puntoITALY

puntoITALY The italian magazine for international buyers in gelato, pastry and trendy food-and-drink Welcome!

Gelato, spaghetti, pizza, espresso... Typical Italian products, appreciated the whole world round, so much so that the words are untranslatable! The made-in-Italy brand in the gelato, pastry and catering sectors is universally recognised as a guarantee of quality, innovation and creativity! In terms of food, Italy is trendy, just as it is with Italian fashion and Italian racing cars. Everywhere, t

he culture of eating well is associated with our country... the land of saints, of poets... but also of chefs, pastry cooks, and gelato makers! This new international magazine aims to carry news, curiosities, recipes, and information about “planet Italy” all around the world - Italy as seen at table or at the pastry or gelato counter. PuntoItaly is an instrument of knowledge and a means of communication that is entirely dedicated to foreign operators interested in developing their businesses. Our Facebook Wall is at complete disposal for any piece of news, updating or communication, the Puntoitaly advertising companies would like to post.

[NEWS] On October 30th and 31st, the headquarters of Carpigiani Gelato University in Anzola Emilia hosted the European F...
04/11/2025

[NEWS] On October 30th and 31st, the headquarters of Carpigiani Gelato University in Anzola Emilia hosted the European Finals of the five-year cycle of the Gelato Festival World Masters championship. Two days of challenge and 74 participants from 13 European countries completed the roster of European gelato artisans who will advance to the World Final to be held in 2026.

Read for more: https://puntoitaly.org/gelato-festival-world-masters-here-are-the-17-european-finalists/

🍦Bold combinations - Antonio Mezzalira shares three recipes in which, after conquering the pastry world, spices are gett...
19/09/2025

🍦Bold combinations - Antonio Mezzalira shares three recipes in which, after conquering the pastry world, spices are getting ready to revolutionize gelato as well, earning a chance in becoming the most innovative trend of the moment.

🖱Read the recipe in the latest issue of puntoITALY https://puntoitaly.org/rivista-online/40/

📌Always moving forward - Identità Milan reached its twentieth edition which was dedicated to the word “future” for cuisi...
21/08/2025

📌Always moving forward - Identità Milan reached its twentieth edition which was dedicated to the word “future” for cuisine and pastry arts. For the occasion, Identità Milan launched a new logo that chose modern and fluid graphics with yellow, orange and red colours, reflecting the future of gastronomy without forgetting its history.

🖱Read for more in the latest issue of puntoITALY
https://puntoitaly.org/rivista-online/40/

📷Images by Brambilla-Serrani

&beverage

🍦An unespected touch - Vincenzo Pennestrì shares two recipes in which the addition of citrus, such as lemon or bergamot ...
31/07/2025

🍦An unespected touch - Vincenzo Pennestrì shares two recipes in which the addition of citrus, such as lemon or bergamot orange, gives a special and elegant flavour to classic sorbets.

🖱Read the recipe in the latest issue of puntoITALY
https://puntoitaly.org/rivista-online/40/

📷Images by Davide Crea - enjoygraph

🍦Vincenzo Pennestrì, passion at first signt - A lifetime dedicated to gelato, going from a young man at his family’s sho...
25/07/2025

🍦Vincenzo Pennestrì, passion at first signt - A lifetime dedicated to gelato, going from a young man at his family’s shop in Reggio Calabria, Cremeria Sottozero, to an “entrepreneur of flavour” at the Villa Genoese Zerbi, and all the way up to being president of the Italian Gelato Chefs Association.

🖱Read the interview in the latest issue of puntoITALY
https://puntoitaly.org/rivista-online/40/

📷Images by Davide Crea - enjoygraph

📌Third and final day of SIGEP Asia 2025, held concurrently with Restaurant Asia, confirming its position as a strategic ...
18/07/2025

📌Third and final day of SIGEP Asia 2025, held concurrently with Restaurant Asia, confirming its position as a strategic hub for the HoReCa sector in Asia. From coffee competitions to tastings, from mixology demos to tech innovations, the event concludes with a successful outcome. Copies of puntoITALY, which were distributed to visitors and industry professionals throughout the event, also ran out. Significant attention was also given to Italian culinary excellence, defined by its traditions, artisanal quality, and genuine character, always with an eye toward the future.

📌Sigep Asia – Day 1🍦puntoITALY couldn’t miss SIGEP Asia & Restaurant ASIA, which one again confirms its strategic positi...
16/07/2025

📌Sigep Asia – Day 1

🍦puntoITALY couldn’t miss SIGEP Asia & Restaurant ASIA, which one again confirms its strategic position in Singapore as a key hub for the artisanal gelato, pastry, baking, coffee and tea sectors.

🍦With over 12,000 attendees, 370 exhibitors and 10,000 sqm of exhibition space, the show will host demos, masterclasses, conferences and tastings.

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