We’re celebrating our 20th anniversary this year. 20 years of Carpigiani Gelato University. Who would’ve thought that in 2003 when we started, some 20 years later we’d have over 70,000 graduates across 21 countries?
Sustainability is gaining even more importance in business operations, and we’re finding operators are discovering more ways to build sustainable practices into...
The plant-based movement has had a phenomenal influence on the hospitality industry. Flexitarian diets are on the rise and with the added help of the Veganuary campaign, it looks as if this lifestyle is here to...
We love a festive spice, think cardamon, cinnamon, clove, gingerbread, orange…. the list is endless. The hard part is choosing your favourites to create delicious desserts. More than any other time of the year...
Innovation is at our core, from our self-pasteurising technology that lengthens the cleaning cycle to 42 days, to our HE batch freezers that deliver savings of around 30% in electricity and water consumption, our...
Are you looking to add artisan gelato to your food service menu or maybe premium soft serve (aka Mr. Whippy style) to your café or do you want to jump on the shakes trend or set up your own dessert shop from scratch? How about creating...
When you first start learning about the art and science behind the perfect gelato, you’ll wish you’d paid more attention during Chemistry lessons. Ice crystals, fat droplets and air bubbles, it’s an equation that needs to be...
Established in 2003 to educate students in the art of artisan gelato and soft serve ice cream, today, Carpigiani Gelato University is recognised internationally for developing successful gelato entrepreneurs around the world....
Soft serve season has officially arrived. For businesses looking to add extra revenue with takeaway or eat-in, soft serve can be extremely profitable while taking up hardly any room at all.
