Six UK Gelato Artisans Compete for Two World Finals Places
31/05/2021
The UK final of the Gelato Festival World Masters pitted six gelato artisans against each other on 6 July for two World Finals spots. A hybrid format kept the event safe.
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Carpigiani Launches US Production of Batch Freezers and Soft Serve
31/05/2021
Carpigiani North America opened a High Point, NC facility for manufacturing, service, support and training. It will build batch freezers and soft serve machines for the American market.
GFWM European Finals in Bologna: 59 Gelato Artisans, 17 Countries
01/05/2021
The Gelato Festival World Masters held five European qualifying rounds with 59 gelato shops from 17 countries, all at the Gelato Museum. Here are the dates and format.
Carpigiani Is Technical Sponsor of ALMA, the Italian Cuisine School
01/05/2021
Carpigiani has partnered with ALMA, the International School of Italian Cuisine in Parma. Students on the first Contemporary Gelato course in May 2021 worked on Carpigiani machines.
Fabrizio Fiorani and Gin Mare Host Dessert Dinners at BOCA Dubai
01/05/2021
In June 2021, Asia’s Best Pastry Chef 2019, Fabrizio Fiorani, cooked a two-night dessert dinner at BOCA in Dubai with Gin Mare. Carpigiani was a partner of the event.
Carpigiani Tech News: Free Online Training on Carpigiani Technology
31/03/2021
Carpigiani Tech News offers live streaming courses, video lessons and short tutorials on Carpigiani machines, free after registration. Content is available in six languages.
Upgrade Your Labo XPL P with the Crystal Program and Dispensing Door
31/03/2021
Labo XPL P owners can add the Crystal program and dispensing door. The upgrade includes a technician inspection, a software update, a probe and the door.
Making Cheese with Pastomaster HE: A Symposium at Agli Amici
31/03/2021
Carpigiani held a two-day cheesemaking symposium at Agli Amici 1887 in Udine, showing that Pastomaster HE can handle milk for ricotta, yoghurt, mozzarella and cheese.
Gelato on the Dessert Menu: Online Masterclass with Loretta Fanella
01/03/2021
Pastry chef Loretta Fanella led an online masterclass on including gelato and sorbet in restaurant desserts. Sessions ran in English, Spanish and Italian in April 2021.
Carpigiani at Sigep Exp 2021: New Technology and Online Training
29/01/2021
Carpigiani took part in Sigep Exp 2021, the online edition of the gelato, pastry, bakery and coffee show. It presented new lab, soft serve and training innovations.
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