puntoITALY

26/07/2024

26/07/2024

🍸 Bruno Vanzan - The challenge of quality drinking. With his constant passion along with his amazing track record of victories and experiences, he dedicates himself to training and to the culture of quality drinking.

👇 Read for more https://puntoitaly.org/rivista-online/38/

25/07/2024

“Designing Future Society for our Lives” is the theme of the 2025 International Exhibition which will be held in Osaka from 13th April to 13th October 2025.

“What is a happy lifestyle?” is the question that Expo tries to answer: in this case not just the life of individual human beings but also in a broader sense, in terms of the relationships with the urban and natural contexts that surround us.

📲Read for more: https://puntoitaly.org/the-adi-compasso-doro-in-search-of-international-excellence/

17/07/2024

📢 Now online new issue: PuntoITALY no38 🍰🧁
📲 https://puntoitaly.org/magazine/

15/07/2024

Makr Shakr, the world's leading producer of robotic bartending systems, has announced the opening of its first flagship bar, Shaker Torino , in its hometown city of Turin, Italy. The venue features a robot bartender that can serve coffee and drinks, aiming to innovate Italy’s tradition-oriented coffee culture.

Read for more: https://puntoitaly.org/shaker-bar-robot-bartender/



Ph. Fabio Oggero

09/07/2024

26/06/2024

[NEWS] 2024 is a watershed year for gelato culture in Africa. Classes in the first gelato making course at Carpigiani Gelato University 's brand-new campus in Lagos, Nigeria, ended on June 14.

Read for more: https://puntoitaly.org/carpigiani-gelato-university-opens-a-new-campus-in-nigeria

18/06/2024

📌 Martini Gelato's Aymara range allows for the creation of superior chocolate gelato.

The new Aymara Grezzo Latte, with cocoa nibs inclusions that make each taste even more delicious, is ideal for making milk chocolate gelato with a crunchy, rich and enveloping texture.

Gluten-free and amazing in flavor, it will offer your customers a taste experience that goes beyond simple cocoa.

04/06/2024

https://www.iegexpomagazine.com/franco-puglisi/

Non ci sono soltanto maestri internazionali del gelato nell’albo d’oro del campionato del mondo di gelateria, ma anche un professionista della comunicazione

31/05/2024

We invite you to discover all the ITAL PROGET products present on our new website. Innovative solutions and exclusive designs. We are online: www.italproget.it Happy surfing!!!

22/05/2024

[NEWS] The italian artisanal gelato was celebrated in Palazzo Metternich seat of the Italian Embassy in Vienna.
In attendance were Italian Ambassador Giovanni Pugliese, AGIA - Association of Italian Gelatieri in Austria with its president Silvio Molin Pradel, and Michele Dal Farra, president of Longarone Fiere Dolomiti, home of Mostra Internazionale del Gelato Artigianale and Artglace headquarters.

Read for more: https://puntoitaly.org/the-italian-artisanal-gelato-was-celebrated-in-palazzo-metternich-in-vienna/

13/05/2024

📌 Milk chocolate flavored gelato but lactose-free? Martini Gelato has created the ideal line to meet the needs of every customer, without ever compromising on taste and quality.

The new Lactose Free product range allows for the creation of numerous gelato flavors with a soft, creamy texture, and perfect spreadability.

🖱 Discover more at
https://www.martiniprofessional.it/en/martini-gelato/news-2024/

24/04/2024

Siamo presenti alla fiera FHA di Singapore con la nostra rivista puntoiTALY.
Abbiamo potuto così incontrare ospiti importanti, riconfermando l'internazionalità della nostra testata, in giro per il mondo a promuovere il settore dolciario artigianale italiano!

We are present at the FHA fair in Singapore with our puntoiTALY magazine.
We were thus able to meet important guests, reconfirming the internationality of our magazine, traveling around the world to promote the Italian artisan confectionery sector!

Nella foto, da sinistra: In the photo, from left:
Giorgio Calveri (Direttore ITA Singapore), Dante Brandi (Ambasciatore italiano a Singapore), Chiara Randi (Segretario Accademia Italiana della Cucina Delegazione Singapore Malaysia e Indonesia), Giorgio Rosica (Delegato Accademia Italiana della Cucina Delegazione Singapore Malaysia e Indonesia)

22/04/2024

📌 From Martini Professional's know-how in the pastry and gelato sector, Martini Gelato's Brunelle are born, a revolutionary range of soft creams, specifically designed to elevate and enrich the experience of artisanal gelato.

Here's the big novelty Brunella CROK Cocowafello, a soft cream of white chocolate and almond, with wafer inclusions, coconut rapé flakes, and toasted almonds.

From classic to the most intriguing flavors, each Brunella is created to satisfy every taste and preference.

🖱 Discover more at https://www.martiniprofessional.it/martini-gelato/novita-2023/

19/03/2024

puntoITALY is attending , at the Fira Barcelona from 18 to 21 March, in the International Press Stand.
An important trade fair, which is part of the 2024 tour of the magazine, to promoting "Made in Italy" of the Italian artisan confectionery sector around the world.

