The newest and sweetest global pastry trend is called “gelato-pastry”. The tradition of excellence in pastry & gelato shops is 100% Italian, and in 2016 it became a global phenomenon, thanks to the educational initiatives of the Carpigiani Gelato Pastry University in Tokyo. Carpigiani – the Italian world-leading manufacturer in gelato machines, that in 2003 had already founded the Gelato University in Anzola dell’Emilia, Bologna – settled the headquarters of its new school in Japan, because here the art of pastry reaches high levels of perfection and innovation. This unique training program aims to develop new ways of merging traditional Italian gelato and high-level pastry creations.
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.
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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.
In collaboration with pastry chef Fabrizio Fiorani, Silikomart Professional presents the recipe GEM100
Namelaka coffee, choux dough, white coffee cremoso and coffee sable
Coffe, yellow and dark gaze
Click for the recipe
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 19th China Ice Cream and Frozen Food Industry Exposition, Ice Cream China, will be held on 13th-15th October 2016 in Tianjin Meijiang Convention and Exhibition Center, with scale of 35,000 squire meters, nearly 500 exhibitors, and 1,400 booths. Exhibits will be fully covered with ice cream and frozen food raw materials, equipment, packaging, products (finished), related services and technical support, cold chain transportation, terminal sales and other complete industrial chain.