banana. And this is justfor starters! Wholesomeness and naturalnessare the main features of Smoothini. Containingonly products that belong to the All Naturalfamily, this is a true commitment to nature andthe genuine flavours that is has to offer. All Natural means no GMOs, no artificialcolourants, no stabilizers, no emulsifiers; inother words, only high quality ingredients. A drink that is suitable for any time of theday, from breakfast to dinner, from zeroto 99 years and over!
An extremely customizable drink that will sat-isfy the trendiest taste; just add a touch of al-cohol to make Smoothini the star of yourbusiness, for an alternative drink.Be ready to shock your senses. A wonderful ex-plosion of flavours that will keep you asking formore!
THE SMOOTHIE’S EVOLUTION
IRRESISTIBLE FRESHNESS
The secret of Rogelfrut’s success is simple: allproducts are made with fresh fruit, sugar, andnothing else. There are no flavourings, preser-vatives, or colourings to maintain the nature,authenticity, and taste of real fruit. The sameis true for the Yogorello line, new for 2015:three yogurt-based products to create deliciousrecipes following simple steps. Yogorello forgelato is ready as is and easy to use. Yogorellodrink is healthy and refreshing. Yogorello dropsare useful for making and decorating dessertsand drinks. These three new developmentscomplement the products that, thanks to theirquality, have made Rogelfrut famousthroughout the world: fruit purée,fruit juices, frozen fruit, hazelnut,hazelnut paste, jams, frozenfruit coulis, FruiJuice andFruShake, fruit gelatin,fruit drops, and muchmore. A wide assortment,to provide the flavour andcolour of fresh fruit yearround.
rog
elfr
ut
rog
elfru
t ro
ge
lfru
tro
ge
lfru
t ro
ge
lfru
tro
ge
lfru
t ro
ge
lfru
tro
ge
lfru
t ro
ge
lfru
tro
ge
lfru
t ro
ge
lfru
tro
ge
lfru
t ro
ge
lfru
tro
ge
lfru
t ro
ge
lfru
tro
ge
lfru
t ro
ge
lfru
tro
ge
lfru
t ro
ge
lfru
tro
ge
lfru
t ro
ge
lfru
tro
ge
lfru
tro
ge
lfru
tro
ge
lfru
t ro
ge
lfru
tro
ge
lfru
t ro
ge
lfru
tro
ge
lfru
t ro
ge
lfru
tro
ge
lfru
t ro
ge
lfru
tro
ge
lfru
t ro
ge
lfru
tro
ge
lfru
t ro
ge
lfru
tro
ge
lfru
t ro
ge
lfru
tro
ge
lfru
t ro
ge
lfru
tro
ge
lfru
t ro
ge
lfru
tro
ge
lfru
t ro
ge
lfru
tro
ge
lfru
tR
OG
EL
FR
UT
208
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
tad
dia
TAD
DIA
210
Taddia has created a complete range of drinking cups for hotand cold drinks specially devised to maintain the contentsat a constant temperature. The hot drinkcups are available in different sizes, alsowith a handle to avoid direct contact withthe heat, and the cups can be customised.Use of the revolutionary Double Wall sys-tem makes for thermal insulation capableof keeping the drink hot for a very longtime. The plastic lids create a perfect sealfor takeaways or for immediate con-sumption. The Taddia range of colddrink cups made of polythene paperis remarkably complete. The cupsare available with attractive genericdesigns or with a bright personalised print.Each cup can be provided with its own plas-tic lid with a cross cut into it for insertion ofthe straw.
The cups for hot and cold drinks incorporate Taddia’s solid know-how built upover more than 70 years experience. The company was founded in the mid-1940s,with the first cups made of normal paper, with a wooden diskpressed into the base. In the 1960s the first semi-automaticmachines were introduced into the company’s factory to makecups that could be made impermeable by creating a thin layerof paraffin. Further technological developments ledTaddia to equip its factories with completely au-tomated machines, and by the 1980s the pro-duction of gelato cups and drinking cupsunderwent a total evolution. In the1990s, the company shifted itspremises to Castel San PietroTerme, at the gates of Bologna(Italy). Today the Taddia range includeslines in paper gelato cups and paper hotand cold drink cups of various types and ca-pacities, with generic or personalised designs.
THE VALUE OF EXPERIENCE
PERFECTE TEMPERATURE
corridors in shopping centres,in airports… since it does notneed any fixed floor drains,thus making it ideal for eventhe most remote location.Giotto 4.5 is the result of theknow-how and the experiencethat Ve.Co.Gel has developedover many years in the design
and production of fully-equipped shop prem-ises. In addition tostructures and furni-ture, the project in-cludes the accessories,necessary materialsand staff training inproduction and sales.It goes without sayingthat Giotto 4.5 hasall the necessaryhealth and safetycertification.
Giotto 4.5 by Ve.Co.Gel is a design for a mod-ular shop with reduced dimensions (only 4.5metres in diameter). It is equipped with a vis-ible workroom which can be assembled ac-cording to one’s needs. It is made up of 8units, each of them can be used for a differentpurpose, as gelato shop, bakery, coffee shop,chocolate shop, milk bar, kebab shop and soon, and, above all, it can be added to over timewith one or more units. Giotto 4.5 is made ofprestigious materials including stainless steel,painted steel, tempered glass panels, Okite,which make it easy to transport it, to disman-tle and to re-built it according to differentcommercial needs. Overhead power supply,water supply and drains make Giotto 4.5 a fan-tastic and practical solution to be placed in
YOUR MODULAR SHOPve
co
ge
lve
co
ge
l ve
co
ge
lve
co
ge
l ve
co
ge
lve
co
ge
l ve
co
ge
lve
co
ge
l ve
co
ge
lve
co
ge
l ve
co
ge
ve
co
ge
l ve
co
ge
lve
co
ge
l ve
co
ge
lve
co
ge
l ve
co
ge
lve
co
ge
l ve
co
ge
lve
co
ge
l ve
co
ge
lve
co
ge
vec
og
el
ve
co
ge
l ve
co
ge
lve
co
ge
l ve
co
ge
lve
co
ge
l ve
co
ge
lve
co
ge
l ve
co
ge
lve
co
ge
l ve
co
ge
ve
co
ge
l ve
co
ge
lve
co
ge
l ve
co
ge
lve
co
ge
l ve
co
ge
lve
co
ge
l ve
co
ge
lve
co
ge
l ve
co
ge
lve
co
ge
VE
CO
GE
L
212
Yogorino is a franchising project dedicated to the world of yoghurt stores, gelato stores, cafés andsnack bars. The company’s mission is to spread the food philosophy that what counts is qual-ity, and to create a retail network at international level. This is a commitment to spread themade in Italy brand throughout the world. The project involves the provision of functional fur-niture for premises of any dimensions. The modular elements are easy to fit together and the de-signs are adaptable and do not require a large space or any particular configuration of the roomsavailable. 30 square metres are all that are needed to open a Yogorino point of sale. The yoghurtstore is handed over key in hand, complete with signs and installations. The backup includesinitial training, ongoing support, and regular updates on innovations. Personalised materials foradvertising and sales promotion is guaranteed.
