News, events, recipes and ideas from Majors Group and the world of gelato, soft serve and frozen desserts. Search every story, or filter by topic, region and year.
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Carpigiani’s Sigep 2020 stand featured over 100 machines to try, 200 workshops and events, Adaptive Technology, new Ready freezers, blockchain soft serve and a big Gelato University programme.
Ahead of Sigep 2020, industry figures showed 108,000 gelato parlours in 76 countries earning 16 billion euros in 2018, with Italy still the world leader.
Carpigiani Gelato University filled its Sigep 2020 booth with demonstrations, book launches and talks from top pastry chefs, chefs and gelato makers from 18 to 21 January.
Michelin-starred chef Lorenzo Cogo talks about gelato in his bistro, restaurant and gelato shop in Vicenza, and what he advises other chefs to do.
Alessandro Racca and French MOF Stéphane Augé held a gelato pastry seminar at Carpigiani Gelato University in Bologna on 5 November.
On 12 November 2019 Fabrizio Fiorani showed classic Italian desserts reimagined with gelato at Carpigiani Gelato University in Bologna.
Pastry chef Loretta Fanella explains how her time in leading international kitchens shaped her style, and why she relies on gelato to lighten a dessert.
Michelin-starred chef Davide Oldani and pastry chef Fabrizio Fiorani shared their gelato stories at Host 2019 and finished with a frozen cocktail made on the 161 G SP.
Twenty Polish gelato artisans competed at the Gelato Festival Challenge in Warsaw on 20 November 2019, and three flavours advanced to the Polish Finals.
Simone Bonini of Carapina and chef Gianni Tarabini of La Preséf created mountain-inspired gelato recipes from local ingredients, and shared advice for chefs.