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The Yorkshire Pudding become ice cream cone

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.

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"Pasticceria Internazionale" is media partner

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.

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A special seminar

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.

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#simplygelato go viral with #Sigep2017

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

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Mr Art Plus: the creative laboratory!

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.

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