YOGORINO MADE IN ITALY
Yogorino products are probiotic foods, bringing health benefits by stimulating the activity of thedigestive system. That is why they are rightly considered to be functional foods, defined by re-cent nutritional studies as fundamental for the psychosomatic equilibrium of the human organ-ism. Quite apart from their intrinsic balanced nutritional content (carbohydrates, fats andproteins), they trigger reactions that are essential for life, such as probiotic fermentation acti-vated by probiotic fibres, indispensable for a perfect state of health since they reduce the risksof cardiovascular or infectious illnesses or of those related to the immune system.
IN EXCELLENT HEALTH
yog
orin
oyo
go
rin
o y
og
orin
oyo
go
rin
o y
og
orin
oyo
go
rin
o y
og
orin
oyo
go
rin
o y
og
orin
oyo
go
rin
o y
og
orin
oyo
go
rino
yo
go
rino
yo
go
rino
yo
go
rino
yo
go
rino
yo
go
rino
yo
go
rino
yo
go
rino
yo
go
rino
yo
go
rino
yo
go
rino
yog
orin
oyo
go
rin
o y
og
orin
oyo
go
rin
o y
og
orin
oyo
go
rin
o y
og
orin
oyo
go
rin
o y
og
orin
oyo
go
rin
o y
og
orin
oyo
go
rino
yo
go
rino
yo
go
rino
yo
go
rino
yo
go
rino
yo
go
rino
yo
go
rino
yo
go
rino
yo
go
rino
yo
go
rino
yo
go
rino
YO
GO
RIN
O
214
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
sig
ep
SIG
EP
216
ALL NUMBERS OF SUCCESS17-21 JANUARY 2015 - WWW.SIGEP.IT
The history of Sigep is one of exponential suc-cess ever since its inauguration on 17 January1980. Created at the suggestion of gelatomakers belonging to the associations of arti-sans, who were pushing for an event to sup-port their work, the first Sigep witnessed theparticipation of 180 enterprises from thegelato and confectionery sector, displayingover a surface area of 9,500 sqm, with30,000 professionals attending. At the veryfirst edition, the idea of having a rich pro-gramme of spectacular events running paral-lel with the main exhibition immediatelyproved to be a winner. Thus, at that first expo,master pastry chefs took part in a competitionthat saw them produce monumental confec-tions depicting the major architectural monu-ments of Italy, while 138 gelato makers viedwith one another to elect the new tastes of thesummer of 1980. Now more than ever, the se-cret of maintaining the very highest standardsin the collateral events is the superb organisa-tion, which ensures the whole-hearted, activecollaboration of the most important artisan as-sociations for the various sectors. The statis-tics have continued to demonstrate thesuccess of Sigep. Thus the 35th Expo, held in2014, welcomed 173,904 professional visi-
tors (+20,1% compared with 2013), withmore than 1,000 enterprises exhibiting overan area of 110,000 sqm. The number of for-eign visitors, 34,646 from the five continents,represented an astonishing +32% increaseover the previous edition. A tremendous amount of work is done on thecommunications front. Advertising pages andpublicity material are printed in dozens of lan-guages. Sigep also communicates though viralmarketing, through its own internet websitewww.sigep.it, and newsletters, but also byusing the social networks - facebook, twitter,linkedin, youtube. International relations aremaintained through a network of collaboratorsinvolving almost 40 countries. To better con-nect supply and demand, for many years Sigephas offered the Top Buyer from Five Continentsprogram, which allows exhibitors and foreignbuyers to set up business appointments to beheld during the trade fair. The same goes for Sigep Neo, which providessimilar opportunities for those who are get-ting into the gelato and pastry trades for thefirst time. And let’s not forget the platformdeveloped in 2014 at www.sistemasigep.comthat helps Italians open gelato shops all overthe world.
With an even broader, con-stantly renewed range of prod-ucts, equipment, technologiesand services, and more than3000 exhibitors and brandsexpected from 24 to 28 Janu-ary, Sirha 2015 will once againprovide visitors with a uniqueoverview of the food service,hotel and food processing in-dustries. With product demon-strations, events, contests,round tables, areas dedicated to research, ex-changing ideas and know-how, everything willbe done during the 5 days of the exhibition tostimulate and inspire ideas and creativity, pro-vide professionals with solutions and generatebusiness in a friendly atmosphere. The exhibi-
tion will include areas showcasingtrends to “discover the future”,such as the Food Studio thatbrings tomorrow’s food services tolife, with culinary experiences ofa kind never seen before, result-ing from research geared towardsall types of food services. The TVand conference set, installed atthe heart of the exhibition, willhost more than 150 speakers andchefs over the five days.
In total, 18 competitions will showcase all theskills developed by all the food trades, coffee-making specialists and types of food services.The Chefs area will host the finals of the threemost prestigious gastronomic competitions in
the world: the Bocuse d’Or, theCoupe du Monde de la Pâtisserie andthe International Catering Cup.
