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At SIHRE 2026, Bulgaria’s international exhibition for restaurant, hotel, catering and SPA equipment, Carpigiani presented machines for gelato, pastry and foodservice alongside live demonstrations.
Carpigiani Gelato University was in Dubai from January 26 to 30 for Gulfood 2026 to present its new five-day Gelato Business Week course.
Carpigiani was a key exhibitor at Sigep World 2026 in Rimini from January 16 to 20, with new Gelato University courses and sponsorship of three major competitions.
Anna Pata, formerly Chief Commercial Officer, has become President of Carpigiani North America, a Welbilt company, effective immediately.
Over two days at Carpigiani Gelato University in Anzola Emilia, 74 gelato makers from 13 European countries competed, and 17 earned places in the World Final.
In 2025 Acomag published a clear definition of artisan gelato and its production stages. Carpigiani, an Acomag member, supports it. Here are the key points.
From October 27 to 31, Carpigiani Gelato University in Anzola Emilia hosted 150 gelato makers from 17 countries in the final European qualifiers for the World Final.
Nine gelato artisans competed in Athens on September 23, and the top three flavours advanced to the Greek Finals in Italy on October 30 and 31, 2025.
Athens hosted the Greek Challenge on September 23, where nine gelato artisans competed for three places in the Greek Finals at Carpigiani headquarters on October 30 and 31, 2025.
Mexico City’s Super Creamy won the North America Finals at Ovation Hollywood with ‘Lisi’, a gelato inspired by Mexican Dulce de Calabaza. Three makers advanced to the 2026 World Finals.
