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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 has been aware of the potential of the web and managed to overcome intermediated distribution in favor of a direct relationship with its customers, whether they are restaurants, shops or mere consumers.
Prof. Mattie Clark (Cimba, Consumer Behavior), Prof. Charlene Bunnell from West Chester University (Travel Writing & Business and Professional Communication) and Prof. Dominic Standish (Cimba, Intercultural Communication and Business, Culture & Society) accompanied their Management and Marketing students on their Study Abroad Program with CIMBA (Consortium Institute of Management and Business Analysis) located in Paderno del Grappa (TV). The Consortium consists of 36 U.S. universities at the head of which is the University of Iowa. The Italian study center offers a Master’s degree program in Business Administration, a number of Undergraduate programs and other training programs for professionals, entrepreneurs and business executives.
The day started out with a visit to the production department, where workers were busy churning Colomba and Focaccia cakes. This was followed by a tour of the new Loison Museum and Library, and ended with a tasting guided by Dario Loison himself. In his fluent English, he answered questions from the students, who were curious and delighted to be able to partake in a true taste of Panettone presented in innovative forms, as a Shot and a Macaron, next to slices of Peach Colomba with Hazelnuts.
All the attendees received a sweet memento from Loison to take home and enjoy!
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
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