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PROFESSIONAL GELATIERE
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BECOME A GELATIERE
GELATO WORLD TOUR COMPETITION SELECTS AUSTIN, TEXAS
Sixteen Gelato Artisans Vie for The North American Title, May 9-11 2014 »
GELATO BASE COURSE IN DUBAI!
Carpigiani Gelato University NEW opening in Dubai! »
"MYGELATO APP": THE GELATO IS FINALLY ON YOUR SMARTPHONE!
»
THE FUTURE OF GELATO IS "SMART"!
Last places available for "Gelato Smartfood", the revolutionary course of artisan gelato organized by Carpigiani Gelato University and the European Institute of Oncology
(23-24 January 2014)
»
I NOSTRI DOCENTI
  • Marco Valerio Agretti
    Instructor
    Marco Valerio Agretti
    Instructor
    Graduated at the University of Venice, Italy, with distinction, he is architect, interior designer and designer.

    He deals with the international retail industry at highest levels and brought about lots of works throughout the world.

    He is architect and consultant for many leading companies in the furnishing sector, in technological equipment for bars and in non food contract.
  • Cristian Bonfiglioli
    Instructor
    Cristian Bonfiglioli
    Instructor
    He started with some work experiences in famous Italian restaurants, but later decided to follow his passion for pastry-making and deepened frozen confectionery, chocolate making and rising.
    After an entrepreneurial experience and a comeback to cooking as a chef in a restaurant in Bologna city center, he entered Carpigiani Gelato University's teaching staff.
  • Palmiro Bruschi
    Instructor
    Palmiro Bruschi
    Instructor
    Palmiro Bruschi is from Sansepolcro (AR), Italy. He specialised in the sector, combining pastry products, chocolate products and crêperie to gelato products, always following the rules of quality and competence.
    From the very start of his activity, still very young, he became the assistant of great pastry chefs and maestri gelatieri at "Arte dolce" in Rimini and "Cast alimenti" in Brescia, two professional centres. In brescia he was awarded with merit certificate. In february 1994 he was awarded "1st Italian Gelato Champion".
    He completed his curriculum of certificates and awards being awarded of the title of member of the Italian Gelato Academy, on 03/19/1997 in Brescia, after having passed the final exam. The Italian Gelato Academy represents the highest level of professionalism in superior quality gelato production in Italy. In 2004 Palmiro becomes "Ambassador of artisan gelato wordlwide".
  • Luca Cantarin
    Instructor
    Luca Cantarin
    Instructor
    He is from Padua, Italy. After a work experience in Spain and France, he opened Pasticceria Marisa (Marisa Pastry-shop).
    He is a member of the Italian Maestri Pasticceri (pastry-chefs) Academy.

    Among the numerous awards he received, the bronze medal won at latest World Pastry-Making Championship.
  • Sergio Colalucci
    Instructor
    Sergio Colalucci
    Instructor
    He has followed his father's footsteps and carried on a family tradition, adding some creativity and imagination, thanks to his passion for the gelato art and his ongoing training in Science of Nutrition.
    He took part in lots of national TV programmes and collaborated with leading companies in the agricultural and food sector.
    He was the winner of the second edition of the World Gelato Championship at SIGEP in 2006.
  • Luciano Ferrari
    Instructor
    Luciano Ferrari
    Instructor
    Luciano Ferrari has worked in the frozen dessert business for about 30 years. He ran his own gelateria in Italy and later a wholesale ice cream business abroad. Luciano has spent a significant number of years formulating and teaching courses and seminars for Carpigiani worldwide. Today Luciano is recognised as one of North America's top frozen dessert professionals, having published numerous articles and a book about gelato production techniques and frozen desserts.
  • Roberto Fiorino
    Instructor
    Roberto Fiorino
    Instructor
    Ambassador of Sicilian pastry-making in Italy, Roberto has gained his fieldwork experience, anyway, as he has run his own pastry-shop in Caltanissetta since 1975.

    In the last few years he has worked with primary confectionery companies and obtained outstanding success.

