Carpigiani helps Bristol gelateria to sweet victory

Supreme Champion 2019 Sam Pelly Photography crop
L-r: Pat Powell from Swoon Gelato, Alex Pickering of Kenwood, Sarah Ballinger, Ana-Maria Forte, Bruno Forte, Louise Forte, Birgitte Sow and Luisa Fontana from Swoon Gelato. Photo by Sam Pelly Photography.

Carpigiani feels it played a key part in Bristol-based gelateria Swoon Gelato’s win at the recent Guild of Fine Food’s Golden Fork Awards.

The outlet won the Supreme Champion for its Nocciola Gelato, made using hazelnuts selected from trees at Alta Langa in northern Italy, and dispensed by a Carpigiani ice cream machine.

Swoon Gelateria opened in Bristol in 2015 and Carpigiani UK worked with the team to design the layout and specify the equipment it would need to handle the extensive range of gelato it wanted to offer. The Carpigiani machines use a traditional process to give the gelato a smooth texture and flavour.

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Scott Duncan, Carpigiani UK sales director, congratulated the Swoon team: “We are thrilled, Bruno and the team at Swoon create amazing, authentic Italian gelato and we are overjoyed that their hard work and dedication has been rewarded so magnificently.”

Swoon Gelato owner Bruno Forte added: “We are stunned and delighted to be awarded the Great Taste Supreme Champion for our Nocciola Gelato. It’s a true honour and we have all worked so very hard for this achievement.

“We’ve worked with the team at Carpigiani for years. Before opening Swoon, I attended the Carpigiani Gelato University and learnt about its unique gelato production process and equipment. It’s the best in the business and we hope to win many more awards using our Carpigiani kit.”

Tags : awardCarpigianigelatoice cream machinesice cream maker
Clare Nicholls

The author Clare Nicholls

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