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DUBAI WINS AGAINST ROME, VALENCIA AND MELBOURNE! RECORD OF INTERNATIONAL MEDIA EXPOSURE AND GELATO-CLASSES' PARTICIPATION IN THE MIDDLE EAST'S STAGE!

18.02.2014

4,500 Kg of gelato produced, 35,000 cups and 70,000 mini-cones served. 3,200 litres of milk, 650 Kg of sugar and 1.000 Kg of ingredients used by the gelato artisans.


FINALLY THE GUIDE LINES OF THE 2^ EUROPEAN ARTISAN GELATO DAY (24TH OF MARCH 2014)

22.01.2014

Flavor of the year: "Stracciatella d'Europa", in Italy and Poland a cup will cost 1 €. Celebrations will "start online": all the events will be listed on the website www.artglace.com, on Facebook and on Twitter and the participant gelato shops will have free visibility on "Appgelato" and "MyGelato app"!


"MYGELATO APP": THE GELATO IS FINALLY ON YOUR SMARTPHONE!

18.01.2014

From the first day already, the public's answer has been more than positive and the download for the most innovative App for the gelato market, that will create a revolution in the communication and selling of gelato all over the world, are really hight! The speakers at the conference were Enrico Amesso, Director Market Italy Carpigiani, and Dario Melpignano, Founder and CEO of Neosperience, an advanced platform that represents an italian excellence in its sector.MyGelato app is an innovative ap......


CARPIGIANI IS GELATO CULTURE

18.01.2014

Carpigiani continues to organize activities to promote the culture of artisanal gelato in Italy and abroad


THE ART OF GELATO 2014

18.01.2014

"The Art of Gelato 2014" - the 1st International Annual Children and Youth Visual Art Competition organized by Together In Arts Foundation (Canada), Bruto and Poerio Carpigiani Foundation, and Carpigiani Gelato University (Italy).


CARPIGIANI IS HIGHLY EFFICIENT: IDEATRE, MAESTRO HE, LABOTRONIC HE, LABO XPL P AND XVL 3 SELF SERVICE

17.01.2014

Carpigiani has chosen Sigep (18-22 January 2014, Rimini Fiera), the International exhibition for the artisan production of gelato, pastry, confectionery, and bakery, for the debut of five new machines: IdeaTre, Maestro High Efficiency, Labotronic High Efficiency, Labo Xpl P, and XVL 3 Self Service. IdeaTre is a machine that will revolutionize the retail food world. It reinvents shop architecture, revolutionizes processes, and puts on a show. IdeaTre perfectly encapsulates production, storage......


SIGEP 2014: CARPIGIANI WILL SURPRISE ONCE AGAIN

16.01.2014

New high-efficiency machines, MyGelato App, delicious courses and ... the Gelato World Tour hits the halfway mark!


DUBAI IS THE GELATO CAPITAL OF THE MIDDLE EAST!

16.01.2014

The Gelato World Tour brings the best flavours in the spotlight: on February 13th-15tH, in the Burj Park the public can taste and vote for the Best Gelato of the Middle East


NEW ACADEMIC COLLABORATION IN DUBAI

10.01.2014

Feb 11th Open Day with Alice Vignoli
March 24th first official course with Luciano Ferrari


RETURN OF GELATO PIONEER AS RETAIL CORSE! SIGN UP!

10.01.2014

The Gelato Pioneer project, launched in 2011 to give support to Italians who open a Gelateria outside of Italy, returns as continuous initiative.
Compete to win a Gelato Pioneer scholarship!!


THE FUTURE OF GELATO IS "SMART"!

14.11.2013

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)


MELBOURNE WINS AGAINST ROME AND VALENCIA! RECORD SALES IN THE AUSTRALIAN STAGE, TICKETS SOLD OUT PRIOR TO EVENT CLOSURE!

28.10.2013

6,000 Kg of gelato produced, 50,000 cups and 80,000 mini-cones served. 4,200 litres of milk, 800 Kg of sugar and 1.500 Kg of ingredients used by the gelato artisans


GELATO WORLD TOUR: MORE THAN 140,000 PEOPLE ATTENDED THE 2ND LEG, EXCEEDING ALL SPANISH SALES RECORDS. VALENCIA IS THE ARTISAN GELATO CAPITAL!

12.07.2013

6,000 KG OF GELATO PRODUCED, 100,000 CUPS, AND 50,000 FREE MINI-CONES SERVED. 3,800 LITERS OF MILK, 800 KG OF SUGAR, AND 1,500 KG OF INGREDIENTS USED BY THE GELATO ARTISANS.


THE COMPLETE PROGRAM OF THE SPANISH STOP OF THE WORLD CHALLENGE ?GELATO WORLD TOUR? AND THE PRESENTATION OF THE PHOTOGRAPICH CONTEST ?GELATO PIXEL PASSION?!

03.07.2013

VALENCIA WILL BE THE NEXT ARTISANAL GELATO CAPITAL (JULY, 5TH-7TH , FROM 1PM TO 12PM, PLAYA DE LA MALVARROSA). THE EXPECTATIONS ARE MORE THAN HIGH, IF YOU THINK THAT IN ROME (THE CHALLENGE FIRST STOP) THE GELATO PRODUCTION WAS DUBLED BECAUSE OF THE LONG QUEUES AT THE ARTISANS' STALLS (EVERY DAY EACH GELATIERE PARTECIPATING PRODUCED MORE THAN 100 KG OF GELATO). THE SWEETEST CHALLENGE WILL CONTINUE IN MELBOURNE (OCTOBER, 25TH-27TH), DUBAI, SAN PAULO, SHANGHAI, AUSTIN AND BERLIN. 10% OF PROCEEDS WILL BE DONATED TO CHARITY TO THE ASSOCIATION ?COTTOLENGO DEL PADRE ALEGRE?


