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NEWS - WORLDWIDE

THE BRUTO AND POERIO CARPIGIANI FOUNDATION IS BORN: THE FIRST OF ITS KIND IN THE WORLD DEDICATED TO ARTISAN GELATO
Its mission is to advance Italian gelato culture throughout the five continents

Bologna, 3 April 2012 - One hundred years ago, Poerio Carpigiani - founder of the company Carpigiani along with his brother Bruto - was born. The company was founded by the brothers to sell the famous Autogelatiera, invented by Bruto, and today recognized as one of the 34 fundamental inventions of the 20th century. It is only fitting that this important centenary be marked by the establishment of the Bruto and Poerio Carpigiani Foundation.

"The foundation's mission is to promote gelato culture throughout the world. Artisan gelato is an Italian food that has a long and illustrious culinary tradition," says Andrea Cocchi, General Director of the Carpigiani Group and founder of the Bruto and Poerio Carpigiani Foundation. "The foundation serves to honor the heritage of Bruto and Poerio Carpigiani, the two Bolognese entrepreneurs who contributed to the global diffusion of artisan gelato technology, culture, and business. Their memory deserves to be kept alive," continues Cocchi, "as they are symbols of progress, innovation, and new cultural advancements."

"Anyone who was fortunate enough to know the Carpigiani brothers can surely see represented in this initiative the ideals that characterized their lives," observes Romano Verardi, president of the foundation. "Ideals like entrepreneurial pride, industrial genius that did not skimp on ideas and investments, the desire to innovate, and attention to young people." Verardi notes, "Special thanks go to the Cassa di Risparmio in Bologna Foundation for having hosted us in a place that exemplifies how a museum can honor a city and its genius, an inspiration for us as we put the finishing touches on the Gelato Museum, which will open in July 2012."

The Bruto and Poerio Carpigiani Foundation, the first in the world dedicated to artisan gelato, has three principal objectives:

· Safeguard the know-how involved in creating high-quality, artisan products that represent the excellence and creativity of Italy. Study and advance the development and knowledge of food culture, promoting foods having precious nutritional and sociological values.

· Support the education of how to study and protect artisan food heritage, so as to preserve its characteristics and uniqueness.

· Follow the progress of technological development that increases gelato safety and hygiene.

To fulfill these objectives, the foundation will promote a number of activities, including:
· Sustain, finance, promote, and organize the Gelato Museum, an innovative structure dedicated to the study, documentation, and dissemination of the history, values, and culture associated with artisan gelato, a fresh, high-quality food that represents Italy's excellence and creativity. Scheduled inauguration: July 2012.

· Organize courses, seminars, and training workshops. The first workshop session was held on Saturday, 24 March 2012, celebrating European Gelato Day. Over 100 children participated in educational workshops held at the Carpigiani Gelato Lab in Anzola Emilia. Master instructors from Carpigiani Gelato University taught the young apprentice gelatieri about gelato ingredients and how they are transformed into gelato. The young students were then able to taste the results of their work.

· Promote activities, projects, events, conferences, and courses, providing scholarships when necessary, all having the objective of encouraging technological development that fosters excellence and improves the quality of work done by gelato operators, in addition to the safety and hygiene of gelato itself. For example, in April 2012, the foundation will sponsor the "Designing Gelato Cone Evolution" at MOST, during the Milan Furniture Exhibition. The competition has the objective of stimulating young, international designers and architects to design the gelato cone of the future, which may not be the cone we know today. The cone was invented in 1903 by Italo Marchioni and it has fundamentally remained the same since then. But this could be the year that we discover a new way to eat gelato. Who knows how we will be eating gelato in the next years? The competition's judge will be the brilliant Londoner Tom Dixon. The most creative project will earn its designer a scholarship worth €2,500 for a three-week course at Carpigiani Gelato University. Babbi will offer a scholarship worth €2,500 to the design that is the most industrially feasible. For details, www.fondazionebrutoepoeriocarpigiani.it.


Carpigiani
Established in Bologna in 1946 thanks to the success of Bruto and Poerio Carlo Carpigiani's Autogelatiera, today Carpigiani is the world's top producer of gelato machines. In 1989, Carpigiani became part of the Ali Group, the world's second largest producer and distributor of professional restaurant equipment. For more information: www.carpigiani.com.

Bruto Carpigiani (1903-1945), engineer and designer, the "legend," the founder, the father of an entire generation of Bologna packaging designers, engineers, and entrepreneurs. He is the inventor of innovations and prototypes like the Z wheel, a brilliant mechanism that transforms continuous rotary motion into intermittent motion, thus obtaining periods of rest and movement as required by the operator. In 1942, Bruto founded Arca, a subcontractor for the larger ACMA. In his free time he developed a new gelato machine that was more hygienic, fast, and efficient than the models that were currently available. The machine hit the market only a few months before Bruto died, in 1945. The following year, his brother Poerio founded Carpigiani, a company which enjoyed aggressive growth starting in the 1960s thanks to the diffusion of Italian gelato culture throughout the world. Today the company is the world's top producer of Italian artisan gelato machines.

Poerio Carpigiani (1911-1982) was the prime mover behind the worldwide diffusion of artisan gelato culture and business. In 1969, after having acquired Cattabriga, the company that since 1927 had owned the patent on automatic batch freezers, Poerio moved Carpigiani headquarters from the center of Bologna to Anzola dell'Emilia. The company experienced rapid, global growth in those years, establishing subsidiaries throughout Europe both through acquisitions and opening new offices. Poerio's vision of spreading gelato culture globally continues today.
 
Carpigiani Gelato University
Carpigiani Gelato University, established in 2003 as the training division of the Carpigiani Group, is today recognized internationally as the breeding ground of successful gelatieri. The school's mission is to teach gelato culture. This year the university organized over 400 courses in 10 languages worldwide and boasted 12,000 enrollments. The main campus is located in Anzola dell'Emilia (Bologna) and there are 11 other campuses located all over the planet (France, Spain, Germany, Holland, Great Britain, United States, Japan, Australia, China, and South America). In the last two years, enrollments have doubled every year, due in part to the global economic crisis that has forced the unemployed and underemployed to look for a new ways to change their lives. In collaboration with Carpigiani Gelato University, the University of Bologna - Rimini Campus has just created the first university course in Italy dedicated to artisan gelato, entitled "Gelato Production and Hygiene." The course will be held 25-30 June 2012. For more information: www.gelatouniversity.com and www.unibo.it.



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