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Where: Turin, Hotel Principi di Piemonte When: November 27–29, 2026 Who it's for: Bakers, pastry chefs, sourdough masters, confectionery professionals, and enthusiasts of fine leavened products. Turin is preparing to host a new edition of Una Mole d..

Where: Turin  When: November 12–15, 2026  Who it's for: Pastry chefs, chocolatiers, gelato makers, confectionery professionals, and haute patisserie enthusiasts. In November, Turin returns to being the capital of sweetness with DolcissimArte 2026, o..

In the heart of Piedmont, a land of gastronomic excellence and ancient traditions, the world of baking is experiencing a new era of change. Today, bread is no longer just an everyday staple, but a cultural product that speaks to the region, the quali..

The owner of the bakery, a man between 40 and 45 years old, had been working in the baking industry for more than ten years. Despite his extensive experience, for a long time his business did not achieve the results he had hoped for. He worked with d..

In the professional baking and pizza sector, few names can boast a history as long and prestigious as that of Polin. Founded in 1929 in Verona by Gino Polin, the company is today one of Italy's leading manufacturers of ovens and machinery for bakerie..

There are simple moments that have the power to transform an entire day. One of these is the morning coffee ritual—a tradition deeply rooted in Italian culture. Imagine a bright morning. You step out of your home; the air is crisp, and the city is s..