INSPIRING THE WORLD’S FOOD INDUSTRY24-28 JANUARY 2015 - www.sirha.com
sirh
asir
ha
sirh
asir
ha
sirh
asir
ha
sirh
asir
ha
sirh
asir
ha
sirh
asir
ha
sirh
asir
ha
sirh
asir
ha
sirh
asir
ha
sirh
asir
ha
sirh
asir
ha
sirh
asir
ha
sirh
asir
ha
sirh
asir
ha
sirh
asir
ha
sirh
asir
ha
sirh
asir
ha
sirh
asir
ha
sirh
asir
ha
sirh
asir
ha
sirh
asir
ha
sirh
asir
ha
sirh
asir
ha
sirh
asir
ha
sirh
asir
ha
sirh
asir
ha
sirh
asir
ha
sirh
asir
ha
sirh
asir
ha
sirh
asir
ha
sirh
asir
ha
sirh
asir
ha
sirh
asir
ha
sirh
asir
ha
sirh
asir
ha
sirh
asir
ha
sirh
asir
ha
sirh
asir
ha
SIR
HA
218
gu
lfoo
dg
ulfo
od
gu
lfoo
dg
ulfo
od
gu
lfoo
dg
ulfo
od
gu
lfoo
dg
ulfo
od
gu
lfoo
dg
ulfo
od
gu
lfoo
dg
ulfo
od
gu
lfoo
dg
ulfo
od
gul
foo
dg
ulfo
od
gul
foo
dg
ulfo
od
gul
foo
dg
ulfo
od
gul
foo
dg
ulfo
od
gul
foo
dg
ulfo
od
gul
foo
dg
ulf
oo
dg
ulfo
od
gulfo
od
gu
lfoo
dg
ulfo
od
gu
lfoo
dg
ulfo
od
gu
lfoo
dg
ulfo
od
gu
lfoo
dg
ulfo
od
gu
lfoo
dg
ulfo
od
gu
lfoo
dg
ulfo
od
gul
foo
dg
ulfo
od
gul
foo
dg
ulfo
od
gul
foo
dg
ulfo
od
gul
foo
dg
ulfo
od
gul
foo
dg
ulfo
od
gul
foo
dg
ulfo
od
GU
LF
OO
D
220
The 2015 edition of Gulfood, the world’slargest annual food and hospitality trade show,marks the 20th anniversary for one of the mostimportant international platforms for theglobal food trade. Taking place from 8 - 12February 2015 at Dubai World Trade Centre,Gulfood continues to play a pivotal role in con-necting nations and suppliers, opening distri-bution channels for industry-related business,and highlighting Dubai’s strategic role as a keytrading hub for the global food industry.Gulfood 2015 - the biggest edition in theshow’s history - is expected to attract more than4,800 international companies from 120 coun-tries and more than 85,000 visitors from over170 countries. To accommodate the meteoricgrowth and tens of thousands of participatingbrands, Gulfood 2015 will span 127,000 sqm.Thousands of food and beverage products and
services are introduced every year at Gulfoodand the Gulfood Awards - in its sixth editionthis year - presents an opportunity for best-in-class excellence to be recognised and re-warded. The highly-prestigious accoladescelebrate both people and companies behindthe region’s leadership and innovation in thefood and drink industry. Judged by an interna-tional panel of independent industry experts,the Awards will be divided in six categoriesand 10 different awards. One of Gulfood’s undisputed draws for the re-gions’ top professional chefs, pastry chefs,cooks and bakers every year is the annual Emi-rates Culinary Guild International Salon Culi-naire - a showcase of the region’s best culinarytalent and expertise. This year’s Salon will seemore than 1,300 professional chefs evaluatedby a panel of 25 renowned experts, mandatedby the World Association of Chefs Societies tojudge culinary events across the globe.
A GLOBAL GATEWAY FOR FOOD TRADE 8 - 12 FEBRUARY 2015 - WWW.GULFOOD.COM
Expo Sweet is the largest fair of the confec-tionary and gelato industry in Poland and it’sundoubtedly the best entrance to Polish pastryand gelato market. In 2015, the event will beorganised for the 7th time. The existing six
editions have shown how effective was this en-deavor. During its last edition, the fair venue atMarsa street, Warsaw, attracted over hundredexhibitors both from Poland and abroad whopresented their stands on nearly ten thousandsquare meters and displayed the cutting-edgemachinery, products, and services available onthe international market. The show’s attractive offer and a number ofprofessionally organised accompanying eventsattracted a record number of visitors: withinthree days, the fair was visited by over tenthousand confectioners, gelato producers, bak-ers, restaurant and café owners. This clearlyproves that Expo Sweet has permanently en-tered the event calendar and become renownedand respected among the professionals.Many national and international competitionsare held during the fair. As it was in previousyears, we will be able to observe the PolishChampionship of gelato makers, selection ofPolish participant to World Chocolate Masters,
Junior Confectioner competition as well as thefirst time - the Chef’s competition in dessertson plate. All exhibitors will be able to competefor awards of Bakery and Confectionery Re-view, inter alia for the best booth, best productand the most attractive offer of the exhibition.
THE MOST BEAUTIFUL GELATO22-25 FEBRUARY 2015 - WWW.EXPOSWEET.PL
Decorated by Piotr Bak.
exp
osw
ee
te
xp
osw
ee
t e
xpo
swe
ete
xp
osw
ee
t e
xpo
swe
ete
xp
osw
ee
t e
xpo
swe
ete
xp
osw
ee
t e
xpo
swe
et
exp
osw
eet
exp
osw
ee
texp
osw
eet
exp
osw
ee
texp
osw
eet
exp
osw
ee
texp
osw
eet
exp
osw
ee
te
xp
osw
ee
te
xpo
swe
ete
xp
osw
ee
t e
xpo
swe
ete
xp
osw
ee
t e
xpo
swe
ete
xp
osw
ee
t e
xpo
swe
ete
xp
osw
ee
t e
xpo
swe
et
exp
osw
eet
exp
osw
ee
texp
osw
eet
exp
osw
ee
texp
osw
eet
exp
osw
ee
texp
osw
eet
exp
osw
ee
texp
osw
eet
EX
PO
SW
EE
T
222
leva
nte
pro
fle
vante
pro
f le
vant
e p
rofl
evante
pro
f le
vant
e p
rofl
evante
pro
f le
vant
e p
rofl
evante
pro
f le
vant
ep
rofle
va
nte
pro
f le
vant
e p
rofle
va
nte
pro
f le
vant
e p
rofle
va
nte
pro
f le
vant
e p
rofle
va
nte
pro
f le
vant
e p
rof
levante
pro
f le
vant
e p
rofl
evante
pro
f le
vant
e p
rofl
evante
pro
f le
vant
e p
rofl
evante
pro
f le
vant
e p
rofl
evante
pro
f le
vant
e pr
ofle
vante
pro
f le
vant
e pr
ofle
vante
pro
f le
vant
e pr
ofle
vante
pro
f le
vant
e pr
ofle
vante
pro
f le
vant
eL
EV
AN
TE
PR
OF
224
SEE YOU IN BARI!1-4 MARCH 2015 - WWW.DMPSRL.EU
Preparations are in full swing for the fourthedition of LevanteProf, the international tradefair that on 1-4 March 2015 will welcome thelatest developments from the bread, pastry,pizza, gelato, beer, wine, bar, catering, pack-aging, and hotel trades. Organized by D.M.Pof Rome, the event will be held at the new,prestigious pavilion at the Fiera del Levante inBari, Italy, which has always been consideredthe “gateway to the east,” a strategic settingfor promoting business between central/south-ern Italy and the rest of the world.The next edition will focus more than ever onits primary objective: uniting the full wheatsupply chain, the sectors dedicated to trans-forming and processing raw materials, pack-aging, and furnishings in a singlelocation, thereby strengthening thesebusinesses and offering participantsconcrete business opportunities inan international context.The product groups will be dividedinto thematic areas along a pathwayorganized so as to optimize visits andto allow professionals to immediatelysee new materials and ingredients,products, equipment, furnishings,
and services for artisanal gelato, pastry, bread,and food service.The exhibition will also promote a rich programof events, including demonstrations and fo-rums, as well as competitions for trade mas-ters to challenge each other at a high level.
