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Topic: Uncategorized Hotelympia 2018 Carpigiani

Hotelympia 2018 – Post Exhibition Thank You:

by Admin
Mar 16, 2018 2:26:23 PM
Hotelympia 2018 – Post Exhibition Thank You:

Hotelympia 2018 – Post Exhibition

The team at Carpigiani UK would like to say a huge thank you to everyone who visited us at our Hotelympia stand this year.

Hotelympia 2018 saw the successful launch our smallest ever soft serve machine – the game-changing Carpigiani 161. We were delighted to demonstrate to visitors how even those short on space can extend their menus to include their own highly profitable soft serve ice cream and shakes.

Our machines were on hand to create fresh soft serve ice cream samples for Hotelympia visitors this year. Our Training and Development Chef, Michele Stanco, had a busy week, sharing his knowledge and passion for gelato with numerous visitors and held demos with top chefs, including a much-anticipated session from the internationally renowned pastry chef, Claire Clark MBE, who created a truly outstanding Calamansi sorbet to accompany one dessert.  Michele and the Carpigiani UK team showed the true versatility of gelato with a stunning selection of intricate creations, single portion desserts and many different flavours of gelato, which were all on display throughout the week.

If you have any questions regarding our extensive range of gelato and soft serve equipment, the bespoke display solutions we offer, would like to find out about our comprehensive range of gelato training programmes, or simply need some recipe inspiration, please do get in touch with us, on 01432 346018 or email info@carpigiani.co.uk.

 

Carpigiani Stand at Hotelympia ’18

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Case Study Swoon Gelato | Bristol

The brainchild of owner Bruno Forte, whose family have been producing real Italian Gelato for well over a century, Swoon’s ethos focuses on using only the finest ingredients from around the world and combining them with a traditional process known for giving gelato its distinctive, smooth texture and delightful flavour.

Bruno starts by saying: “I had been considering setting up a gelato business for a number of years. With limited knowledge and experience myself, I took the decision to sign up for an intensive course which would at least allow me to understand the basics. Having researched different options, I decided to join the Carpigiani Gelato University in Bologna, Italy.” As the global leader in the manufacture of gelato and ice cream equipment, Carpigiani offers unrivalled expertise and decades of experience in the market. As Bruno says:

“My team and I worked closely with Carpigiani UK, who helped us design the layout and worked closely with us to specify the equipment we would need to handle the extensive range we wanted to offer and the peak demand we expected to generate.”

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