Since 2017, Carpigiani Gelato University has offered courses in partnership with Niko Romito Formazione in Castel di Sangro, Italy. The school is a centre for advanced culinary training, founded by three-Michelin-star chef Niko Romito.

Two days of gelato for chefs

The partnership includes two days of classes on gelato in restaurants, led by instructor Cristian Bonfiglioli alongside the school’s students. The programme is designed to take gelato beyond the dessert menu and make it a protagonist across the whole menu, much as it was in its origins, when it was served as a delicacy at Europe’s most prestigious tables.

About Niko Romito Formazione

The school sits in the multifunctional Casadonna Reale complex and offers a 10-month course that takes aspiring chefs from the classroom to the stoves of Spazio, the restaurant-workshop where students take on the responsibility of a fully fledged kitchen. Links with the Reale restaurant, partnerships with leading companies and the school’s spin-offs (Spazio restaurants, Bomba and the Nutritional Intelligence project) make it a place to learn both the basics of contemporary Italian cooking and its most innovative techniques, including projects with strong experimental and social value.

Bring it to your business in New Zealand

If you run a restaurant or hotel kitchen and want gelato to do more than finish a meal, Majors Group can help with foodservice solutions and training through Carpigiani Gelato University. Our team can talk you through machine options for a restaurant kitchen.

Source: Carpigiani news. Rewritten for New Zealand by Majors Group.