Carpigiani Japan Launches Gelato Courses for Restaurants

Carpigiani Japan launched the Gastronomy Gelato University in September 2019 to help hotels and restaurants add gelato to their menus.

Carpigiani Japan launched the Gastronomy Gelato University in September 2019 to help hotels and restaurants add gelato to their menus.

A six-hour Foodservice Professionals course showing restaurant owners and chefs how artisan gelato can raise the profitability of a dessert menu.

A tailor-made Foodservice Professionals course for executive chefs and pastry chefs on recipes, operations and economics of adding artisan gelato to fine dining.

Chef Davide Oldani uses gelato as a cold sauce to balance contrasts on the plate, and says batch freezing is what makes it true Italian gelato.

Massimo Bottura says Carpigiani machines help Food for Soul kitchens turn surplus dairy, fruit and vegetables into sweet and savoury sorbets and gelatos.

Carpigiani took part in Food & Hotel Thailand 2019 at BITEC Bangkok from 4 to 7 September, with gelato workshops and the Gelato Festival Challenge Thailand.

Tan Dongmei and Wu Zhongxuan of Jiangnan University won the first Carpigiani Gelato Baking Competition and a gelato course at Gelato University in Italy.

Darren Swales of Baci & Co in Lincolnshire won Gelato Festival UK at King's Cross, London, and goes on to the Gelato Festival World Masters in 2021.

The 12 national teams for the ninth Coppa del Mondo della Gelateria were announced, with Italy and France competing on the same stage at Sigep in January 2020.

Cremedoce de Fronteira opened on 26 April 2019 in Ressano Garcia, Mozambique, as a gelato shop and training centre built to create jobs for local young people.