Redazione

🍝 World Pasta Day, celebrated on October 25, highlights Italy's 2024 pasta production dominance: 4.2 million tons produced, 23.3 kg consumed per capita, and 2,420 million tons exported. Italian pasta's global reach spans nearly 200 countries with exports worth 4,020 million euros. The pasta also stands as a symbol of Italian identity, with 96.6% of Italians considering it an ambassador of "Made in Italy." A digital exhibit in Rome and social media celebrations honor this culinary pride.

🥑 Bonduelle Food Service, a division of the Bonduelle Group, launched "Le Arrostite," a line of pre-cooked roasted potatoes and vegetables. Available in three variants—Roasted Potatoes, Sweet Potatoes, and Cauliflower—the products are ready in 10 minutes. Roasted Potatoes come in 4 bags (2.5 kg each), while Sweet Potatoes and Cauliflower come in 6 bags (1 kg each). These offer practicality for restaurants and bars, allowing for easy preparation without waste or special skills.

🏆 Italy secured third place at the Coupe d'Europe de la Boulangerie Artisanale in Nantes. The Italian team, coached by Mirko Zenatti from Sommacampagna, Verona, included Alice Buniotto, Nick Ma, and Alessandro Niccolò Nesi. They competed against France and Spain, finishing just two points shy of second place. Challenges included baking baguettes, viennoiseries, and a "Mystery Basket." The theme for the artistic piece was "Carnival in Europe." Zenatti praised the experience for its rigor and educational value.

🍪 Domenica 19 ottobre, a Casa Lago a Milano, Agrimontana ha lanciato "Casa Agrimontana" per celebrare la pasticceria italiana. Igor Maiellano ha evidenziato l’importanza delle relazioni umane. Quattro stanze tematiche, ciascuna con un maestro pasticcere, hanno reinterpretato prodotti simbolici di Agrimontana. L'evento ha sottolineato l'importanza di semplicità, accoglienza e relazioni in un mondo sempre più digitale. La famiglia Bardini è stata riconosciuta per il loro supporto.

☕ Caffè Toraldo, at Host Milano from October 17-21, introduced the Roast Master line, blending Neapolitan tradition with international specialty coffee. Featuring Brazil Alta Mogiana, Guatemala SHB Antigua, Ethiopia Sidamo, and an Espresso Blend, each sourced from unique microclimates. Packaging by Gianpiero D’Alessandro. Masterclasses by Gianni Cocco showcased versatile extraction methods. New home offerings include "La Cremosa" coffee machine and "Dolce e Cremoso" blend in pods and capsules for a sweet, balanced espresso experience.