    Due to his wide experience, he is a member of the jury in many national competitions. He has collaborated with Carpigiani since 2005..
  • Alessandro Frè
    Instructor
    Alessandro Frè
    Instructor
    Consultant and experienced trainer in business reorganization, negotiation, marketing strategies, coaching and in decision-making.
    He is partner and managing director in Risorsa Uomo. Partner in Neoexperience.
  • Makoto Irie
    Instructor
    Makoto Irie
    Instructor
    Makoto has Japanese origins. She started her professional experience in the laboratory of a famous gelato shop in Rome. After the experience as a teacher at Carpigiani Gelato University Japan, she has started working at Carpigiani Gelato Lab, Carpigiani's gelato shop, where she is in charge as Managing Director.
  • Roberto Lestani
    Instructor
    Roberto Lestani
    Instructor
    Pastry-making is for Roberto Lestani a way to express creativity both in the artistic and tasting field. His most important awards: World Champion in Pastry-Making, Olympic Champion in Chocolate Making, Knight of the Order of Merit of the Italian Republic, President of the Olympic Team in Pastry Making. At the moment he works as a consultant for many companies in the sector
  • Gabriele Maggiorelli
    Instructor
    Gabriele Maggiorelli
    Instructor
    Gabriele Maggiorelli, teacher at Carpigiani Gelato University, has worked in the gelato sector for 25 years.
    He works as a consultant for new gelato shops openings throughout the world. He is as well laboratory supervisor for events such as the Gelato World Tour and the Florence Gelato Festival (2012 edition).
  • Donata Panciera
    Instructor
    Donata Panciera
    Instructor
    She comes from a renowned family of gelato chefs, one of the pioneers who first started their business in Vienna.
    She collaborates with some sector magazines and she has published some valued articles about the gelato art, outstanding because of the accurate research about raw materials.
    Artisan Gelato Ambassador in Japan, she opened successful gelato shops throughout the country.
  • Luigi Perrucci
    Instructor
    Luigi Perrucci
    Instructor
    He has owned Gelateria Perrucci in Cerignola (Foggia, Italy) since 1961 and has a great experience in soft gelato.
    He has worked with Carpigiani equipment since 1973. He graduated in Gelato Science and Technique in Bruxelles. He is a great professional, competent and accurate.


  • Riccardo Prezioso
    Instructor
    Riccardo Prezioso
    Instructor
    Pastry chef who started his experience in the laboratories when he was young and continued his training attending the Catering Institute.
    After the experience as a manager at Carpigiani Gelato Lab, he opened his own pastry-shop "La Bottega dei Desideri" (The shop of desires) in Barletta (FG) and still continues his collaboration with Carpigiani Gelato University.
  • Alessandro Racca
    Instructor
    Alessandro Racca
    Instructor
    Son of a pastry-chef and pastry-chef himself, Alessandro is heir to a long-standing tradition of pastry-making in Turin, Italy.
    He is specialised in naturally leavened pastry, mignon pastry, chocolate making (technique and practise), gelato and semifreddo production, buisness organisation and management and the HACCP set of problems.
    He has worked with Carpigiani for various years, achieving approval both in Italy and abroad.
  • Michele Ragno
    Instructor
    Michele Ragno
    Instructor
    Graduated at "Scuola di Arte Bianca" in Turin, Italy, he has lots of different experiences in the gelato field in Italy and he is partner in the family Pastry and Gelato shop, located in San Ferdinando. He is an accurate and imaginative professional.
  • Stefano Tarquinio
    Instructor
    Stefano Tarquinio
    Instructor
    New generation gelatiere, he runs his own gelato shop, "Al settimo cielo", in Medicina (BO). He has collaborated with Carpigiani Gelato University for many years as a teacher, both in Italy and abroad.
  • Gianpaolo Valli
    Instructor
    Gianpaolo Valli
    Instructor
    Gianpaolo comes from the province of Lecco and he is an established food technologist specialized in frozen dessert science and technology. He has collaborated with Carpigiani as managing director of the Office for Studies and Education and has later worked as product coordinator for another company in the frozen dessert industry. Today he still teaches courses at gelato University and works as a consultant in the field worldwide.
  • Alice Vignoli
    Instructor
    Alice Vignoli
    Instructor
    Alice Vignoli is from Bologna and she is a gelatiere daughter of a gelatiere father. She has collaborated with Carpigiani for various years.
    In 2010 she published the recipe book "Semifreddi" and in 2013 she launched the book series "I quaderni di Alice" (Alice's books).
    Since 2010 she has been consultant and production manager of the project Gelaterie Affresco, a chain of four shops and to production laboratories.
THE ASSISTANTS
  • Michele Bartolini
    Assistant
    Michele Bartolini
    Assistant
    Laboratory assistant.
  • Sonia Parazza
    Assistant
    Sonia Parazza
    Assistant
    Laboratory assistant.
  • Maria Pruteanu
    Assistant
    Maria Pruteanu
    Assistant
    Laboratory assistant.
Training Program BECOME A GELATIERE
Monocle - Carpigiani Gelato University "on air"
ITALIAN UNIVERSITY SPREADS THE 'GELATO GOSPEL'
More than 5 minutes and a half of radiophonic interview about the Carpigiani Gelato University, the Gelato Museum and Carpigiani company. »
WALLPAPER: CARPIGIANI GELATO UNIVERSITY
An amazing feature dedicated to Carpigiani Gelato University, directed by Melina Keays for Wallpaper »
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