News, events, recipes and ideas from Majors Group and the world of gelato, soft serve and frozen desserts. Search every story, or filter by topic, region and year.
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A Japanese dairy family turns its own milk into gelato, soft serve, yoghurt and cheese, with free-roaming cows and Carpigiani machines. Watch the video, then read the key points.
From one Darlinghurst shop to stores across Australia: Gelato Messina founder Nick Palumbo on central pasteurising, fresh churning in every store and three decades with Carpigiani. Watch the video, then read the key points.
Carpigiani’s Synthesis makes, stores and serves gelato, sorbet and granita in the same cylinder, right at the counter. Watch the 39-second film, then read the key points.
Carpigiani’s Lab-O-Chef 5 heats and cools in the same cylinder, from -15°C to +105°C, for pastry creams, chocolate, sauces and gelato. Watch the 47-second film, then read the key points.
Carpigiani’s Crystal programme turns a countertop batch freezer into a make-ahead dessert station: semi-dense gelato piped into moulds and jars, blast frozen, then plated straight from the freezer. Watch the video, then read the key points.
Chef Stefano Marinucci pulls extra virgin olive oil gelato from a gravity-fed Gelmatic Giotto 11 and serves it on a hot mini duck burger. Watch the video, then read the key points.
To mark its 80th anniversary, Carpigiani joined research firm Sylla to survey more than 900 people in 81 countries about how gelato is eaten, made and sold.
🎟️ YOU’RE INVITED — VISIT MAJORS GROUP AT FINE FOOD AUSTRALIA 2026! Meet one of Australia’s market leaders in gelato, soft serve,
Carlo Guerriero of La Cremeria Gelato Italiano in Cádiz leads the 2026 Gelato Festival World Ranking. The full top 10 spans Spain, Poland, Italy, Belgium, the USA and the Netherlands.