Gallery-Events
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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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THE TWO NEW BOOKS THAT BESPEAK OF LOISONĂ¢Â€Â™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]
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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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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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Loison at the Salone del Gusto 2016 - Tasting and meetings
Presented to the 22-26 September Turin Taste Show, new Gourmet tastes with Slow Food raw materials and new cookies multisensory® all butter. Dario Loison at Parco Valentino to exposes the new collection Loison pasticceri dal 1938.
Also this year arrived in Turin Salone del Gusto (www.salonedelgusto.com), an event organized by Slow Food with the Piedmont Region and the City of Turin. After twenty years of history the event was held, for the first time, open air on the Valentino Park. The tastings and presentations saw participatory and protagonist Loison pasticceri dal 1938, who presented some of its key products during the event in Turin. Panettone with Late Tangerine Ciaculli, Panettone Amarena and ... [read more]
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LOISON AND RANA: RECIPES FOR THE NEW DIGITAL MARKET
The event, organized by Confindustria Verona on September 29th at G.O&P.I. S.p.a., highlighted how new technology has changed communication and corporate culture.
Dario Loison and his rise in the digital era of the early 1990s: “We need to be responsive, always adapting to change. Just like a smartphone technology.” Antonella Paternò Rana: “Communication varies from place to place, from environment to environment, and one must understand this to make the best use of the Web.
“The New Frontiers of Marketing – How to read the changing scenarios” was the theme of the third annual meeting of the “Cenacolo dell’impresa”, a project promoted by the Small Enterprise Committee of the Verona Employers’ Association. The meeting was held on September 29th at 6:00 pm at the G.O.&P.I. headquarters in San Giovanni Lupatoto, Verona. These informal meetings bring together entrepreneurs of all scopes and industries to discuss, learn and compare notes on ... [read more]
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2016 MERANO CULINARIA AWARDS: LOISON BRINGS HOME FOUR OF A KIND
The committee chaired by Helmuth Köcher, president and founder of the Merano Wine Festival, bestowed 4 awards to Loison: PLATINUM for the Panettone with Late Mandarin from Ciaculli, GOLD for the 2016 Rose Panettone, GOLD for the Cherry & Cinnamon Veneziana and ROSSO for the Butter Cookies
Merano Culinaria is a prize awarded annually during the Merano Wine Festival. It goes to the best Italian and foreign gastronomic talents selected by tasting committees known as “The Wine Hunter”. The selection process is coordinated by official wine hunter Helmuth Köcher, president and founder of the Merano Wine Festival.
The Merano Culinaria Award features three different ratings – rosso (red), gold and platinum, based on the score that the Wine Hunter ... [read more]
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Loison Museum - The silent witnesses of true handicraft
It is a true fact that a cherished Collection is the product of Passion and that from a Collection comes continuous Research. As most museums, Loison’s Museum originates from a private collection too, the fruit of love for the world of pastry making and for all the memorabilia related to it.
This little piece of history has grown over the years, thanks to Dario Loison’s perseverance while seeking for trinkets in antique markets, hidden shops and even on the web. Each of them is unique for its history, rarity, condition, usefulness and the skilled hands that have touched it over the years. They are silent and yet, still witness to a bygone era of material splendor and therefore a precise insight into the society of that time.
The machines, in particular, ... [read more]