The prestigious contest will crown the next Asian champion, a team that will proudly represent the continent at the renowned Gelato World Cup 2028 in Rimini, Italy, the premier global platform celebrating excellence across the Foodservice industry, including gelato, pastry, coffee, bakery, and pizza.

Participants will face six demanding challenges designed to highlight their technical expertise, creativity, teamwork, and artistry. Using premium ingredients and tools supplied by the world’s leading gelato, chocolate and pastry brands, the competition promises a perfect blend of classic gelato craftsmanship and innovative, cutting-edge presentations.

The jury will be composed of team captains from the participating countries, alongside two iconic figures from the international gelato community – Sergio Colalucci, President of the Gelato World Cup, and Sergio Dondoli, Official Commissioner of the competition. Their presence at the competition will underscore the event’s high standards and international prestige.

“The remarkable energy and creativity emerging from the Asian selections highlight just how deeply rooted and rapidly evolving the passion for gelato is across the region. Our mission is to nurture this growth by bridging Italian tradition with the bold, innovative directions shaping gelato in Asia and beyond,” said Ilaria Cicero, CEO of IEG Asia.

The success of the Asia Selections is made possible through a strategic endorsement by the Worldchefs Association (World Association of Chefs’ Societies, a global network of Chefs associations first founded in October 1928). This global authority on culinary excellence, represents over 110 member countries and millions of chefs worldwide. Worldchefs plays a key role in shaping culinary standards worldwide through education, certification, and international collaboration.

As highlighted by Ragnar Fridriksson, Managing Director of Worldchefs, “The SIGEP Gelato World Cup Asia Selection represents the very best of innovation, craftsmanship, and passion that define our industry. It brings together exceptional talent from across Asia, celebrating creativity and excellence in gelato making. We are proud to support the event that not only showcases technical mastery but also fosters international collaboration and raises the global standard for artisan gelato”.

Building on this spirit, President Sergio Colalucci highlighted the importance of unity and excellence as the competition continues to grow across Asia and beyond. He remarked, “as President of the Gelato World Cup, I am delighted to take part in SIGEP Asia 2026 on the occasion of the Gelato World Cup – Asia Selection. We are grateful to count on the collaboration of Chef Kenny Kong, our key point of reference for the Asian selections, whose contribution is invaluable to us. The partnership with Worldchefs adds further prestige to the competition, enhancing its profile and ensuring globally recognized standards of excellence. This increasingly demanding competition will proclaim the future Asian teams who, through knowledge, professionalism, and skill will best combine the mastery of artisanal gelato-making with innovation, using top-quality raw materials, ingredients, and technology. They will be ready to take on the finals of the Gelato World Cup at SIGEP World 2028”

As pointed out by President Colalucci, this endorsement is further strengthened by the involvement of Chef Kenny Kong, a leading figure in Asia’s pastry and gelato scene and a respected member of the Worldchefs International Judges Committee as well as the Gelato World Cup Committee of Honour. Chef Kong said, “united by craft, inspired by nature — we elevate regional traditions through the excellence of artisan gelato. This selection celebrates Asia’s rich cultural heritage through its vibrant fruits, unique ingredients, and spices, while fostering the development of professional skills in the taste crafts. It promotes friendship and cooperation among gelato and pastry artisans, as we pre-select three outstanding Asian teams to represent the region at the World Gelato Cup 2028 in Rimini, Italy. The mission is to provide a platform for communication and learning among gelato and pastry chefs across the region, strengthening the bonds of creativity, knowledge, and shared passion.”

Chef Kong’s expertise and strong connections within the regional culinary landscape have been instrumental in establishing the competition in Singapore, ensuring its credibility, relevance, and long-term impact.

The post SIGEP Asia to host the Gelato World Cup – Asia Selection at Marina Bay Sands from 15 to 17 July 2026 appeared first on Comunicaffe International.

A training proposal that aims to respond in an innovative way to the needs of professionals from the bar and gelato world who, for example, would like to tempt their customers with different proposals, such as Irish Coffee gelato.

The aim of the Carpigiani Gelato University course is to refine the art of combining two products that have always gone well together: coffee and ice cream.

The online training is structured in 8 hours over two days during which participants will be supervised by two expert lecturers in gelato and coffee making. On completion of the course, a certificate of attendance will be issued. In addition, it will be possible to access the recipe book so as to experiment with the combinations in one’s own point of sale.

Acquiring and updating one’s skills represents a new way forward for all those involved in the industry, which will take the gelato and café sector to a higher level through new business opportunities.

To register for the ‘Coffee & Ice Cream’ course, at a cost of 250 euro (305 euro VAT included) and for more information on the course programme and timetable simply click on the following link.

The post Carpigiani Gelato University and Accademia del Caffè Espresso: the art of pairing the two products in a single course appeared first on Comunicaffe International.

