• "Ciocc'arancio" of Nathalie Masaad from Caprices Du Palais (Keserwen) has been selected to represent LEBANON in the World Finals of Gelato World Tour, being held in Rimini, Italy this upcoming September 8-10, 2017.
• "My Joy" of Kamil Chamoun from Ice Bit (Zahle) has earned a special mention.
Video about her experience in the Carpigiani World.
• "Il mio Cioccolato" by Somogyi Renáta - Bringatanya Fagyizó (Gyenesdiás) and "Feketeteás málna bergamottal és pisztáciával" by Damniczki Balázs - Damniczki Cukrászda (Székesfehérvár) have been selected to represent HUNGARY in the European Finals of Gelato World Tour, being held in Bologna, Italy this upcoming July 24-25, 2017.
"Gelato in fine dining": March 4 at the International Centre for Culinary Arts a special event reserved for chefs and pastry chefs with a special gourmet tasting menu.
• Italian Finals (23-24 March) in Anzola Emilia, Bologna at the Carpigiani Gelato University campus with 120 of the best Italian gelato artisans.
• European Challenge: competitions in Belgium, the Netherlands, Czech Republic and Slovenia between February and April.
• Colombian Challenge: competition in Bogotá in April.
• North American Challenge: competitions in USA in May and June.
• German Stage (7-9 July) in Berlin in the iconic Potsdamer Platz.
• World Finals (8-10 September) in Piazzale Fellini, Rimini with the 40 finalists.
SIGEP 2017 is the perfect stage for presenting all the new developments in the field of gelato, and Carpigiani Gelato University has decided to invite three women who will talk about their latest publications. The series starts on January 22nd at 4:30 pm with Donata Panciera, acclaimed gelato instructor and entrepreneur, presenting her latest manual for professionals entitled Semifreddi & Dolcifreddi. On January 23rd, again at 4:30 pm, it will be the turn of Luciana Polliotti, historian and ......
The Carpigiani stand (Pav. C7) will host four exceptional talents presenting exclusive recipes and tastings dedicated to the art of Italian gelato. The master of ceremonies will be the gelato artisan Giorgio Ballabeni, who conquered Germany with his creations. On January 21st at 2:00 there will be a tribute to Walter Barba, one of the most important figures in the industry who will be remembered with some of his most memorable recipes. On January 22nd at 2:30 pm Franco Cesare Puglisi, managing e......
Carpigiani and Carpigiani Gelato University are working together for the upcoming edition of SIGEP the leading tradeshows for the gelato, pastry, and baking industries. It is being held in Rimini, Italy from 21st to 25th of January 2017. There will be an even larger stand inside Pavilion C7 filled with surprises as well as the opportunity to speak with technicians and gelato instructors available to answer any gelato related questions or discus new business ideas. This year there wil......
CHICAGO, IL (September 25, 2016) – Bon Appetit’s Chicago Gourmet, one of the nation’s largest and most celebrated culinary events, hosted a stage of the Gelato World Tour’s Illinois Challenge this weekend at Millennium Park in Chicago. Seven flavors were selected as finalists and came together over the weekend to compete for a spot at the Grand Finale of the Gelato World Tour in Italy. A panel of expert culinary judges (50%) combined with the public vote (50%) de......
Palmiro Bruschi, Carpigiani Gelato University Instructor - September 21-23, 2016 - Centro de Desarrollo Turístico de Costa Adeje - Tenerife (Spain)
Taste The Flavors Of The Illinois Challenge!
September 24-25 - Chicago Gourmet, Millennium Park, Downtown Chicago
7-10 September 2016 - Bangkok International Trade Exhibition Centre
• 1st Place: "Pure Sensation" by He Qingxia, Shanwei, China
• 2nd Place: "Brownies" by Guo Hongwu, Zhangzhou, China
• 3rd Place: "Bittersweet Harmony" by Zhang Chenglong, Qinghai, China
• Special mention - People's Choice: "Original Tiramisů" by Ye Zhuoyu, Hong Kong, China
• Special mention - Technical Jury: "Wild Strawberry and Cream" by Chen Jian, Chengdu, China
• Special mention - Journalist's Choice: "Dreaming of Paradise" by Hong Pingping, Fujian, China
• All the proceeds from the Gelato Ticket sales will go to China Children and Teenagers'Fund, in order to support poor children in China
Carpigiani will be part of Refettorio Gastromotiva, which will come to life in the neighborhood of Lapa in Rio at the upcoming Olympics. The project is an initiative of chefs Massimo Bottura and David Hertz and will be co-directed by journalist Ale Forbes to help fight food waste. A canteen led by starred chefs will cook with food surpluses of the Olympic Games 2016 and, once the Games are finished, will restock with food from supermarkets and other stores.
The Italian Gelato Culture Festival will start on August 5th at the OCT Harbour O'Plaza - Shenzhen, free entrance for the public
2016 October 6th - 7th ＠Japan Pastry College （Tokyo)
The event will take place in Shenzhen, August 5th-7th, 2016. Registration will close on July 15th
• 1st Place: "Amor-Acuyá" by Daniela Lince Ledesma, Dolce Gelato - Medellin - Colombia
• 2nd Place: "Chicago Pothole" by Angelo Lollino & Ali Caine Hung, Vero Coffee & Gelato - Elmwood Park Chicago - Illinois
• 3rd Place: "Rich Chocolate, KOVAL Single-Barrel Organic Bourbon, Ganache Swirl & Maple-Candied Pecans" by Tammy Giuliani, Stella Luna Gelato Café - Ottawa - Canada
Website development, website content management system (AnthericaCMS), newsletter system (AnthericaMail).
Antherica Srl
Via Passo Buole 82 - 42123 Reggio Emilia - Italy
tel.: +39.0522.436912
fax: +39.0522.445638
email: info@antherica.com
web: www.antherica.com