ReadyChef - Carpigiani

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