Pariani, the historic company based in Givoletto, near Turin, recently stood out at Sigep in Rimini, the leading international trade fair for gelato, pastry, bakery, and coffee. With a strong focus on innovation and sustainability, Pariani presented “Burrolio,” a plant-based alternative to butter, and welcomed master gelato maker Alberto Marchetti to highlight the quality of its products.
Among the standout innovations, “Burrolio”
stole the show. This product, made with nut or olive oil and cocoa butter,
offers a 100% plant-based alternative to traditional butter. Versatile and
suitable for both sweet and savory dishes, Burrolio has gained considerable
appreciation not only in the culinary and pastry worlds but also among
professionals in gelato and artisanal bakery. It’s a product that combines
innovation, quality, and environmental sustainability, making it a benchmark in
the global gastronomic scene.
Pariani’s success is
closely tied to its business philosophy, which centers on the quality of raw
materials and its commitment to sustainability. The company carefully selects
ingredients sourced from Italian farms, working with farmers who follow strict
regulations. Two prime examples of this approach are the Nocciola Piemonte IGP
and Pistacchio Verde di Bronte DOP, which highlight how the company champions
the country’s agricultural heritage. This philosophy not only ensures
excellence but also creates a network of artisans who share a passion for their
craft and respect for traditions.
Sigep in Rimini was the
perfect stage for the group, not only to present its innovative products but
also to share its company philosophy. At the heart of its stand were tastings
curated by renowned gelato masters, including Turin’s own Alberto Marchetti,
famous for his high-quality gelato. Visitors were also able to sample the
Pistacchiotto, a pistachio gianduiotto created in collaboration with the
Torroneria and Cioccolateria “D. Barbero” from Asti, another example of the
synergy between tradition and innovation that defines the company.
Despite its global
presence, Pariani remains deeply rooted in its local territory. The key to its
international success lies in its meticulous attention to the quality of raw
materials and its strong relationships with local farmers. This combination has
made the company products a symbol of excellence, appreciated by
Michelin-starred chefs and renowned pastry chefs worldwide. The group’s ability
to blend high-quality artisan products with a global perspective has
established the company as a key player in its sector, experiencing significant
growth and becoming a leader on the world stage.
