Carpigiani Gelato University: Special Events 2016 - 2017

Gelato and well-being,  innovative decorations in gelateria, applied pastries, sensory analysis of gelato and store management.

Unique opportunities to be inspired by the world's top-class professionals in Gelato, Pastry and Chocolate: Edward Bechoux, Francesco Boccia, Emmanuele Forcone, Alessandro Racca, Gianpaolo Valli.

Sensory Analysis of  Artisan Gelato

The science of sensory analysis applied to artisan gelato for the first time. A new requirement for gelato professionals with high quality standards.

Innovative decorations in Gelateria

The world's top-class artistic pastry becomes inspirations for innovative decoration in gelateria.