Special appointments include:

– Jan. 19 at 1:30 p.m. the presentation of the results of the project “Gelaterie Solidali” active since 2012 to date with as many as 16 initiatives launched in 7 countries: Italy, Haiti, Brazil, Palestine, Jordan, Egypt and Mozambique

– Jan. 19 at 4 p.m., The combination of gelato and health will be the focus of master gelato maker Andrea Bandiera’s presentation of his exclusive aproteic gelato recipe, in support of the project “Il Mondo dei Fagioli Ribelli – The World of the Rebel Beans,” journalist Bruno Damini’s book dedicated to patients with chronic kidney disease. Dr. Andrea Pasini, Pediatric Nephrologist and head of the scientific project “I Fagioli Ribelli” will also be present.

A large area will be dedicated to entrepreneurs in the gelato business with demonstrations and consulting appointments designed for both those who want to start a new business and those who want to develop an existing business by adding more outlets.

In the area dedicated to Carpigiani Gelato University, it will be possible to watch some of the lecturers’ demos on the new specialization courses, such as “Gelato with spices and herbs,” “Gelato with tea, herbal teas and infusions,” “Gelato and coffee,” and “Gelato and alcoholic sorbets: new techniques.”

Carpigiani will also sponsor some of the most important competitions taking place during Sigep 2025: Gelato Europe Cup, scheduled for January 18 and 19 to select the European teams that will participate in the Gelato World Cup 2026; Gelato Festival World Masters – Germany Final, scheduled for January 20, 2025; Gelato Festival World Masters – Iberian Challenge scheduled for January 21, 2025.

The world’s best ice cream makers and Carpigiani ‘s green technology

The focus of this edition will be a more sustainable future with a large area dedicated to high energy efficiency and low environmental impact solutions.

The “Green Line” area will feature as many as 12 international gelato makers taking turns with their most famous or innovative recipes made with prototypes of the new carbon dioxide-cooled technology, a true glimpse into the future of the industry. Notable participants include:

– Roberto Segalla, master gelato maker from South Africa with the “Melk Tert” flavor (Jan. 18, 1 p.m.);

– Belén Cimino, master gelato maker from Argentina with the flavor “Alma del Sur” (Jan. 18, 4 p.m.);

– Carlo Guerriero, master gelato maker from Spain ranked 7th in Gelato Festival World Ranking 2024 with the flavor “Cremoso al vino palo cortado²” (Jan. 19, 11 a.m.);

– Marco Venturino, master gelato maker from Liguria, Italy, ranked No. 1 in Gelato Festival World Ranking 2022 and in the 2024 Hall of Fame with the flavor “Mouth of Rose” (Jan. 20, 11:30 a.m.);

– Carlos Enrique Cifuentes Rioseco, master gelato maker from Chile, Finalist for South America Gelato Festival World Masters 2021-2025 with the “Flor de Chile” flavor;

– Adàm Fazekas, master gelato maker from Hungary ranked No. 1 in Gelato Festival World Ranking 2024 with the flavor “Pistachio Fruit” (Jan. 20, 2:30 p.m.);

– Kenny Mattsson, master gelato maker from Sweden and TV personality with the “Swedish Cinnamon Bun” flavor (Jan. 20, 4 p.m.);

– Maurizio Melani, master gelato maker from Spain ranked 5th in the Gelato Festival World Ranking 2024 with the flavor “Pistachio Paradise” (Jan. 21, 11 a.m.)

– Lucia Paz Herrera Riquelme, master gelato maker from Chile, Gelato Festival World Masters Finalist for South America, with the flavor “Hierbas de la bicha.”

– Keisuke Katayama, master gelato maker from Japan and Winner of Gelato World Tour Yokohama in 2019 with the flavor “Salted mascarpone with kumquat-scented amazake” (Jan. 21 at 1 p.m.);

– Eugenio Morrone, master gelato maker inducted into the Gelato Festival World Ranking Hall of Fame and World Gelato Champion in 2020 with the “Mandarin 3.0” flavor (Jan. 21, 2:30 p.m.);

– Juan Paulo Colubri, master gelato maker from Argentina and international ice cream consultant with the flavor “Crema de pulpa de cacao con kumquat confitados” (Jan. 21, 4 p.m.).

For more information click here.

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The European and Italian scenario: forecast for summer 2024

Marco Carniello (pictured), CBO of IEG: “In Italy, Spain, France, Germany and the UK, 2.2 billion gelatos were sold in 2023, a year in which, according to CREST-Circana data, gelato consumption in Europe grew by 4.7%. Circana forecasts an increase in 2024 thanks to consumers who see gelato as an accessible pleasure in a still uncertain economic context.”

Flavia Morelli, head of IEG’s food & beverage shows, adds: “In Italy in particular, according to economic categories, such as the Italian Association of Gelato Makers, the positive sales performances recorded this spring imply an estimated increase in consumption in Italy up from 6% to 12% in art cities due to the high number of international tourists.”

Summer trends

For Summer 2024, Italian master gelato maker, Giancarlo Timballo, President of the Gelato World Cup, will be creating new flavours drawing on local traditions and working with local products. His proposals include raspberry and rosemary gelato.

