Conferenze e Fiere

🍰 The 7th National Championship of Pastry for Hotel Institutes of Italy, organized by FIPGC and IIS Azuni, takes place on April 28-30, 2025, in Cagliari. 27 schools and 54 students from across Italy are participating, with teams of two preparing six plated desserts in three hours. The event includes training courses, the presence of expert judges, and is open to the public with live Facebook streaming. The winners receive gold, silver, or bronze medals, trophies, and national recognition from the Ministry of Education.

🍯 Arrigoni Battista, a historic Bergamo dairy recognized as a leader in the Made in Italy sector, will be at Tuttofood (May 5-8, Pavilion 1 – Stand H13) in Milan with a wide range of dairy products. Celebrating 110 years in 2024, they introduced Quartirolo Lombardo DOP cheese cubes in oil with "Battista 1914" herbs, targeting both Italian and foreign markets. These products have a 15-month shelf life, ambient storage, and come in four varieties: herb, truffle, chili, and chili-stuffed with Quartirolo Lombardo DOP and artichokes. The fourth-generation family business exports to 36 countries and has over 100 medals from international contests in the last 20 years.

✈ Transavia expands its winter program with 18 new international routes available for travel between October 26, 2025, and March 28, 2026. Destinations include Cape Verde (Boa Vista, Praia, Sal), Saudi Arabia (Medina, Jeddah), Hurghada from Bordeaux, Tel Aviv from Marsiglia, Bordeaux, Tolosa, and increased connections to Istanbul. European destinations like Amsterdam, Monaco, Sofia, and Bari are also part of the winter schedule. Nicolas Hénin, VP of Sales and Marketing at Transavia France, states they will operate 168 routes this winter to meet high travel demand and regional development goals.

✈ Transavia expands its winter program with 18 new international routes available from October 26, 2025, to March 28, 2026. Destinations include Cape Verde (Boa Vista, Praia, Sal), Saudi Arabia (Medina, Jeddah), Hurghada, Tel Aviv, and Istanbul, with flights from French cities such as Nantes, Lyon, Marseille, Bordeaux, and Toulouse. European destinations like Amsterdam, Munich, Sofia, and Bari are also available from Paris-Orly. Transavia's Nicolas Hénin asserts the new routes meet strong travel demand, aiming to offer affordable direct international connections and to de-seasonalize their activities, operating 168 routes this winter.

🛤 In January 2028, Ponant Explorations will launch the first complete circumnavigation of Antarctica aboard Le Commandant Charcot, covering approximately 18,000 kilometers of coastline. Travelers will experience luxury onboard amenities and activities including suites with views, gourmet cuisine, panoramic lounges, Zodiac excursions, kayaking, snowshoeing, and ice diving. The journey starts from Ushuaia, Argentina, and is led by captains Etienne Garcia and Patrick Marchesseau. Gigi Torre, president of Gioco Viaggi, touts this as an unprecedented global cruising feat.

🍳 Molino Dallagiovanna will feature at TUTTOFOOD Milan, an international agri-food event, from May 5-8, 2025, at Rho Fiera Milano in Pavilion 6 – Stand A13. Celebrating Uniqua's 10th anniversary, they introduce Uniqua Viola, a new flour from naturally pigmented wheat. The mordiQUA project offers ready-made focaccia and pizza bases in Classic and Multigrain. Showcooking events will include chefs like Ivan Correnti on May 5th, Pierluigi Della Quercia on May 6th, and Alessandro Di Gennaro on May 7th, with Walter Zanoni and Alex Gaspari teaming up for a special session. Pastry demonstrations by Maestro Denis Dianin will highlight the quality of Dallagiovanna flours.

🍫 Caviar Giaveri, renowned for caviar excellence and tradition, showcases at TuttoFood 2025 from May 5-8 in Fiera Milano Rho, PAD 7, Stand T03. The Giaveri family, with over 40 years of dedication, offers a product line featuring Osietra Classic and the rare Golden Sterlet, maintaining quality through artisanal methods and manual selection. The Italian sturgeon farm, respecting CITES for species protection, is led by Jenny, Giada, and Joys Giaveri, who continue their family legacy near Venice. Products available at San Bartolomeo di Breda (TV) and www.caviargiaveri.com.

🍷 "EVENTI - VitignoItalia 2025" returns to the Stazione Marittima di Napoli from May 11 to May 13, showcasing over 200 wineries and various consortiums with more than 2000 labels for tasting. Maurizio Teti, Director of VitignoItalia, highlights the event's focus on business opportunities, including preliminary meetings in London and Stockholm, and partnerships with UniCredit and Multicedi. International buyers from Europe and beyond, numbering over 20, are expected, emphasizing the event's global reach. Regional contributions from Campania's Assessorato all’Agricoltura and other Italian regions like Friuli Venezia Giulia, Piemonte, and Veneto will be prominent, along with notable consortiums such as Consorzio di Tutela del Conegliano Valdobbiadene DOCG.

🍾 Pellegrini S.p.A, the official importer and distributor for Maison Jacquesson in Italy, unveils Cuvée 748 Extra Brut, crafted from the 2020 vintage, blending grapes from Aÿ, Dizy, Hautvillers, Champillon (55%), Avize, and Oiry (45%). Harvested between August 26 and September 10, 2020, the vintage faced unique climate conditions, with a mild, wet winter followed by sunny, dry spring and continued drought until late September. The Cuvée 748 production includes 170,320 bottles, 8,850 magnums, and 400 jéroboams with a dosage of 2 g/L. Additionally, Cuvée n.743 Dégorgement Tardif, initially launched in 2020 and aged for 89 months, returns with a production of 19,900 bottles and 1,009 magnums, disgorged in March 2024. Jacquesson's 2014 vintages feature Dizy Terres Rouges Récolte (2,504 bottles, 154 magnums), L'Avize Champ Caïn Récolte (11,328 bottles, 406 magnums), and Dizy Corne Bautray Récolte 2013 (5,680 bottles, 300 magnums). Pellegrini S.p.A. has been Jacquesson

🍴 SIRE Ricevimenti, renowned in banqueting and catering, partners with restaurant Don Alfonso 1890 to create the first star-rated banqueting inspired by the Mediterranean diet. The collaboration, leveraging SIRE's 30 years of experience and Don Alfonso's international acclaim, aims to bring fine dining into luxury catering. Ernesto Iaccarino, Don Alfonso's Executive Chef Patron, and Vincenzo Borrelli, CEO of SIRE Ricevimenti, aspire to exceed expectations with their gastronomic excellence at weddings, corporate events, and exclusive receptions. The partnership sets new standards in event catering, blending tradition with modern culinary techniques.