Macarons, Ice Cream and Shots: Loison Panettone three ways at SchioDesignFestival

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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 collaboration with senior and junior designers.

On February 24th, the festival showcased its culinary best, thanks to the participation of five exceptional chefs from the Veneto region and their creations inspired by the SchioDesignFood event: Fabrizia Meroi from Laite in Sappada (BL), Mara Zanetti from Osteria da Fiore in Venice, Raffaele Ros from San Martino in Scorzè (VE), Corrado Fasolato from Spinechile Resort in Schio (VI) and, of course, Dario Loison with his sweet interpretations of Panettone. The latter two guests were invited to come back, after their success at last year’s edition. “Last year, we presented a three-way multisensory dessert consisting of Panettone on a skewer, Panettone to drink and Panettone ice cream. The sweet bread was not an end in itself, but a multisensory ingredient of a dessert,” Dario Loison commented with a smile on his face and delighted for having been invited to the event for the second time. “On a creative note again, tonight we are presenting three varieties of Panettone Macarons: Lemon, Late Mandarin from Ciaculli and Licorice & Saffron. To these we have added two very nice Shots, one featuring Licorice Panettone and sweet wine gelatin and the other featuring Mandarin Panettone with a Torcolato wine mousse. Finally, another whimsical interpretation consisting of Panettone Ice Cream featuring figs and licorice.” Next to these unique expressions that represented absolute innovation in terms of creativity and versatility, there was also a Magnum-sized Peach Colomba with Hazelnuts.

A limited-number of participants graced this event, whose goal was to apply design to the food and beverage world. SchioDesignFood hosted approximately 200 participants and had a long waiting list. All the chef stations intrigued and captivated the audience, what with their great organization and original, exquisite dish preparations. Loison’s station was literally taken over: with Dario Loison’s reinterpretation of Panettone. New ground was opened on the use of a cake that is slowly becoming a staple in people’s homes, especially abroad.

Press Info: press@loison.com
Eleonora Pontello +39 0444 557844
Giulia Marruccelli +39 347 0452739
Dario Loison +39 348 4106615
www.loison.com – press.loison.com - www.insolitopanettone.com