Carpigiani used HOST 2023 at Fiera Milano Rho, held from 13 to 17 October, to show how its technology suits everyone from gelato artisans to restaurant chains. Its stand was in Hall 10, booth A68, and the company has been innovating in frozen desserts since 1946.

Machines and themes on the stand

Over the five days the stand covered energy and environmental sustainability, new gelato formats for foodservice and confectionery, blockchain technology and Premium Soft Serve.

• Artisan gelato shops: the focus was energy savings, with models from the HE (High Efficiency) line. The newest development was Synthesis, a modular system that adds fresh artisan gelato to almost any food retail format.
• Pastry shops and restaurants: a cooking-show area featured the new Lab-O-Chef 5, a countertop multifunction machine with customisable programs for creams, jams, gelato, béchamel and other hot and cold recipes, with consistent results every time.
• Soft serve and shakes: the K line for shakes was on show, including the compact, versatile 161 K SP for lower production volumes. Two special Premium Soft Serve cups were also served, and restaurant chains could preview solutions built for heavy foot traffic.

Chef events and new courses

Four chef sessions followed the journey from foodservice to pastry:

• 14 October, 11 am: David Vidal, a Maltese chef and head chef at Scandic Laholmen in Sweden, presented an autumn dessert with gelato in three versions.
• 15 October, 3 pm: award-winning pastry chef Giuseppe Amato presented a savoury pastry recipe.
• 16 October, 11 am: Stefano Pinciaroli of PS Ristorante in Cerreto Guidi, a Michelin Green Star holder since 2022, spoke about sustainability and his honey-based dessert.
• 16 October, 3 pm: Davide Oldani talked about his gelato, starting with the Grana Padano gelato that made him famous.

Visitors could also meet two new Carpigiani Gelato University courses. The Gelato Master Course helps gelato makers balance recipes with tighter control over sweetness, texture and temperature, build their own bases and toppings, and learn how to use chocolate in flavours. Gelato for Restaurants is aimed at pastry chefs and chefs who want gelato on their menus. The stand also introduced Carpigiani’s blockchain-based control system, which tracks how much mix goes into a machine so owners can cut waste and match costs to actual use.

What this means for gelato makers in New Zealand

If these ideas fit your business, Majors Group can walk you through the Carpigiani range for New Zealand, from gelato machines to soft serve and shake machines. You can also build your skills through Carpigiani Gelato University courses offered with Majors Group.

Source: Carpigiani news. Rewritten for New Zealand by Majors Group.