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Tokyo, 03.10.2017
Sold out for the two dates with Pierpaolo Magni, coach of gelato world champions, in Tokyo. Pastry chefs and gelato artisans from Asia enjoyed exclusive recipes from "Reverse Fusion. For a (Delicious) Gelato Style" written with Riccardo Magni and Luciana Polliotti

Tokyo, 2 October 2017 – The high-level gelato pastry has conquered Tokyo. The special seminar of the Carpigiani Gelato Pastry University with Pierpaolo Magni, coach of the 2016 gelato world champions, and Alessandro Racca, the youngest gelato Gold Medalist in 1985 and director of the Gelato Pastry University in Tokyo, was sold out for the 27 and 28 September course designed for gelato artisans and pastry chefs coming from Japan, China, South Korea, Taiwan and Hong Kong. This special event also saw the inauguration of the new training room at the Carpigiani Japan headquarters, where the first gelato pastry school in the world, launched in 2015, is located.

The exclusive recipes offered during the lesson - on September 27th in Japanese and September 28th in English - were developed specifically for the event based on original recipes in his latest book “Reverse Fusion. For a (Delicious) Gelato Style” (Editrade, 2017), which is on the cutting edge of the art of Italian gelato. The recipe book, written together with Riccardo Magni and Luciana Polliotti, was inspired by his years of work with the Gelato World Cup and collaborations with some of the world's best pastry and gelato artisans, studying how to successfully combine disciplines and open up the production area to different ideas, techniques, and experiences to offer professionals the chance to fully express their creativity.

The Carpigiani Gelato Pastry University is planning new courses in Japanese for the autumn-winter semester and in English for spring 2018. More information: gelatopastryuniversity.com

Sponsors of the project are: IFI, Irinox, Molino Quaglia, and Silikomart Professional, Domori, Agrimontana.

Support: Italian Embassy in Japan, Italian Trade Agency, All Japan Confectionery Association, Federation of Japan Confectionery Associations, Club Coupe du Monde de Patisserie – Italia

What is Carpigiani Gelato Pastry University?

A unique training program whose mission is to develop new ways to merge traditional Italian gelato and high-level pastry creations. Structured to perform as a laboratory of ideas focused on high quality, the Carpigiani Gelato Pastry University offers participants a high-level curriculum, employing part of the world-renowned Carpigiani Gelato University’s methods and objectives taught by top-class chefs from the frozen-dessert industry (gelato & pastry).

The school is located in Japan, where the art of pastry reaches the highest levels of perfection and innovation, and offers courses that aim to train industry professionals to raise their skills on an international level in order to develop new and creative product lines. The challenge is to develop a new segment of pastry that features the culture of artisan gelato.

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