yet it's all true: the world's best tiramisù is made by a Brazilian woman from São Paulo who emerged victorious in the seventh edition of the Tiramisù World Cup - Treviso and Caffè "Tiramisù is becoming more and more a product of 'Made in Italy' worldwide and we are proud to have participants from every country with us with great enthusiasm from the contestants and strong audience participation I'm really happy that the champion's title has gone to a representative from abroad for the first time," says Francesco Redi the founder and organizer of the Tiramisù World Cup which awards two winners each year in the categories of original recipe (eggs the gold medal goes to Veneto's Mario De Santis from Quarto d'Altino (Venice) a 41-year-old employee of a fire protection company for his unique "Dalì" Tiramisù with cinnamon But let's delve into some numbers and names There were 240 contestants from all over the world legal employee Elisabetta Zanette from Treviso an administrative employee from Vicenza with a tiramisù featuring basil with a "Strudel" Tiramisù containing cinnamon Tra loro ad approdare in finale sono stati per la ricetta originale anche Stefano Storti l’impiegata legale Elisabetta Zanette di Treviso e la studentessa uruguaiana Cielo Fitipaldi. Dall’altra per la ricetta creativa sono stati finalisti anche la vicentina impiegata amministrativa Vanessa Orso con un tiramisù con basilico oltretutto vincitore del premio de La Cucina Italiana e l’operaio Fabio Dall’Acqua di Conegliano con un Tiramisù "Strudel" con cannella Do you want to discover the latest news and recipes of the most renowned chefs and restaurants in the world La nostra società utilizza inoltre cookie funzionali per registrare informazioni sulle scelte dell’utente e per consentire una personalizzazione del Sito; ad esempio Questi cookie possono essere installati dalla nostra società o da Terze parti In caso di disabilitazione di questi cookie la qualità e l’esperienza di navigazione potrebbe non essere soddisfacente Questi cookie sono installati da social media per consentire la condivisione dei contenuti del presente Sito Essi sono in grado di monitorare la navigazione compiuta anche in altri siti e creano un profilo dell’utente sulla base dei suoi interessi Ciò potrebbe avere un impatto sul contenuto e messaggi visualizzati sugli altri siti visitati non sarà possibile utilizzare o visualizzare questi strumenti di condivisione per l’installazione e l’uso di tali cookie occorre il consenso dell’utente Per maggiori informazioni consulta la pagna cookies policy Welcome to packagingeurope.com. 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Read our policy Pixartprinting now boasts the largest number of Komori H-UV curing systems in Europe Three brand-new GL840P H-UV LED systems are now in operation in Quarto d'Altino and two existing models have been upgraded to H-UV The Upload&Print leader has therefore shot to the top of the leaderboard with more 8-colour 70 x 100 cm systems featuring this drying technology from the Japanese manufacturer in its production department than any other firm in Europe.  "The expansion of our product catalogue is closely linked to our technological innovation a distinctive feature of our growth strategy which is part of our DNA and involves all our departments" explained Paolo Roatta  "Developing increasingly standardised processes with ever higher levels of automation allows us to simultaneously reduce production times and increase quality guaranteeing improved efficiency in processing orders and resulting in improved customer satisfaction". The decision to move from a conventional set-up to H-UV and H-UV LED curing stemmed from the need to optimise the production cycle Offering quicker drying and reduced start-up times this technology speeds up printing on a wide range of materials increasing the overall productivity and reducing delivery times The technology also eliminates the need for anti-set-off spraying which as well as ensuring a clean working environment also removes a step from the finishing process allowing orders to be completed more quickly Print quality was another important factor in Pixartprinting's move to H-UV as the output is excellent and the technology offers increased versatility for creating products the configuration of the equipment requested by Pixartprinting pushes the boundaries in terms of automation registration and colour management and a new air feeding system using low-energy pumps and compressors the H-UV LED and H-UV technology helps to improve workplace safety by reducing the temperature produced when curing the inks compared to traditional ovens the GL840P H-UV LED systems are equipped with an encapsulation system for the printing units preventing ink misting during production and therefore safeguarding the health of the equipment operators The collaboration between our R&D department and the R&D teams at equipment manufacturers demonstrates our aim to build strategic partnerships with ambitious joint objectives" "Talking to high-tech companies like Komori who are willing to re-engineer and design systems for us on demand and customise equipment to satisfy our needs has allowed us to achieve unprecedented results over the years The project to update our offset printing equipment was particularly challenging but thanks to our teamwork we have achieved even better results than we expected The collaboration between Pixartprinting and Komori has on several occasions involved implementing exclusive solutions which became a global benchmark for the printing market In 2011 the Venetian web-to-print company made waves by being the first client outside Japan to install completely automated Komori machinery and it has been a trailblazer in the sector helping to reinforce the culture of H-UV and H-UV LED technology in Europe.  "Is a privilege to work with Pixartprinting an undisputed pioneer that pushes us to improve our performance in terms of both productivity and optimising processes" commented Silvano Bianchi "Our technological partnership with this dynamic company is a constant work in progress I can reveal that we are currently looking at new solutions which will soon be implemented and which will once more represent a benchmark for the world of printing" Site powered by Webvision Cloud Plasteurope.com is a business information platform for the European plastics industry It is part of KI Kunststoff Information and PIE Plastics Information Europe one of the leading content providers for the European plastics industry We offer daily updated business news and reports polymer prices and other services for the international plastics industry News | Polymer Prices | Suppliers Guide | Jobs | Register | Advertising and whether it's your first time or you've been before it's known to last the time it takes to project into a different world before returning to the trauma of urban and suburban (in)civility The short journey in the lagoon glues the eyes to a landscape we're not accustomed to It's to that life - contributing to their serenity - that Chiara Pavan and Francesco Brutto are dedicating themselves with a natural Because they know how to love the Venetian lagoon narrating its changes - even painful ones - caused by an evolution that is sometimes catastrophic And they are capable of raising public awareness through a profession that can carry a profound consciousness They can do this without forgetting that the core of their work is to welcome people and make them feel good All of this on a beautiful island in native Venice light-years away from that wonderful city assaulted by mass tourism that we are now too accustomed to seeing mistreated The in-house production of vegetables from rediscovered seeds the complete elimination of disposable plastic the non-use of meat (although something may change if in harmony with their thinking) focusing their efforts on the study and use of invasive and alien marine species if you want to get an idea of what it means to consistently pursue an idea of sustainability not just proclaimed but practiced to the rooms (both those on-site and those in Burano but just cross a bridge from here to Mazzorbo to get there) In the direction of another fundamental pillar of sustainability goes the staff recruitment system that Chiara and Francesco have invented Brutto himself explained it in front of some dishes at the tavern where the quality is the same as the restaurant - very high - but the offering is much simpler: "2022 was a year of testing for our staff selection very complicated but very satisfying." Here's how it happens: "The resume arrives we move on to a phone interview where I ask general questions and other questions about their habits and tastes The next step is when they come here for a trial It should be mentioned that Francesco has almost graduated in psychology and continues to explain how the test changes for the dining area and pastry: "The kitchen involves a precision test and a cooking test." And he continues: "We have found it works very well: as a rule we have a good flow of resumes to be able to do that." But it doesn't end here because theirs is a path designed to achieve maximum harmony and interaction crucial when in a context like that of an island having obtained a broad social profile of the person we hire we mix extroverted people with introverted ones An introverted person who closes themselves at home to read comics the situation is interesting: "The brigade doesn't exist The moment someone speaks out against a colleague anything related to a gendered connotation has been eliminated." Francesco continues: "We are on an island; we all have to stick together a bit: we don't have a cinema or a library but here we have the moral obligation to make it clear to those who come that the kitchen is not a military thing made of 'yes Let's also say that we don't have sections or rather they are divided in random disorder The push to do something new and try to do it well is crucial We periodically rotate two people per shift during the menu change one person stays in one specific role as they excel in that particular task and the next time it will be him (or her) to move but there will always be someone with more experience Everyone has done everything and knows how every detail should be And it's beautiful because if they're not sure Chiara and I could even be away as much as we want; there's control and counter-control." there is a clear perception that many people in the industry should visit Venissa to grasp the characteristics of a unique model from which to draw inspiration Another example is the issue of service: "There's no adrenaline the matter of setting a good example: "We are in the process of formulating behavioral guidelines without imposing but explaining the reason for what we do Every year we hire people who use keywords like attention and care instead of creativity and experience Just as if they have a good general culture about food And here comes the beauty because the kitchen at Venissa is one you don't forget you find it only in Mazzorbo and nowhere else such is the level of research and originality that derives from it One could spend hours listening to Chiara and Francesco talk about invasive species halophyte plants that have moved due to salt wedges (the infiltration of saltwater into rivers due to drought) which is nothing other than the infamous blue crab native to the western Atlantic and arrived in the Adriatic Sea transported in the ballast water of merchant ships translate it into gastronomic joy in dishes that are hard to forget Sunflower seed tartlet made with maltodextrin and aromatic halophyte herbs (salsola soda all accompanied by soy mayonnaise and mushroom oil; Parmigiano Reggiano to finish Noteworthy are the empanadas with mussel ragout (mussel cream and mussel tartare with garlic The serra fish with fermented bell pepper and vineyard garlic and smoked egg yolk is also delicious: at its base is a focaccia made from bluefish fat mixed with corn flour and chilies; the fish tartare is seasoned with fermented wine served with the raw contents of a crustacean claw made from sourdough with Piave wheat flour The turnips gnocchi with beetroot cream and reduced pomegranate juice The remarkable chicory ravioli with artichoke stems The tone remains high with celeriac and seaweed: marinated in Dorona grape and jujube miso alternating with high-pressure cooked seaweed A taste masterpiece is the venous whelk with lagoon curry: a sea snail cooked inside its shell for about four hours and served on a skewer alternated with layers of mushroom and chicken heart It is then grilled and glazed with a sauce made from black walnuts and a shoyu made with bread scraps inoculated instead of soy It is accompanied by a parsley sauce and a highly reduced whelk and mushroom jus A delicious laminated bread that rises directly inside the empty shell is served on the side transitioning from crispy to chewy; beautiful notes of umami and the refreshing Another excellent dish is the tempeh pithivier with mushrooms and fermented turnip: a layered cake with chickpea tempeh cooked in mushroom broth; on the outside and a paste of black garlic and lentil miso Website