Sigep 2020: Carpigiani Gelato University Special Events Programme

Announced on 11 December 2019, the Carpigiani Gelato University programme for Sigep 2020 (Pav. C1, stand 061) turned the auditorium into three areas, for gelato and for the two specialty schools, Gelato Pastry University in Tokyo and Foodservice Professionals in London. The university had 15 campuses worldwide at that time.

18 January

• 2:00 pm: Cooking show with AMPI master Santi Palazzolo on the first 100 years of the pastry business his grandfather started in Cinisi (Palermo), introduced by Alessandro Racca, technical director of Gelato Pastry University.
• 3:30 pm: Presentation of the new book by Fabrizio Fiorani, Asia’s Best Pastry Chef 2019, with Livia Chiriotti of Chiriotti Editori.
• 4:30 pm: Single-portion pastry cooking show with Andrea Fiori and Alessandro Racca.
• 5:00 pm: “Gelato and Mixology”, frozen cocktails by Gelato University instructors.

19 January

• 11:00 am: Demonstration by Jean-François Devineau of Pâtissiers dans le Monde, with Alessandro Racca.
• 12:00 noon: Gelato Festival press conference on the competitions leading to the World Masters final in 2021, including the host city. The Gelato Festival Challenges continue in 2020, born from the Gelato World Tour. Carpigiani Gelato University is a strategic partner with SIGEP, Italian Exhibition Group.
• 1:30 pm: Pastry cooking show with Francesco Boccia, a member of the Italian team that won the 2015 Coupe du Monde de la Pâtisserie.
• 3:00 pm: Cooking show with Loretta Fanella, Bargiornale’s best pastry chef of 2019, presenting a new 2020 creation.
• 4:00 pm: Journalist Bruno Damini presented Buttami in pentola, a charity recipe book on cooking with leftovers, with 42 contributions from chefs, pastry chefs and gelato maker Andrea Bandiera, produced with CAMST and published by Edizioni Pendragon. Proceeds support the Popular Kitchens project.

20 and 21 January

• 20 January, 11:30 am: Chef Lorenzo Cogo of the starred restaurant El Coq in Vicenza on gelato in gourmet cuisine, bistros and classic gelato shops.
• 20 January, 2:00 pm: Kenny Kong, pastry chef and president of the Singapore Pastry Alliance, presented the Asian Gelato Cup 2020 at Food & Hotel Asia in Singapore.
• 20 January, 3:30 pm: Chef Davide Oldani of D’O in Cornaredo gave Spaghetti Eis a savoury twist with Dario Fontanella, the master gelato maker from Mannheim who has served the dish in Germany for 50 years.
• 21 January, 3:30 pm: Dario Fontanella returned to present the classic Spaghetti Eis, a German favourite and a pop phenomenon of yesteryear in Italy.

Bring it to your business in Australia

You can learn from the same kind of expertise without leaving home. Majors Group offers Carpigiani Gelato University courses and training for gelato, pastry and foodservice professionals in Australia. Our pastry equipment page is a good next step if you are building a dessert menu.

Source: Carpigiani news. Rewritten for Australia by Majors Group.