Carpigiani Nuvia: Whipped Cream and Mousse Made Easy
10/11/2026
Watch the Carpigiani Nuvia countertop whipped cream machine: adjustable air, three preset portions, a 6-litre removable tank and guided cleaning in place.
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Carpigiani Crystal: Fill Gelato Jars and Cakes Fast on the Ready
09/11/2026
Watch Crystal on a Carpigiani Ready at Sigep: pour a vanilla base, freeze it with about 50% overrun, fill jars and cake moulds, then blast freeze.
Synthesis 1 Counter Top: Produce, Store and Serve Fresh Gelato in One Machine
06/11/2026
Carpigiani’s Synthesis 1 Counter Top makes, stores and serves gelato, sorbet, granita and cremolata in a single cylinder on a countertop. Watch the film, then read the key points.
V AIR Dream Frozen Coffee: Pour, Freeze and Serve in One Machine
06/11/2026
A short film follows frozen coffee from jug to jar on the V AIR Dream: pour the base into the hopper, set the machine and serve once it signals ready.
Andia’s Ice Cream: Award-Winning Flavours Built on a Carpigiani Central Kitchen
04/11/2026
Chef Andia Xouris has grown Andia’s Ice Cream from one family business into four shops, catering and national shipping, with one central kitchen and Carpigiani machines. Watch the film, then read the key points.
Carpigiani Soft Serve Machines in Action: The 191, the 193 and the Nozzle Collection
04/11/2026
Four short films of Carpigiani soft serve machines at work: the counter-top 191, the 191 Classic, the twin-twist 193 and the 18-piece nozzle collection.
Inside the Gelato Museum Carpigiani: A Guided Tour and a Hands-On Gelato Masterclass
04/11/2026
Two short films from the Gelato Museum Carpigiani: a guided tour with a live gelato demonstration and tasting, and a hands-on masterclass where guests make their own gelato.
Carpigiani ReadyChef: Gelato, Pastry and Chocolate from One Batch Freezer
20/08/2026
The Carpigiani ReadyChef 8/12 and 14 20 make gelato, sorbet and granita, cook pastry creams and temper chocolate in one countertop batch freezer. Watch the video, then read the key points.
Asako Iwayanagi: Haute Pâtisserie, the Parfait Bijou and the Art of Gelato in Tokyo
20/08/2026
Tokyo pastry chef Asako Iwayanagi on seasonal parfaits built on one sorbet and one gelato, training her team at Carpigiani Gelato University, and blurring sweet and savoury. Watch the video, then read the key points.
Ideboku: Farm-Fresh Gelato and Soft Serve from the Foot of Mount Fuji
20/08/2026
A Japanese dairy family turns its own milk into gelato, soft serve, yoghurt and cheese, with free-roaming cows and Carpigiani machines. Watch the video, then read the key points.