Bologna-based gelato machine company, Carpigiani, will showcase new models for foodservice industry within its Host booth.
Starting this Friday until Tuesday 22 October, hall 10, stand B60 C67 A60 B67 of the Fieramilano will highlight machines such as the new ‘top of the line’ Freeze&Go, which is compact at just 55cm, but is also said to be powerful and reliable.
In addition to numerous tips for gelato and pastry professionals, the stand will also host a programme of demonstrations and cooking shows with renowned chefs as Davide Oldani, chef patron of the D’O restaurant in Cornaredo; Fabrizio Fiorani, Asia’s Best Pastry Chef 2019; Gianni Tarabini, chef of La Presèf, an agritourism restaurant in Valtellina; Simone Bonini, gelato maestro and founder of the Carapina concept in Florence; pastry chef Loretta Fanella; Lorenzo Cogo, chef at the El Coq restaurant in Vicenza; and Giulia Liu, founder and owner of Gong Oriental Attitude in Milan.
Among the workshops dedicated to pastry, two will be held by Andrea Fiori and Francesco Boccia, a member of the Italian team that won the Coupe du Monde de Patisserie 2015, and introduced by Alessandro Racca, technical director of the Gelato Pastry University in Tokyo.
Bonini and Tarabini’s session will be Friday at 3pm, while Saturday sees Fiorani and Oldani discuss the future of gelato in foodservice between Europe and Asia at 11.30am, and at 3pm Fanella presents her autumn-inspired new dessert.
On Sunday 20th at 11.30am Cogo tells of his relationship with the ‘cold dessert’ on the dish and on the cone, followed by Racca and Fiori at 3pm interpreting the evolution of mignon pastry at negative temperatures.
Demonstration events conclude on Monday 21 October, with Boccia taking the audience into the world of gelato pastry single servings at 11.30am, and at 3pm Liu will combine Asian and Italian traditional ingredients into one gelato dish.