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Carpigiani Lab, the Group's new challenge that merges with the philosophy of Carpigiani Gelato University, has opened its doors. Located right next to Carpigiani, on via Emilia in Anzola, Carpigiani Lab is a pioneer research and experimentation lab created to spread the culture of "good, fresh and natural" food around the world. It is the logical headquarters for the process of artisan gelato, a model that integrates advanced technology with natural products.

Group Chairman Gino Cocchi, the mayor of Anzola dell'Emilia Loris Ropa and the Honorable Alberto Di Chio, Archdiocese of Bologna, were all present at the cutting of the ribbon.

"According to tradition, on March 19th, Father's Day, Italian gelato makers begin their season...therefore today we launch this new challenge", declares Carpigiani Group Chairman Gino Cocchi. "The official inauguration will take place within a few months but we already open the doors of what will be a fundamental instrument for Carpigiani Gelato University's teaching and training activity (the "Gelato Stage" project has already begun, visit the website for additional information), a place able to dialogue with the public and a model that we will repeat around the world, especially in those countries where the culture of artisan gelato does not exist.

"In a complex economic moment like this one we don't lose hope, certain that with hard work and commitment we will rise above every difficulty - concludes Cocchi-: we will design our own future."

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