Eugenio Morrone, a master gelato maker with two famous gelato parlours in Rome, has created a carrot, tangerine and lemon gelato in homage to the great Jannik Sinner. The “surprise”, however, is the return of the tiramisu flavour, increasingly in demand, especially among foreign tourists.

Marco Miquel Sirvent, president of the Asociación Nacional Heladeros Artesanos de España, highlights the health aspect with a trend for purchasing low-sugar gelato (although nougat, vanilla and chocolate continue to endure). Forecasts for summer 2024 are optimistic with a 3-5% increase in consumption.

German consumers are poised between great classics and curiosity for new ideas, as explained by Dario Fontanella, founder of a well-known gelato parlour in Mannheim, Germany, which, for summer 2024, is offering white chocolate gelato with asparagus, typical of the Baden-Württemberg region. New flavours include bergamot with curry and wasabi.

The post Gelato consumption in Europe: between +3 and +5% in Spain; up to 12% in Italian art cities appeared first on Comunicaffe International.

The design was developed in collaboration with a team of architects with the intent of reusing the structure while limiting material waste as much as possible and producing 50% less refuse during setup and dismantling operations.

Carpigiani at Sigep

In addition to presenting the best of technology for gelato, soft serve, pastry and foodservice the space features a focus on the educational and consulting services of Carpigiani Gelato University.

Instructors from the international school of gelato will be on hand to explain the working method that guarantees the production of high-quality gelato in three steps: pasteurization, aging, and freezing.

Thanks to expert consulting it will be possible to create a scalable production space that is proportionate to the development of the business and that can ensure sustainable growth with 3 production schemes.

In addition to personalized guidance, training will also be made available at the booth through gamification thanks to an interactive game to be explored!

New developments for 2024 – A look at technology’s green future

A large portion of the booth is dedicated to the “Green future of technology” for artisanal gelato and much more.

In fact, it will be possible to preview new technological solutions that use natural refrigerant gas such as CO2 (carbon dioxide) anticipating the changes that are expected to be required in the coming years to reduce global warming.

In fact, CO2 gas is a natural refrigerant that provides sustainable and energy-efficient refrigeration at the highest levels imaginable today.

In the Green area new for 2024 is the Jetwip E 6, Carpigiani’s 6-liter CO2 refrigerated whipped cream machine equipped with a simplified cleaning system that allows daily sanitizing operations to be performed quickly as well as monitoring and controlling hygienic safety on an ongoing basis.

The totally revamped design includes a user-friendly LCD screen designed to facilitate operations for unskilled staff.

The new Jetwip E 6 is also equipped with a timed dispensing system that makes it possible to define how much product to dispense in advance, reducing waste and ensuring standardized portions.

Also on display were prototypes of a CO2-refrigerated batch freezer and pasteurizer that here again will allow production areas equipped with Carpigiani technologies in the future to comply with the most restrictive regulations in terms of environmental impact.

Alongside the two prototypes will be the HE – High Efficiency Line, which includes pasteurizers and freezers equipped with Adaptive technology able to manage the mixes of gelato artisans and pastry chefs and choose what’s best for each recipe.

The batch freezers of the HE line offer savings in electricity and water consumption equal to 30% compared to the same volume produced with the technology of the RTX line and earlier machines. Pasteurizers focus on saving water. The batch freezers make use of the latest evolution of Carpigiani’s renowned consistency control system which makes it possible to freeze gelato recipes with an average reduction of 40% of the total solids, including recipes without added sugars.

The pasteurizers are equipped with an exchange pump cup, a technology patented by Carpigiani that allows superior micronization of the mixture with a reduction in the size of the fat globules and levels of health safety that are at the top of the market.

Carpigiani Shop: the e-commerce platform designed to take care of Carpigiani machines

Carpigiani’s technologies are known for their durability and reliability over time, and all this is made possible by the routine maintenance and widespread service provided by the Carpigiani network.

When it comes to routine maintenance, professionals who rely on Carpigiani now have one more tool: Carpigiani Shop (shop.carpigiani.com), the e-commerce platform that makes it quick and easy to take care of your equipment. An intuitive search engine allows you to identify the right consumable parts for your model, purchase them, and receive them quickly. This will ensure a production that is always optimal and savings generated in terms of reduced product waste, energy consumption, and slowdowns caused by the normal wear and tear of certain parts such as blades and scrapers.

In addition to consumable parts, in the Carpigiani Shop you can buy accessories, merchandise and some small countertop batch freezer models. Don’t miss the area in the 2024 Sigep booth dedicated to Carpigiani Services which focuses on customer care and after-sales service that will illustrate cutting-edge solutions to ensure the perfect operation of Carpigiani machines throughout their entire life cycle.

These include preventive maintenance and extended warranty packages that ensure optimal performance and no surprises when managing the costs of any unscheduled maintenance.

