Carpigiani Gelato University will teach the art of Sherbeth...
At Cefalù the Gelato Museum will reveal the backstage of Sicilian history.
July 25th 2012 – Following the success of the last edition, Carpigiani Gelato University returns to Cefalù for the Sherbeth Festival, from September 6th – 9th, 2012. Visitors can follow the lessons of the School which was founded in 2003 in Anzola dell’Emilia and whose classroom will be transferred along the boardwalk of Cefalù for four days. “Bring your own fruit and create your sherbeth,” is the theme for the classes this year. The participants will create their own flavor under the supervision of Maestro Roberto Fiorino and his assistants.
Participation in the courses is free, the “gelato chefs for a day” will discover the ingredients that make up artisan gelato, the healthy and tasty properties of sherbeth, the origins and the evolution of “frozen sweets” and the basic concepts for successful balancing, batch freezing and conservation of gelato. It will be possible to test, under the supervision of the Maestros of Carpigiani Gelato University, the machines utilized by professional gelato chefs. Info and reservations: www.sherbethfestival.it
Carpigiani, technical sponsor of the event, will organize everything behind the scenes for the 40 gelato chefs of the sixth edition of Sherbeth, by furnishing a huge production laboratory in Corte delle Stelle of Cefalù, one of the most beautiful gems of Italy. There will be over 40 of the most innovative equipment for artisan gelato production: batch freezers, pasteurizers, and turbomix blenders, all branded Carpigiani.
Carpigiani Gelato University will be present also at the Sherbeth Talent Show from August 31st until September 2nd, which will open the doors to the 6th edition of the celebration. Ten students of the world’s most famous gelato school will battle under the supervision of Maestro Gelato Chef Antonio Cappadonia, and three will be selected to compete at Sherbeth, where they will contend with the best gelato chefs of the world.
The Gelato Museum Carpigiani, opening in Anzola dell’Emilia (Bologna) on September 27th and offering a home to the history, culture and technology of gelato, will present a preview of the “History of Sherbeth in Sicily” at the Ottagono di Santa Caterina. Rare historic images will be the highlight along with video interviews and precious artisan utensils exceptionally donated by the gelato chefs of the Sicilian tradition. <The Gelato Museum Carpigiani proposes itself as the point of reference for the sector. It wants to give roots and historic value to this high quality, fresh food product and to the occupation of the gelato chef, while spreading creativity, excellence and taste to the world>, explains Romano Verardi, President of the Bruto and Poerio Carpigiani Foundation. <I would like to thank those who have made possible our participation at Cefalù: – concludes Verardi - the curators, the donors, the organizers of Sherbeth, the local authorities and to those who have volunteered their work>.
Carpigiani Gelato University, founded in 2003 as a training division of Carpigiani Group, is now recognized at an international level as a forge of successful gelato chefs. Its mission is to teach the culture of artisan gelato. This year, over 500 courses in 10 different languages were organized for a total of 15,000 lectures. The school’s headquarters is located in Anzola dell’Emilia (Bologna, Italy) and the training is taught in 12 other locations around the world. In the last two years, enrollment has doubled, especially following the global economic crisis which has created more people, either without jobs or unsatisfied with their current occupation, who want to change their life. This year, the University of Bologna, Rimini campus, organized the first university course dedicated to artisan gelato: “The Production Cycle of Gelato and the hygienic regulations to be followed,” in collaboration with Carpigiani Gelato University. www.gelatouniversity.com.
Carpigiani, born in Bologna in 1946 thanks to the success obtained by the “Autogelatiera” of Bruto and Poerio Carlo Carpigiani, is currently the world’s leader in the gelato machine sector. Since 1989, Carpigiani is part of Ali group, the second entity worldwide for the production and distribution of professional restaurant equipment. For more information: www.carpigiani.com.
Gelato Museum Carpigiani. From the origins to present day, the Museum offers an interactive program of over 1000 cubic meters with three perspectives: the evolution of gelato throughout time, the history of production technology, places and consumption customs of gelato. In the Gelato Museum Carpigiani there are over 20 original machines, multimedia stations, 10,000 photographs and historic documents, in addition to precious antique equipment and accessories, original video interviews, and didactic laboratories. Free admission with guided tours, reservation required. www.gelatomuseum.org.