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March 31, 2017 - Press release # 4

DARIO LOISON SPEAKS AT THE “MILANO MARKETING FESTIVAL”

The first edition of the event organized by Class Editori took place at La Fabbrica del Vapore during March 23-25.

Dario Loison was a principal speaker at the workshop “La marca italiana nel mondo” (The Italian brand in the world), where he talked about his business strategies in terms of product innovation: from the Tart Cherry Panettone for the British market to the Panettone Powder, created with the help of great chefs

During March 23-25, 2017, the first edition of the "Milano Marketing Festival" took place at the center for the arts La Fabbrica del Vapore (or Steam Factory) in Milan. This event, celebrating the 25th anniversary of Italian newspapers Italia Oggi and Marketing Oggi, was organized by the publishers Class Editori. The intense two-day event included plenary lectures featuring internationally renowned speakers, as well as workshops, award ceremonies, networking and in-depth meetings with specialists and experts.

 

Dario Loison ... [read more]

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March 6, 2017 - Press release # 3

THE 2017 LOISON CHAMOMILE & LEMON COLOMBA DEBUTS AT TASTE

The latest edition of the Florence-based food fair will be held on March 11-13, at the Stazione Leopolda. A steady presence since 2011, Loison will debut its new sweetbread for Easter 2017: a Chamomile & Lemon Colomba, available at Stand C42.

The company’s tribute to Easter is expressed by Sonia Design’s creativity in the form of spring motifs, flowers in bloom and the awakening of nature

The 12th edition of Taste, the fair dedicated to excellence in taste and food lifestyles, will take place on March 11-13 at the Stazione Leopolda in Florence. Loison has been attending this fair every year since 2011, as it is considered an event that our company cannot miss. So, for the seventh year in a row, our staff and our confections will be there again at Stand C42.

 

NEW FOR EASTER 2017

Several samples of the best ... [read more]


February 14, 2017 - Press release # 2

DARIO LOISON SHARES THE MILESTONES REACHED DURING 2016

With a turnover that keeps increasing (+5% from 2015) and export sales exceeding 45%, Loison has been growing steadily, thanks to the deseasonalization of the production and to the repositioning of the brand in the Luxury Food market segment.

 

Newly redesigned Collections every year, a consolidated presence at major trade fairs and disintermediation are just some of the strategies put in place by the “Loison System”.

 

The number of requests for study tours from universities is increasing, along with awards and recognition for Made in Loison excellence.

 

8.5 MILLION EURO TURNOVER WITH 45% FROM EXPORT SALES

Loison’s numbers have gone up yet another year. The small-sized enterprise in Costabissara, Vicenza, closed 2016 with a turnover of 8.5 million euros, a +5% increase from 2015. “Considering that our company makes a limited production by choice, the increase in our turnover was mainly the result of our strategic choice to make Panettone available at other times of the year, not only around the holidays. In this ... [read more]

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January 20, 2017 - Press release # 1

WHEN SOUTH AMERICA CALLS, LOISON ANSWERS: 4 DIFFERENT GROUPS OF STUDENTS & MANAGERS IN 2 YEARS!

The last study tour was held on January 18: about thirty participants in the International Management & Leadership course organized by the CUOA Foundation in Altavilla Vicentina, in partnership with IBS Saõ Paulo, came to visit us.

 

All the guests were won over by the “suave sabor” of the Panettone, Colomba and Macaron samples and by Dario Loison’s visionary and entrepreneurial spirit. 

A new year may have just begun, but good old practices are still in place at Loison. 2017 had an auspicious start, including within the educational department, thanks to the customary visit of the participants in the International Management & Leadership course organized by the CUOA Foundation, in partnership with IBS (International Business School) Saõ Paulo (Brazil). This was the fourth visit sponsored by the Foundation (two in 2016 and one in 2015) and ... [read more]


November 18, 2016 - Press release # 20

LOISON PANETTONE IS A YEAR-ROUND TREAT

The project took off in the 2000s, with the contribution of top chefs like Peter Brunel and Danilo Angé. They strongly believed in the idea of Panettone as an ingredient that can be used in any kind of dish, whether sweet or savory.
In
2010 the company launched Insolito Panettone, a bilingual website that has brought chefs and bloggers together, to help free the Panettone from its usual clichés, so to make it a year-round product. 

Panettone is a traditional Italian sweet bread that is strongly tied to the winter season. At Loison, there has always been a commitment to free it from its bonds to the holidays and make it available as a year-round confection.

 

This is not a new idea. Since the early 2000s, Dario Loison has been intensely collaborating with numerous chefs (from Herbert Hintner to Peter Brunel, Danilo Angè and Fabrizio Ferrari) to create an extraordinary background, where Panettone ... [read more]

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November 1, 2016 - Press release # 19

THE TWO NEW BOOKS THAT BESPEAK OF LOISON’S VALUES

From 2006 to 2016, the value of “Made in Loison” products has been conveyed through 14 books, as a testament to Dario Loison’s hard work and entrepreneurial spirit.
The latest two publications interpret Loison’s uniqueness through two very different styles:
Il senso della lumaca e altre storie published by Slow Food; Con le vostre chiavi published by Kellermann

Over the last 10 years, Loison Pasticceri has been the subject of books that testify to Dario Loison’s hard work and entrepreneurial spirit in many different areas (see the complete bibliography here).

In terms of published work, the fall of 2016 has been a season full of surprises, with two books that express Loison’s uniqueness and values, albeit in two very different writing styles.

 

Il senso della lumaca e altre storie - Persone, Paesaggi, Prodotti (The ... [read more]


October 27, 2016 - Press release # 18

LOISON TALKS ABOUT TASTE AT THE CARTACARBONE FESTIVAL

Loison was one of the stars of the Cartacarbone literary festival that was held at Palazzo dei Trecento in Treviso on October 16. The event featured the presentation of the book titled Con le vostre chiavi. Storie di imprese significanti (Kellermann, 2016).

A publication based on the university project Istorie - Racconti d’impresa.

THE ISTORIE PROJECT
Istorie: racconti d’impresa” is an interdisciplinary university project promoted by the Departments of Business Management and Humanities of the Ca' Foscari University of Venice and is supported by Friuladria. The aim of the project is to teach students a new way of telling about a business, going beyond traditional storytelling. The project outcome was a set of short stories, collected into a book titled ‘Con le vostre chiavi’ (With your own keys), edited ... [read more]

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October 24, 2016 - Press release # 18

LOISON

Pastry chefs Dario Loison and Mathias Bachmann celebrate the opening of the Gotthard railway tunnel with a new Panettone.
The basic dough of this Loison sweet bread is enriched with
butter made by Caseificio Gottardo in Airolo and with chocolate made by Felchlin, a historical company based in Schwyz.
The one-of-a-kind
packaging is based on a design that won a contest promoted by Svizzera Turismo and Swiss Travel System. It consists of a tin box inspired by the Belle Époque, with images depicting the history of tourism in the Lucerne region.

A SWISS TOUCH ON AN ITALIAN CONFECTION: THE GOTTARDO PANETTONE

The Gottardo Panettone was born in Costabissara, Vicenza, in the workshop of “Loison Pasticceri dal 1938”. It is the result of the collaboration between Dario Loison and Mathias Bachmann, two pastry chefs united by the same passion for their craft. They both like to call themselves craftsmen and are heirs to a great family-based tradition.

Dario leads his grandfather’s business, which was founded in 1938 as a small ... [read more]

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