All the latest in frozen desserts at Host 2023 in the booth of Carpigiani (Hall 10 - Booth A68), a historic Italian company that has been innovating the world of "cold sweets" since 1946 with its technology and its international academy, Carpigiani Gelato University. The five days of the trade show will feature events and international guests engaging with visitors on the topics of energy and environmental sustainability, new gelato formats for food service and confectionery, blockchain technology, and Premium Soft Serve. 
For artisanal gelato shops, the focus will be on energy savings with models from the HE - High Efficiency line, while the latest technological development is SyNthesis, the modular system for adding fresh artisanal gelato to any food retail format. 
For pastry shops and restaurants there will be an area equipped for cooking shows where machines from the range will be used, including the new Lab-O-Chef 5 multifunction machine, an elegant countertop solution with endless customizable programs designed to become the indispensable ally of pastry and kitchen chefs, who can use it to produce creams, jams, gelato, bechamel, and other hot and cold recipes with consistent results over time.
The area dedicated to Soft Serve & Shakes will feature machines from the K line dedicated to shakes, with the new compact, versatile 161 K SP for those with low production volumes. Furthermore, two special Premium Soft Serve cups will be available for those with a sweet tooth. For restaurant chains, it will be possible to preview some solutions designed for customers who need to handle high traffic. 

Special events dedicated to restaurants and pastry shops
Gelato won't be the only topic discussed during the special events scheduled for Carpigiani's booth at Host 2023. Indeed, the four appointments will recount the journey between food service and pastry with the help of technological innovations from the company based in Anzola Emilia. 
It all starts on October 14 at 11 am with David Vidal – a chef from Malta based in Sweden where he is head chef at Scandic Laholmen – who will tell the story of autumn in a dessert with gelato in three versions.  On Sunday, October 15, at 3 pm, it will be the turn of award-winning pastry chef Giuseppe Amato who will surprise with a savory pastry recipe. Monday, October 16 will feature a double date with gelato in the restaurant. At 11 am visitors will see Stefano Pinciaroli, chef of PS Ristorante in Cerreto Guidi, who received a Michelin Green Star in 2022. He’ll be talking about environmental sustainability and his dessert based on honey. At 3 pm Chef Davide Oldani will talk about his gelato, starting with the recipe that made him famous and remains in culinary history: Grana Padano gelato. 

Carpigiani's news for the next edition of HOST does not end there. At our booth, visitors will thus have the opportunity to get in touch with 2 new courses from Carpigiani Gelato University: firstly, the Gelato Master Course, designed for gelato makers who want to balance their recipes with more control over sweetness, texture and temperature, create and customize their own bases and toppings, and acquire specific knowledge about chocolate and its use in the formulation of gelato flavors. Secondly, the Gelato for restaurants course,designed for pastry chefs and chefs who want to include gelato in their menus. 

Finally, additional novelties will consist of discovering Carpigiani's innovative E-Shop and Blockchain Technology, the advanced control system that allows owners to keep track of the amount of mix poured into the machine minimizing waste and correlating costs with what you actually use.