ho
tele
xh
ote
lex h
ote
lex
ho
tele
x h
ote
lex
ho
tele
x h
ote
lex
ho
tele
x h
ote
lex
ho
tele
x h
ote
lex
ho
tele
x h
ote
lex
ho
tele
x h
ote
lex
ho
tele
x h
ote
lex
ho
tele
x h
ote
lex
ho
tele
x h
ote
lex
ho
tele
x h
ote
lex
ho
tele
x h
ote
lex
ho
tele
xh
ote
lex
ho
tele
x h
ote
lex
ho
tele
x h
ote
lex
ho
tele
x h
ote
lex
ho
tele
x h
ote
lex
ho
tele
x h
ote
lex
ho
tele
x h
ote
lex
ho
tele
x h
ote
lex
ho
tele
x h
ote
lex
ho
tele
x h
ote
lex
ho
tele
x h
ote
lex
ho
tele
x h
ote
lex
ho
tele
x h
ote
lex
ho
tele
xH
OT
EL
EX
228
Hotelex Shanghai 2015 will be held atShanghai New International Expo Center,covering a total exhibition area of 120, 000square meters, with about 2,500 exhibitorsfrom 132 countries and regions. Bakeryand gelato play a crucial role all the time inthe exhibition, which keeps attracting pro-fessional buyers from café, hotel, catering,bakery store and other consumer places.Bakery materials, processing method,technology and bakery equipment will beshowcased at this section. Sinmag, Kolb,Southstar and other famous exhibitors get to-gether at Hotelex with over 10,000 profes-sional visitors from bakery, gelato and pastrystore. It not only drives new consumer prod-ucts, but also advocates new brand life-style.The sector will have five key parts: bakerymaterials and equipment, gelato and equip-ment, dairy, leisure food candy, packagingand material. What’s also worth mentioning isthat in Hotelex 2015 will launch myriad fasci-nating championship, such as China GelatoChampionship, “I’m chef” China bakery mas-ter championship and Parma World PizzaChampionship - China selection. In retrospect,those breathtaking competitions draw manyvisitors attention that all seats were occupiedin competition field and their enthusiasm
lasted four days. China Gelato Championshipco-organized by Carpigiani and Fabbri, twoleading gelato ingredient and equipment brandin Italy, gathers 48 top contenders who willsurprising everyone on-site with their mar-velous works and skill. “I’m chef” China bakery master champi-onship, which has took its debut at Hotelex2014 featuring over 100 contenders and theirsugary masterpieces right on the show floor,will showcase fondant art, chocolate making,and wedding cake with latest trend and skilledtechnology. The event aims to educate bakeryknowledge and activate the inventiveness ofChina bakery professionals by creating a cradlefor up-rising professions.
THE HOTTEST EXPO BAKERY & GELATO SHOW30 MARCH-2 APRIL 2015 - WWW.HOTELEX.CN
ho
fex
ho
fex h
ofe
xho
fex h
ofe
xho
fex h
ofe
xho
fex h
ofe
xho
fex h
ofe
xho
fex h
ofe
xho
fex h
ofe
xho
fex h
ofe
xho
fex h
ofe
xho
fex h
ofe
xho
fex h
ofe
xho
fex h
ofe
xho
fex h
ofe
xho
fex h
ofe
xho
fex h
ofe
xho
fex h
ofe
xho
fex
ho
fex
ho
fex h
ofe
xho
fex h
ofe
xho
fex h
ofe
xho
fex h
ofe
xho
fex h
ofe
xho
fex h
ofe
xho
fex h
ofe
xho
fex h
ofe
xho
fex h
ofe
xho
fex h
ofe
xho
fex h
ofe
xho
fex h
ofe
xho
fex h
ofe
xho
fex h
ofe
xho
fex h
ofe
xho
fex h
ofe
xho
fex
The surging demand for high-end gourmets, in-creasing awareness of health and wellness andgrowing sensitivity to food safety have driventhe growth and performance of the food indus-try in the Asia Pacific region. This fast-growingregion is expected to hold soon a 33% marketshare in the global food and beverage sector.Strategically located at the heart of Asia,Hofex 2015 will be held from 6 - 9 May 2015at the Hong Kong Convention and ExhibitionCentre. The world-renowned food and hospi-tality tradeshow offers an ideal business andnetworking platform for manufacturers andsuppliers to introduce their nibbles and tipplesto the Asian market.Occupying 65,000 sqm, with more than2,400 exhibiting companies and a myriad ofprestigious events, Hofex 2015 is expected to
attract over 40,000 professional trade buyersincluding hotel general managers, purchasingmanagers, food and beverage management,executive chefs and restaurant owners fromaround Asia to source and mingle.Hofex will put up a captivating sector cateringto the coffee enthusiasts in the region. Lo-cated at Hall 1E, adjacent to the registrationcounter, Bean2Cup@Hofex is guaranteed toseduce visitors with a waft of freshly groundbeans when they reach the doorstep of theHong Kong Convention and Exhibition Centre.Tremendously grown in the past decade, HongKong International Culinary Classic returns toHofex 2015. Endorsed by the World Associationof Chefs Societies and co-organised by the HongKong Chefs Associations, it aims at promotingculinary excellence, skills and abilities of chefs,cooks, and pastry chefs from close and far.Don’t miss the chance to showcase your prod-ucts to over 40,000 trade buyers and build astrong brand image!