Soft serve and shake consulting service

Another area of interest in the Carpigiani booth at Sigep 2024 will be dedicated to the “Soft Serve & Shake Consulting” service, which is able to assist customers not only by offering the best and most suitable technological solutions, but also by complementing this expertise with a study on how to combine technology and taste, develop an effective food design concept, and efficiently implement it in each store. A space will also be reserved for Frozen Drinks with slush machines from V-Air and its consulting service dedicated to mixology.

As for soft serve, those with a sweet tooth can taste two delicious cups from the 2023 collection, a world tour of taste trends. Here visitors will be able to enjoy the exclusive Cup dedicated to the Giro d’Italia paired with the 191 TOY Pink, a single-flavor soft serve machine that can be customized in its color to best match the soft gelato produced.
The booth also features an extensive shake space with the three machines that complete the line: the countertop 191 K SP, the floor-standing K Shake SP, and the new 161 K SP. The latter has an ergonomic, elegant design that, thanks to its compact size, fits perfectly on the counter next to other equipment.

The dispenser is gravity fed and the tank has a total capacity of 18 liters. It’s perfect for those who have little space and a low demand and are looking for a solution that’s quick to install and easy to clean.

Another new machine debuting at Sigep 2024 is the K4, the most advanced floor-standing machine with pump dispensing designed for venues with high customer traffic, and which in addition to a self-pasteurization system also features a user-friendly control panel developed for non-professional operators.

All the shake machines are equipped with the H-O-T system that allows you to set the desired consistency for creamier or thicker shakes.

Also in this area will be the machines of the T-Line range, designed to always be efficient, even in small spaces, side by side with other equipment: 161 T G SP and 243 T SP. The characteristics shared by the two machines are superior performance even during rush hours, self-pasteurization that allows preserving mixes, and ease of installation in small spaces thanks to a compact size and rear vent that allows them to be placed side by side with other machines.

The 161 T G SP is a one-flavor machine with a compact size and elegant design. It has a five-liter tank and gravity dispensing. The 243 T SP is a two-flavor machine plus mix and has two independent 5- or 8-liter tanks. It can be equipped with pump or gravity feeding systems depending on the customer’s needs. This way it can easily manage mixes of different viscosity and give life to new creative combinations.

Another machine on display in the soft serve area is the UF 920 SP, a floor-standing machine with two flavors plus mix designed for those who manage high production volumes with intense flows and requests for extra large portions. Thanks to the two single doors, production flow can continue virtually non-stop: one of the two sides can be engaged in pasteurization while the other continues to dispense product.

Carpigiani for the world of pastry and restaurants

A large part of Carpigiani’s booth at Sigep 2024 is dedicated to solutions for chefs and pastry chefs, with a focus on technologies for cold pastry and gelato in restaurants. Two topical areas are joined by a kitchen/workspace where guests from this year’s scheduled special events will alternate.

For pastry shops the focus is on the new Lab-O-Chef 5 multifunction machine, an elegant countertop solution designed to become the indispensable ally of pastry and kitchen chefs, who can use it to produce creams, jams, gelato, bechamel, and other hot and cold recipes with consistent results over time.

ts use is facilitated by a control panel with touchscreen technology allowing access to 67 preset programs and the creation of infinite custom programs, not to mention monitoring all stages of production. Furthermore, thanks to a special kit the machine can be transformed into a countertop batch freezer for making artisanal gelato. A world of recipes at your fingertips.

Also present will be the Pastochef RTL-I, the latest generation of one of Carpigiani’s most popular pastry technologies, the Pastochef RTL. The presence of an inverter allows varying processing speeds to improve mixes’ textures and structures.

The entire Pastochef RTL range, with and without inverter, is designed to automate all recipes that require time and manual effort. The display guides the operator, showing the production phases, temperatures, and suggestions for progressively adding ingredients.
Also on the counter is a selection of batch freezers and multifunction machines that are part of the range dedicated to foodservice, including the Ready countertop models that condense all the steps of traditional gelato production method into smaller sizes.

Perfect for high pastry and haute cuisine, the compact ReadyChef countertop machine is designed for professional pastry shops and restaurants, and in 58 cm incorporates all the technology needed to add gelato to the menu and act as a personalized assistant for many pastry and chocolate specialties.

It has 34 different programs ranging from the production of creams to the tempering of chocolate, the preparation of gelato, slushes and cremolatas. Cleaning is made easier by a special program that saves a lot of time in the kitchen and production space.

Synthesis, the modular system for adding fresh gelato to any food retail concept

Gelato produced in front of the customer is one of the frozen dessert trends of recent years. Carpigiani presents the new addition to the Synthesis system at Sigep 2024: the single-cylinder Synthesis 1, which joins its “big sister,” the dual-cylinder Synthesis 2. Synthesis is Carpigiani’s modular system for producing, storing, and serving gelato in a single solution directly in front of customers and without interrupting the cold chain.

The basic modules include the single-cylinder Synthesis 1 and the dual-cylinder Synthesis 2. Both consist of a complete, elegant workstation with independent cylinders that can be arranged vertically or horizontally to fit any space. Each cylinder includes the functions to pasteurize and freeze the mix and statically store the gelato while also programming the optimal storage temperature.