"GELATO PIXEL PASSION" - COOL FLAVORS AND EMOTIONS ON FILM!

02.07.2013

PHOTOGRAPH ALL THAT IS GOOD ABOUT GELATO AND WIN A COURSE AT CARPIGIANI UNIVERSITY!


GELATO WORLD TOUR: THE 16 ARTISANS THAT WILL COMPETE IN THE SPANISH STOP OF THIS WORLD CHALLENGE HAVE BEEN SELECTED! VALENCIA WILL BE THE NEXT ARTISANAL GELATO CAPITAL (JULY, 5TH-7TH , FROM 1PM TO 12PM, PLAYA DE LA MALVARROSA)

25.06.2013

THE EXPECTATIONS ARE MORE THAN HIGH, IF YOU THINK THAT IN ROME (THE CHALLENGE FIRST STOP) THE GELATO PRODUCTION WAS DUBLED BECAUSE OF THE LONG QUEUES AT THE ARTISANS? STALLS (EVERY DAY EACH GELATIERE PARTECIPATING PRODUCED MORE THAN 100 KG OF GELATO). THE SWEETEST CHALLENGE WILL CONTINUE IN MELBOURNE (OCTOBER, 25TH-27TH), DUBAI, SAN PAULO, SHANGHAI, AUSTIN AND BERLIN. 10% OF PROCEEDS WILL BE DONATED TO CHARITY.


ITALIAN UNIVERSITY SPREADS THE 'GELATO GOSPEL'

18.06.2013

Italy has secured its place in the global diet with the likes of espresso, cappuccino, pasta and pizza.
The latest addition to the culinary lexicon is ... gelato, the Italian version of ice cream.


THE MILLEMIGLIA STOPS IN BOLOGNA FOR GELATO!

14.05.2013

Carpigiani Gelato Museum is organizing a ?gelato pit stop? for the drivers of the world?s most famous race. We look forward to seeing you on Saturday, 18 May 2013, from 2:30 pm to 8:00 pm, at the Carpigiani Gelato Museum (via Emilia 45, Anzola dell?Emilia, Bologna)


GELATO WORD TOUR: MORE THAN 130,000 PEOPLE ATTENDED THE 1ST STOP IN ROME, MAY 3RD-5TH

10.05.2013

5.700 KG OF GELATO PRODUCED, 95.000 CUPS AND 30.000 MINI-CONES OF GELATO CONSUMED, 3.400 LITRES OF MILK, 600 KG OF SUGAR AND 1.200 KG OF INGREDIENTS USED.

HERE?S THE WINNERS, THAT HAVE EARNED THE RIGHT TO COMPETE AT THE GRAND FINALE IN RIMINI (SEPTEMBER 2014):
1ST PLACE TO THE FLAVOR GRUMPY HEART, MADE BY MASTER GELATO ARTISAN FRANCESCO MASTROIANNI (GELATERIA IL CANTAGALLI, LAMEZIA TERME, CATANZARO).
2ND PLACE TO THE FLAVOR PISTACHIO, MADE BY MASTER GELATO ARTISAN GIUSEPPE LANCIERINI (GELATERIA FIORE, SUZZARA, MANTUA).
3RD TO THE FLAVOR ORANGE DELIGHT, MADE BY MASTER GELATO ARTISAN EMANUELE MONTANA (GELATERIA RETRO?, ROME)

THE FINAL STANDINGS WERE CALCULATED BY SUMMING THE VOTES OF THE PUBLIC (WEIGHTED 50%) AND THE VOTES OF THE TECHNICAL JURY (WEIGHTED 50%). THE PUBLIC AND THE JURY WERE IN AGREEMENT ON THE TOP TWO FLAVORS. AS REQUESTED BY THE PRESIDENT OF THE TECHNICAL JURY LUCIANA POLLIOTTI, THE APPLE CAKE FLAVOR JUDGED AS 3RD BEST BY THE TECHNICAL JURY WILL ALSO BE PRESENT AT THE GRAND FINALE IN RIMINI.

ROME REMAINS GELATO CAPITAL OF THE WORLD: PRODUCTION DOUBLED DUE TO LONG LINES AT THE STANDS (MORE THAN 100 KG OF GELATO WERE PRODUCED EACH DAY BY EACH OF THE 16 COMPETING ARTISANS). NEXT STOP: VALENCIA (5TH-7TH JULY 2013), FOLLOWED BY CHICAGO (30TH AUGUST-2ND SEPTEMBER 2013), DUBAI, SHANGHAI, SAO PAULO, SYDNEY, AND BERLIN.

10% OF PROCEEDS WILL BE DONATED TO BAMBINO GESU? CHILDREN?S HOSPITAL TOWARDS THE RENOVATION OF THE HEART SURGERY INTENSIVE CARE UNIT.


24 MARCH 2013: CELEBRATIONS BEGIN FOR THE 1ST EUROPEAN ARTISAN GELATO DAY (1000S OF GELATO SHOPS PARTICIPATING, IN 17 COUNTRIES)

22.03.2013

Thousands of gelato shops across Europe are busily preparing for the first ?European Day of Artisan Gelato? on 24 March 2013, as instituted by the European Parliament in Strasburg on 5 July 2012 when it was voted for by 387 delegates. This positive result was reached thanks to the determination of Artglace (the federation of European gelato artisan associations) and cooperation with the whole gelato supply chain which, for this initiative, worked together as a team, confirming the truth of ?united we stand.?


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