Artisans at work > Awards and honors

Awards and honors

Since the late nineties, Loison products have been recognized for their superior quality not only based on their success in Italian and foreign markets, but also on numerous awards received from some of the most illustrious European and Italian organizations in the food and wine industry.

 

2016 - PREMIO FILIPPIN - Established in 1998 to honor former students who have achieved important goals in the professional field, Dario Loison received the award on May 21 at the Institute’s headquarters in Paderno del Grappa.
The award was presented to Dario Loison on May 21st, on the occasion of the school’s 47th Reunion of Alumni, for the following:
For having been able to maintain unaltered over time the moral qualities developed at the Filippin Institute, with an eye always to the young and to their growth, both personally and professionally. For the passion that his pastry-making business reflects, for the respect he shows to the past and for the attention he pays to the future, with all the opportunities it has to offer. For his entrepreneurial spirit and for his vision, which often make him walk at his own special speed, all the while never forgetting to reach out to those who struggle to keep up with him”.

 

2014 - PREMIO Slow Pack - Loison earned the Slow Pack 2014 prize, in the Chain of primary, secondary and tertiary packaging category, "for the ability to express the history of the product with elegance and sophistication across all types of packaging."

2014 - Impresa Significante 2014 (Significant Business) Loison leads a new renaissance, relying on Italy’s artisanal, civic, cultural and natural heritage.

 

2013 Gambero Rosso – Sua Eccellenza - Italy

For the passion and attention that distinguish its pastry production, a true Italian gastronomic excellence

 

2013 – Primo Premio Golosario 2013 - Italy

For the Cakes & Oven-Baked Goods Category, first prize to the Colomba with Late Mandarin from Ciaculli

This award was given in recognition to Italian creativity, which is able to draw from local products and make innovation. In the case of Loison innovation walks alongside with style, sense of beauty, design and taste for the world to see and enjoy

 

2009 Superior Taste Award - Belgium

International Taste & Quality Institute

Awarded for gastronomic and culinary quality upon sensory and tasting analyses.

 

2007 Premio Roma - Italy

ARM - Azienda Romana Mercati

Awarded for the Pastry Panettone with Tart Cherries, as an innovative baked product based on its recipe, in the domestic category.

 

2006 Premio Antonio Pigafetta per l’Internazionalizzazione - Italy

Chamber of Commerce and Industry of Vicenza

Awarded for the prestigious worldwide position taken over the years in terms of extensive economic relations.

 

2005 Superior Taste Award - Belgium

International Taste & Quality Institute

Awarded for gastronomic and culinary quality upon sensory and tasting analyses.

 

2003 Gold Taste Award – Great Britain

The Guild of Fine Food Retailers

Awarded for high quality products and excellent flavor.

 

2001 Goldener Preis DLG – Germany

DLG, German Agricultural Society

Lux Pandoro with Sabayon Cream

 

2000 XII Premio Dino Villani – Italy

Accademia Italiana della Cucina (Italian Culinary Academy)

Awarded to Loison as a company of the food industry that distinguished itself in the promotion of an excellent traditional Italian product.

 

1998 Silbener Preis DLG – Germany

DLG, German Agricultural Society

Pastry Panettone with Almonds – Pastry Panettone with Regal Cocoa Cream - Pandoro filled with Sabayon Cream – Beignets filled with Sabayon Cream - Cannoli filled with Pastry Cream

 

1997 Silbener Preis DLG – Germany

DLG, German Agricultural Society

Pastry Panettone with Almonds

 

Loison’s “Gusto Dolce delle Venezie” Award. Loison does not only receive awards for its one-of-a-kind products, but also bestows them. During the event called “A tavola con le Venezie 2014”, the “Gusto Dolce delle Venezie” prize (The sweet taste of Veneto) was awarded to Herbert Hintner, Chef at Zur Rose Restaurant in Appiano (BZ) because “sweetness is the first taste we experience in life and Zur Rose Restaurant has the ability to transform this feeling into a multi-faceted trip down memory lane”.

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