Thanks to the LCD display with pre-installed programs and patented Hard-O-Tronic consistency control, you can constantly monitor the values of the programmed consistency and the gelato being frozen. It is always possible to make changes using the display controls to produce a perfect gelato according to the requirements of the recipe.

Carpigiani is one of the engines driving Sigep 2024 with more than 300 machines available for gelato artisans, chefs, and pastry chefs.

Carpigiani is a sponsor of the following events:

– Gelato World Cup (January 20-22): the World Finals of the most important international gelato team competition scheduled to be held in the Gelato Arena (Pavilion A5). The award ceremony will be held on January 22 from 4 to 5 pm.

– Sigep Gelato d’Oro (January 23-24): the Italian qualifying round to select the gelato artisan and pastry chef who will make up the Italian team that will compete at the next Gelato Europe Cup 2025. The competition will be held in the Gelato Arena (Pavilion A5) and the award ceremony is scheduled for January 24 at 4 pm.

– Gelato Festival World Masters: Europe & Middle East Challenge. The European qualifying round of the most important gelato competition for individual gelato professionals. The event will take place on January 21 in the Gelato Lab area (Pavilion A7). The award ceremonies will be held on the same day at 5 pm.
– International Competitions of SIGA – Association of Italian Gelato Artisans (January 21-23) in Pavilion A7.

• Carpigiani is a sponsor of AMPI – Academy of Italian Pastry Masters.

For more information click here. 

The post Carpigiani at Sigep 2024 with the new technology for gelato and foodservice appeared first on Comunicaffe International.

Carpigiani at Host

The five days of the trade show feature events and international guests engaging with visitors on the topics of energy and environmental sustainability, new gelato formats for food service and confectionery, blockchain technology, and Premium Soft Serve.

And it is precisely in the area dedicated to soft serve, the delicious fast frozen dessert, that visitors are able to taste the gelato cup dedicated to the Giro d’Italia, a tribute to one of the most world’s most popular sporting events and therefore in the unmistakable pink color that will be an integral part of the food design.

Don’t miss the area dedicated to Carpigiani Services which focuses on customer care and after-sales service that will illustrate cutting-edge solutions to ensure the perfect operation of Carpigiani machines throughout their entire life cycle.

The technological innovations featured at Host Milan 2023

For artisanal gelato shops, the focus is on energy savings with models from the HE – High Efficiency line, while the latest technological development featured is the SyNthesis 1, the newest addition to the range of modular freezing systems designed to be used in front of customers. It is an elegant, complete station for incorporating fresh gelato into any retail food format.

The area dedicated to Soft Serve & Shakes feature machines from the shake line, with the new compact, versatile 161 K SP for those with low production volumes. Food service chains are given a preview of the new K4, the advanced shake and soft serve dispensing unit for venues with high customer traffic.

For pastry shops and restaurants there is an area equipped for cooking shows where machines from the range will be used, including the new Lab-O-Chef 5 multifunction machine, an elegant countertop solution with endless customizable programs designed to become the indispensable ally of pastry and kitchen chefs, who can use it to produce creams, jams, gelato, bechamel, and other hot and cold recipes with consistent results over time.

Special events dedicated to restaurants and pastry shops

Gelato won’t be the only topic discussed during the special events scheduled for Carpigiani’s booth at Host 2023.

Indeed, the four appointments recount the journey between food service and pastry with the help of technological innovations from the company based in Anzola Emilia.

It all started on October 14 at 11 am with David Vidal – a chef from Malta based in Sweden where he is head chef at Scandic Laholmen – who told the story of autumn in a dessert with gelato in three versions.

On Sunday, October 15, at 3 pm, it was the turn of award-winning pastry chef Giuseppe Amato who will surprise with a savory pastry recipe.

Monday, October 16 will feature a double date with gelato in the restaurant. At 11 am visitors will see Stefano Pinciaroli, chef of PS Ristorante in Cerreto Guidi, who received a Michelin Green Star in 2022.

He’ll be talking about environmental sustainability and his dessert based on honey. At 3 pm Chef Davide Oldani will talk about his gelato, starting with the recipe that made him famous and remains in culinary history: Grana Padano gelato.

SyNthesis, the modular system for adding fresh gelato to any retail food concept.

Producing gelato in front of customers is one of the recent trends in frozen desserts. Carpigiani will be presenting the latest addition to the Synthesis family at Host 2023: the single-cylinder Synthesis 1, which joins its big sister the dual-cylinder Synthesis 2.

SyNthesis is Carpigiani’s modular system for producing, storing, and serving gelato in a single solution directly in front of customers and without interrupting the cold chain.
The basic modules include the single-cylinder SyNthesis 1 and the dual-cylinder SyNthesis 2. Both consist of a complete, elegant workstation with independent cylinders that can be arranged vertically or horizontally to fit any space.

