Lorenzo Cogo on His Passion for Gelato
Michelin-starred chef Lorenzo Cogo talks about gelato in his bistro, restaurant and gelato shop in Vicenza, and what he advises other chefs to do.
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Category Carpigiani News
Racca and Augé Lead a Gelato Pastry Seminar in Bologna
Alessandro Racca and French MOF Stéphane Augé held a gelato pastry seminar at Carpigiani Gelato University in Bologna on 5 November.
Fabrizio Fiorani’s Gelato in Fine Dining Seminar in Bologna
On 12 November 2019 Fabrizio Fiorani showed classic Italian desserts reimagined with gelato at Carpigiani Gelato University in Bologna.
Loretta Fanella on Gelato as an Essential Part of a Dessert
Pastry chef Loretta Fanella explains how her time in leading international kitchens shaped her style, and why she relies on gelato to lighten a dessert.
Davide Oldani and Fabrizio Fiorani on Gelato in Fine Dining
Michelin-starred chef Davide Oldani and pastry chef Fabrizio Fiorani shared their gelato stories at Host 2019 and finished with a frozen cocktail made on the 161 G SP.
Three Flavours Win the Gelato Festival Challenge in Warsaw
Twenty Polish gelato artisans competed at the Gelato Festival Challenge in Warsaw on 20 November 2019, and three flavours advanced to the Polish Finals.
Simone Bonini and Gianni Tarabini on Gelato and Local Ingredients
Simone Bonini of Carapina and chef Gianni Tarabini of La Preséf created mountain-inspired gelato recipes from local ingredients, and shared advice for chefs.
Carpigiani at MIG Longarone 2019
Carpigiani exhibited at Longarone's 60th International Gelato Exhibition from 1 to 4 December 2019, showing ReadyChef and Ideauno.
Blue Cheese Gelato Wins the Gelato Festival Challenge in Oslo
Frode Stavran of Simens Isbar won the first Gelato Festival Challenge in Norway with a gelato of Selbu blue cheese, Røros milk and Dalen Hageby honey.
Fabrizio Fiorani Leads a Gelato in Fine Dining Seminar in Hong Kong
On 11 October 2019 Fabrizio Fiorani led a Foodservice Professionals seminar on gelato in fine-dining desserts at the ICI International Culinary Institute in Hong Kong.