Organized by

47th edition 16-20 January 2026 Rimini Expo Centre, Italy
chevron_left chevron_right

Cerca

Event

High Pastry Meets Luxury Lifestyle: The Case of Dascanio Café

Pastry Arena - Hall B5

The world of luxury lifestyle opens its doors to high-end Italian pastry and brings it to Milan, Saint Moritz, Cernobbio, Portofino, Taormina, and Noto.


Organized by AMPI - Accademia Maestri Pasticceri Italiani

18 January , 16:00 - 17:00

Language

Italian

Category

pastry

Tag

trends

Tipology

talk

Speaker

Imma Iovine

Imma Iovine

Head of Pastry and Master Ampi

Vincenzo  Dascanio

Vincenzo Dascanio

Founder Vincenzo Dascanio Event Production

Suggested events

Show all
The Evolution of Desserts in Fine Dining: Pastry as a Driver of Success

The Evolution of Desserts in Fine Dining: Pastry as a Driver of Success

10:30 - 11:50 | 21 January

The Evolution of Desserts in Fine Dining: Pastry as a Driver of Success

Customizing Pastry: The Collaboration Between Fiorani and the CampoMarzio70 Brand

Customizing Pastry: The Collaboration Between Fiorani and the CampoMarzio70 Brand

14:30 - 15:45 | 21 January

Customizing Pastry: The Collaboration Between Fiorani and the CampoMarzio70 Brand

AI for pastry laboratories

AI for pastry laboratories

13:30 - 14:30 | 21 January

AI for pastry laboratories

Italian pastry championship

Italian pastry championship

10:00 - 17:00 | 20 January

Italian pastry championship

Italian pastry championship

Italian pastry championship

10:00 - 16:00 | 21 January

Italian pastry championship

SIGEP Giovani Contest

SIGEP Giovani Contest

10:00 - 16:00 | 22 January

SIGEP Giovani Contest

Different visions, great ideas

Different visions, great ideas

14:00 - 17:00 | 19 January

Different visions, great ideas

The new markets of high-end pastry Luxury hospitality and the food world

The new markets of high-end pastry Luxury hospitality and the food world

14:00 - 16:30 | 18 January

The new markets of high-end pastry Luxury hospitality and the food world

The journey of giandujotto of Torino P.G.I.

The journey of giandujotto of Torino P.G.I.

11:30 - 12:15 | 18 January

The journey of giandujotto of Torino P.G.I.

Chocolate according to Edouard Bechoux

Chocolate according to Edouard Bechoux

14:15 - 15:00 | 20 January

Chocolate according to Edouard Bechoux

The taste of India

The taste of India

12:45 - 13:15 | 18 January

The taste of India

The great houses of italian pastry between preservation and development: 200 years of Marchesi 1824

The great houses of italian pastry between preservation and development: 200 years of Marchesi 1824

11:30 - 12:15 | 20 January

The great houses of italian pastry between preservation and development: 200 years of Marchesi 1824

A generational and brilliant comparison between Eliseo Tonti and Lorenzo Puca

A generational and brilliant comparison between Eliseo Tonti and Lorenzo Puca

13:00 - 13:25 | 21 January

A generational and brilliant comparison between Eliseo Tonti and Lorenzo Puca

The story of a professional who becomes the story of an entire industry.

The story of a professional who becomes the story of an entire industry.

12:45 - 13:15 | 19 January

The story of a professional who becomes the story of an entire industry.

 Italian pastry championship - award ceremony

Italian pastry championship - award ceremony

17:00 - 18:00 | 21 January

Italian pastry championship - award ceremony

SIGEP Giovani contest - award ceremony

SIGEP Giovani contest - award ceremony

16:00 - 17:00 | 22 January

SIGEP Giovani contest - award ceremony

The future of Panettone: a global trend

The future of Panettone: a global trend

10:30 - 12:30 | 19 January

The future of Panettone: a global trend

A breakfast attracts customers: the secrets of the masters

A breakfast attracts customers: the secrets of the masters

17:00 - 17:30 | 19 January

A breakfast attracts customers: the secrets of the masters

Less sugar, more taste: redefining sweetness in pastry

Less sugar, more taste: redefining sweetness in pastry

17:00 - 18:00 | 20 January

Less sugar, more taste: redefining sweetness in pastry

arrow_back
arrow_forward