Stefano Tarquinio is a new generation gelato maker and gelato maestro of Carpigiani Gelato University. He is very passionate about his work and is an expert on Italy’s gastronomic heritage. He started at a young age with his own gelato shop and in a few years he became very famous in Bologna for his high-quality gelato. He started teaching at Carpigiani Gelato University soon after, enriching his experience with several international consultations, courses and demonstrations. All the students love Stefano Tarquinio’s high-level teaching method: always passionate, engaging and very efficient.

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.

Palmiro Bruschi starts his career in the gelato world thanks to his family’s gelato shop, in the ancient town of Sansepolcro, in Tuscany. He improves his art thanks to the best italian gelato maestros, for example the great Fulvio Scolari. He works in many renowned gelato and pastry academy, as Arte Dolce, and he gained a value certificate at the famous Cast Alimenti in Brescia.  Dynamic, resourceful and always ready to start new adventures, in his career Palmiro Bruschi meets many professionals of the gastronomic world and the international jet set. In 1994 he wins the first place at the Italian Gelato Championship and from 1997 he’s member of the Italian Gelato Academy. Since 2004 he becomes “Ambassador of Artisanal Gelato in the World”. He works as teacher and consultant in Carpigiani Gelato University since ten years, conducting his job with so much passion in Italy and in the world.

Alessandro Masia is a Carpigiani Gelato University’s teacher specialized in gelato making and pastry. His experience is extensive and international since he worked in the best starred restaurants and in the most famous hotels in London, St.Moritz and Sydney. He is a pastry instructor at the Alma school and a worldwide consultant.

Passionate gelato chef, he’s handling the family’s gelato laboratory since more than 15 years. Always in constant updating, he’s managing his two gelato shops in the historic city of Perugia.

Passionate about Art as the highest expression of sensitivity, Andrea approached years ago its ultimate sweet expression: pastry.

Thanks to important work experiences in Spain with some of the greatest masters and visionaries of the culinary art as Paco Torreblanca, Ferran Adrià and the Roca brothers, and a lot of study and research trips in France and Italy, he was able to develop a vision of pastry in constant evolution.

Recently he started a pastry shop in Rome and now collaborates regularly with Carpigiani Gelato University.

He is a Pastry chef from Bologna with an important national and international experience. Luca Cappelletti started, form an early age, to teach pastry in some famous schools in Milan. During his first work experience he discovered and became passionate in gelato. Today he is a Carpigiani Gelato University instructor and he teaches in English, Spanish and Italian.

After the Master Degree in Economics, Andrea become a careful and passionate gelato maker. For almost a decade, he has a gelato shop in the heart of Milan. Thanks to his passion and his constant research in the laboratory from 2019 he is an appreciated teacher of the Carpigiani Gelato University.

After 16 years of career in IT sector, Andrea Bandiera decided to follow his passion for Gelato. In 2004 he opened his Gelateria in Bologna and since then he has never stopped researching and studying new trends of the gelato world: today he is considered to be one of pioneers in vegan, neutraceuticals and gastronomic gelato. He worked for several companies in the sector, and this professional growth led him to become an instructor here at Carpigiani Gelato University.

Alice Vignoli collaborates with Carpigiani Gelato University since when she was really young. After she learned all the secrets about gelato working in the family business, in 2006 she started her career as instructor in the most famous gelato school in the world. Since 2010 she takes care of consultancy to project gelato business concepts, helping students who want to start their adventure in this world, in Italy and abroad. Thanks to this experience, in 2014 Alice runs profitability courses and she became a Gelato Coach and consultant available for students for the creation of their gelato shop’s business plan.

Gianpaolo Valli began his career in the dairy and milk industry and today he is a renowned food technologist specialized in gelato science and technology. He has been collaborating with Carpigiani for over 30 years as director of the learning and training department, and nowadays he provides consultancy services at the highest technical level all over the world.

Gabriele Vannucci attends the cooking institute and after that he practiced in the laboratory of the famous Mr. Luca Mannori in Prato, where he had been stayed for 3 years. This experience increase his area of expertise in the field. Here, he tries to learn as much techniques as possible, and soon he flies to New York in order to administrate the production of pastry in a big restaurant with coffee shop and bakery. He receives several calls from Monaco, London and New York, where he worked and widened his experience, by learning the classic bases of French pastry and molecular cuisine. In 2015, Gabriele Vannucci took part in the Seniores Italian Pastry Championship, in Rimini and worked in the R&D sector in important food companies, with the purpose of developing new products. After this experience he started teaching pastry in the international cooking school “Lorenzo de’ Medici” in Florence and later at the Carpigiani Gelato University as Pastry and Gelato Chef.

