The International Federation of Pastry Ice Cream and Chocolate is an association whose fundamental works are to carry out activities inherent to the development, knowledge and experiences typical of confectionary internationally understood as confectionary art.
The International Federation of Pastry Ice Cream and Chocolate is an association whose fundamental works are to carry out activities inherent to the development, knowledge and experiences typical of confectionary internationally understood as confectionary art.
The International Federation of Pastry Ice Cream and Chocolate is an association whose fundamental works are to carry out activities inherent to the development, knowledge and experiences typical of confectionary internationally understood as confectionary art.
The International Federation of Pastry Ice Cream and Chocolate is an association whose fundamental works are to carry out activities inherent to the development, knowledge and experiences typical of confectionary internationally understood as confectionary art.
The International Federation of Pastry Ice Cream and Chocolate is an association whose fundamental works are to carry out activities inherent to the development, knowledge and experiences typical of confectionary internationally understood as confectionary art.
The International Federation of Pastry Ice Cream and Chocolate is an association whose fundamental works are to carry out activities inherent to the development, knowledge and experiences typical of confectionary internationally understood as confectionary art.
The International Federation of Pastry Ice Cream and Chocolate is an association whose fundamental works are to carry out activities inherent to the development, knowledge and experiences typical of confectionary internationally understood as confectionary art.
The International Federation of Pastry Ice Cream and Chocolate is an association whose fundamental works are to carry out activities inherent to the development, knowledge and experiences typical of confectionary internationally understood as confectionary art.
The International Federation of Pastry Ice Cream and Chocolate is an association whose fundamental works are to carry out activities inherent to the development, knowledge and experiences typical of confectionary internationally understood as confectionary art.
The International Federation of Pastry, Gelato and Chocolate
The three World Championships will take place every two years
at the Host Fiera Milano.
The International Federation of Gelato and Chocolate is an association whose fundamental works are to carry out activities inherent to the development, knowledge and experiences typical of confectionary internationally understood as confectionary art.
The association has as its purpose the professional formation, organization of events and fairs, the promotion and development of the handicraft sector typical of every nation.