Each cylinder has the functions to pasteurize and freeze the mix and statically store the gelato while also programming the optimal storage temperature. Thanks to the LCD display with pre-installed programs and patented Hard-O-Tronic consistency control, you can constantly monitor the values of the programmed consistency and the gelato being frozen.

It is always possible to make changes using the display controls to produce a perfect gelato according to the requirements of the recipe.

Soft Serve like you’ve never seen before

Another area of interest in the Carpigiani booth at Host 2023 will be the space dedicated to the “Soft Serve & Shake Consulting” service, which is able to assist customers not only by offering the best and most suitable technological solutions, but also by complementing this expertise with a study on how to combine technology and taste, develop an effective food design concept, and efficiently implement it in each store.

Those with a sweet tooth can sample two delicious cups from the 2023 collection, a world tour of taste trends.

Here it is be possible to enjoy the exclusive cup dedicated to the Giro d’Italia combined with the 191 TOY Pink, a single-flavor soft serve machine that can be customized in the color that best matches your own soft gelato.

The booth also features an extensive shake space with the three machines that complete the line: the countertop 191 K SP, the floor-standing K Shake SP, and the new 161 K SP. The latter has an ergonomic, elegant design that, thanks to its compact size, fits perfectly on the counter next to other equipment.

The dispenser is gravity fed and the tank has a total capacity of 18 liters. It’s perfect for those who have little space and a low demand and are looking for a solution that’s quick to install and easy to clean.

New at Host 2023 is the K4, the most advanced floor-standing machine with a pump dispenser designed for venues with high customer traffic, and which in addition to a self-pasteurization system also features a user-friendly control panel designed for non-professional operators.

All shake machines are equipped with the H-O-T system that allows you to set the desired consistency for creamier or thicker shakes.

In this area visitors can also see the machines of the T-Line range, designed to always be efficient, even in small spaces, side by side with other equipment: 161 T G SP and 243 T SP. The characteristics shared by the two machines are superior performance even during rush hours, self-pasteurization that allows preserving mixes, and ease of installation in small spaces thanks to a compact size and rear vent that allows them to be placed side by side with other machines.

The 161 T G SP is a one-flavor machine with a compact size and elegant design. It has a five-liter tank and gravity dispensing. The 243 T SP is a two-flavor machine plus mix and has two independent 5- or 8-liter tanks.

It can be equipped with pump or gravity dispensing systems depending on the customer’s needs. This way it can easily manage mixes of different viscosity and give life to new creative combinations.

Another machine on display in the soft serve area is the UF 920, a floor-standing machine with two flavors plus mix designed for those who manage high production volumes with intense flows and requests for extra large portions.

Thanks to the two single doors, production flow can continue virtually non-stop: one of the two sides can be engaged in pasteurization while the other continues to dispense product.

Focus on the energy efficiency of technology dedicated to artisanal gelato

The area dedicated to artisanal gelato features the best technology with a focus on energy efficiency and the performance of the pasteurization and freezing cycle with extensive savings in energy and resource consumption.

One of the centerpieces of the space will be the HE – High Efficiency Line, which includes pasteurizers and freezers equipped with Adaptive technology able to manage the mixes of gelato artisans and pastry chefs and choose what’s best for each recipe.

The batch freezers of the HE line offer savings in electricity and water consumption equal to 30% compared to the same volume produced with the technology of the RTX line and earlier machines. Pasteurizers focus on saving water. The batch freezers make use of the latest evolution of Carpigiani’s renowned consistency control system which makes it possible to freeze gelato recipes with an average reduction of 40% of the total solids, including recipes without added sugars. The pasteurizers are equipped with an exchange pump cup, a technology patented by Carpigiani that allows superior micronization of the mixture with a reduction in the size of the fat globules and levels of health safety that are at the top of the market.

The technological innovation of Carpigiani batch freezers also amazes with the “Crystal” program, perfect for making cakes and gelato in a jar thanks to the higher air content and the special consistency optimal for portioning.

The program is available on the countertop and floor-standing batch freezers of the HE, Ready and Labo XPL P lines.

Carpigiani for the world of pastry and restaurants

A large part of Carpigiani’s booth at Host 2023 is dedicated to solutions for chefs and pastry chefs, with a focus on technologies for cold pastry and gelato in restaurants. Two topical areas are joined by a kitchen/workspace where guests from this year’s scheduled special events will alternate.

For pastry the highlight is the new Lab-O-Chef 5 multifunction machine, an elegant countertop solution designed to be the perfect companion for pastry chefs and chefs who can use it to produce creams, jams, gelato, bechamel, and other hot and cold specialties with consistent results over time.

Its use is facilitated by a control panel with touchscreen technology allowing access to 67 preset programs and the creation of an infinite number of custom programs, not to mention monitoring all stages of production.

Moreover, thanks to a special kit the machine transforms into a countertop batch freezer for making artisanal gelato. A world of recipes at your fingertips.

Also of note is the Pastochef RTL-I, the latest generation of one of Carpigiani’s most popular pastry technologies, the Pastochef RTL. The presence of an inverter allows varying processing speeds to improve mixes’ textures and structures.

