Carpigiani at MIG Longarone 2019
30/09/2019
Carpigiani exhibited at Longarone’s 60th International Gelato Exhibition from 1 to 4 December 2019, showing ReadyChef and Ideauno.
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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.
On 11 October 2019 Fabrizio Fiorani led a Foodservice Professionals seminar on gelato in fine-dining desserts at the ICI International Culinary Institute in Hong Kong.
At HOST 2019 in Milan, Carpigiani launched ReadyChef and four countertop batch freezers, and introduced Soft Serve Consulting for the premium soft serve trend.
Alessandro Racca led a Carpigiani masterclass at École Ducasse in Paris on 8 October, as part of a partnership with Ducasse Education.
Eleven South African gelato artisans competed in Pretoria on 5 October 2019, and four flavours were selected for the 2020 Africa Final.
Seventeen chefs competed at the Carpigiani Challenge in Toronto, where a Cheese Board gelato and a Pumpkin ice cream took the two titles.
Gelato University’s new Foodservice Professionals school held its first class in Japan on 26 September, showing chefs how gelato can work on a restaurant menu.
Stefano Mosi of MOSI in Victoria, Canada won Gelato Festival America’s first Los Angeles stage with his Seamist sorbetto. Here are the winners and special awards.
At Host Milano 2019 the Carpigiani stand in pavilion 10 hosted a four-day programme of chefs and pastry chefs showing how gelato works in foodservice and pastry.