April 30, 2026

At our Acquaviva Lab, the second sensory tasting course organized by APEI master pastry chefs was held at our Acquaviva Lab, an event dedicated to education and taste culture in the world of pastry.
Held on April 13, the event brought together industry professionals and enthusiasts, offering them the opportunity to deepen their knowledge of sensory analysis techniques and the enhancement of raw materials, with a focus on flavors, textures, aromas, and overall product quality.
Guided by the expertise and professionalism of APEI master pastry chefs, participants experienced a high-level training journey designed to foster greaterproduct awareness and a continuous pursuit of excellence.

Our R&D and Quality departments also actively took part in the initiative, confirming Acquaviva’s ongoing commitment to research, development, and the constant pursuit of excellence.
For us, hosting events like this means investing in training, innovation, and the professional growth of the confectionery sector, reinforcing Acquaviva Lab as a space for exchange and collaboration—a point of reference for those who believe in the value of quality and excellence in Italian pastry.