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Gli Angoli del Gusto Loison LUISE VINI – Piove di Sacco, Padua

November 30, 2018

 

Agostino Luise, you’re a second-generation member of the family that founded Luise Vini. Have you always been involved in your family’s wine distribution business?

Yes, I have. My father started the business in 1979 and I was immediately drafted into it out of necessity I remember spending my holidays helping my father out and learning the trade. It later became my passion and my whole life.

 

Who are your customers?

We began as distributors in the food service industry, so we have been doing business with restaurants, bars and night clubs. A good portion of our customers has been buying from us for decades.

 

 

 

 

 

How has the role of the distributor evolved in recent years to meet the challenges of large-scale distribution and online sales?

I see the role of the distributor as someone who’s always on the lookout for new products, such as winemakers with small or medium-sized productions, at times with limited production capacity, that are still able to offer high-quality, unique items, setting them apart from more renowned brands. The commercial and sales dynamics of the latter, as ... [read more]

#AmicidiGusto - Enrico, Copenaghen

November 22, 2018

"An act of love to the land, to the culture of the Italian heritage."

Introducing the second episode of #AmicidiGusto featuring Enrico, executive chef of Ché Fè, the first trattoria ’all’italiana’ in Denmark with a strong focus on organic food.

 

Story of a Japanese chef in love with Panettone

October 28, 2018

From Kyoto to Costabissara to learn the secrets of Panettone-making. When she finally meets Dario Loison, she hands him all the Panettone monographic booklets that she has been cherishing for 10 years

Her name is Yori Arakawa. She’s been in love with Italy since the 1980s, when she came to the country to study creative textile design in Como. Her passion for Italian art and cooking began then, to include bread and leavened cake baking.

 

In a country like Japan, where the most traditional desserts are basically made from agar agar or from glutinous (sticky) rice - elements that give the dessert a chewy and pliable texture - the ... [read more]

#AmicidiGusto - Elena Levati, Barcellona

October 17, 2018

Elena has chosen to live in Barcelona, promoting Italian cuisine and the taste of our tradition.

This is the first episode of #AmiciDiGusto.

 

Pusateri's discovers craft baking

December 17, 2017

These days, the news that Panettone is winning over the taste of U.S. customers is becoming common knowledge: Panettone is increasingly known as a "Classic Italian Cake" and is appreciated all-year round, as a product that is not necessarily consumed only around Christmastime.

 

Our Canadian counterparts are not too far behind and the constant demand for Panettone proves it. Pusateri’s a luxury food hall based in Toronto, went to Italy to learn more about and to "immortalize" the artisan production of Loison Panettone.

 

Pusateri’s is not your ordinary shop: established in 1963, it offers high-end gourmet products in its two food halls and four store locations.

 

Last October, during the full stage of Panettone and Pandoro-making at Loison’s headquarters, a team from Pusateri’s filmed the various production processes, which take up to 72 hours to complete. They started with the rising of the dough and ended with the sweet breads fresh out of the ovens. The team also ... [read more]

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