Carpigiani exhibited at the 2023 edition of Sirha in Lyon from 19 to 23 January at Eurexpo Lyon, on Hall 4, booth 4E89. The stand featured its latest technology for gelato, pastry, foodservice and soft serve.

Machines on the stand

• Maestro HE
• Pastomaster 60 HE
• Lab-O-Chef 5
• Pastochef 18 RTL-I
• 161 T SP
• Miniwip/G
• Turbomix 10
• ReadyChef
• Ready 8/12
• Synthesis 2

The demonstration schedule

• Thursday 19 and Saturday 21 January, 1:30 pm: Carpigiani Gelato University chef Salvatore Naselli made “Fraisier glacé vanille et ses fraises pochées”, a traditional gelato cake with gelato cream and poached strawberries.
• Friday 20 January, 1:30 pm: Alessandro Racca, patissier and chef at Carpigiani Gelato University, made “Tartelette cremeux au chocolat, canelle, orange et noisettes pralinées”, a creamy spiced chocolate and pralined hazelnut mignon.
• Friday 20 January, 3:30 pm: pastry chef Jean-François Devineau presented “Bavaroise tropicale et ses morceaux cremeux”, a Bavarian with tropical flavours and fruit pieces.
• Saturday 21 January, 3:30 pm: MOF glacier Stéphane Augé made “Bombe glacée fraicheur de printemps”, a classic reinterpreted with spring aromas.
• Sunday 22 January, 1:30 pm: Salvatore Naselli returned with “Glace à la Forêt Noire”, a Black Forest classic revisited as a frozen entremet.
• Sunday 22 January, 3:30 pm: chocolatier and patissier Sebastian Pettersson, a two-time gold medallist at the Culinary Olympics, showed how to make a successful sorbet in “Le sorbet des champions”.

See these machines in New Zealand

Many of the machines above are part of what we offer. Browse our gelato machines, pastry machines and soft serve range, or arrange a demonstration through our contact page.

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