CFP Trissino students tour Loison to learn more about production secrets

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On June 12, we received about twenty high-school seniors enrolled in the Agricultural and Food Processing Program of the Vocational Training Centre in Trissino (VI). They were accompanied by two of their teachers, namely Giorgio Ortelli, Professor of Confectionery, and Alessia Gigli, Professor of Economics and Law.

The students have already completed three years of studies in Agricultural and Food Processing with a focus on Confectionery and Bakery. At Loison’s headquarters, they had the opportunity not only to visit the production plant, but also to learn about the little and big secrets behind Loison’s high-quality products, made with excellent ingredients yielding the softest sweet breads.

The students also toured Loison Museum and Library before finally tasting and comparing some of Loison’s delicacies.

Europe 2020: Smart Specialization Strategy

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On May 7 in Padua, the Veneto Regional Government promoted a conference with the goal to identify and strengthen local areas of excellence for a strategy of smart development in which to invest funds by 2020. Among the speakers was Dario Loison, whose company Dolciaria Loison is an example of Smart Agrifood.

On May 7, 2015, the Chamber of Commerce of Padua held a conference on ‘Smart Specialization Strategy – Opportunities for smart economic growth in the Veneto region’. The event was promoted by the Council for Economy, Development, Research and Innovation of the Veneto Regional Government. Smart Specialization Strategy is the region’s answer to local entrepreneurs’ questions and is a bid to the goals set by Europe 2020 for smart sustainable and inclusive growth.

Expo 2015: an opportunity for Italian food industries

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On April 30th, at the Sala Marzottini in Valdagno (VI), the Area Valle d’ Agno Group held an event connected with Expo 2015. Among the participants were Lorenzo Berlendis, vice president of Slow Food Italy, Dario Loison, owner of Dolciaria Loison, Massimo Dal Lago Masari, advisor to Area Valle d’Agno, and Mauro Pasquali, Secretary of Slow Food Veneto.

Among other things, Dario Loison emphasized the importance of his partnership with Slow Food, with credit to the use of Slow Food Presidia. The collaboration began in the late nineties with the confectioners’ innovative and smart use of ingredients such as Savona Chinotto, Mandarin from Ciaculli and Mananara Vanilla from Madagascar.

Slow Food teaches good taste!

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The northern Vicenza county chapter of the Slow Food association organized a fun evening at Loison in the name of good taste. The attendees went on a discovery of the artisanal quality of Loison Colombe, the traditional Easter dove-shaped sweet breads.

The lucky participants were accompanied on their visit to Loison by Attilio Saggiorato, while Mariano Braggion was preparing for them a superb risotto featuring Licorice & Saffron Panettone. The risotto was served upon completion of the tour and was followed by a taste of three Panettone varieties of Loison Macarons, namely Lemon, Late Mandarin from Ciaculli (a Slow Food presidium) and Licorice & Saffron. In addition to that, participants enjoyed some amazing Loison Panettone Shots. Everything was paired with some great wines from the Berico Hills.

The event ended with an in-depth evaluation of the products by means of a sensory analysis, which allowed us to better understand the public's interest and taste.

Slow Food sponsors meeting between Vicenza and its sister city Essen

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We are pleased to publish the link to the comprehensive report prepared by the advisers of Slow Food’s Chapter of Essen on their three-day visit to Vicenza and surrounding areas last November. They went on a discovery of the food and wine establishments that are most in line with Slow Food’s philosophy.

We are grateful for the result of this first cultural twinning organized by the Vicenza and Essen (Ruhr, Germany) chapters of Slow Food. Among the listed gourmet food destinations is Loison.

To read the report (available in German), click here.

Waiting for Recipe courtesy of blog ‘Dolcezze di Nonna Papera’

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Cut two slices of Loison Panettone, toast them and spread them with BluRisella, a vegan cheese made from sprouted brown rice. Stuff your sandwich with carne salada from Salumificio di Casa Largher... and enjoy your lunch, style!

Sandro Bonacchi makes it to the talent show

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Sandro Bonacchi, owner of Oriental Caffè in Quarrata (PT), won the Italian casting vote of talent show "Barista & Farmer", the second edition of which was held on February 1-10, 2015, in Honduras.

Ten young professionals from all over the world, sharing their passion for coffee, had the opportunity to experience life as a Honduran coffee producer, in the famous plantations of Las Capucas in Copan. All the participants were filmed 24 hours a day with coverage and interviews that will be broadcast on the dedicated website baristafarmer.com.

Bonacchi did not miss Italy, because he and his friends had Loison Panettone cakes to keep them company! See the photos we received and were glad to publish.

http://baristafarmer.com
 

Mr. Barnett tastes Loison Panettone

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Martin Barnett, Head of the Professional Baking Program of the Culinary Institute at Vancouver Island University, Canada, came to visit us last January.

We are glad to publish a few photos we received from him upon his return to Canada. They were taken while he was at work. During his lesson at the institute, he tells students of his visit to Loison and hands out slices of our unsurpassed Panettone!

LÂ’ALTrA cucina (The Other Kitchen)Â… for a lunch with love

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It was a different Christmas for the female inmates of the Rebibbia prison in Rome and their children. On December 24, 2014, in the kitchen, busy over a stove, was Filippo La Mantia, an exceptional Italian chef, and a few of the prison’s inmates.

For many volunteers of the RnS group (Catholic Charismatic Renewal Service) and for some television celebrities, this lunch was an opportunity to give Christmas its original meaning: go see baby Jesus, no matter whether he’s in a manger or within the walls of a prison.

After lunch, Loison gave the inmates a mini Panettone and several other sweet goodies.

For more information, click here.