Carpigiani Challenge 2019: Nine Stops Across North America
29/01/2019
The 2019 Carpigiani Challenge toured North America with nine events, giving ice cream and gelato chefs a chance to compete in their own categories.
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Carpigiani at Cafe Asia 2019 in Singapore
29/01/2019
Carpigiani exhibited at Cafe Asia 2019 at Marina Bay Sands, Singapore, from 21 to 23 March, with Gelato University workshops, demonstrations and tastings.
Gelato Festival World Ranking: Mapping the Best Gelato Artisans
29/01/2019
Launched in 2019, the Gelato Festival World Ranking is a permanent, yearly-updated standing of the best artisan gelato makers around the globe.
Indianapolis Carpigiani Challenge 2019: The Winning Flavours
29/01/2019
On 5 March 2019 ten Indianapolis chefs competed in the Carpigiani Challenge, with winners named in both the ice cream and gelato categories.
Carpigiani’s Online Parts Ordering Website for Service Teams
29/01/2019
Carpigiani introduced a password-protected website that helps technicians identify parts, check applicability and send orders to its after-sales department.
Carpigiani at Horeca Lebanon 2019 in Beirut
29/01/2019
Carpigiani exhibited at Horeca Lebanon 2019, held at the Seaside Arena in Beirut from 2 to 5 April, at stand M15.
Gelato Festival Challenge Heads to Dordrecht on 7 February
30/12/2018
On 7 February the Gelato Festival Challenge visited Dordrecht in the Netherlands, where 26 gelato artisans competed to represent their country.
Carpigiani at Expo Sweet Warsaw 2019
30/12/2018
Carpigiani exhibited at Expo Sweet in Warsaw from 17 to 20 February 2019 with its local distributor, and hosted the Polish selection for the Gelato World Cup.
Gelato Festival America 2019: The Miami Finals
30/12/2018
The Gelato Festival America North American Finals ran in Miami on 16 and 17 March 2019, with only previous festival winners invited to compete.
Carpigiani at Intersicop 2019 in Spain
30/12/2018
Carpigiani exhibited at Intersicop 2019 on stand 14 G08, supported by Spanish dealers, with machines on show and demonstrations by gelato and pastry chefs.