Foodservice - Carpigiani

Chef David Vidal's Gelato Dessert - trailer

Carpigiani Foodservice range: the line of gelato machines specifically designed for the culinary and catering world

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Fabrizio Fiorani- Gelato in fine dining

Sigep 2020 - Carpigiani special events (Pav. C1, stand 061)

The great names of pastry and foodservice for a 2020 at the specialty schools of Carpigiani Gelato University

Lorenzo Cogo's passion for gelato

The young Michelin star tells us about his love for gelato, ubiquitous in his career as a chef and entrepreneur

Getting started with your Freeze&Go

Clean your Freeze&Go

Fabrizio Fiorani in Bologna for a seminar dedicated to gelato in fine dining

November 12th, Carpigiani Gelato University - Bologna

Loretta Fanella e il gelato “elemento imprescindibile del dessert”

La pastry chef ci ha parlato della sua esperienza nelle più grandi cucine internazionali e del suo rapporto con il gelato

Davide Oldani and Fabrizio Fiorani: dialogue around gelato in fine dining

Chef and Pastry Chef met at Host 2019 trade show and told us about their experience with gelato in a fine dining menu

Gelato in fine dining with Loretta Fanella

Gelato in fine dining with Lorenzo Cogo

HOST 2019 - From Soft Serve to Gelato, Carpigiani's technology at the service of food retail entrepreneurs

Carpigiani booth - Hall 10 - Booth A60 C67 @Fiera Milano Rho on October 18-22, 2019

Gelato in restaurants with Niko Romito Formazione

Since 2017 a partnership between Carpigiani Gelato University and Niko Romito Formazione of Castel di Sangro (AQ)

Carpigiani Japan launches new courses dedicated to gelato in restaurants

The Carpigiani Gastronomy Gelato University project will start in September 2019

Massimo Bottura: Gelato to fight food waste

Carpigiani machines and the "Food for Soul" project

Chef Lorenzo Cogo (Italy) with Maksut Askar (Turkey) - InFUSION project

Carpigiani for Michel Roux at Waterside Inn

World-class cooking requires world-class equipment According to Michel Roux OBE

Davide Oldani – Grana Padano Gelato (in Italian)

An iconic recipe from the Michelin starred chef based in Milan

Synthesis 2 V

A modular unit with two cylinders positioned one in front of the other. Each cylinder can produce and statically store 3.5 to 5.5 lbs of gelato.

Synthesis 2 H

A modular unit with two cylinders positioned side by side. Each cylinder can produce and statically store 3.5 to 5.5 lbs of gelato.

Freeze & Go

Add Fresh Ice Cream, Gelato, Sorbet, Frozen Yogurt and Custard to your Restaurant’s Menu

LB 100 B

Counter-top Ice Cream & Gelato batch freezer

LB 200 G Tronic

Counter-top Gelato Batch Freezer

Pastochef 18 RTL

Create pastry, chocolate, savory specialties and frozen dessert mixtures.

161 T G SP

Compact, self-pasteurizing soft gelato machine.

Carpigiani’s Freeze & Go Debut at NRA Chicago

Freeze&Go at NRA 2018

Pear and Chianti Sorbet recipe with Freeze&Go

Melon Sorbet recipe with Freeze&Go

Crema Antica with Sorrento Lemons recipe with Freeze&Go

Berry Sorbet recipe with Freeze&Go

Strawberry Sorbet recipe with Freeze&Go

Lemon Sorbet recipe with Freeze&Go

Peach Sorbet recipe with Freeze&Go

Coffee Gelato recipe with Freeze&Go

Zabaione Gelato recipe with Freeze&Go

Crema Gelato recipe with Freeze&Go

Chocolate Gelato recipe with Freeze&Go