Organized by

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

Cerca

Event

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

Pastry Arena - Hall B5

An emotional-professional dialogue with the great Maestro Eliseo Tonti, on the occasion of the release of his book "IL VOLO DI UN PIAF", the autobiography of the man who revolutionized decoration in pastry.

Organized by Pasticceria Internazionale

19 January, 12:45 - 13:15

Language

Italian

Category

pastry

Tipology

talk

Speaker

Eliseo Tonti

Eliseo Tonti

Master Pastry Chef and Chocolatier

Livia  Chiriotti

Livia Chiriotti

Editor-in-Chief of Pasticceria Internazionale and TuttoGelato - Chiriotti Editori

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

21 January 10:30 - 11:50

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

21 January 14:30 - 15:45

Customizing Pastry: The Collaboration Between Fiorani and the CampoMarzio70 Brand

High Pastry Meets Luxury Lifestyle: The Case of Dascanio Café

High Pastry Meets Luxury Lifestyle: The Case of Dascanio Café

18 January 16:00 - 17:00

High Pastry Meets Luxury Lifestyle: The Case of Dascanio Café

AI for pastry laboratories

AI for pastry laboratories

21 January 13:30 - 14:30

AI for pastry laboratories

Italian pastry championship

Italian pastry championship

20 January 10:00 - 17:00

Italian pastry championship

Italian pastry championship

Italian pastry championship

21 January 10:00 - 16:00

Italian pastry championship

SIGEP Giovani Contest

SIGEP Giovani Contest

22 January 10:00 - 16:00

SIGEP Giovani Contest

Different visions, great ideas

Different visions, great ideas

19 January 14:00 - 17:00

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

18 January 14:00 - 16:30

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.

18 January 11:30 - 12:15

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

Chocolate according to Edouard Bechoux

Chocolate according to Edouard Bechoux

20 January 14:15 - 15:00

Chocolate according to Edouard Bechoux

The taste of India

The taste of India

18 January 12:45 - 13:15

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

20 January 11:30 - 12:15

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

21 January 13:00 - 13:25

A generational and brilliant comparison between Eliseo Tonti and Lorenzo Puca

 Italian pastry championship - award ceremony

Italian pastry championship - award ceremony

21 January 17:00 - 18:00

Italian pastry championship - award ceremony

SIGEP Giovani contest - award ceremony

SIGEP Giovani contest - award ceremony

22 January 16:00 - 17:00

SIGEP Giovani contest - award ceremony

The future of Panettone: a global trend

The future of Panettone: a global trend

19 January 10:30 - 12:30

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

19 January 17:00 - 17:30

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

20 January 17:00 - 18:00

Less sugar, more taste: redefining sweetness in pastry

arrow_back
arrow_forward