On 5 November, Alessandro Racca, pastry chef and technical director of Carpigiani Gelato Pastry University in Tokyo, and Stéphane Augé, a renowned French MOF, led a gelato pastry seminar at Carpigiani Gelato University headquarters in Bologna.
The recipes
- A Christmas log with almond and passion fruit
- A single-portion “lightness” with mango and yuzu
- Take-and-go jars with yoghurt and malt
- Peanut and caramel sticks
The seminar was part of the worldwide programme run by Carpigiani Gelato Pastry University.
Bring it to your business in New Zealand
Gelato pastry is a growing way to stand out. Majors Group arranges access to Carpigiani Gelato University and training for New Zealand, and our pastry machines and Silikomart moulds help you put the techniques into practice.
Carpigiani in New Zealand — Majors Group
Majors Group is the official Carpigiani distributor in New Zealand: machines, Rubicone ingredients, ISA cabinets, Techfrost blast freezers, packaging, Carpigiani Gelato University training, finance and local service.
Source: Carpigiani news. Rewritten for New Zealand by Majors Group.