The entire Pastochef RTL range, with and without inverter, is designed to automate all recipes that require time and manual effort. The display guides the operator, showing the production phases, temperatures, and suggestions for adding ingredients.

Also on the counter are a selection of freezers and multifunction machines that are part of the range dedicated to food service, including the Ready countertop models that condense all the steps of classic gelato production into smaller sizes.

Perfect for high pastry and haute cuisine, the compact ReadyChef countertop machine is designed for professional pastry shops and restaurants, and in 58 cm incorporates all the technology needed to add gelato to the menu and act as a personalized assistant for many pastry and chocolate specialties.

It has 34 different programs ranging from the production of creams to the tempering of chocolate, the preparation of gelato, slushes and cremolatas.

Cleaning is made easier by a special program that saves a lot of time in the kitchen and production space.

The post Carpigiani’s technology at the service of food retail entrepreneurs at Host Milano 2023 appeared first on Comunicaffe International.

Carpigiani at Host 2023

The five days of the trade show will feature events and international guests engaging with visitors on the topics of energy and environmental sustainability, new gelato formats for food service and confectionery, blockchain technology, and Premium Soft Serve.

For artisanal gelato shops, the focus will be on energy savings with models from the HE – High Efficiency line, while the latest technological development is SyNthesis, the modular system for adding fresh artisanal gelato to any food retail format.

For pastry shops and restaurants there will be an area equipped for cooking shows where machines from the range will be used, including the new Lab-O-Chef 5 multifunction machine, an elegant countertop solution with endless customizable programs designed to become the indispensable ally of pastry and kitchen chefs, who can use it to produce creams, jams, gelato, bechamel, and other hot and cold recipes with consistent results over time.

The area dedicated to Soft Serve & Shakes will feature machines from the K line dedicated to shakes, with the new compact, versatile 161 K SP for those with low production volumes.

Furthermore, two special Premium Soft Serve cups will be available for those with a sweet tooth. For restaurant chains, it will be possible to preview some solutions designed for customers who need to handle high traffic.

Special events dedicated to restaurants and pastry shops

Gelato won’t be the only topic discussed during the special events scheduled for Carpigiani’s booth at Host 2023. Indeed, the four appointments will recount the journey between food service and pastry with the help of technological innovations from the company based in Anzola Emilia.

It all starts on October 14 at 11 am with David Vidal – a chef from Malta based in Sweden where he is head chef at Scandic Laholmen – who will tell the story of autumn in a dessert with gelato in three versions.

On Sunday, October 15, at 3 pm, it will be the turn of award-winning pastry chef Giuseppe Amato who will surprise with a savory pastry recipe.

Monday, October 16 will feature a double date with gelato in the restaurant. At 11 am visitors will see Stefano Pinciaroli, chef of PS Ristorante in Cerreto Guidi, who received a Michelin Green Star in 2022.

He’ll be talking about environmental sustainability and his dessert based on honey. At 3 pm Chef Davide Oldani will talk about his gelato, starting with the recipe that made him famous and remains in culinary history: Grana Padano gelato.

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“Being in the business of frozen treats, launching an indulgent and better frozen coffee that differentiates from every other frozen coffee product out there was second nature for us,” said Brianne Barket, Director of Product Development and Quality Assurance of Rita’s Italian Ice & Frozen Custard.

“After testing frozen coffee in shops last year to an overwhelming positive response from guests, we’re focused on growing our beverage line to meet growing consumer demand for all-day refreshment and on-the-go portability.”

In addition, to celebrate this new addition, all Rita’s app users will get a free small frozen coffee reward in their app account, so they can try the delicious new treat for free during the promo period.

“We’re happy to introduce Cold Brew Frozen Coffees to capitalize on growing coffee trends and attract Millennial and Gen-Z guests looking for a new refreshing java option,” said Linda Chadwick, CEO of Rita’s Italian Ice & Frozen Custard.

“These flavorful frozen coffees are the perfect mid-afternoon pick-me-up for our guests needing a happiness jolt to their day, and we know once people taste Cold Brew Frozen Coffee, it will become a must-have refreshment!”

Rita’s signature Italian Ice is made fresh daily on-site and available in a rotating daily selection from over 75 flavors. Other menu items at Rita’s include creamy Frozen Custard, signature Gelati, Concretes, Milkshakes and more.

Originally founded in May 1984, Philadelphia firefighter Bob Tumolo created his prized family recipe to include real fruit, named the product after his wife Rita, and Rita’s Italian Ice was born. Since then, Rita’s has staked its claim in the frozen treats industry by planting franchises across the country that offer a happy atmosphere, as well as set the standard for fresh and quality-driven Italian Ice.

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Carpigiani and JRE-Jeunes Restaurateurs

Precious sculptures of brittle with fruit sorbets, or elaborate molds filled with flavoured creams with flowers and spices adorned sumptuous banquets in honour of European notables and rulers. Today gelato is back on the table thanks to the skill of chefs, pastry chefs and Carpigiani technology.

