GFWM European Finals in Bologna: 59 Gelato Artisans, 17 Countries
01/05/2021
The Gelato Festival World Masters held five European qualifying rounds with 59 gelato shops from 17 countries, all at the Gelato Museum. Here are the dates and format.
Majors TV News
Majors TV News
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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Carpigiani Is Technical Sponsor of ALMA, the Italian Cuisine School
01/05/2021
Carpigiani has partnered with ALMA, the International School of Italian Cuisine in Parma. Students on the first Contemporary Gelato course in May 2021 worked on Carpigiani machines.
Fabrizio Fiorani and Gin Mare Host Dessert Dinners at BOCA Dubai
01/05/2021
In June 2021, Asia’s Best Pastry Chef 2019, Fabrizio Fiorani, cooked a two-night dessert dinner at BOCA in Dubai with Gin Mare. Carpigiani was a partner of the event.
Carpigiani Tech News: Free Online Training on Carpigiani Technology
31/03/2021
Carpigiani Tech News offers live streaming courses, video lessons and short tutorials on Carpigiani machines, free after registration. Content is available in six languages.
Upgrade Your Labo XPL P with the Crystal Program and Dispensing Door
31/03/2021
Labo XPL P owners can add the Crystal program and dispensing door. The upgrade includes a technician inspection, a software update, a probe and the door.
Making Cheese with Pastomaster HE: A Symposium at Agli Amici
31/03/2021
Carpigiani held a two-day cheesemaking symposium at Agli Amici 1887 in Udine, showing that Pastomaster HE can handle milk for ricotta, yoghurt, mozzarella and cheese.
Gelato on the Dessert Menu: Online Masterclass with Loretta Fanella
01/03/2021
Pastry chef Loretta Fanella led an online masterclass on including gelato and sorbet in restaurant desserts. Sessions ran in English, Spanish and Italian in April 2021.
Carpigiani at Sigep Exp 2021: New Technology and Online Training
29/01/2021
Carpigiani took part in Sigep Exp 2021, the online edition of the gelato, pastry, bakery and coffee show. It presented new lab, soft serve and training innovations.
Hot Pizza, Cool Gelato: How Pizzeria Pezzo Added Gelato to the Menu
29/01/2021
Pizzeria Pezzo in Minnesota began making its own gelato on a Carpigiani Ready batch freezer. Owner Keri Bougie’s love of gelato turned into a menu highlight.
Cloud Cups: Organic Gelato and CBD-Infused Desserts from Philadelphia
29/01/2021
Galen Thomas added artisan gelato to his CBD-infused dessert business, Cloud Cups, after studying at Carpigiani’s training programmes. Ready and Freeze & Go power production.