Discover the Debic stories
We don’t need to tell you that the foodservice world is buzzing with activity. But how do you stay up-to-date with the latest developments, professional events, inspiring stories and practical techniques among all the daily hustle and bustle of running your business? Together with our culinary advisors, we keep our finger on the pulse and let you know what’s happening in our colleagues’ kitchens and workshops. So you always know what is happening in the foodservice world.
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...and on the seventh day He created Pasticceria Giovanni Scaturchio. A name that is spoken in Naples with just as much pride, love and affection as la mia mamma, Diego Maradona and Dries Mertens. Founded in 1905 by Giovanni Scaturchio, this bakery is one of the most authentic pasticerrie in Naples. To not pop in for a visit would be a crime. And if there is such a thing as heaven, we definitely want to go there.
How far can you push your boundaries? Patisserie and chocolate: can you actually export those products? Definitely, was Lucio Bellavia’s answer when we spoke to him in his eponymous pasticceria in Naples just recently. He uses special packaging, dry ice, pallets and couriers to distribute Bellavia’s pastries all over the world. But there is another way. Wittamer has proven that; the world-class, Brussels-based patissier introduced the Japanese to the Samba®. Pastry chef Christophe Roesems on exporting, tradition and innovation.
On our inspiration trip to southern Italy, pizza was everywhere. Gino Sorbillo is thé icon of Italian pizza, or should I say Neapolitan pizza, because that’s the place where the pizza story all began. While we were there we didn’t want to miss out on trying a new rising star of the food world, the pizza fritta, before it starts making waves across the rest of Europe. We talked to Gino about his family, his passion for Naples and pizza.
‘Mounting’ is a classic way of binding a sauce. Not only does mounting make the sauce thicker, fuller, and creamier, it also gives it a beautiful shine and a smooth, airy structure. Has it been a while since you used the mounting method? Then it’s time to refresh your knowledge and get started with a base sauce and five delicious mounting butters. Really handy for your 'mise en place' and good for the workload!
- In the fishing village of Cetara on the Amalfi Coast we find Al Convento, Trattoria of the Year and home base to chef Pasquale Torrente. A fascinating interview about the restaurant, his new project, what drives him, the similarities between football and cooking, and his admiration for Cruyff.
In Naples, the name Bellavia stands for traditional cakes based on the best ingredients, including Debic cream and butter. Join us on our visit to Lucio Bellavia and discover the story of four generations of bakers and tireless entrepreneurship.