From gelato parlours all over the world, who receive products and technology from Italian companies that export up to 90% of their output, SIGEP awaits (on Facebook, Instagram and Twitter) photos of venues in which the words “gelato” or “gelateria” (gelato parlour/shop) are highlighted, videos with declarations of love for gelato, all to be spread throughout the social networks in order to contaminate with a smile the millions of people who love gelato… simply gelato. Use the hashtags #simplygelato and #Sigep2017
Pasticceria Internazionale World Wide Edition
Italy has already reached +10%, but qualitymust be protected, safeguarding an icon of Italian-made food.
From the heart of the Gelato World Cup at Rimini’s SIGEP an initiative by three great Italian gelato makers 2017 trends: alongside the classics, the heat stimulates flavours linked with the sea, such as lime, mango and ginger…
Among the classics, pistachio is rising.
From master confectioner Rinaldini there’s Affresco, a crushed-ice drink with fresh fruit, in three variations: Michelangelo, Caravaggio and Raffaello
Photo: Italian artisan gelato "zabaglione of Vinsato", Sergio Dondoli, Gelateria Dondoli (San Gimignano, Tuscany)
Italian Exhibition Group and Carpigiani, strategic partners for Gelato Festival: the culture of Italian artisan gelato, conquering the world.
The demand for Italian food culture is constantly growing all over the world. A quality artisan gelato represents a product with unique features from the point of view of its flavour, its specific ingredients and its tradition - a perfect example of an Italian-made product.
From 2017 Gelato Festival, which every year organises the coveted competition for master gelato makers, will be able to count on the synergy of Sigep and Carpigiani, both involved as Strategic Partners.
Carpigiani Gelato Pastry University is an innovative project launched last year in order to merge the food cultures of gelato and pastry. As a first step, CGPU has organized a special seminar in Tokyo, Japan, which will take place on the 6th and the 7th of October at the Carpigiani Japan premises. The company has chosen this country as the location of its CPGU headquarter because here the art of pastry has reached maximum levels of perfection and innovation. The challenge is to develop a new segment of pastry that features the culture of artisan gelato.
the pastry chef Leonardo Di Carlo
From "Tradition in Evolution" (Chiriotti Editori)
Available at http://shop.chiriottieditori.it/libri/pasticceria?product_id=302
(ph. Giancarlo Bononi)
Recipe by Tyler Atwell
Executive Pastry Chef, Boulud Sud/Bar Boulud, New York, NY
The Culinary Institute of America is one of the top colleges dedicated to the culinary and pastry arts. At the historical campus in Hyde Park two hours north of the Big Apple in New York State, Alice Vignoli, Professor at Carpigiani Gelato University, recently held a special course on Italian Gelato for 250 culinary and pastry students as well as dozens of CIA professors. An introductorily tasting was held the showcasing unique characteristics of the Italian tradition of Gelato, a fresh and versatile food that has still much to share with the future chefs of the world.
View the Gallery Photo
Recipe by Deden Putra
Executive Pastry Chef, The Peninsula, New York, NY
After the stages in Singapore and Tokyo, the Gelato World Tour now turns to the American continent with two stops in the United States, open also to artisans from Central and South America. The first is scheduled for May 27-29 in Chicago; in September, the tour will continue on to the West Coast. 2016 will also see a busy calendar for the Gelato World Tour Italian Challenge, the traveling competition that will travel throughout Italy, stopping at Carpigiani dealers.
Recipe by Kei Hasegawa
Pastry Chef, Matsuhisa, Beverly Hills, CA
The 18th China Ice-cream Expo will be held on October 13th-15th in Tianjin Meijiang Convention and Exhibition Center. Organized by Tianjin Qilong Exhibition Service Co.,Ltd.
After nearly 20 years of innovation and development, China (Tianjin) Ice-cream Expo has become the biggest cold-food industry festival in Asia and large party of cold-food industry professionals as well as the largest platform for purchasing and ordering of cold-food production machinery and raw material, foresighting of ice-cream cold-food production trend and exchanging and cooperation of cold-food industry in China and overseas. It embraces an annual 20,000 visiting of professional customers and nearly 500 overseas customers over 23 Countries and regions.
Made from products, concepts and ideas Made in Italy, the Italico Gelato, presented by the artisan Davide De Stefano, Gaetano Vincenzi e Pasquale Monteleone, arrived in Australia. Here Luigi De Luca, Sicilian granite ambassador in the world, organized in his Cremeria (84 Ramsay Road Five Dock, New South Wales, Australia) a two-days event to share the social values between community and professionals and promote the Italian products.
Since 1959 on the market of cold equipment, the Italian company Staff Ice System presents R Line:
one machine, lots of applications.
Carpigiani is therefore proposing Mister Art Plus, the continuous double production machine, joining the Mister Art and Master Stick, which in 2015 changed the way many gelato and pastry specialties are made, providing new creative horizons.
36 FLAVORS GO UP TO THE WORLD FINALS OF GELATO WORLD TOUR
Rimini, Italy, 8-10 September
Photo Bononi Production
After having conquered the taste buds of hundreds of thousands of people with 82 events in 19 different Countries, Gelato World Tour is ready to welcome all the gelato lovers in Rimini for the 2nd edition of the world finals that will be held in Parco Federico Fellini, September 8-10.
Pierpaolo Magni, coach of gelato world champions, will hold a special seminar on 27-28 September using exclusive recipes from his latest book Reverse Fusion.
Three days of hard competition in front of a live public:
from 23rd to 25th January in the spectacular setting of the South foyer at Rimini’s SIGEP,
14 teams from all over the world will compete for first place, showing their skill
News, Events, Interviews, Recipes, and Places.
#pastry #chocolate #gelato #cuisine
From the original mash-up of the Sicilian traditional brioche and gelato and English Yorkshire pudding comes the latest creation of Giapo, the laboratory restaurant dedicated to ice cream by Giampaolo Grazioli and Annarosa Petrucci, in the heart of Auckland City at 279 Queen Street.
In the new Yorkshire Pudding Giapo the brioche becomes pudding, served warm in the classic form with custard and rhubarb jam ice cream or others flavours available in menu. It is crunchy on the outside, soft and fluffy inside.
The leading expo gelato, pastry, confectionery and bakery will be held at Rimini Fiera from 23rd to 25th January 2016.
The Gelato World Cup returns.