New Delhi, March 2008 –  The AAHAR Biennial event (10-14 March 2008, New Delhi), one of Asia’s most important trade expos for the food equipment industry, was the site for the official presentation of Carpigiani India, a new branch of the group with offices, test-lab and showroom in Mumbai.
The stand was packed with visitors, who greatly appreciated the presentations from the Carpigiani Gelato University and the vast range of products on show.  Professionals in the field spent a great deal of time in front of the video describing the operations and performances of Carpigiani’s latest “creatures”: the Pastochef RTX (designed specially to make bakery and patisserie goods) and the 191/P Single Portion (the latest development in soft ice cream machines).  The 39/B and the Spin Slush also met with a great deal of interest.  However, the attention of Indian operators and visitors was mainly focused on the Gelato Corner, an area dedicated to practical demonstrations and... great “subzero” tastings!  Gianpaolo Valli, one of the master ice cream makers of the Carpigiani Gelato University, demonstrated excellent preparation techniques and methods to those present and at the end, the proof of the ice cream was truly in the eating.  A tasty success.

Below left: a moment at one of demonstrations held at the Carpigiani India stand Gelato Corner at the AAHAR expo.  Right: Niranjan Laksamina (35), in charge of coordinating the new branch (the support staff are from Mumbai, Chennai and New Delhi) with Cesare Rizzoli and visitors to the stand.

Anzola Emilia, February 2008 – Top results for Carpigiani and Carpigiani Gelato Universtiy at Sigep 2008.

A sparkling debut by the Carpigiani Gelato University…
Huge success at the Gelato University stand (separate from the Carpigiani stand for the first time), with courses in a nutshell. The brief but extensive range of rotating classes held by renowned gelato masters – assisted by 4 young adults from San Patriganano – drew as many as 500 people from around the world in 5 days. The most popular classes? Those dedicated to marketing and health trends. Much curiosity also in the personalized training, Gelato University’s new offer in 2008: “ad hoc courses” (based on specific requests) and “professional tutorship” (held directly at the ice-cream stores).

…Carpigiani’s ever growing presence
Next to the historic machines at the Carpigiani stand were: 191/P Single portions – the ideal machine for the ice-cream maker who wants to produce “single portions” quickly and with utmost hygiene – and Pastochef 150 – the ideal pasteurizer for full-bodied pastry cream productions-.
Also especially crowded were the 4 corners used as practical demonstrations. Visitors were able to approach the experts in the field and taste the final product.

Through their machines, Carpigiani was official sponsor of the third edition of the Coppa del Mondo di Gelateria (Ice-cream store World Cup). A special edition, for the victory of the Italian team and because the ice-cream store of the “world champion” team is owned by Lucia Sapia, trained at Carpigiani Gelato University and having graduated from the first edition of the Master. Ms. Sapia ran up to the Carpigiani Gelato University stand right after having raised the Winning Cup.
Champions…you become!

 

Increasingly frequently, Peruvians, Americans, Japanese, Russians and Chinese present at our Gelato University. They don aprons, white hats with the little cloud emblem… and prepare to become successful ice-cream makers! The fact that ice cream is now outstripping pizza and spaghetti as the symbol of things Italian, has a lot to do with the our "maestros". "This year we organised more than 300 courses for more than 6 thousand people. That signifies either creating a market from scratch or giving impetus to already established businesses. We started offering a personal consulting service in ice-cream parlours, too. Working side by side with the Chinese in Shanghai we have developed recipes based on soybean, a widely used legume in that part of the world. It’s all part of creating home-made Italian ice cream to meet local tastes and traditions", says Giampaolo Valli. Apart from taking time out to run the Talk Show organised at the Host trade fair in Milan, our gelato-experts throw themselves into their job of teaching tomorrow’s ice-cream impresarios about ingredient weighting, pasteurisation and freezing. There is also an "academic" acknowledgement for ice-cream makers at the top. The Carpigiani Gelato University’s Master Course trains a selected number of ice-cream professionals for top-rung competition. Internationally acclaimed ice cream experts reveal the secrets of award-winning ice-cream making (www.gelatouniversity.com).
Below: a Gelato University’s session

 

