Artisan Gelato - Carpigiani

Carpigiani @ Beer&Food Attraction

Rimini Expo Centre – From February 19th to 22nd 2023

Artisanal gelato breaking records: European turnover approaches 10 billion Euros. Gelato to feature at Sigep with the 11th edition of Gelato Day

Sigep marks the start of the countdown to the 11th edition of European Artisanal Gelato Day, which every year on 24th March celebrates one of the all-time favourite products, as well as one of the fastest-growing business sectors in Italy and Europe

Gelato Festival World Masters in Zandhoven; A competition between the best gelato artisans in Belgium

On February 7th, the traveling gelato competition organized by Carpigiani and Gelato Festival with Carpigiani Gelato University and Sigep – IEG as strategic partners will stop in Zandhoven to select the participants who will move up to the European finals

Gelato Festival World Masters - Announcing Germany's 3 best gelato artisans that will represent the country at the German finals in 2024

The gelato artisans will go on to the next step of the Gelato Festival World Masters, the world championship in search of the best gelato flavors in the 5 continents

SIGEP 2023 - Carpigiani's special events (Hall C1) and the celebration of Gelato University's 20th anniversary

Seminars and meetings dedicated to every facet of gelato and pastry. Expected guests include pastry chefs Alessandro Dalmasso and Marco De Vivo, pastry chef Carmine Di Donna and chef Pier Giorgio Parini

Carpigiani @ Sirha 2023 in Lyon - Hall 4, Booth 4E89

From January 19th to 23rd at Eurexpo Lyon

Carpigiani's High Efficiency line: Technology for artisanal gelato with a focus on energy savings

Carpigiani Foodservice range: the line of gelato machines specifically designed for the culinary and catering world

Synthesis 2: Carpigiani’s innovative system of modular units

Carpigiani’s innovative modular system for producing, storing and serving gelato, sorbet, ice cream, Sicilian granita and slush in front of customers in just a few simple steps

Carpigiani Gelato University opens a new campus in Malaysia

Courses start on May 30 in Kuala Lumpur with two resident chefs, Chef Calvern Leong and Daniel Kang. The number of countries in the world where gelato artisans can get professional training rises to 20

Gelato Day 2022: a fresh challenge for the masters of Gelato

The gelato day video contest is back featuring the flavor “Dolce Sinfonia”

Carpigiani Gelato University @Gulfood 2022 - Hall 2 Stand 243

Register your machine and be part of the Carpigiani World!

Scan the QR code on your machine and in a few easy steps you will discover a world of videos, news and exclusive offers for you and your business

Carpigiani @Sigep2022 - Special events preview

Carpigiani at Sirha Lyon 2021 (Stand 4G116) with a World preview

Gelato Festival World Masters – From Belgium, Czech Republic and the Netherlands, here are the 3 World Finalists

Mathieu Eyckmans from Bruges, Martina Březinová from Velká Dobrá and Marten Riedstra from Lemmer will be among the 36 finalists who go on to the World Finals

GFWM – Tomasz Szypula will represent Poland at the World Finals with his flavor “Cud Miod Orzeski”

Special mention for the creativity to Paulina Pieczykolan of the gelato shop Bagietka in Kostrzyn (PL) with the flavor “Rokitnika”

GFWM – Taseer of Fabulous Ice Fires in London and Fabiano Franzoso of Cremoloso Gelato in London are the two best Gelato Makers of UK

The two gelato artisans will represent the UK in the World Finals scheduled for December 2021

Gelato Festival World Masters - The best 6 gelato artisans in the UK competing for the World Finals

On July 6, six gelato artisans will compete for the two spots reserved for the United Kingdom in the World Finals scheduled for 2021. Here is the list with the names and flavors of gelato

Carpigiani North America announces the launch of US production of batch freezers and soft serve machines

Gelato Festival World Masters - European Finals in Bologna (Italy) with 59 gelato artisans from 17 countries

Carpigiani technical sponsor of ALMA - The International School of Italian Cuisine

Carpigiani Tech News, delve into the Carpigiani Technology

The online training portal dedicated to technology for Gelato, Pastry and Foodservice

Upgrade your Labo XPL P with the Crystal program and Dispensing door

Carpigiani at Sigep Exp 2021

Innovative technology and online training for gelato, pastry and foodservice

Hot pizza and cool gelato: a perfect pair

Learn how Minnesota-based Pizzeria Pezzo has added gelato to their menu to keep it exciting - and profitable!

Cloud Cups: 100% organic gelato and CBD-infused desserts

Meet Galen Thomas, the entrepreneur who opened a unique business in Philadelphia

Gelato Day 2021: preparations have begun for the 9th edition

Mantecado - The flavor of 2021 is an homage to Spain

Managing your gelateria during Covid-19 - Video lesson

Carpigiani Gelato University presents successful solutions applied by gelaterias from its international network

eStartup: Retail Concepts and Profitability of Gelateria

A series of online lessons on gelato business

Home Delivery Solution - Gelato University video session

Want to launch quickly a home delivery service? Get inspired by easy-to-apply ideas

E-Taste: 5 podcasts package promotion

e-Taste is a series of 5 online lessons, designed to give you a virtual taste of the Basic Course at Carpigiani Gelato University

Carpigiani among the partners of "Support Italian Food Warriors" project

A number of masterclasses in which chefs will share their culinary secrets with customers and Italian cuisine lovers

Artisanal gelato in figures - The story of Gelato Day 2020 at the 41th Sigep

Gelato Day 2020 will be coming to SIGEP from 18th to 22nd January at the Rimini Exhibition Centre

Gelato in Fine Dining

Ready 6/9

The machine manages a range of quantities from a minimum of 1 kg to a maximum of 1,5 kg per cycle

Ready 8/12

The machine manages a range of quantities from a minimum of 1,5 kg to a maximum of 2,5 kg per cycle

Ideauno

The unique batch freezer produces frozen desserts on demand in front of customers

Synthesis 2

The modular system allows you to produce and statically store and serve Gelato in front of your customers

Labo 14 20 XPL P

The batch freezer manages a range of quantities from a minimum of 2 kg to a maximum of 4 kg per cycle