An afternoon of color and creativity in Naples. The demo held at MEPA Taste Academy concluded with great participation, an event dedicated to technique and innovation in the world of professional pastry.
Together with our chef partner Alessandro Fiorucci, we explored the theme of “Fruit,” delving into its chromatic interpretations and finishes, from matte to glossy effects. The session was an opportunity to analyze the professional use of colorants, essential tools for enhancing the aesthetics, volume, and visual impact of creations.
We would like to thank MEPA Taste Academy for their hospitality and all the professionals who participated with enthusiasm, curiosity, and a spirit of experimentation.
A moment of sharing, technique, and inspiration in the beautiful setting of Malta. We were delighted to be part of this demo together with pastry chef Michał Świerad, where color and creativity came together to inspire new ideas and interpretations in pastry.
A special thank you to Barbara Decor by Barbara Luijckx for the organization and to N. Calleja Trading, our official distributor in Malta, for their support and collaboration.
Our experience at Horeca Expoforum Torino has come to an end, and we would like to say thank you to everyone who stopped by.
Intense days filled with meetings, exchanges, new connections, and inspiration. Moments that give meaning to our work and drive us to keep innovating and growing.
Thank you to everyone who shared time, ideas, and energy with us. This is where new visions begin.
We are proud to announce that VIA delle ARTI has been awarded Best Cover 2025 by Pasticceria Internazionale, one of the leading magazines in the world of contemporary pastry and confectionery arts. An award that celebrates not just an image, but a vision: aesthetic research, design identity, and a culture of detail. The cover, photographed by Giancarlo Bononi, perfectly represents our way of interpreting the world of food: a balance between technique and creativity, material and light, tradition and innovation. Inside the issue, the editorial team has dedicated an article to our journey, exploring our new projects and the creative direction we are building. We sincerely thank the editorial team for this important recognition and for telling our story with such sensitivity and professionalism.
Another inspiring edition of SIGEP has come to an end full of energy, ideas and meaningful connections. We would like to say thank you to everyone who shared this journey with us. A special thanks to all those who brought talent, technique and vision to our live demos: Antonio and Carmela Capuano, Folienoir, Luca Cinalli and the mixology school Mix and Shake. Thank you to Pasticceria Internazionale for the Best Cover 2025 award, to So Good Magazine, and to the Unione Pasticcieri e Gelatieri Campani for their support and shared values. We leave SIGEP inspired, energized and ready for what comes next.
Siamo orgogliosi di annunciare che Via delle Arti ha partecipato come sponsor ufficiale al progetto Winter Games Express, il treno di cioccolato più lungo al mondo, che ha conquistato il Guinness World Record™ con una lunghezza di oltre 55 metri e un peso di 28 quintali. L’evento si è svolto a Milano, presso Piazza Città di Lombardia / Palazzo Lombardia, all’interno delle iniziative legate ai Giochi Olimpici e Paralimpici Invernali Milano Cortina 2026. Il Winter Games Express non è stato solo un’impresa da record, ma anche un progetto che ha unito arte, artigianalità, formazione e solidarietà, coinvolgendo maestri pasticceri, scuole e giovani talenti. In qualità di sponsor, Via delle Arti ha contribuito a sostenere questa straordinaria iniziativa che celebra creatività, valore culturale e collaborazione internazionale, evidenziando il legame tra arte, design e innovazione, valori alla base della nostra missione.
Thanks to the SO GOOD editorial staff and sales team for their outstanding assistance. We are proud to present our advertising campaign in the January 2026 edition.
And thanks to the publishing house, BOOKS FOR CHEFS, which has been carefully and dedicatedly curating books by professionals in the fine pastry, bakery, and chocolate industries since 1987.
We are on the cover of PASTICCERIA INTERNAZIONALE, SIGEP WORLD 2026 Special Edition. Inside, you will also find an editorial where we share our vision for the future.
The selection process has been completed. We introduce you the Italian team that will represent Italy at the 2027 CMP.
Our chefs will also have to pass another test by participating in the 2026 European Pastry Championship.
We are proud to announce that Via delle Arti is the team’s GOLD SPONSOR.
Deidda, Fiorucci, and Gianforchetti: Club Italia announces the new Italian team for the 2026 Coupe Europe, ahead of the 2027 Coupe du Monde de la Pâtisserie.
• Marco Deidda
• Alessandro Fiorucci
• Gabriel Gianforchetti
“Deep satisfaction with the selection process organized by Club Italia, which has defined Team Italy for the next Coupe du Monde de la Pâtisserie, with the first imminent objective of the continental selection, namely the Coupe Europe de la Pâtisserie 2026 (Paris, January 19-20), a mandatory stage that will determine the teams that will be able to reach the Coupe du Monde de la Pâtisserie in Lyon, in January 2027. After the Italian triumph in 2021, the bronze in 2023 and the sixth place in 2025, the selection of the new members of the Italian national team takes on strategic importance to ensure continuity on Italy’s prestigious journey in global pastry making, well aware of the constantly changing global and sectoral scenario, and of the increasingly challenging and complex commitment.” Cit. Press Office
“The Selection and Jury The selection took place on Thursday, October 23, 2025, at CAST Alimenti in Brescia. A technical jury appointed by Club Italia, chaired by Alessandro Dalmasso, evaluated the performances of the candidates (five registered, four showed up), competing in a high-level individual competition. The panel rigorously assessed, in accordance with the principles of the global event, the tasting, technical execution, and aesthetics of the artistic works, an expression of the talent and sensitivity of the participants.”
