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Emilio Tufano wins the third round of the Espresso Italiano Champion hosted by Wega


On Wednesday 4th May 2016, eight worthy competitors faced each other in the third round of the competition organised by Wega in collaboration with INEI, battling it out for a place in the final which will take place in Trieste on the 21st October 2016 at the Triestespresso trade fair.

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Sicilian cooking gave rise to one of the first ever vegan desserts. Requiring just a few ingredients, it couldn’t be easier to prepare, leaving you to enjoy an exotic-tasting dessert that’s healthy too!

This creamy dessert is perfect as a sweet snack or at the end of a meal – and is even suitable for those who are lactose-intolerant. So what are you waiting for? Pop out and get the ingredients and let’s get started!


Difficulty: Easy
Preparation: 30 minutes (plus 2 hours chilling)
Serves: 4


500ml almond milk
60g cornflour
30g granulated sugar
1 vanilla pod
Ground coffee to taste


Heat the milk and add the sugar and the vanilla pod.

When the sugar has dissolved, add the cornflour, whisking all the time.

As soon as the mixture thickens, remove from the heat and pour into ramekins in a pre-prepared cold water bath. Place in the fridge and allow to chill for at least two hours.

To serve, carefully cover with a plate and turn upside down before decorating with ground coffee.

Wega joins Alvaro Dal Farra for Da Boot’s Moto Therapy event

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Wega was one of the participants at the third Moto Therapy event. Organised by freestyle motocross rider Vanni Oddera, the emotional day was full of smiles for more than 200 differently-abled children from northern Italy.

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