September 26, 2019 - Tokyo, Carpigiani Japan Headquarters
The winning flavor "Mascarpone with salt of the island of Awaji with sweet sake perfumed with kumquat" will compete at the Gelato Festival World Master 2021
The Carpigiani Gastronomy Gelato University project will start in September 2019
12 gelato artisans will compete for the title of best gelato in Japan
4-5 June, 2019 - Kobe International Exhibition Hall
17-19 april 2019, Dessert Sweets & Bakery Festival, Tokyo Big Sight
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Software Upgrade & Consultancy Service
Soft Serve Core Video
Jean-François Devineau and gelato pastry
Santi Palazzolo: 100 years of history in pastry
Spaghetti Eis according to Davide Oldani
Crystal program & Dispensing door
Professional gelato: 3 desserts by Gabriele Vannucci
Sigep 2020 - Day 5
Sigep 2020 - Day 4
Sigep 2020 - Day 3
Sigep 2020 - Day 2
Sigep 2020 - Day 1
Blockchain and "pay per use" - new technologies for your gelato shop
Stéphane Augé & Alessandro Racca - Gelato Pastry Seminar 2019
Fabrizio Fiorani- Gelato in fine dining
Some Like it Cold - USA Mission: Igloo Frozen Custard
Some Like it Cold - USA Mission: Izzy's Ice Cream
Some Like it Cold - USA Mission: The Knotted Cone
Some Like it Cold - USA Mission: Mercurio's
Some Like It Cold - USA Mission: OwowCow
Some Like it Cold - USA Mission: il laboratorio del gelato
Some Like it Cold - USA Mission: Uncle Louie G's
Some Like it Cold - USA Mission: 36 Brix by Ghetto Gastro
Clean your Freeze&Go
Getting started with your Freeze&Go
Gelato in fine dining with Giulia Liu & Guglielmo Paolucci
