Foodservice - Carpigiani

Carpigiani: Crafting the Future of Frozen Desserts

David Vidal and the versatility of gelato in the dessert menu

Olivier Fernández, the secrets of chocolate: from bean to bar

Davide Oldani, the savory potential of gelato

Carpigiani @GastroCanarias

21 - 23 May 2024 - Stand 347 to 350 - Recinto Ferial de Tenerife

Carpigiani @Salón Gourmets

22 - 25 April 2024 - Hall 8, Stand 8H20 - IFEMA Madrid

Carpigiani @ Gelatissimo 2024

Messe Stuttgart, 3-7 February Pav. 10 – Booth D40

Carpigiani @ SIGEP 2024

The world of gelato, ice cream and soft serve by Carpigiani on display at Sigep 2024 trade show

Carpigiani @ Food & Hotel Malaysia

Booth 4301, Hall 4 - Kuala Lumpur Convention Centre - September 19th to 22nd

HOST 2023 - From Soft Serve to Gelato, Carpigiani's technology at the service of food retail entrepreneurs

Carpigiani booth - Hall 10 - Booth A68 A60 (Fiera Milano Rho on October 13-17, 2023)

Carpigiani @ Fine Food Australia

Booth D28 / HR2 - ICC Sydney - September 11 to 14

Chef David Vidal's Gelato Dessert - trailer

Carpigiani and JRE - Jeunes Restaurateurs launch a partnership alliance to continue improving the position of the best Italian gelato machines and European gastronomy

"We are delighted to be working with the Carpigiani to bring its tradition of ice-making to the tables of the best restaurants in Europe" - Daniel Lehmann, President of JRE - Jeunes Restaurateurs

Carpigiani @ FHA HoReCa 2022 - Hall 3, booth 3B3-01

25 to 28 October, 2022 – Singapore Expo

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

Carpigiani @Sigep2022 - Special events preview

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

Special events in Dubai with pastry chef Fabrizio Fiorani and Gin Mare at Boca Restaurant

Pastomaster HE at the cheesemaking symposium

Gelato in restaurant desserts - Online masterclass with Loretta Fanella

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!

Spaghetti Eis according to Davide Oldani

Fabrizio Fiorani presents Gelato in Fine Dining in Malaysia

Professional gelato: 3 desserts by Gabriele Vannucci

Carpigiani Foodservice Professionals awaits you at the next biggest exhibitions

Come and discover our Foodservice Professionals range

Fabrizio Fiorani- Gelato in fine dining

Lorenzo Cogo's passion for gelato

The young Michelin star tells us about his love for gelato, ubiquitous in his career as a chef and entrepreneur

Fabrizio Fiorani in Bologna for a seminar dedicated to gelato in fine dining

November 12th, Carpigiani Gelato University - Bologna

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

Davide Oldani and Fabrizio Fiorani: dialogue around gelato in fine dining

Chef and Pastry Chef met at Host 2019 trade show and told us about their experience with gelato in a fine dining menu

Gelato in fine dining with Giulia Liu & Guglielmo Paolucci

Gastronomic Gelato demonstration during HOST Milan 2019 trade show

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

Getting started with your Freeze&Go

Clean your Freeze&Go

Carpigiani @ MIG Longarone 2019

December 1-4, 2019 Longarone - stand U33-37, V9-13

Fabrizio Fiorani in Hong Kong for a seminar on Gelato in Fine Dining

October 11, 2019 - ICI International Culinary Institute

HOST 2019 - From Soft Serve to Gelato, Carpigiani's technology at the service of food retail entrepreneurs

Carpigiani booth - Hall 10 - Booth A60 C67 @Fiera Milano Rho on October 18-22, 2019

Carpigiani equipment at the service of École Ducasse

The Carpigiani Masterclass by École Ducasse was held on October 8th in Paris

HOST 2019: Carpigiani shows gelato like you have never seen it before

Among the guests Davide Oldani, Fabrizio Fiorani, Loretta Fanella, Lorenzo Cogo, Simone Bonini, Gianni Tarabini and Giulia Liu

Carpigiani Gastronomy Gelato University Seminar

September 26, 2019 - Tokyo, Carpigiani Japan Headquarters

In the Kitchen Tour arrives in Bolzano for the 5th stage of 2019

Tuesday 24th September, Traveling Restaurant - Tree Brasserie - Bolzano

In the Kitchen Tour goes back to Piedmont - The 4th stage of 2019 will be held in Casale Monferrato

Wednesday 11 September, Cascina Faletta 1881 - Casale Monferrato (AL)

The new frontier of culinary and pastry education

Here are the next scheduled courses with an international-level faculty

Gelato in restaurants with Niko Romito Formazione

Since 2017 a partnership between Carpigiani Gelato University and Niko Romito Formazione of Castel di Sangro (AQ)

Carpigiani Japan launches new courses dedicated to gelato in restaurants

The Carpigiani Gastronomy Gelato University project will start in September 2019

Gelato in Fine Dining

Davide Oldani: Gelato as a balance of the opposites

“Gelato is, first of all, a cold sauce, and sauces are the foundation of great cuisine"

Massimo Bottura: Gelato to fight food waste

Carpigiani machines and the "Food for Soul" project

Chef Lorenzo Cogo (Italy) with Maksut Askar (Turkey) - InFUSION project

Carpigiani for Michel Roux at Waterside Inn

World-class cooking requires world-class equipment According to Michel Roux OBE

Carpigiani @The Waterside Inn

Ready 14 20

Pasteurization, aging and batch freezing: the entire production process in a single countertop machine

Ideauno

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

Synthesis 1

Single cylinder module to produce and statically store 1.5 to 2.5 kg of gelato

Synthesis 2 V

A modular unit with two cylinders positioned one in front of the other. Each cylinder can produce and statically store 1.5 to 2.5 kg of gelato.

Synthesis 2 H

A modular unit with two cylinders positioned side by side. Each cylinder can produce and statically store 1.5 to 2.5 kg of gelato.

Freeze&Go

The small and compact batch freezer that is silent and fast. In a few minutes, the artisan gelato is ready to be served

Labo 6/9 XPL P

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

Labo 8/12 XPL P

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

161 T G SP

The most compact gravity-fed single-flavor machine. It produces up to 200 soft gelato servings of 75g in one hour.

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

Davide Oldani – Grana Padano Gelato (in Italian)

An iconic recipe from the Michelin starred chef based in Milan

Carpigiani’s Freeze & Go Debut at NRA Chicago

Freeze&Go at NRA 2018

Crema Antica with Sorrento Lemons recipe with Freeze&Go

Pear and Chianti Sorbet recipe with Freeze&Go

Melon Sorbet recipe with Freeze&Go

Peach Sorbet recipe with Freeze&Go

Berry Sorbet recipe with Freeze&Go

Lemon Sorbet recipe with Freeze&Go

Coffee Gelato recipe with Freeze&Go

Zabaione Gelato recipe with Freeze&Go

Crema Gelato recipe with Freeze&Go

Strawberry Sorbet recipe with Freeze&Go

Chocolate Gelato recipe with Freeze&Go