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I NOSTRI DOCENTI
  • Marco Valerio Agretti
    Teacher
    Marco Valerio Agretti
    Teacher
    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.
  • Francesco Boccia
    Teacher
  • Cristian Bonfiglioli
    Teacher
    Cristian Bonfiglioli
    Teacher
    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
    Teacher
    Palmiro Bruschi
    Teacher
    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".
  • Lucca Cantarin
    Teacher
    Lucca Cantarin
    Teacher
    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.
  • Matteo Carloni
    Teacher
    Matteo Carloni
    Teacher
  • Sergio Colalucci
    Teacher
    Sergio Colalucci
    Teacher
    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
    Teacher
    Luciano Ferrari
    Teacher
    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
    Teacher
    Roberto Fiorino
    Teacher
    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
    Teacher
    Alessandro Frè
    Teacher
    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.
  • Francesco Giordano
    Teacher
    Francesco Giordano
    Teacher
    After classical studies and a degree in Geology, Francesco Giordano begins his career as a chef and soon reaches the top in the sector.
    Chef, pastry chef, chocolate master and gelatiere, he makes his experience in the most prestigious European kitchens and luxurious five-stars all over the world.
    Francesco turns soon the stars into tiny and creamy ice crystals when he becomes instructor at Carpigiani Gelato University.
  • Makoto Irie
    Teacher
    Makoto Irie
    Teacher
    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.
  • Gabriele Maggiorelli
    Teacher
    Gabriele Maggiorelli
    Teacher
    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).
  • Stefano Marcazzan
    Teacher
    Stefano Marcazzan
    Teacher
    A third generation pastry chef of a renowned pastry shop in Verona. Diverse international experiences.  Collaborates with numerous Gelato and Pastry shops as demonstrator and consulultant.

  • Donata Panciera
    Teacher
    Donata Panciera
    Teacher
    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
    Teacher
    Luigi Perrucci
    Teacher
    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.


  • Alessandro Racca
    Teacher
    Alessandro Racca
    Teacher
    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.
  • Arianna Silva
    Teacher
    Arianna Silva
    Teacher
  • Stefano Tarquinio
    Teacher
    Stefano Tarquinio
    Teacher
    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
    Teacher
    Gianpaolo Valli
    Teacher
    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.
THE ASSISTANTS
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Training Program BECOME A GELATIERE
Success Story: Asad Khan & Paolo Rivieccio - Snowflake Luxury Gelato, UK
GELATO WORLD TOUR 2016: THE AMERICAS AND ITALY TAKE CENTER STAGE
• First American stop in Chicago (May 27-29, 2016). Competition also open to gelato artisans from Central and South America; • The application process for the Chicago stop will close on March 31, 2016; • In Italy, a calendar of 18 stops throughout the peninsula for the Gelato World Tour Italian Challenge; • At Sigep 2017, a competition reserved for German gelato artisans in collaboration with Uniteis. »
SIGEP 2016 - THE BEST PLACE TO GET ADVICE FOR YOUR GELATO. BOOK A MEETING AT THE CARPIGIANI GELATO GENIUS!
January 23-26, 2016, at the Carpigiani stand (Pav. C7), a meeting area dedicated to gelato artisans who need assistance for their business. Carpigiani Gelato University instructors and Carpigiani technicians will be there to clear all your doubts. »
THE FUTURE OF GELATO AT SIGEP 2016
Carpigiani and Carpigiani Gelato University are working on the next edition of the world's most important fair in the artisan gelato, bakery and Italian confectionary sector, to be held January 23-27, 2016, at Rimini Fiera »
THE NEW ERA OF GELATO PASTRY STARTS IN JAPAN
• The Gelato Pastry University successfully launched its unique training program with the first course for professional pastry chefs, held in Tokyo on Carpigiani Japan's premises »
HORECA EXPO 2015
November 15-19 - Flanders Expo, Ghent, Belgium »
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