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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 ...

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Alessandro, the son of a pastry-chef and now a pastry-chef himself, is heir to a long-standing tradition of pastry-making in Turin, Italy. He has specialized in naturally leavened pastry, mignon pastr...

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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 car...

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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 greate...

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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 pas...

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After a degree in Computer Technology and Informatics, Andrea Bandiera decided to follow his passion for Gelato. In 2004 he opens his Gelateria in Bologna and from that moment on, he has never stopped...

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As son of a Pastry chef in Holland, Bas has always been surrounded by sweets. As a teenager he had a summer job in a Gelateria in his hometown. This made him realize that he wanted make Gelato his pro...

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Chronos Chan studied Mechanical Engineering, he has always loved cooking, in 2005 his adventure in the gelato world took off. Today he is Director and Head Gelato Chef at Tom’s Palette, he ...

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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 ...

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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 wo...

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Instructor at Carpigiani Gelato University in Brazil, Frederico Samora is a gelato and pastry chef of Italian and Spanish origins. He has developed his family’s traditional recipes since 1991, w...

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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...

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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 ...

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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 con...

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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...

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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 th...

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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 ...

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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 an...

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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...

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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...

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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...

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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 ma...

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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 wi...

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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 s...

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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.  

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assistants

Laboratory assistant 

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Laboratory assistant. 

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Laboratory assistant. 

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tutor

After her studies at the cooking school, Margot graduated at ALMA, The International School of Italian Cuisine, specializing in pastry and improving her skills. She later worked at many hotels and res...

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