EVENTO
The Future of Panettone: a Global Trend
Pastry Arena - Hall B5
Panettone from an Italian Christmas cake has become a seasonally adjusted global product that is consumed all year round. A constantly evolving global business with a growing demand, especially in emerging markets, which pushes the industry and artisans to innovate and satisfy increasingly demanding palates.
Under the guidance of Maestro Giuseppe Piffaretti, creator of the World Cup of Panettone, and through the professionalism and experience of international masters such as Christophe Louie (France)-Jose Romero Barranco (Spain)-Andrea Besuschio (Italy)-Jimmy Griffin (Ireland)-Yahei Suzuki (Japan) we will trace the evolution of the market, consumption trends in the various countries and the strategies of professionals to conquer consumers. We will discover new flavours, formats and production techniques that are redefining this traditional dessert.
Organized by Panettone World Cup
19 January , 10:30 - 12:30
Category
pastry
Tag
Sigep Vision
Tipology
talk
Relatori
José Romero Barranco
Pastry Chef
CL
Christophe Louie
Pastry Chef
AB
Andrea Besuschio
Pastry Chef
Jimmy Griffin
Pastry Chef
Yahei Suzuki
Pastry Chef
Suggested events
Show all
The Evolution of Desserts in Fine Dining: Pastry as a Driver of Success
Customizing Pastry: The Collaboration Between Fiorani and the CampoMarzio70 Brand
High Pastry Meets Luxury Lifestyle: The Case of Dascanio Café
Italian Pastry Championship
Italian Pastry Championship
Different Visions, Great Ideas
The new markets of haute patisserie. Luxury hotellerie and the world of sweets
Chocolate according to Edouard Bechoux
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
The story of a professional who becomes the story of an entire industry.
Italian Pastry Championship - Award Ceremony
SIGEP Giovani Contest - Award Ceremony
Less sugar, more taste: redefining sweetness in pastry