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Spaghetti Eis according to Davide Oldani
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Fabrizio Fiorani presents Gelato in Fine Dining in Malaysia
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Professional gelato: 3 desserts by Gabriele Vannucci
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Carpigiani Foodservice Professionals awaits you at the next biggest exhibitions
Come and discover our Foodservice ...
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Fabrizio Fiorani- Gelato in fine dining
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Sigep 2020 - Carpigiani special events (Pav. C1, stand 061)
The great names of pastry and food...
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Lorenzo Cogo's passion for gelato
The young Michelin star tells us a...
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Fabrizio Fiorani in Bologna for a seminar dedicated to gelato in fine dining
November 12th, Carpigiani Gelato U...
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Loretta Fanella and gelato as “an essential element” of a dessert
The pastry chef told us about her ...
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Davide Oldani and Fabrizio Fiorani: dialogue around gelato in fine dining
Chef and Pastry Chef met at Host 2...
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Gelato in fine dining with Giulia Liu & Guglielmo Paolucci
Gastronomic Gelato demonstration d...
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Gelato in fine dining with Lorenzo Cogo
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Gelato in fine dining with Loretta Fanella
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Gelato in fine dining with Davide Oldani & Fabrizio Fiorani
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Gelato in fine dining with Simone Bonini & Gianni Tarabini
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Simone Bonini and Gianni Tarabini: the gelatiere, the chef and the search for ingredients
High-quality ingredients for the f...
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Getting started with your Freeze&Go
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Clean your Freeze&Go
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Carpigiani @ MIG Longarone 2019
December 1-4, 2019 Longarone - st...
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Fabrizio Fiorani in Hong Kong for a seminar on Gelato in Fine Dining
October 11, 2019 - ICI Internation...
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HOST 2019 - From Soft Serve to Gelato, Carpigiani's technology at the service of food retail entrepreneurs
Carpigiani booth - Hall 10 - Booth...
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Carpigiani equipment at the service of École Ducasse
The Carpigiani Masterclass by Écol...
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HOST 2019: Carpigiani shows gelato like you have never seen it before
Among the guests Davide Oldani, Fa...
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Carpigiani Gastronomy Gelato University Seminar
September 26, 2019 - Tokyo, Carpig...
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In the Kitchen Tour arrives in Bolzano for the 5th stage of 2019
Tuesday 24th September, Traveling ...
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In the Kitchen Tour goes back to Piedmont - The 4th stage of 2019 will be held in Casale Monferrato
Wednesday 11 September, Cascina Fa...
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The new frontier of culinary and pastry education
Here are the next scheduled course...
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Gelato in restaurants with Niko Romito Formazione
Since 2017 a partnership between C...
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Carpigiani Japan launches new courses dedicated to gelato in restaurants
The Carpigiani Gastronomy Gelato U...
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Gelato in Fine Dining
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High Profitability Desserts
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Davide Oldani: Gelato as a balance of the opposites
“Gelato is, first of all, a cold s...
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Massimo Bottura: Gelato to fight food waste
Carpigiani machines and the "Food ...
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Chef Lorenzo Cogo (Italy) with Maksut Askar (Turkey) - InFUSION project
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Carpigiani for Michel Roux at Waterside Inn
World-class cooking requires world...
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Carpigiani @The Waterside Inn
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Ready 14 20
Counter-top batch freezer
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ideauno
Produce fresh treats right in fron...
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Freeze&Go
Add artisanal gelato to your menu<...
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Labo 6/9 XPL P
High-performance counter-top batch...
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Labo 8/12 XPL P
High-performance counter-top batch...
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Quartetto
The only solution for having gela...
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161 G SP
The only compact, self-pasteurizin...
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Davide Oldani – Grana Padano Gelato (in Italian)
An iconic recipe from the Michelin...
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Carpigiani’s Freeze & Go Debut at NRA Chicago
Freeze&Go at NRA 2018
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Crema Antica with Sorrentino Lemons
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Pear and Chianti Sorbet
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Melon Sorbet
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Peach Sorbet
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Berry Sorbet
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Lemon Sorbet
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Coffee Gelato
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Zabaione Gelato
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Crema Gelato
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Strawberry Sorbet recipe with Freeze&Go
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Chocolate Gelato recipe with Freeze&Go