THE BIGGEST FOOD EVENT IN ASIA 6 - 9 MAY 2015 - WWW.HOFEX.COM
HO
FE
X
232
(+16.5%), and 133,000 professional visitors(+7% compared to 2011), 38.7% of whichwere international (51,600, +21% comparedto 2011). There were double-digit increasesfor the USA (+28%), Russia (+64%), UAE(+141%), Japan (+24%), and Germany(+14%), while international buyers includedlarge delegations from China, Russia, andIndia, setting 38,400 business appointmentson the digital Expo Matching Program.The exhibition will promote a packed calendar
of events, including the Pastry GelatoChocolate world championship and theCake Designer world championship, or-ganized by FIP, the International Feder-ation of Pastry Gelato Chocolate.
Innovation, creativity, and global lead. Theseare the ingredients for the “recipe” - not se-cret, but surely inimitable - that is Host, In-ternational Hospitality Exhibition, which willbe held at fieramilano in Rho 23-27 October2015, during the food-focused Expo Milano.It is a unique formula that combines manu-facturers with the vertical specialization ofdedicated areas, covering the full trade. AtHost 2015, the bread/pasta/pizza section willbe synergistically linked with professional foodservices in a single macro area, whilegelato/pastry will be linked with the coffee/teasection. A third macro area will be dedicatedto contract and tableware. The effectiveness of the formula is confirmedby the participants themselves. As of today,about a year and a half before the start of theexhibition, more than 700 companies fromaround the world have already reserved a placeso they can present their goods and servicesto around 1,500 high-profile international buy-ers. The trend is in line with the record-settingresults of 2013, which saw 1,700 exhibitorsfrom 48 countries (+6.5%, with 350 new en-tries), of which 559 came from abroad
AT HOST 2015 GELATO WILL BE... HOT23-27 OCTOBER 2015 - WWW.HOST.FIERAMILANO.IT
host
ho
st
host
ho
st
host
ho
st
host
ho
st
host
ho
st
host
ho
st
host
ho
st
host
ho
st
host
ho
st
host
ho
st
host
ho
st
host
ho
st
host
ho
st
host
ho
st
host
ho
st
host
ho
st
host
ho
st
host
ho
st
host
ho
st
host
ho
st
host
ho
st
host
ho
st
host
ho
st
host
ho
st
host
ho
st
host
ho
st
host
ho
st
host
ho
st
host
ho
st
host
ho
st
host
ho
st
host
ho
st
host
ho
st
host
ho
st
host
ho
st
host
ho
st
host
ho
st
host
ho
st
host
ho
st
host
ho
st
host
ho
st
host
ho
st
HO
ST
234
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
mig
MIG
236
MIG, the International Gelato Exhibition heldat Longarone (Belluno Province, Italy), is theoldest trade fair dedicated to artisan gelato. Itstarted back in December 1959, transformingthe city into the world capital of gelato making.The trade fair was created on the initiative ofartisans of the area, at the crossroads of thegelato makers of Valle di Zoldo and Valle diCadore, who would return to their homes inwinter, at the end of the season working ingelato shops in Germany, Austria, the Nether-lands and other European countries. Over time,the expo has assumed an increasingly impor-tant role, as testified by the annual attendanceof over 25,000 people, almost half of whomare foreign operators from about 50 countries.Particularly significant in this regard is the factthat Artglace, the European Artisan GelatoConfederation, has set up its headquarters atthe Longarone Trade Fair. During the Mig, con-ferences are held on the most important issuesof the day, and also meetings and internationalcompetitions, such as the “Coppa d’Oro”(Gold Cup), which in 2014 focused on “Per-simmon” flavoured gelato, and the "CarloPozzi" Prize (Original Creations Festival), anaward reserved to students of Italian hospital-ity institutes. Other prestigious prizes are the“Gelaterie in Web” (Gelato Shops on the Web),awarded to the best gelato shop websites, thenew prize "Le Gelaterie più selfie" and the“Maestri Gelatieri” (Master Gelato Makers)prize, awarded to a family or a person who hasmade a special contribution to promoting arti-san gelato in the world. Since 2013, Lon-garone Fiere yearly also promotes, in the frameof the expo, the “Innovazione Mig LongaroneFiere” International Award, showing the results
of research and innovation in the products andprocesses related to the activities of artisangelato makers. It is a competition among busi-ness ideas having an innovative and originalcontent, developed by Italian and foreign man-ufacturers and/or service companies.The Award is promoted by Longarone Fierewith the support of AIIPA and ACOMAG.
PROMOTING ITALIAN GELATO ANDPROFESSIONAL TRAININGAlongside Mig, Longarone Fiere Dolomiti ispromoting a series of initiatives serving theworld of gelato. Mig is always attended by a lotof young people: they are the future talentspicking up the baton of the Italian gelato mak-ers that over the past decades have promotedall around the world the very true “gelato”taste, an Italian excellence. Professionalism isalways more than the basic requirement toopen a gelato shop: training and continuousupgrading of skills are therefore a substantialprerequisite. On the premises of the Confer-ence Centre at Longarone Fiere Dolomiti, afully equipped gelato laboratory is availableduring the year to associations and institutesaiming to organize their professional coursesfor gelato makers.
OVER A CENTURY OF ARTISAN GELATO MAKING29 NOV. - 2 DEC. 2015 - WWW.MOSTRADELGELATO.COM
Consortium Romagna Alimentare was estab-lished in 1980 with the cooperation of theChambers of Commerce of Ravenna and Forlì(Italy). Only after the city of Rimini became aprovince, the third Chamber of Commercejoined the other two in supporting the Consor-tium. Romagna Alimentare started thus its ac-tivity 34 years ago collecting into the structuresmall medium sized companies located in thearea and operating in the food and beveragesector in order to make them grow at interna-tional level and increase their export.Currently the member companies are abouttwenty, heterogeneous and highly representa-tive of our land of the Romagna region: theyproduce typical food like bread substitutes (pi-adina, cascioni, croutons, sticks, flat piadina,focaccia, bread for bruschetta, buns, sandwich
A REAL PARTNER FOR EXPORT
bread and so on), raw ma-terials for bakery, confec-tionery and pizzeria, forHORECA and food serv-ice - wine and balsamicvinegars, apple vine-gars, typical wines,sparkling wines and topquality amarone, cous-cous, dried pasta madewith 100% Italianwheat, liquors for do-mestic use, spirits andgrappa from 22 autoctonous vines, Christmasand Easter cakes, high quality confectionery,eggs and derived products, chicken, rabbit andpork meat, typical charcuterie and IGP prod-ucts like mortadella, dried fruit and a widerange of cheeses matured after ancient tradi-tional methods from Romagna: inside tufacaves or covered with bee wax, seasoned underashes or olive leaves, under grape marc or wal-nut leaves, and so on… beside a wide range oforganic products and deep frozen items.In order to promote these items and the com-panies brands, Romagna Alimentare disposesof promotional means like taking part in inter-national fairs, meetings with buyers, B2B withselected operators, show cookings, press con-ferences.
