Tony Loeb

🍩 San Carlo, a leader in the chips & snacks industry, will exhibit at TuttoFood Milano, the B2B reference fair for the agri-food sector, from May 5-8 at Fiera Milano Rho (Hall 6, Booth D31). Present in over 30 countries, San Carlo will showcase its international range, including chips and a line of baked goods, at TuttoFood 2025 with a premium packaging featuring iconic Italian cities. New products include "Quadrotto - Crunchy Bread Bites" in Mediterranean and Ham flavors with a 12-month freshness guarantee and "Cacio e Pepe Potato Chips Flavored" inspired by the classic Italian dish.

🍰 The 7th National Pastry Championship of the Hotel Institutes of Italy, organized by FIPGC in collaboration with MIM, concluded in Cagliari at Forte Village, Pula. The event involved 26 hotel institutes and 52 students. IPSSEOA “Karol Wojtyla” from Catania won first prize with Aurora Gambuzza and Awa Thiaw Dieng’s dessert "Ecstasy". IISS “Cillario Ferrero” from Cuneo took second place, and IIS “G. Renda” from Reggio Calabria secured third. A qualified jury, including three FIPGC members and representatives from the Ministry of Education and Forte Village, judged the competition. The FIPGC, with delegates in every Italian region and province, promotes Italian pastry worldwide, hosting national and international competitions since 2015.

🍪 The iconic 1980s Mulino Bianco mascot, Piccolo Mugnaio Bianco, returns for the brand's 50th anniversary. Introduced in 1981 and debuting on TV in 1982, the character stars in the "50 anni di ricordi buoni" campaign, featuring a limited-edition frollino with cream and chocolate chips. A special blue-packaged edition of the biscuit is available until early next year, supported by a digital campaign that includes a consumer-involved "Piccolo Gran Finale" contest to determine the ending of the character's love story, with a prize of a Ricettario dei Ricordi featuring 9 iconic Mulino Bianco dessert recipes.

🍝 Molini Pivetti, an Emilian milling company known for its short and certified supply chain, celebrates its 150th anniversary at TuttoFood from May 5-8, 2023. With a production capacity of up to 450,000 tons of flour per year, the company showcases pizza, pasta, and pastry at its Gourmet Lab (Stand G31, Hall 6). Featuring 100% Emilian Gran Riserva flour from Bologna, Modena, and Ferrara, Molini Pivetti reinforces its international development with a focus on innovation, certified quality, and Italian milling tradition.