On 12 November 2019, Asia’s Best Pastry Chef 2019, Fabrizio Fiorani, spoke at Carpigiani Gelato University headquarters in Bologna about the role of gelato in fine dining. He prepared classic desserts reworked with gelato.
The desserts
- Tiramisu: coffee gelato, mascarpone cream, coffee sablé, mascarpone gelato and sponge cake.
- Apple pie: a caramel base, custard, caramel bavarese, caramel gelato, apple tatin, brisé dough, apple pie gelato and toffee caramel sauce.
- Zuppa inglese (a traditional Italian dessert): custard, chocolate custard, sponge cake, vanilla gelato and Alchermes jelly.
The seminar was part of the Foodservice global seminar programme.
Bring it to your business in New Zealand
For restaurants and cafes in New Zealand, gelato can lift a dessert menu. Majors Group offers foodservice equipment and Carpigiani Gelato University training, and our Rubicone ingredients suit recipes like these.
Carpigiani in New Zealand — Majors Group
Majors Group is the official Carpigiani distributor in New Zealand: machines, Rubicone ingredients, ISA cabinets, Techfrost blast freezers, packaging, Carpigiani Gelato University training, finance and local service.
Source: Carpigiani news. Rewritten for New Zealand by Majors Group.