From the left: Paolo Scarpellini, vice president; Grazia Ghinassi, director; Giovanni Rotondi, president.
con
sorz
io r
om
agn
a al
ime
nta
rec
on
so
rzio
ro
ma
gn
a a
lime
nta
re c
on
sorz
io r
om
agn
a al
ime
nta
rec
on
so
rzio
rom
ag
na
alim
en
tare
co
nso
rzio
ro
mag
na
alim
en
tare
co
nso
rzio
ro
ma
gn
a a
lime
nta
re c
on
sorz
io r
om
agn
aa
lime
nta
rec
on
so
rzio
ro
ma
gn
a
alim
en
tare
c
on
sorz
io
rom
ag
na
a
lime
nta
rec
on
so
rzio
ro
ma
gn
aa
lime
nta
re c
on
sorz
io r
om
agn
a al
ime
nta
rec
on
so
rzio
ro
ma
gn
a a
lime
nta
re c
on
sorz
io r
om
agn
a al
ime
nta
reR
OM
AG
NA
AL
IME
NTA
RE
238
org
. v.
ca
selli
org
. v.
ca
se
lli
org
. v.
ca
selli
org
. v.
ca
se
lli
org
. v.
ca
selli
org
. v.
ca
se
lli
org
. v.
ca
selli
org
v.c
ase
lli
org
. v.
case
llio
rg.
v.c
ase
lli
org
. v.
case
llio
rg.
v.c
ase
lli
org
. v.
case
llio
rg.
v.c
ase
lli
org
. v.
case
llo
rg. v.
ca
se
lli o
rg. v
.cas
elli
org
. v.
ca
se
lli o
rg. v
.cas
elli
org
. v.
ca
se
lli o
rg. v
.cas
elli
org
. v.
ca
se
lli o
rg. v
.cas
ell
org
. v.
ca
se
lli o
rg. v
.cas
elli
org
. v.
ca
se
lli o
rg. v
.cas
elli
org
. v.
ca
se
lli o
rg. v
.cas
elli
org
. v.
ca
se
lli o
rg. v
.cas
ell
The Organizzazione Vittorio Caselli operates inthe following product sectors: clothing - agricul-ture - food and wine - interior design and furni-ture - catering and hospitality equipment -consumer and producer goods - communications- air conditioning, heating and ventilation, build-ing and construction - electronics, energy andlighting - jeweller’s and goldsmith’s work - pack-aging, food processing - wood (machines andtechnology) - marble - medical and dental - plas-tics and rubber - health - print machines andproducts - textiles (machines and equipment) -transport - tourism - utensils and metal work; etc.
SERVICES OFFEREDBooking of exhibition area and sale of displayspaces - Stand set-up: standard set-up, per-sonalised set-up, Italian pavilions - Arrange-ments for travel and accommodation, hotelbookings, visa information - Arrangements fortransport of merchandise - Internationalisationservices.
COLLECTIVE REPRESENTATIONOn numerous occasions the OrganizzazioneCaselli has privately managed collectiveItalian trade fair representation, groupingtogether Italian companies with key-in-thehand services. There are numerous advan-tages to collective participation in an inter-national exhibition, especially in trade fairswhere the majority of exhibiting countriesare grouped together under the same flag.These advantages include: enhanced visi-bility in the display pavilion; support beforeand during the trade fair, with minimalstress for the client; quality of the displayset-up, superior to the standard arrange- ments provided by the trade fair organisers.
PLUSThe Organizzazione V. Caselli is involved in theorganisation of numerous trade fairs for theagro-alimentary, catering, and hospitalityequipment sector. Some of these events takeplace in Europe, but most of them are con-centrated in the Middle East and South-EastAsia, where the greatest growth in Italian agro-alimentary exports is anticipated. In particularit should be remembered that 2015 will seethe barriers come down between the ASEANcountries (Myanmar, Brunei, Cambodia, thePhilippines, Indonesia, Laos, Malaysia, Singa-pore, Thailand, Vietnam), which will becomea single market formed of 10 countries, with600 million consumers. A Trade Fair agent en-sures efficient service through all stages. Thisis tangible benefit accruing to the clientthrough every action performed by the Orga-nizzazione Vittorio Caselli.
Andrea Caselli, grandson of the founder Vittorio.
The Italian Pavilion at FHA 2014.
A COMPLETE PARTNER FOR TRADE FAIRS
OR
G. V
.CA
SE
LL
I
240
Market & jobFührendes Unternehmen in der Ma-schinen- und Ausrüstungenproduktionfür Eisdielen, Konditoreien, Schokola-den-dielen und Gastronomie suchtHandelsvertreter mit Erfahrung undEinführung im Bereich für verschiede-nene Gebieten in Deutschland undÖsterreich. Die Bewerber werden inseinem/ihrem Gebiet autonom arbei-ten, wobei sie die vorhandene Vertei-lung leiten und den Kundenbestanderweitern. Angebot: Handelsvertreter-vertrag, geeigneten Bildungskurse undkontinuierlichen Vor-Ort-Unterstützungund Berücksichtigung. Die Interessier-ten können sich bewerben und sei-nen/ihren Lebenslauf an die folgendeEmailadresse zuschicken: [email protected] Bitte fügenSie Ihr Interessegebiet hinzu.
