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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 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.
Carpigiani exhibited at Longarone’s 60th International Gelato Exhibition from 1 to 4 December 2019, showing ReadyChef and Ideauno.
Frode Stavran of Simens Isbar won the first Gelato Festival Challenge in Norway with a gelato of Selbu blue cheese, Røros milk and Dalen Hageby honey.
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