Gallery-Events
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Great success at Vinitaly: thank you!
Several pounds of Colomba cakes to please all the visitors. The Verona festival once again proved to have a strong impact. The space was doubled thanks to a new stand
The latest edition of Vinitaly, the international wine & spirits exhibition, has just ended and once again the event has proven to have a strong impact on the public.
With a new stand that doubled the space, this year we had the opportunity to reserve a secluded section of the B2B area. There is where we received customers, the press and our most loyal friends, in a unique setting created by Sonia ... [read more]
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Boston University students discover LoisonÂ’s confections
On March 13th, young US students of the “The Italian Food Industry” course directed by Prof Michele Bianco, came to visit Loison, a “Business Model in the Food Industry” of the Luxury segment
The frequent requests for visits from the part of associations, universities and companies bring great satisfaction to Loison.
The most recent opportunity to receive a group was on March 13th, when students of the Padua academic center of the Boston University Study Abroad Program came over for a tour of the company. A small, but diverse group of young students, enrolled in “The Italian Food Industry” course taught by Professor Michele Bianco, enthusiastically participated in the ... [read more]
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LoisonÂ’s Colombe fly to the Taste fair!
On March 7-9, we will travel to the beautiful city of Florence and attend the Taste fair, where numerous food-themed events will take place. Samples of our special varieties of Colombe will be available for tasting. We will also participate in “Il Cenacolo del Gusto: Borgo Ognissanti va Fuori di Taste!” and in “#toflorencetotaste”
The Italian fair Taste, with its tantalizing events and tasting opportunities, is fast approaching. Mark your calendar and come see us at our Stand C42, where you’ll be invited to taste the delicious and ever more intriguing varieties of our sweet Colombe: Tart Cherry & Cinnamon, Late Mandarin from Ciaculli, Peach with Hazelnuts, and Lemon.
At the Taste Shop, you will find the dove-shaped cakes of our Rococo Collection (size 500 grams ... [read more]
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Students of the Cimba discover LoisonÂ’s products
On February 25th, a group of 25 U.S. students were treated to an intense multisensory experience. They got to learn about the company, saw how the products are made and finally tasted Panettone in innovative forms, as a Shot and a Macaron.
On February 25th, a group of 25 U.S. university students came for a visit to check out everything about Loison’s business. From the selection of the ingredients to the baking and packaging, the students had the opportunity to see first-hand the production of artisanal Panettone, one of Italy’s most traditional and renowned confections throughout the world. Despite being a small enterprise, the Costabissara-based company has been expanding internationally, as it focuses on producing high-quality confections. Loison ... [read more]
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Macarons, Ice Cream and Shots: Loison Panettone three ways at SchioDesignFestival
This prestigious event took place on February 24th at Fabbrica Saccardo. Along with Dario Loison, there were four other excellent chefs, namely Fabrizia Meroi from Laite in Sappada (BL), Corrado Fasolato from Spinechile Resort in Schio (VI), Mara Zanetti from Osteria da Fiore in Venice and Raffaele Ros from San Martino in Scorzè (VE)
In its fifth edition, the 2015 SchioDesignFestival was once again the focal point of research and experimentation in the local design industry. This is a prestigious event that gives a nod to local production. Like last year, the event was held at the picturesque and welcoming Fabbrica Saccardo. The absolute protagonists were Vicenza-based companies from different business sectors. They were there to introduce their new prototypes, the result of a substantial synergistic ... [read more]
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LoisonÂ’s business case presented during CUOAÂ’s Digital Business & Society Forum
On February 20, during a conference held at the magnificent Villa Valmarana Morosini, three Italian entrepreneurs told about their path to success in this digital era. Alongside Dario Loison was Riccardo Felicetti, CEO of his family’s pasta factory, and Filippo Ronco, founder of Vinix.
On February 20, 2015, the CUOA Business School held a conference on digital innovation and internationalization at their headquarters inside Villa Valmarana Morosini in Altavilla Vicentina (VI),
In the year of the ‘Feeding the planet, energy for life’ world expo, CUOA organized its first Digital Business & Society Forum with the goal of addressing the topic of digital innovation by analyzing case histories of successful SMEs in the food and wine industry. Three significant ... [read more]
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Over a thousand Loison Macarons for the grand Infusion event
The event held at the Bisazza Foundation on February 11th was organized by Lorenzo Cogo, Michelin-starred chef from Marano Vicentino, with the participation of 5 more young international chefs. In addition to the ‘Macarons’, both Colomba cakes and Panettone ice cream flew off the shelves. This was followed the next day by a guided tour of Loison’s headquarters
An appropriate dessert for an exceptional event: that’s how Loison described the “Infusion” event that took place on February 11th at the Bisazza Foundation in Montecchio Maggiore (VI). The following six young award-winning chefs participated in the event: Daniel Burns, new rising Michelin-starred chef of “Luksus” in Brooklyn, NY, USA; Thiago Flores, executive chef at “Paris Bistrň” in Rio de Janeiro, Brazil; Virgilio Martinez, executive chef and owner of restaurant “Central” ... [read more]
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Guests from Canada and from the ice cream industry get to see how LoisonÂ’s confections are made
Students and industry professionals came to see how a truly artisan Colomba is made at Loison. The first group came over from the Culinary Institute of Vancouver Island University on January 22nd, while the second group, consisting of ice cream makers of artisan shop Ciokkolatte - arrived on February 4th for a full immersion into taste.
The interest in touring Loison headquarters in Costabissara, from the part of students, businesses and industry professionals alike, continues to grow. On January 22nd, Martin Barnett, Head of the Professional Baking Program of the Culinary Institute at Vancouver Island University, came for a visit. After a fruitful meeting with Dario Loison during the Terra Madre event, Martin Barnett continued on with his tour of Europe. ... [read more]
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