Just like the Carpigiani, gelato making is indelibly tied to its tradition in Italy. JRE chefs also remain true to themselves, via modern food preparation honouring their cultural heritage, by respecting and promoting culinary identity and traditions from around the world. JRE Chefs are innovative and imaginative.

They love evoking emotion and inspiration. They are always open to the new, so Carpigiani and JRE-Jeunes Restaurateurs have opted to enhance these features with this new relationship.

The cooperation will include a new Award presented by Carpigiani, for the JRE chefs in the bi-annual congress held in Paris, in April 2024.

“We are delighted to be working with the Group Carpigiani to bring its tradition of ice-making to the tables of the best restaurants in Europe – stated Daniel Lehmann, President of JRE-Jeunes Restaurateurs – Indeed, the key to Carpigiani Group’s success is its origin, its heritage and its quality. All specific characteristics that we at JRE cherish and encourage. For chefs, Carpigiani with its great focus on gastronomy, and thanks to its specific characteristics, its expertise and its versatility, makes it the perfect companion for fine dining”.

Matteo Andreola, Carpigiani Foodservice Professionals Business Unit Manager said it showed  “our great satisfaction with developing this international initiative with JRE to continue improving the position of our machines in European Gastronomy, with a commitment to young, consolidated talent both in the kitchens and in the dining rooms, joining two worlds that should unquestionably go hand in hand, expertise and passion. They also share many of our essential pillars, such as our unwavering firm commitment to innovation and sustainability, and our search for excellence, inherited from our founders since 1946”.

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But what is the convergence era? It is the new trend, amplified by the possibilities offered by technology, that profoundly changes the relationship between customers and companies.

The experience of a certain product (be it gelato, a trip or a dress) is much broader and more diffuse than it used to be: it starts by gathering information, is achieved in consumption and continues with the feedback that the customer generates. The different planes on which the consumption experience takes place must therefore be coherent in order to offer satisfaction.

And there is plenty of satisfaction among the Sigep halls for an edition with a strong international vocation. More than 1,000 brand exhibitors from 34 countries will be present at the show, occupying all 28 halls and covering over 130,000 square metres of exhibition space.

The statements at Sigep

“Sigep has returned to its ideal timing,” recalled IEG President, Lorenzo Cagnoni at the inauguration ceremony “after two very difficult years for out-of-home consumption. Yet, looking at the data with the spirit of optimism which is a professional obligation for us, today we can say that Italian Dolce has recovered well and is even growing. This new-found confidence in the market coincides, in our opinion, with the regained pleasure of eating out, Italian-style.”

“Sigep is an important piece of the history of our city and the Rimini hospitality industry,” said Rimini Mayor, Jamil Sadegholvaad. “These days at one of the most important international trade shows demonstrate that this area can make an important contribution to the country’s economy. This is also proved by the international level of the exhibitors in attendance.”

“This event is fundamental for our economic activity and is an absolute reference point,” highlighted Emma Petitti, President of the Emilia-Romagna Regional Legislative Assembly. “Our region is also known as the ‘Food Valley’ of Italy and food is synonymous with identity and culture. It is no coincidence that Sigep takes place in Rimini.”

In his speech, the President of Confcommercio, Carlo Sangalli, stressed the importance of the supply chains represented at Sigep: the public establishments and the world of pastry and bakery are worth something like more than 80 billion euros in consumption, employ more than one million people and boast 300,000 companies.

Businesses that are the custodians and interpreters of the products featured at this exhibition: gelato, chocolate, bakery, pastry and coffee, which then translate the product into a service that is literally the engine of Italian tourism.

“To all intents and purposes, trade shows are infrastructures,” Sangalli went on to explain, “that form a bridge between the material and immaterial. Material because, in an era in which business is becoming increasingly virtual in many respects, trade shows remain the physical gates to internationalisation. But they are also immaterial infrastructures: nowadays, they not only present goods and products, but also exhibit another precious asset: the knowledge behind the product and the processing. Sigep allows everyone to enter this world with an all-round experience.”

A thousand new entries among the halls

Numerous new entries are being proposed by the more than one thousand brands on display, just as many are being unveiled to the public at Sigep, where each stand is essentially a gelato parlour, a bakery, a bar or an open-air pastry shop, with stands animated by the great Masters of artisan dolce food products. A super- dolce show, immortalised by the smartphones of visitors from all over the world who will be relaunching Sigep images in five continents.

Curiosity for the spaghetto-Eis of which 40 million portions are consumed every year, a gelato that looks like a plate of pasta with tomato sauce. Countless initiatives linked to sustainability and solidarity gelato such as the ‘suspended gelato’, but also a great deal of attention to materials and solutions to contain energy consumption.

And then gelato galore: from the one that tastes of grandma’s jam tart to the botanical gelato with spa water, and another for dogs and yoghurt for cats. In the coffee area, the first capsule with a degassing valve, but also fresh cheese in a can, or the live production to hunt down the record for making the famous orecchiette pasta from Bari.

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