e-Taste is a series of 5 online lessons, designed to give you a virtual taste of the Basic Course at Carpigiani Gelato University
Ice cream and Gelato batch freezer
Gelato & Low Overrun desserts Batch Freezer
Ice cream & Gelato batch freezer
Classic Gelato & Low Overrun Desserts batch freezer
Classic Gelato Batch Freezer
Counter-top Ice Cream & Gelato batch freezer
Counter-top Gelato Batch Freezer
Gelato & Low Overrun Batch Freezer
Add Fresh Ice Cream, Gelato, Sorbet, Frozen Yogurt and Custard to your Restaurant’s Menu
Create Gelato, Pastry & Chocolate products with the upmost precision without compromising space
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Pints, Cakes and More with Chef Baron
Santi Palazzolo: 100 years of history in pastry
Soft Serve Consulting
Crystal program & Dispensing door
Sigep 2020 - Day 5
Sigep 2020 - Day 4
Sigep 2020 - Day 3
Sigep 2020 - Day 2
Sigep 2020 - Day 1
Blockchain and "pay per use" - new technologies for your gelato shop
Carpigiani Batch Freezer at Zaza's
Stéphane Augé & Alessandro Racca - Gelato Pastry Seminar 2019
Fabrizio Fiorani- Gelato in fine dining
Some Like it Cold - USA Mission: Igloo Frozen Custard
Some Like it Cold - USA Mission: Izzy's Ice Cream
Some Like it Cold - USA Mission: The Knotted Cone
Some Like it Cold - USA Mission: Mercurio's
Some Like It Cold - USA Mission: OwowCow
Some Like it Cold - USA Mission: il laboratorio del gelato
Some Like it Cold - USA Mission: Uncle Louie G's
Some Like it Cold - USA Mission: 36 Brix by Ghetto Gastro
Clean your Freeze&Go
Getting started with your Freeze&Go
Gelato Pastry with Francesco Boccia & Alessandro Racca
Gelato in fine dining with Lorenzo Cogo
Gelato in fine dining with Loretta Fanella
