In September 2019, Carpigiani Japan launched the Gastronomy Gelato University, a school designed for hotels and restaurants. Its slogan is “Add gelato to your menu”.

The idea behind the school

The project studies new trends in haute cuisine and gives chefs new tools for creating gelato recipes that suit the needs of modern kitchens. To mark the launch, Fabrizio Fiorani, Asia’s Best Pastry Chef in 2019, gave a seminar for professionals and the trade press, and his innovative contemporary desserts were warmly applauded.

The first course for restaurant chefs was set for 25 September at Carpigiani Japan’s headquarters in Tokyo, taught by Gianpaolo Valli, instructor at Carpigiani Gelato University.

Balance is the key

Lorenzo Scrimizzi, director of Carpigiani Japan, noted that gastronomic or savoury gelato has been part of the gelato and foodservice world in Italy for several decades. Gelato makers have experimented with alternative recipes, while creative starred chefs have started adding gelato to main dishes. In his view, success depends less on originality than on the maker’s ability to balance the recipe: a great gelato can be made from almost any ingredient, but balance makes the difference. The school follows the same approach as the launch of Carpigiani Gelato Pastry University in 2015, giving customers the best educational tools for combining gelato and international haute cuisine.

Bring it to your business in New Zealand

Chefs here can build the same skills through Carpigiani Gelato University with Majors Group. If you are planning to put gelato on a restaurant or hotel menu, our foodservice team can help you choose equipment, and our training options show what is available.

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