pastry

PASTRY

gelato

GELATO

chocolate

CHOCOLATE

cuisine

CUISINE

coffee

COFFEE

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SPECIAL PREVIEW GELATO WORLD TOUR

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.

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A BOOM IN ARTISAN GELATO CONSUMPTION


Italy has already reached +10%, but quality must 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)
 

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Italico Gelato arrives in Australia

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.

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The Italo-Japanese Carpigiani Gelato-Pastry University crowns a new global trend

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.

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Carpigiani Gelato University at the Culinary Institute of America

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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