Anzola dell’Emilia, 20 January 2010 – RENOVATION AND TRAINING. Carpigiani returns as a protagonist at Sigep in Rimini (23-27 January, 2010), with a stand of over 650 square meters. It is here that they present gelato makers the project “Maestro with Maestro”, which unites Carpigiani technology and the experience of Carpigiani Gelato University instructors. In the 31st edition of the most important International fair in the gelato sector, Andrea Cocchi, new CEO of the company that is leader in the professional foodservice industry, has ensured a large space inside the fairgroud. With respect to 2009, the size has quadrupled and the stand is completely dedicated to business development that “resists crises”, focusing on gelato makers, masters and students. Creative entrepreneurs.

“Carpigiani has always been cutting edge in developing solutions that guarantee success to gelato makers –– says Andrea Cocchi-. The brand is synonymous with high quality in the world, as evidenced by the recent article in the U.S. Time Magazine and television broadcasters Rede Globo, Al Jazeera and ABC, who have dedicated in-depth informational pieces on Carpigiani Gelato University, the world-wide artisan gelato school that boasts over 6,000 attendances each year. In 2009, enrollment increased by 80% and even in the previous season we saw a double figure increase. The number of students who graduate from our university to develop a business is also consistently increasing. It is for this reason that we have equipped a new area and enlarged the Headquarters. Thanks to an investment of over 400 thousand Euros, the Headquarters is now characterized by triple-sized spaces (around 300 square meters), 10 teaching stations for gelato production, all characterized by the most innovative Carpigiani machines, and facilities for the internships at Carpigiani Lab”.

“We offer logical answers to the demands of a market in which consumption tied to enjoyable moments at modest costs is increasing – continues Cocchi -: people don’t give up an impulse product like gelato or a “dessert” in general”.

Finally, Carpigiani leads off the operation “Carpigiani Experience”. A full immersion in gelato technology through a visit to the company (the largest plant in Europe, where all the Group’s equipment is researched, tested and assembled), practical demonstrations, meetings with field professionals and a visit to the Carpigiani Gelato University and Carpigiani Lab (a parlour that suggests new consumption trends and innovative ideas in furnishing and design).