Agrimontana returns to the Summer Fancy...
Agrimontana returns to the Summer Fancy Food Show in New York
From June 25th to 27th, the Javits Center in New York City hosted the 67th edition of the most important trade fair...
The New York Times spoke about Panettone...
The New York Times spoke about Panettone phenomenon
We are in the heart of the Panettone season, the Christmas leavened product par excellence. A season that for us at...
The Art of Chocolate in Pastry, end of...
The Art of Chocolate in Pastry, end of year celebrations
Agrimontana International is organizing two sessions with Stéphane Glacier at L'Ecole Glacier in Colombes on September...
Demo Panettone Ferrandi
Demo Panettone Ferrandi
Fabrizio Donatone, Pastry World champion 2015, masters the artisanal process of the Italian traditional and handcrafted...
The extra jams 42g
The extra jams 42g
Breakfast portions are ideal for consumption of single persons who like to change the flavour each day for breakfast
WORLD PASTRY STARS 2017
WORLD PASTRY STARS 2017
Agrimontana has developed the theme of the WPS "the future Pastry-making, the essential is visible to eyes" through...
Chestnuts Day
Chestnuts Day
The marron glacé, caviar of the confectionary, as well as the traditional chestnut candied in the syrup can’t miss...