{"id":193161,"date":"2025-03-10T00:55:02","date_gmt":"2025-03-09T23:55:02","guid":{"rendered":"https:\/\/www.comunicaffe.com\/?p=193161"},"modified":"2025-03-10T16:28:05","modified_gmt":"2025-03-10T15:28:05","slug":"carpigiani-gelato-university-accademia-caffe-espresso-course-online","status":"publish","type":"post","link":"https:\/\/www.comunicaffe.com\/carpigiani-gelato-university-accademia-caffe-espresso-course-online\/","title":{"rendered":"Carpigiani Gelato University and Accademia del Caff\u00e8 Espresso: the art of pairing the two products in a single course"},"content":{"rendered":"

ANZOLA DELL’EMILIA (Bologna) – We start to discover the combination of ice cream and coffee with Carpigiani Gelato University,<\/strong> an interesting solution for both caf\u00e9s and ice cream parlours. There will be no more secrets in making the perfect affogato or in obtaining a coffee-based sorbet extracted in cold brew that is well balanced in flavor:
\nall this is possible by following the online course “Gelato & Coffee: Recipes, Infusions, and Pairings<\/strong>“, taking place on May 12-13 on Carpigiani Gelato University\u2019s digital platform, in collaboration with Accademia del Caff\u00e8 Espresso<\/strong><\/a>.<\/p>\n

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<\/strong>.<\/p>\n

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.<\/h3>\n
\"\"
The trainers (photo granted)<\/figcaption><\/figure>\n

The online training is structured in 8 hours over two days<\/strong> 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.<\/p>\n

Acquiring and updating one’s skills represents a new way forward for all those involved in the industry, which will take the gelato and caf\u00e9 sector to a higher level through new business opportunities.<\/p>\n

\"\"
White coffee (photo granted)<\/figcaption><\/figure>\n

To register for the \u2018Coffee & Ice Cream\u2019 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<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

ANZOLA DELL’EMILIA (Bologna) – We start to discover the combination of ice cream and coffee with Carpigiani Gelato University, an interesting solution for both caf\u00e9s and ice cream parlours. There will be no more secrets in making the perfect affogato or in obtaining a coffee-based sorbet extracted in cold brew that is well balanced in […]<\/p>\n","protected":false},"author":1233,"featured_media":193195,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8123,7,7037,107976,107984,8170,107294],"tags":[83688,890],"class_list":{"0":"post-193161","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-coffee-world-wide-traded-commodity","8":"category-coffee-companies","9":"category-espresso-based-coffee-beverages","10":"category-gelato","11":"category-ice-cream","12":"category-made-in-italy","13":"category-webinar","14":"tag-accademia-del-caffe-espresso","15":"tag-carpigiani-gelato-university"},"pp_statuses_selecting_workflow":false,"pp_workflow_action":"current","pp_status_selection":"publish","yoast_head":"\nCarpigiani Gelato 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