Redazione

☕ Portioli's "Laboratorio di Caffetteria" course offers a comprehensive training for baristas, blending theory and practice. Participants gain skills in coffee selection, equipment maintenance, and mastering espresso techniques, including the 5 M's and 5 L's. Practical sessions simulate real bar scenarios. The course concludes with an evaluation, leading to a certificate of competence, enhancing baristas' professionalism in the Horeca sector. This educational journey transforms coffee-making into an art form.

🍜 Veggy Good introduces Protein Chips by San Carlo, available in Lemon & Thyme and Tomato flavors. These snacks, rich in plant proteins and made from 100% natural ingredients, cater to health-conscious consumers. Perfect for various occasions, they blend taste with sustainability, using FSC-certified recyclable packaging. They join a diverse lineup, including crunchy chickpea triangles and carrot squares, embodying the brand's commitment to natural goodness and flavor.

🍮 Iginio Massari Alta Pasticceria launches its 2025 holiday collection in Brescia, Milan, Turin, Verona, Florence, and Rome, offering classic and limited editions. The panettone undergoes a meticulous 65-hour process, featuring four controlled fermentation phases and two distinct doughs. Notable is the "Tre impasti" Panettone, a 1.5 kg collector's edition, limited to 220 pieces. New variations include lactose-free, cacao-chocolate, pistachio, and chocolate-raspberry options. The collection also includes a traditional Pandoro and an Advent calendar.