• [#Podcast #online Gelato & Mixology] Happy hour or predessert? Let your creativity and your customers choose. This raspberry and cherry tomato sorbet will always be available in your 161 T G SP soft machine and you can propose it in different occasions. Discover the recipe in our #GelatoUniversity brand new #videolesson in collaboration with @ginmare and download the recipe book #linkinbio #neverstoplearning #foodservice #gelato #mixology #carpigiani #softserve NOTE: this videolesson is designed for professionals (chefs, pastry chefs, mixologists) and you must be of legal drinking age to subscribe.
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    [#Podcast #online Gelato & Mixology] Happy hour or predessert? Let your creativity and your customers choose. This raspberry and cherry tomato sorbet will always be available in your 161 T G SP soft machine and you can propose it in different occasions. Discover the recipe in our #GelatoUniversity brand new #videolesson in collaboration with @ginmare and download the recipe book #linkinbio #neverstoplearning #foodservice #gelato #mixology #carpigiani #softserve NOTE: this videolesson is designed for professionals (chefs, pastry chefs, mixologists) and you must be of legal drinking age to subscribe.
  • Approach the world of gelato with the online courses at our #GelatoUniversity. Check the list in the #linkinbio and start learning today! ❤️🍨🍦A few words from our director, Kaori Ito. “Thousands of former students have changed their lives with gelato and the market still offers many business opportunities. Thanks to technology we are now able to get close to those who haven’t taken the first step yet, but have a great passion for gelato and cooking. Obviously, then, we wait for them for the complete course here in Bologna, as the classroom experience with other aspiring gelato makers and the practical lessons in which to test what was learned during the hours of class are essential. Gelato is fantastic to make and enjoy!” @aligroupfs
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    Approach the world of gelato with the online courses at our #GelatoUniversity. Check the list in the #linkinbio and start learning today! ❤️🍨🍦A few words from our director, Kaori Ito. “Thousands of former students have changed their lives with gelato and the market still offers many business opportunities. Thanks to technology we are now able to get close to those who haven’t taken the first step yet, but have a great passion for gelato and cooking. Obviously, then, we wait for them for the complete course here in Bologna, as the classroom experience with other aspiring gelato makers and the practical lessons in which to test what was learned during the hours of class are essential. Gelato is fantastic to make and enjoy!” @aligroupfs
  • [NEW COURSE! Gelato with Asian ingredients - Live streaming - September 29] Would you like to learn how to create gelato flavors using some of the most popular Asian ingredients? Tune in on September 29th #2020 at 9:30 am CET for a live video lesson with Senior instructor Gianpaolo Valli! Find out more #linkinbio #GelatoUniversity #Gelatology #Gelatolovers #Carpigiani #Matchalovers #Matcha #MatchaLatte
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    [NEW COURSE! Gelato with Asian ingredients - Live streaming - September 29] Would you like to learn how to create gelato flavors using some of the most popular Asian ingredients? Tune in on September 29th #2020 at 9:30 am CET for a live video lesson with Senior instructor Gianpaolo Valli! Find out more #linkinbio #GelatoUniversity #Gelatology #Gelatolovers #Carpigiani #Matchalovers #Matcha #MatchaLatte
  • And here are the beautiful images from the gelato course held at @ifse_culinaryinstitute, partner of our #GelatoUniversity. The students of the Italian Cuisine Course worked using our Ready 14 20, the synthesis of Carpigiani technology to process hot and cold mixtures and produce good, fresh gelato. Thanks to IFSE team and to the instructor Samuele Vecchi! 🇮🇹 Ed ecco le splendide immagini dal corso di gelateria di IFSE Culinary Institute, partner della nostra Carpigiani Gelato University. Gli studenti del Corso superiore di Alta Cucina Italiana hanno lavorato con Ready 14 20, la macchina da banco dalle altissime prestazioni ideale per le start up di gelateria e per la cucina. Grazie allo staff della scuola e al docente Samuele Vecchi! @aligroupfs
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    And here are the beautiful images from the gelato course held at @ifse_culinaryinstitute, partner of our #GelatoUniversity. The students of the Italian Cuisine Course worked using our Ready 14 20, the synthesis of Carpigiani technology to process hot and cold mixtures and produce good, fresh gelato. Thanks to IFSE team and to the instructor Samuele Vecchi! 🇮🇹 Ed ecco le splendide immagini dal corso di gelateria di IFSE Culinary Institute, partner della nostra Carpigiani Gelato University. Gli studenti del Corso superiore di Alta Cucina Italiana hanno lavorato con Ready 14 20, la macchina da banco dalle altissime prestazioni ideale per le start up di gelateria e per la cucina. Grazie allo staff della scuola e al docente Samuele Vecchi! @aligroupfs
  • [New Basic Gelato Course #premium and #online] #GelatoUniversity is ready to welcome you with the new Basic Gelato course that you can either follow #online or attend at our Bologna campus updated in a premium version with: - more hands-on practice - new recipes - single workstation to guarantee maximum hygiene and safety. And until August 31st all courses are on offer! What are you waiting for? Register now! #linkinbio
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    [New Basic Gelato Course #premium and #online] #GelatoUniversity is ready to welcome you with the new Basic Gelato course that you can either follow #online or attend at our Bologna campus updated in a premium version with: - more hands-on practice - new recipes - single workstation to guarantee maximum hygiene and safety. And until August 31st all courses are on offer! What are you waiting for? Register now! #linkinbio
  • [#Webinar Postres de alta rentabilidad #Espanol] El dia 12 de mayo a las 16.30 CET te esperamos en el seminario on line en directo con el @chefandreadebellis dedicado a los postres helados de restaurantes. Tendremos como invitado especial el chef Paulo Airaudo @elcordobess un enamorado de los helados! Propondremos ideas y soluciones para chefs y pasteleros que quieran incluir helados en el menú con un análisis del coste de los alimentos y una receta exclusiva. Para más información y la inscripcion #linkinbio #postres #helado #finedining #dessertlovers #gelatolovers #foodserviceprofessional #carpigiani @aligroupfs @carpiargento
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    [#Webinar Postres de alta rentabilidad #Espanol] El dia 12 de mayo a las 16.30 CET te esperamos en el seminario on line en directo con el @chefandreadebellis dedicado a los postres helados de restaurantes. Tendremos como invitado especial el chef Paulo Airaudo @elcordobess un enamorado de los helados! Propondremos ideas y soluciones para chefs y pasteleros que quieran incluir helados en el menú con un análisis del coste de los alimentos y una receta exclusiva. Para más información y la inscripcion #linkinbio #postres #helado #finedining #dessertlovers #gelatolovers #foodserviceprofessional #carpigiani @aligroupfs @carpiargento