With every trade fair we mark up a new success! At Host (Milan, 19-23 October 2007), ice cream expert Mario Amicarelli (here in the photo with wife and Gianpaolo Valli) requested Carpigiani machines to make his exquisite coffee-flavoured ice cream for the international "Cono d’Oro" competition. Which, needless to say, he won! Around the world at other shows – Nafem in Atlanta, 11-13 October 2007; Food Hotel Vietnam in Ho Chi Minh City, 30 October 2007; and FCC in Shanghai, 14-16 November 2007 – our booths were hugely appreciated by visitors. Far from rest on our laurels though, we are now in the midst of intense work preparing the next batch of venues: Horecava (Amsterdam, 7-10 January 2008), Sigep (Rimini 26-30 January 2008 and Hotelympia (London, 17-21 February 2008).

 

The world champion Casey Stoner (on video due to injury), Loris Capirossi, The Desmosedici and all of Ducati celebrated the MotoGP First Prize. The showstopper took place on December 2, 2007 in Piazza Maggiore (Bologna) and the Carpigiani Group played a leading role. When Jerry Scotti and DJ Ringo out team was "in the box", ready to serve sweet treats to pilots, artists and stage-hands. A total of 30,000 people let loose in the square, to the rumble of high speed motors, and we didn’t miss a beat. We offered champions the "good, fresh and natural" taste of our ice cream and the sweet "warmth" or a hot chocolate with whipped cream. "We are happy to participate in this victory and wish Ducati and its pilots the best of luck for the extraordinary success", said Gino Cocchi to managing director Gabriele Del Torchio. There is a great electricity that runs through entrepreneurships founded in the Bologna area. Ducati, Carpigiani and many other companies located on via Emilia are “champions in their sector: mechanics for Two-Wheel and Four-Wheel vehicles, packaging, plant design for food. They all have fundamental values like Technology and Research, Passion, Enthusiasm, Energy and Excellence. For all of them, each accomplishment represents the start of a new challenge. This holds true also for Carpigiani. "Our ‘championship’ lasts 364 days of the year", reminds Gino Cocchi, "every morning there’s a race to win".
Below: the AD of Carpigiani Gino Cocchi and the champion Loris Capirossi

 

Putting a smile on the faces of many courageous children and adolescents. This was Carpigiani’s goal when a few weeks ago we presented the chemotherapy ward of the Rizzoli Hospital in Bologna with an ice-cream making machine. So as well as the aquarium in the hall, pictures on the walls and colourful curtains at the windows, the kids in hospital can enjoy fresh ice cream. "It’s been a real hit", said Director Stefano Ferrari. "It helps make the place a little less like a hospital, and many of our young patients have already had the opportunity to try a vanilla or chocolate cup". Another small step to making a sweeter world.
Below: a child and two doctors at the Rizzoli Hospital

 

It’s called Chocolady and it’s programmed to make rich, steamy hot chocolate to make your head spin. Presented at Host in October, 2007, the new Carpigiani Slush registered machine has already been bought by many clients (McDonalds, Univerciock, Crispins, Pernigotti…), who appreciate its innovative design, quality and easy-cleaning. Above-all, it’s able to bring out the flavour of this "food of the gods", thanks to being cooked in a double-boiler and non-stick pot. The market welcomed this novelty with great enthusiasm also because of the fact that the same hot chocolate machine can be sold in both Europe and the USA, due to the Etl certificate. Achille Sassoli explains "the long hours spent in the laboratory with experts and technicians to test and refine Chocolady allowed us to create a machine capable of conserving the cocoa flavour and density at length".
Below: the Chocolady

In its issue of 18 August 2007, The Economist named us an Italian Champion. The British weekly attributes the secret of the success of our ice-cream making machines to our "cost-cutting, quality control and technical innovation". "Whether cone or cup, soft-serve or gelato, the odds are good that the ice-creams bought by sweltering sight-seers and beach-goers across the northern hemisphere this summer came from machines made by Carpigiani". It’s a truly gratifying surprise, all the more so because we at Carpigiani work with dedication but without flourish. It encourages us to continue in the way of excellence, professional know-how and youth’s passion. If we are an Italian Champion out to conquer the world it’s because we had the courage to change when the going wasn’t so good and things were tough. Still today, Carpigiani’s mascot Ondina Valla, the Bolognese girl who won the 80 hurdle race at the 1936 Berlin Olympics, prepares for another race".
Below: The Economist’ article published on August 2007