Technology of preparation of culinary dishes and pastry products

Program of Italian enterprises visits

• ITALIAN CULINARY INSTITUTE FOR FOREIGNERS — ICIF in Costigliole d'Asti, where the technology of preparation of various national dishes and pastry products was demonstrated to tour participants.
• 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 Leading Chef of the international culinary school “CORDON” in Florence.
• ACADEMIA BOSCOLO ETOILE in Tuscany — five Italian dishes preparation techniques.
• PASTICCERIA CIMORONI A GENZANO DI ROMA in Rome.

38th International Exhibition SIGEP-2017

The leading international exhibition for catering, bakery, confectionery, coffee and artisan ice cream production. Participants learned about various products and ingredients, as well as a variety of equipment, technologies, new trends, and innovations. In addition, during this Exhibition, they visited various booths of international companies showing innovations in interior design, retail space design, tableware, and different tools. Italy's top HORECA equipment, food product and ingredient producers presented at the Exhibition.

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.