12/03/2024

Il 12 marzo 2004 usciva puntoIT.
Fu presentato nella splendida cornice di Palazzo Loup a Loiano, in provincia di Bologna. Arrivarono ospiti da tutta Italia, per scoprire il nuovo prodotto editoriale rivolto agli operatori del settore dolciario artigianale.
Rimase storica l'affermazione di un "fenomeno" dell'epoca che disse: "Hanno buttato tutto nel primo numero, non usciranno con il secondo".
Oggi stiamo preparando puntoIT di marzo/aprile 2024, il numero 121 per la cronaca, un fascicolo celebrativo che avrà una veste... speciale!
Sono passati vent'anni, impetuosi e costellati di soddisfazioni e riconoscimenti nazionali e internazionali.
Ma non abbiamo mai dimenticato tutti coloro che, a vario titolo, contribuirono al successo della rivista. Un grazie ai giornalisti, ai tecnici, ai redattori e collaboratori; grazie ai gelatieri, pasticcieri, operatori, alle aziende del settore per il sostegno mai mancato, specialmente nei periodi più difficili che abbiamo, tutti, vissuto e affrontato con coraggio e determinazione.

Noi si prosegue il cammino.

Franco Cesare Puglisi

28/02/2024

🍦Expo Sweet 2024 - Comprital

27/02/2024

🍦 Day three at Expo Sweet 2024 - The journey into the world of sweetness continues with the Polish Mazurek Championship, the Dessert Championship and the Students Championship.

🍰 At the fair it is also possible to admire the creations of the participants in the Confectionery Decoration Exhibition.

26/02/2024

📍 Day two of Expo Sweet 2024.

🍦 We are waiting for you in Hall 1 with puntoITALY.

25/02/2024

📍Expo Sweet 2024 started today. The fair dedicated to the world of pastry and artisanal gelato will be held until February 28th at the Expo XXI fair in Warsaw.

🍦Four intense days rich of trends, demos, events and unique flavors of gelato, cakes and much more.

27/01/2024

27/01/2024

Gabriele Fiumara is the winner of the Sigep Gelato d’oro 2024- Selection of Gelato Makers! He will compete in the second edition of the Gelato Europe Cup, attending at Sigep 2025. Congrats!

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Gabriele Fiumara vince il Sigep Gelato d’oro 2024- Selezione Gelatieri! Sarà lui il gelatiere a competere nella seconda edizione di Gelato Europe Cup, in programma a Sigep 2025. Congratulazioni!

27/01/2024

Roberto Miranti is the winner of the Sigep Gelato d’Oro 2024- Selection of Pastry Chefs! He’ll be part of the Italian team during the second edition of the Gelato Europe Cup, at Sigep 2025. Congrats and a big round of applause for all the participants!
Confederazione Pasticceri Italiani

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Roberto Miranti vince il Sigep Gelato d’Oro 2024- Selezione Pasticceri! Sarà parte del team Italia nella seconda edizione di Gelato Europe Cup, in programma a Sigep 2025. Congratulazioni e un grande applauso a tutti i partecipanti!

22/01/2024

And the winner of the Gelato World Cup is ITALY!🇮🇹
After three days of breathtaking challenges, the Italian team won the most important international team competition that involves Gelato, Pastry, Chocolate and Ice Sculpture professionals from all over the world. A big round of applause for Hungary (third place🥉), South Korea (second place🥈) and to all participants: we’ll see you in 2025 for the Gelato Europe Cup!

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La squadra vincitrice della Gelato World Cup è l’ITALIA! 🇮🇹
Dopo tre giornate di incredibili sfide, il team italiano ha vinto la competizione internazionale a squadre più importante del mondo che coinvolge i più grandi professionisti di Gelato, Pasticceria, Cioccolato e Sculture di Ghiaccio provenienti dai cinque continenti. Un grande applauso all’Ungheria (terzo posto🥉), Corea del Sud (secondo posto🥈) e tutti i partecipanti: ci rivediamo nel 2025 con la Gelato Europe Cup!

22/01/2024

📢 Now online new issue: PuntoITALY no37 🍰🧁
📲 https://puntoitaly.org/magazine/

16/01/2024

SIGEP 2024...
The winds are blowing wildly!

15/01/2024

📌 What are the latest news and trends in interior design for gelato parlors and cafes?

🍦 We will find out at Gelatissimo, the unmissable event for professionals, that will take place from February 3 to 7, 2024 in Stuttgart (Germany).

🗓 The event offers the opportunity to discover and find the ideal solutions for your business reality. But also to meet gelato masters and pastry chef, take part in competitions, workshops and live demos. Thanks to the wide variety of products on display, it will be possible to find everything necessary for the successful production and presentation of artisan gelato, one of the icons of Made in Italy.

05/01/2024

[NEWS] Hip hip hooray for Charles!
The first academic course of the Alice Italian Food Academy in Nairobi has ended. Among the graduates, there is also Charles the very young "new chef" who has benefited from the direct support of the sponsorship of Medac. Promoted by Alice For Children, the Academy offers the boys of the favelas the opportunity to undertake a training path to become chefs specialized in Italian cuisine. 👨🏿‍🍳

📲https://puntoitaly.org/medac-and-aifa-hip-hip-hooray-for-charles/

03/01/2024

[NEWS] Carpigiani will be at Rimini – The Dolce World Expo.

More than 100 workshops, personalized consultations with the Carpigiani Gelato University Maestros and four special events dedicated to international pastry.

Read for more: https://puntoitaly.org/sigep-2024-carpigianis-special-events-with-a-look-at-the-green-future-of-gelato-and-pastry/