Son of a pastry-chef and pastry-chef himself, Alessandro is heir to a long-standing tradition of pastry-making in Turin, Italy.
He is specialised in naturally leavened pastry, mignon pastry, chocolate making (technique and practise), gelato and semifreddo production, buisness organisation and management and the HACCP set of problems.
He has worked with Carpigiani for various years, achieving approval both in Italy and abroad.

Consultant and experienced trainer in business reorganization, negotiation, marketing strategies, coaching and in decision-making.
He is partner and managing director in Risorsa Uomo. Partner in Neoexperience.

Gelato chef from Bologna, she born in a Gelato artisan family, Alice Vignoli works in Carpigiani since 2006. Alice does courses in Italian, English, French and Spanish. In  2010  she published  the recepy book “Semifreddi” and in  2013 she launch the book series  "I quaderni di Alice".
Since 2010  she is involved  in successfully  gelato  start-up  in Italy and worldwide. From  2014  she is responsible for Gelato Business Profitability lesson  and  she takes care the Gelato University  students in their after school project with the role of Retail Advisor.

Passionate about art as the highest expression of feelings came up for years to his sweet expression par excellence: the pastry!

Thanks to important work experience in Spain at some of the greatest masters of the culinary and visionary as Paco Torreblanca, Ferran Adrià and the Roca brothers, and a lot of study and research in France and Italy, has been able to develop a vision evolving pastry.

Currently he started a pastry shop in Rome and collaborates with Carpigiani Gelato University.

Andrea Fiori has been living the pastry world since he was a child, thanks to the family business. He learns from the beginning his father’s art and soon starts experimenting with curiosity and passion new processing techniques and technologies. Today he’s an affirmed professional and successful entrepreneur, consultant for prestigious Italian pastry realities and teacher in Carpigiani Gelato University.

He started with some work experiences in famous Italian restaurants, but later decided to follow his passion for pastry-making and deepened frozen confectionery, chocolate making and rising.
After an entrepreneurial experience and a comeback to cooking as a chef in a restaurant in Bologna city center, he entered Carpigiani Gelato University's teaching staff.

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.

After classical studies and a degree in Geology, Francesco Giordano begins his career as a chef and soon reaches the top in the sector.
Chef, pastry chef, chocolate master and gelatiere, he makes his experience in the most prestigious European kitchens and luxurious five-stars all over the world.
Francesco turns soon the stars into tiny and creamy ice crystals when he becomes instructor at Carpigiani Gelato University.

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, pursu for which he pursues pastry courses and chocolate.

Gabriele Maggiorelli, teacher at Carpigiani Gelato University, has worked in the gelato sector for 25 years.
He works as a consultant for new gelato shops openings throughout the world. He is as well laboratory supervisor for events such as the Gelato World Tour and the Florence Gelato Festival (2012 edition).

Gianpaolo comes from the province of Lecco and he is an established food technologist specialized in frozen dessert science and technology. He has collaborated with Carpigiani as managing director of the Office for Studies and Education and has later worked as product coordinator for another company in the frozen dessert industry. Today he still teaches courses at gelato University and works as a consultant in the field worldwide.

Gunter 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 Italian 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 ice cream in Colombia. At the same time takes every opportunity to collaborate with the best pastry chefs of the American continent as Antonio Bachour and maître chocolatier Jose Castillo Branch and with the main companies in the bakery and ice cream industry.

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.

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.

He has owned Gelateria Perrucci in Cerignola (Foggia, Italy) since 1961 and has a great experience in soft gelato.
He has worked with Carpigiani equipment since 1973. He graduated in Gelato Science and Technique in Bruxelles. He is a great professional, competent and accurate.

Makoto has Japanese origins. She started her professional experience in the laboratory of a famous gelato shop in Rome. After the experience as a teacher at Carpigiani Gelato University Japan, she has started working at Carpigiani Gelato Lab, Carpigiani's gelato shop, where she is in charge as Managing Director.

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.

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.

Palmiro Bruschi is from Sansepolcro (AR), Italy. He specialised in the sector, combining pastry products, chocolate products and crêperie to gelato products, always following the rules of quality and competence.
From the very start of his activity, still very young, he became the assistant of great pastry chefs and maestri gelatieri at "Arte dolce" in Rimini and "Cast alimenti" in Brescia, two professional centres. In brescia he was awarded with merit certificate. In february 1994 he was awarded "1st Italian Gelato Champion".
He completed his curriculum of certificates and awards being awarded of the title of member of the Italian Gelato Academy, on 03/19/1997 in Brescia, after having passed the final exam. The Italian Gelato Academy represents the highest level of professionalism in superior quality gelato production in Italy. In 2004 Palmiro becomes "Ambassador of artisan gelato wordlwide".

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..

He has followed his father's footsteps and carried on a family tradition, adding some creativity and imagination, thanks to his passion for the gelato art and his ongoing training in Science of Nutrition.
He took part in lots of national TV programmes and collaborated with leading companies in the agricultural and food sector.
He was the winner of the second edition of the World Gelato Championship at SIGEP in 2006.

New generation gelatiere, he runs his own gelato shop, "Al settimo cielo", in Medicina (BO). He has collaborated with Carpigiani Gelato University for many years as a teacher, both in Italy and abroad.

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.

Laboratory assistant

Laboratory assistant.

Laboratory assistant.