At HostMilano 2019, the Carpigiani stand in pavilion 10 hosted a series of events from 18 to 21 October focused on gelato in foodservice and pastry, presented by some of the leading names in fine dining.

Who took part

The line-up included Davide Oldani, chef patron of restaurant D’O in Cornaredo (Milan); Fabrizio Fiorani, Asia’s Best Pastry Chef 2019; Gianni Tarabini, chef of La Presef at the La Fiorida agritourism in Valtellina; Simone Bonini, gelato maestro and founder of the Carapina concept in Florence; pastry chef Loretta Fanella; Lorenzo Cogo, chef of El Coq in Vicenza; and Giulia Liu, founder and owner of Gong Oriental Attitude in Milan. Two pastry workshops were led by Andrea Fiori and Francesco Boccia, a member of the Italian team that won the Coupe du Monde de la Patisserie in 2015, introduced by Alessandro Racca, technical director of the Gelato Pastry University in Tokyo.

The daily programme

• 18 October, 3 pm: Simone Bonini and Gianni Tarabini hosted a special snack.
• 19 October, 11.30 am: Fabrizio Fiorani and Davide Oldani discussed the future of gelato in foodservice between Europe and Asia.
• 19 October, 3 pm: Loretta Fanella presented her new autumn-inspired dessert.
• 20 October, 11.30 am: Lorenzo Cogo talked about what happens when a starred chef opens a gelateria, and his relationship with the cold dessert on the plate and in the cone.
• 20 October, 3 pm: Francesco Boccia explored gelato pastry single servings, introduced by Alessandro Racca.
• 21 October, 11.30 am: Alessandro Racca and Andrea Fiori interpreted the evolution of mignon pastry at negative temperatures.
• 21 October, 3 pm: Giulia Liu showed how Oriental ingredients meet Italian artisan gelato, in a dish from her Chinese haute cuisine restaurant.

Bring it to your business in New Zealand

Gelato on the menu, in pastry and in single-serve desserts is a growing opportunity for restaurants, cafes and patisseries. Majors Group can walk you through the options for gelato and pastry machines and foodservice solutions, and you can build the skills through Carpigiani Gelato University.

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