Foodservice - Carpigiani

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

High Profitability Desserts

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

Counter-top batch freezer

ideauno

Produce fresh treats right in front of your customers

Synthesis 2

Innovative system of modular units to produce and store Gelato in front of your customers

Freeze&Go

Add artisanal gelato to your menu

Labo 6/9 XPL P

High-performance counter-top batch freezer

Labo 8/12 XPL P

High-performance counter-top batch freezer

161 T G SP

Compact, self-pasteurizing soft gelato machine.

Labo 14 20 XPL P

High-performance countertop batch freezer

Quartetto

The only solution for having gelato that is always ready to serve

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