Partners

Molino Dallagiovanna

Leader in the production of professional flours for pastry. Research and development are the two words that create the connection between us, besides being the keywords of the activity of Molino Dallagiovanna, which creates products for us pastry chefs like the line Uniqua.

Leader in the production of professional flours for pastry. Research and development are the two words that create the connection between us, besides being the keywords of the activity of Molino Dallagiovanna, which creates products for us pastry chefs like the line Uniqua.

Farine Uniqua

The result of the collaboration of Molino Dellagiovanna with the pastry chefs Denis Dianin and Achille Zoia. Uniqua is a line of technical flours for professionals presented during Sigep 2015. This flours are used to create many of our sweet creations, including the leavened cakes.

The result of the collaboration of Molino Dellagiovanna with the pastry chefs Denis Dianin and Achille Zoia. Uniqua is a line of technical flours for professionals presented during Sigep 2015. This flours are used to create many of our sweet creations, including the leavened cakes.

CAST Alimenti

We have the pleasure and homour of collaborating with the Center of Art, Science and Technology of the Aliment, a training institute based in Brescia. Our AMPI Master Denis Dianin teaches in many different classes of CAST Alimenti.

We have the pleasure and homour of collaborating with the Center of Art, Science and Technology of the Aliment, a training institute based in Brescia. Our AMPI Master Denis Dianin teaches in many different classes of CAST Alimenti.

ESAC Formazione

Based in Creazzo (VI), Esac Formazione offers a range of professional courses for both consumers and companies. Esac created Università del Gusto (University of Taste), where cuisine and pastry have a central role, and where the professors are important professionals like our Denis Dianin.

Based in Creazzo (VI), Esac Formazione offers a range of professional courses for both consumers and companies. Esac created Università del Gusto (University of Taste), where cuisine and pastry have a central role, and where the professors are important professionals like our Denis Dianin.

CESARIN

Cesarin

Cesarin has been playing an important role in the food business since 1920, creating semifinished products for pastry, ice-cream making, gastronomy. The great attention on the research and the improvement of the productive process also involves important professionals.

Cesarin has been playing an important role in the food business since 1920, creating semifinished products for pastry, ice-cream making, gastronomy. The great attention on the research and the improvement of the productive process also involves important professionals.

UNOX

Among the leaders in the prodoction of professional ovens. Unox was founded in 1990, and since then its products have been contributing to the evolution of baking. The collaboration with important professionals allows the constant improvement of the products.

Among the leaders in the prodoction of professional ovens. Unox was founded in 1990, and since then its products have been contributing to the evolution of baking. The collaboration with important professionals allows the constant improvement of the products.

Steno Evolution Planet

Technology for pastry making. This is the goal of Steno, that for decades has been creating mixers and other professional equipment. Evolution is fundamental, as for d&g patisserie.

Technology for pastry making. This is the goal of Steno, that for decades has been creating mixers and other professional equipment. Evolution is fundamental, as for d&g patisserie.

IRINOX

The cold chain has revolutionized the way of producing and presenting fine patisserie. Among the leaders there is Irinox, specialised in the production of blast chilling and cooling systems for pastry, ice-cream making and catering.

The cold chain has revolutionized the way of producing and presenting fine patisserie. Among the leaders there is Irinox, specialised in the production of blast chilling and cooling systems for pastry, ice-cream making and catering.