Although very young, Salvatore Naselli has for years been working as gelato instructor in Gelato University in Italy and abroad, especially in the French-speaking countries. He began his professional growt in Sicily, his homeland, in the family gelato and pastry shop where he still works with his brother when he does not teach in Carpigiani.

Luciano Ferrari has worked in the frozen dessert business for about 30 years. He ran his own gelateria in Italy and later a wholesale gelato 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.

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..

Andrea Fiori has been living in the pastry world since he was a child thanks to the family business. After learning the basics of pastry from his father he started experimenting with curiosity and passion new processing techniques and technologies. Today he is an affirmed professional and successful entrepreneur, consultant for prestigious Italian pastry realities and teacher at Carpigiani Gelato University.

Antonio Amati leads the Gelateria Vanilla together with his friend and colleague Roberto Luraghi. After the successful launch of the business, Antonio became an instructor in Carpigiani Gelato University, making consultancies all over Italy. 

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.

Stefano Marinucci has a great experience as a chef and gelato maker. He has worked for numerous starred restaurants and for television programs as a chef. He is now a consultant and teacher for Carpigiani Gelato University.

Stefano Ferrara is an gelato maker from Rome, since 2019 he has been collaborating with Carpigiani Gelato University as a teacher and consultant. His gelato shop is renowned for the use of natural and pure ingredients.

Andrea Strabba Tamagnini is the inventor of the Pop Pastry concept. He has been collaborating with Carpigiani Gelato University for two years, dealing with consultancy on pastry and gelato.

Roberto Luraghi, together with Antonio Amati, is the owner of the renowned Gelateria Vanilla. Together they form an efficient and well-prepared team, carrying out courses and consultancy on gelato throughout Italy.

Marco Chen is the general manager of the Carbing company and has been promoting the artisanal gelato culture in Taiwan for 23 years, becoming also a chef of Gelato University. He is a lecturer of the Vocational Training Bureau.

Ryosuke Mogaki is a Japanese chef who owns a renowned gelato parlor in Tokyo. His passion for artisanal gelato took place during his experience in the kitchen of a well-known starred restaurant in central Italy, when he met Palmiro Bruschi and his gelato! After learning Italian language and all its secrets, he started his adventure as an gelato maker in Japan. For years he has collaborated with Carpigiani Gelato University helding seminars in Tokyo.

Yu Lee, the founder of Ninao Gelato in Taiwan, is an established gelato maker from Taiwan and successfully runs the chain of stores, gelato shops and bakeries. In 2015 he won the silver medal in East Asia at the Gelato World Tour. 2018 Yu Lee was named Champion of Glenfiddich® World's Most Experimental Bartender Competition.

Adriano Colle comes from a four generations gelatieri family, in Cadore. He is being running for thirty years of the famous gelato shop Eisdiele Venezia, in Kempten (Bavaria).
Since he won the Gelato World Tour competition in Berlin, he became instructor in Carpigiani Gelato University and he is highly appreciated by the students for his gelato mastery. Today he helds courses in Italian and German, mostly in Germany.

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.

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.

Günter Single is a pastry and gelato chef. After many years as pastry chef in one of the most important pastry shops in Germany,
he has opened his own Gelateria in 1998. Today he is a Carpigiani Gelato University instructor and offers consultancy all over the country.

Graduate chef and pastry chef in Colombia, Juan Buitrago has been collaborating for years with ArteGel Italia as official chef. In recent years he has learned all the secrets of Italian gelato and contributed to the development and opening of a number of gelato shops in Colombia. At the same time he is taking every opportunity to collaborate with the best pastry chefs in the Americas such as Antonio Bachour and maître chocolatier José Ramón Castillo, as well as with the main companies in the bakery and gelato industry.

Francesco Boccia began as a pastry chef and then he decided to specialize as a chocolatier. Although his young age, he has a rich palmares of prizes among the most prestigious ones, like the pastry world championship obtained in 2015 in Lyon. Since that year Francesco Boccia is also a member of the Accademia Maestri Pasticceri, academy who gave him the gold medal for acquired merits. He currently works as a pastry chef in Italy and abroad and he’s collaborating with Carpigiani from 2013, for which he pursues pastry courses and chocolate.

Laboratory assistant

Laboratory assistant