Gelato Festival Boston 2019 at Eataly
31/07/2019
In 2019 Gelato Festival America travelled to the East Coast for a gelato event in the sun at Eataly in Boston.
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.
Find a story
Browse by topic
Loading stories…
Gelato World Cup: Italy and France Launch Their Support Clubs
31/07/2019
Italy and France formed their own Coppa del Mondo della Gelateria clubs to support their teams at the 2020 Gelato World Cup in Rimini.
Gelato Festival America Returns to Washington, D.C. in 2019
31/07/2019
Gelato Festival America returned to Washington, D.C. on 7 and 8 September 2019, one of five stops on that year’s American tour.
Penny Klingler Named President of Carpigiani North America
31/07/2019
Penny Klingler became President of Carpigiani North America on 1 September 2019, after serving as Executive Vice President of Sales and Marketing since 2017.
Pistachio Sicilia by Angelo Lollino Wins Gelato Festival Chicago
31/07/2019
Angelo Lollino of Massa Cafe Italiano & Vero Gelato won the first Gelato Festival Chicago with Pistachio Sicilia. Here are all the winners and awards.
Gelato in Restaurants: Gelato University and Niko Romito Formazione
31/07/2019
Carpigiani Gelato University has run courses with Niko Romito Formazione since 2017, teaching chefs to make gelato a protagonist of the whole menu.
Carpigiani Japan Launches Gelato Courses for Restaurants
31/07/2019
Carpigiani Japan launched the Gastronomy Gelato University in September 2019 to help hotels and restaurants add gelato to their menus.
High Profitability Desserts: A Gelato Course for Casual Dining
01/07/2019
A six-hour Foodservice Professionals course showing restaurant owners and chefs how artisan gelato can raise the profitability of a dessert menu.
Gelato in Fine Dining: A Tailor-Made Course for Chefs
01/07/2019
A tailor-made Foodservice Professionals course for executive chefs and pastry chefs on recipes, operations and economics of adding artisan gelato to fine dining.
Davide Oldani on Gelato as a Balance of Opposites
01/07/2019
Chef Davide Oldani uses gelato as a cold sauce to balance contrasts on the plate, and says batch freezing is what makes it true Italian gelato.