Redazione

☕ Costadoro has launched "expresso," transforming traditional espresso into a filled chocolate product with 100% Arabica. Available in select Costadoro bars and online, this gourmet blend combines coffee and chocolate, preserving espresso's intensity. The innovation marks the start of a broader project to expand offerings and reinterpret coffee. The initiative underscores Costadoro's commitment to quality, excellence, and modernity in the coffee industry.

🍱 Orogel Food Service introduces three products—Zucchine a Rondelle Panate, Patate Pezzettoni Prontoforno, and Riso Basmati—targeted at the out-of-home channel. With operational costs up 15% in the past year, these offerings aim to reduce preparation time. The products excel in flexibility for various cooking methods. Gaetano Ragunì highlights post-cooking resilience, while Alessandro Gollinucci emphasizes personalized support. These innovations allow chefs to focus on creativity, enhancing menu personalization and reducing operational complexity.

🍪 In a strategic move, D&C S.p.A. partners with Spanish family-run Adam Foods to bring the iconic Filipinos chocolate-covered biscuits to Italy. Known for their ring shape and crunchy texture, Filipinos have seen significant growth over the last decade, especially in Europe. Available in 120g flow packs and single servings, flavors include milk, white, dark chocolate, salted caramel, and Speculoos. This collaboration aims to expand Filipinos' presence across Italian retail channels.

🍦 Juanma Guerrero of "Sicilia Gelati" in Torre del Mar, Malaga, wins at Sigep World with "Melody" as the 2026 flavor for the European Artisanal Gelato Day. Celebrated on March 24, Gelato Day highlights artisanal gelato's cultural heritage. Inspired by Eurovision in Vienna, May 12-16, "Melody" blends creamy pistachio with orange sauce. Organized by Artglace, this event fosters European creative exchange. All gelaterias are encouraged to join and celebrate.