ReadyChef - Carpigiani

David Vidal and the versatility of gelato in the dessert menu

Stefano Pinciaroli and his love for gelato

Giuseppe Amato and his savory twist to the classic pastry cream

Loba Pâtisserie: above and beyond Vegan pastry

Davide Oldani, the savory potential of gelato

Carpigiani teams with Chef Daniel @Paris Gatô HCM

Gelato in restaurant desserts - Online masterclass with Loretta Fanella

Crystal program & Dispensing door

See how the Dispensing door with Crystal program can help you quickly fill pints

Loretta Fanella and gelato as “an essential element” of a dessert

The pastry chef told us about her experience in the biggest international kitchens and her relationship with gelato

Gelato in fine dining with Giulia Liu & Guglielmo Paolucci

Gastronomic Gelato demonstration during HOST Milan 2019 trade show

Gelato Pastry with Andrea Fiori & Alessandro Racca

Gelato in fine dining with Lorenzo Cogo

Gelato in fine dining with Loretta Fanella

Gelato in fine dining with Davide Oldani & Fabrizio Fiorani

Gelato in fine dining with Simone Bonini & Gianni Tarabini

Simone Bonini and Gianni Tarabini: the gelatiere, the chef and the search for ingredients

High-quality ingredients for the founder of Carapina and the Chef of La Preséf

ReadyChef

Gelato, pastry and chocolate in a single counter-top batch freezer with over 30 programs available

Optional* Crystal Dispensing Door

Dispensing Door ideal for filling pastry and cake molds, as well as takeaway pint containers, for use with the exclusive Crystal program