Leading company in the field ofsemi-finished products for gelatoand pastry shops is looking for salesmanagers for Germany and Austria.Requirements: strong motivation forsale; ability to work to targets withina workgroup in continuous expan-sion; strong managerial skills;strong interpersonal and organiza-tional skills; spoken and written Ger-man knowledge; car owners.We offer: high-level sales commis-sions, rewards to the achievementof the objectives and refund of ex-penses.Please send your cv to: [email protected]
Leagel srl, well-established com-pany operating in the sector ofsemi-finished products for gelatoand pastry, is looking for salesagents for Germany, for expansionof its sales network.Requirements: experience in thefood field, competence, organiza-tional skill, professionalism, Ger-man knowledge and willing torelocate on the territory.We offer: very interesting and hi-ghly motivating emoluments.Please send your cv to: [email protected] or fax (+378) 0549 999477
A foreign company operating inthe gelato and pastry sector is se-arching for a gelato and pastrychef demonstrator with an excel-lent English knowledge. Headquarters and employmentcontract are abroad. Please send your cv to [email protected]
For sale long-established businessof production and selling of artisa-nal Italian gelato for contractors(gelato shops, restaurants, cate-ring). Large and well-establishedcustomer base, fully equipped la-boratory, insulated van for delivery,everything according to law with li-cences issued by the State of Cali-fornia.Location: Los Angeles (California)Please contact: mobile +39 340 3303039
I’m planning to open a food serviceactivity in the south-east of En-gland (Hampshire county). I’m loo-king for a highly skilledroaster/cook who can manage theproduction of rotisserie special-ties, pizza by the slices, and deli-catessen. Will be offered apermanent contract with a salaryrelated to experience. Please contact [email protected]
For sale artisanal gelato shop in theold town centre next to Villa d’Este.Location: Tivoli (Rome, Italy)Please contact: mobile +39 348 4763618 (Delfina Salvati)e-mail: [email protected]
Italian Pastry Chef is looking forjob in England.Please contact: mobile +39 328 8045958 e-mail: [email protected]
THIS SECTION IS AT YOUR DISPOSAL FOR FREE
ADVERTISEMENTS ON JOB OPPORTUNITIES, BUYING
AND SELLING OF REAL ESTATE,AND EQUIPMENT.
FOR MORE INFORMATIONPLEASE WRITE TO
243
the
co
mp
anie
sth
e c
om
panie
sth
e c
om
pan
ies
the
co
mp
anie
sth
e c
om
pan
ies
the
co
mp
anie
sth
e c
om
pan
ies
the c
om
panie
sth
e co
mp
anie
sth
e c
om
panie
sth
e co
mp
anie
sth
e c
om
panie
sth
e co
mp
anie
sth
e c
om
panie
sth
e c
om
pan
ies
the
co
mp
anie
sth
e c
om
pan
ies
the
co
mp
anie
sth
e c
om
pan
ies
the
co
mp
anie
sth
e c
om
pan
ies
the c
om
panie
sth
e co
mp
anie
sth
e c
om
panie
sth
e co
mp
anie
sth
e c
om
panie
sth
e co
mp
anie
sth
e c
om
panie
sT
HE
CO
MP
AN
IES
244
ACCADEMIA BIGATTONVia S. Giacomo 55/A30026 Portogruaro (Ve)Tel. (+39) 0421 271554Fax (+39) 0421 [email protected]
ACOMAGVia Boschetti, 5124050 Grassobbio (Bg)Tel. +39 035 4522358Fax +39 035 [email protected]
AIIPACorso di Porta Nuova 3420121 MilanoTel. (+39) 02 654184Fax (+39) 02 [email protected]
ALCAS Via dell’Industria 13/1550056 Montelupo Fiorentino (Fi)Tel. (+39) 0571 59561Fax (+39) 0571 [email protected]
ALVENA Via Bergamo 19/Bis20098 S. Giuliano Milanese (Mi)Tel. (+39) 02 98280138Fax (+39) 02 [email protected]
ANSELLI Via Reiss Romoli 8/1020019 Settimo Milanese (Mi)Tel. (+39) 02 33503582Fax (+39) 02 [email protected]
BABBI Via Caduti di via Fani 8047032 Bertinoro (Fc)Tel. (+39) 0543 448598Fax (+39) 0543 [email protected]
BIGATTON PRODUZIONE Via S. Giacomo 5530026 Portogruaro (Ve)Tel. (+39) 0421 271554Fax (+39) 0421 [email protected]
BRAVOVia della Tecnica, 536075 Montecchio Maggiore (Vi)Tel. (+39) 0444 707700 Fax (+39) 0444 [email protected]
CARPIGIANIVia Emilia 4540011 Anzola Emilia (Bo)Tel. (+39) 051 6505111Fax (+39) 051 [email protected]
CARTOPRINT Via Roma 10721042 Caronno Pertusella (Va)Tel. (+39) 02 96399911Fax (+39) 02 [email protected]
CIAM Viale dei Pini 906081 Petrignano di Assisi (Pg)Tel. (+39) 075 80161Fax (+39) 075 [email protected]
COMPRITAL Via G. Verdi 4920090 Settala (Mi)Tel. (+39) 02 95770829Fax (+39) 02 [email protected]
CONSORZIO ROMAGNAViale L.C Farini 14 48100 Ravenna Tel. (+39) 0544 37097Fax (+39) 0544 [email protected]
ELENKAvia Partanna Mondello, 4690147 PalermoTel. (+39) 091 532740Fax (+39) 091 [email protected]
FBVia dell’Industria 1560035 Jesi (An)Tel. (+39) 0731 61531Fax (+39) 0731 [email protected]
FRIGOMAT Via I° Maggio 2826862 Guardamiglio (Lo)Tel. (+39) 0377 415011Fax (+39) 0377 [email protected]
FRUCTITAL Via Circonvallazione 2010060 Buriasco (To)Tel. (+39) 0121 56587Fax (+39) 0121 [email protected]
