In addition to new machines and tools for producing gelato, the company will showcase events, initiatives, and projects aimed at spreading gelato culture and improving gelato shop profitability.
From 19 to 23 January 2013 at SIGEP in Rimini, spotlights in the Carpigiani area (Pavilion C7, stand 127) will be focused on Soft&Go and XVL, the innovative new gelato machines that the company headquartered in Anzola dell’Emilia will unveil for all to see. Soft&Go is a small machine that produces high-quality soft serve ice cream in small spaces. XVL is a floor-standing machine dedicated to the production of soft gelato, available in two versions.
Carpigiani will also be offering training and information. Monday, 21 January, at 11:00 am in Diotallevi Room 1 the company will officially present the “Gelato World Tour” (www.gelatoworldtour.com), an ambitious project developed by Carpigiani Gelato University together with SIGEP that includes competitions, meetings, and cultural events in eight cities around the globe. Each leg of the Gelato World Tour will involve the whole city in a celebration dedicated to gelato and selected artisans will compete for the title of World’s Best Gelatiere. Visitors can attend gelato courses and cultural conferences, watch artisans produce high-quality gelato, participate in delicious tastings, vote for their favorite flavor, and much more.
Throughout the five days of SIGEP, visitors will be able to see the world premiere of the video “The History of Gelato in 4 Minutes.” The film was produced by the Carpigiani Gelato Museum (www.gelatomuseum.com), the first in the world to shed light on the history, culture, and technology of this artisan food that well represents the Made in Italy throughout the world. Fostered by the Bruto and Poerio Carpigiani Foundation and overseen by Luciana Polliotti and Andrea Barbieri, the Carpigiani Gelato Museum dedicates over 1000 square meters of floor space to the illustration of gelato’s history from 12,000 BC to today. Visitors to the museum are treated to a dynamic and interactive voyage through history, and they can also choose to participate in comparative tastings and sign up for delicious training seminars. The Carpigiani Gelato Museum reaffirms the roots of the gelato artisan and constitutes an indispensable reference for sketching out the industry’s future.
Ample space will also be given to operation Carpigiani Partner, an initiative that revolutionizes gelato shop management with the objective of increasing profitability. Gelato artisans throughout the world can go to www.carpigianipartner.com and discover in detail how to improve their earnings simply by filling in the forms designed by experts at Carpigiani. Customers who purchase selected Carpigiani models by 30 June 2013 will gain access to special initiatives. Gelato artisans can attend free specialized courses provided by Carpigiani Gelato University in which qualified instructors will teach participants how to use the full potential of their machines. Once again Carpigiani confirms that it is on the side of the gelato artisan, working to generate long-term success.
In conclusion, on Monday, 21 January, at 2:00 pm in Diotallevi 1 Room will be held the awards ceremony for the winners of the Design Gelato Cone Evolution contest, conceived and promoted by the Bruto and Poerio Carpigiani Foundation to develop the gelato cone of the future. Two projects were selected as winners of the scholarships offered by Carpigiani Gelato University (for the “creativity” section, as judged by noted London designer Tom Dixon) and Babbi (for the “industrial feasibility” section).
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