January 16 — 27, 2017 Italy Restaurant business

Technology of culinary dishes and confectionery production

With visit to the 38th International SIGEP Exhibition, Rimini, Italy

From January 16 to 27, 2017 we conducted a specialized European study tour on culinary and confectionery technology for managers and specialists of catering enterprises across several Italian cities.

Tour participants:

Shymkent, Aktobe, Astana, Almaty, Taraz, Karaganda

Technology of culinary dishes and confectionery production — photo 1

Technology of culinary dishes and confectionery production — photo 2

Technology of culinary dishes and confectionery production — photo 3

Tour participants visited

ITALIAN CULINARY INSTITUTE FOR FOREIGNERS — ICIF in Costigliole d'Asti, where Bavarian dish and confectionery techniques were demonstrated.
ACADEMIA BARILLA — master class on sea bass, tuna, chicken, veal, lamb dishes and Italian confectionery.
MaMa FLORENCE culinary school — master class on beef and liver dishes.
Meeting with the head chef of the international CORDON school in Florence.
ACADEMIA BOSCOLO ETOILE in Tuscany — five Italian dishes preparation techniques.
PASTICCERIA CIMORONI A GENZANO DI ROMA in Rome.

38th International SIGEP-2017 Exhibition

The leading international exhibition for catering, bakery, confectionery, coffee and artisan ice cream production. Participants discovered new ingredients, equipment, technologies, trends and innovations in food production. Italy's top HORECA equipment, food product and ingredient producers presented at the show.

Exhibition stands and master classes

Visited stands of Euronut S.r.l., Tecnoblend S.p.a. and Frigomat S.r.l. At Frigomat — live demonstration of cream-makers and "cream-freezer" combines: chocolate making (artistic items from tempered chocolate using Twin Chef LCD), various cake types and ice creams using techniques close to molecular confectionery.

Photo gallery