GALATEAVia Venezia 1131028 Tezze di Vazzola (Tv)Tel. (+39) 0434 598109Fax (+39) 0434 [email protected]
GEL MATIC ITALIAVia Zanica 6/C24050 Grassobbio (Bg)Tel. (+39) 035 525138Fax (+39) 035 [email protected]
GELDUE Via D. Cimarosa 3340033 Casalecchio di Reno (Bo)Tel. (+39) 051 6132910Fax (+39) 051 [email protected]
245
in partnership with
GELOSTANDARDVia Massa Avenza - Z.I. Apuana54100 MassaTel. (+39) 0585 041051Fax (+39) 0585 [email protected]
GRANULATI ITALIA Via B. Colleoni 1024040 Boltiere (Bg)Tel. (+39) 035 4824335Fax (+39) 035 [email protected]
GRUPPO MONTEBIANCOVia Archimede 31121047 Saronno (Va)Tel. (+39) 02 982931Fax (+39) 02 [email protected]
HOONVED - ALIVia U. Foscolo 121040 Venegono Superiore (Va)Tel. (+39) 0331 856111Fax (+39) 0331 [email protected]
ICETECHVia Piemonte 224052 Azzano S. Paolo (Bg)Tel. (+39) 035 320400Fax (+39) 035 [email protected]
IFIStrada Selva Grossa 28/3061010 Tavullia (Pu)Tel. (+39) 0721 20021Fax (+39) 0721 [email protected]
ISAVia del Lavoro 506083 Bastia Umbra (Pg)Tel. (+39) 075 80171Fax (+39) 075 [email protected]
LA GENTILEVia Bergolo 2912074 Cortemilia (Cn)Tel. (+39) 0173 81105Fax (+39) 0173 [email protected]
LEAGELStrada delle Seriole 5547894 Chiesanuova (Rsm)Tel. (+378) 0549 999435Fax (+378) 0549 [email protected]
MEC 3 Via Gaggio 7247832 S. Clemente (Rn)Tel. (+39) 0541 859411Fax (+39) 0541 [email protected]
MEDAC Via R. Wenner 5284131 SalernoTel. (+39) 089 301466Fax (+39) 089 [email protected]
NUTMAN GROUP Viale Italia 166/16814053 Canelli (At)Tel. (+39) 0141 835225Fax (+39) 0141 [email protected]
ORG. V. CASELLIVia Magenta 1950123 FirenzeTel. (+39) 055 284292Fax (+39) 055 [email protected]
ORIONVia dell’Industria 1560035 Jesi (An)Tel. (+39) 0731 61531Fax (+39) 0731 [email protected]
PREGELVia Comparoni 6442122 Reggio EmiliaTel. (+39) 0522 394211Fax (+39) 0522 [email protected]
PRODOTTI STELLA Via 4 Novembre 1236077 Altavilla Vicentina (Vi)Tel. (+39) 0444 333600Fax (+39) 0444 [email protected]
ROGELFRUTVia Circonvallazione 412020 Rossana (Cn)Tel. (+39) 0175 64141Fax (+39) 0175 [email protected]
TADDIA Via Viara 225040024 Castel S. Pietro Terme (Bo)Tel. (+39) 051 944973Fax (+39) 051 [email protected]
TELMEVia S.Pertini, 1026845 Codogno (Lo)Tel. (+39) 0377 466660Fax (+39) 0377 [email protected]
VECOGELVII Strada 24/2635129 PadovaTel. (+39) 049 8075911Fax (+39) 049 [email protected]
YOGORINOLungadige Cangrande, 837126 VeronaTel. (+39) 045 6702521Fax (+39) 045 [email protected]
the
sh
ow
sth
e s
ho
ws
the
sh
ow
sth
e s
ho
ws
the
sh
ow
sth
e s
ho
ws
the
sh
ow
sth
e s
ho
ws
the
sh
ow
sth
e s
ho
ws
the
sh
ow
sth
e s
ho
ws
the
sh
ow
sth
e s
ho
ws
the
sh
ow
sth
e s
ho
ws
the
sh
ow
sth
e s
ho
ws
the
sh
ow
sth
e s
ho
ws
the
sh
ow
sth
e s
ho
ws
the
sh
ow
sth
e s
ho
ws
the
sh
ow
sth
e s
ho
ws
the
sh
ow
sth
e s
ho
ws
the
sh
ow
sth
e s
ho
ws
the
sh
ow
sth
e s
ho
ws
the
sh
ow
sth
e s
ho
ws
the
sh
ow
sth
e s
ho
ws
TH
E S
HO
WS
246
ANUGAKoelnmesse - Messeplatz50679 KölnDeutschlandTel. (+49) 1806 [email protected]
EUROPAINParc des Exposition de Paris-Nord Villepinte93420 VillepinteFrancewww.europain.com
EXPO SWEETul. Marsa 56c04-242 WarszawaPolandTel. (+48) 22 [email protected]
FANCY FOODJacob K. Javits Convention Center 655 West 34th StreetNew York, NY 10001USAwww.specialtyfood.com
FHA FOOD HOTEL ASIASingapore Expo Convention and ExhibitionCentreSingaporewww.foodnhotelasia.commg@sesallworld.com
FHC CHINAShanghai New International Expo Centre
GASTROPANExhibition Center540304 Targu MuresRomaniaTel. (+40) 266 [email protected]
GELATISSIMOMessepiazza 170629 [email protected]
GULFOODDubai World Trade CentreDubai, United Arab [email protected]
HOFEXHong Kong Convention & Exhibition Centre1 Expo Drive, WanchaiHong Kongwww.hofex.com
HOSTS.S. del Sempione 2820017 Rho, ItalyTel. (+39) 02 [email protected]
247
HOTELEX SHANGHAIShanghai New International Expo CentreShanghai, ChinaTel. (+86) 21 3339 [email protected]
IBAAm Messesee81829 Mü[email protected]
INTERNORGAHamburg Messe20357 HamburgDeutschlandTel. (+49) 4035 690www.internorga.com
LEVANTE PROFVia del Fontanile Arenato 14400163 Roma, ItalyTel. (+39) 06 [email protected]
MIGVia del Parco 3 - Palazzo delle Mostre32013 Longarone, ItalyTel. (+39) 0437 [email protected]
PA.BO.GEL.Via del Fontanile Arenato 14400163 Roma, Italy
Tel. (+39) 06 [email protected]
SIALParc des Expositions de Paris-Nord Villepinte93420 VillepinteFranceTel. (+33) 01 [email protected]
SIGEP-AB TECH-WORLD COFFEEVia Emilia 15547921 Rimini, ItalyTel. (+39) 0541 [email protected]
SIRHAEurexpo - Boulevard des Droits de l'Homme69500 BronFranceTel. (+33) 04 [email protected]
TECNOSORVETESExpo Centre NorteSão Paulo, SP - [email protected]
THE SPECIALITY FOOD FESTIVALDubai World Trade CentreDubai, United Arab EmiratesTel. (+971) 4 308 [email protected]
in partnership with
