Sigep 2017 –Sensory analysis, cooking shows and presentation of books. Carpigiani presents its events

Learn how to taste artisanal gelato, photograph it, and smell its aroma. Also, gelato masters Marco Venturino, Sergio Dondoli, and Filippo Zampieron will put on a series of cooking shows. The workshops will be available in different languages. Anzola dell Emilia - 10 January 2016 From storytelling to experience, artisanal gelato takes center stage in the Carpigiani stand at Sigep 2017 (Pav. C7 - #rimini Fiera) with a rich calendar of events open to all. These include free workshops by #carpigianigelato University, the international gelato school with 11 campuses worldwide and 7,000 students a year of all nationalities, cooking shows put on by gelato masters in the Ideatre space, and the presentations of books by the authors Donata Panciera, Luciana Polliotti, and Antonella Bondi. The Carpigiani stand will also host two press conferences dedicated to international competitions for gelato artisans. On January 21st at 4:30 pm, Gelato World Tour, the first international #event for spreading the culture of artisanal gelato, will present an exclusive preview of its 2017 calendar of events that will take place in Europe, on the road to the World Final to be held in #rimini on 8-10 September 2017. On January 24th at 10:30 am it will be the Gelato Festival's turn, presenting new developments on a European and international level. Back again this year is "Gelato Genius," an opportunity for gelato artisans to meet with a gelato specialist and a technician who will answer all questions possible (appointments booked daily at info@gelatouniversity.com). Visitors will also be able to test their luck with a fun game(January 21st at 3:30 pm, January 22nd at 9:30 am, January 23rd and 24th at 3:30 pm, and January 25th at 12:30 pm) offered by #carpigianigelato University, complete with gadgets and gelato. The luckiest participants will win a spot in courses held at the Bologna campus. #carpigianigelato University's Free Workshops #carpigianigelato University will have a fully equipped conference room for a series of workshops and meetings. Every day there will be an appointment with "My first gelato," the course for those who want to learn how to create a flavor and find out how to become a gelato artisan, available in several languages (Italian, English, French, Portuguese, Spanish, and Chinese). A special course in Japanese will be dedicated to new trends in Italian gelato. There will even be events for children, with "Little Gelato Artisans for a day" (21, 23, 24, and 25 January at 9:30 am), an educational workshop for schools that illustrates the history of gelato and how to make it. Every day at 12:30 For more information Michela Iorio –Digital PR & Communication Carpigiani Group–michelaiorio@carpigiani.it- +39 3427054294pm visitors to the stand can participate in the course "Sensory analysis of gelato" offered in Italian and English, teaching the basics of how to recognize and assess a good gelato. On January 21st at 2:00 pm will be held the Gelatophotography workshop "SelfieDOP" organized in partnership with Tourism Emilia Romagna, where participants will learn to use a smartphone to take pictures of gelato and publish them on their gelato shop social profiles. The instructor is Silvia Canini from BolognaFood. Meet the authors. Presentation of gelato books with a surprise! SIGEP 2017 is the perfect stage for presenting all the new developments in the field of gelato, and #carpigianigelato University has decided to invite three women who will talk about their latest publications. The series starts on January 22nd at 4:30 pm with Donata Panciera, acclaimed gelato instructor and entrepreneur, presenting her latest manual for professionals entitled Semifreddi & Dolcifreddi. On January 23rd, again at 4:30 pm, it will be the turn of Luciana Polliotti, historian and curator of the #carpigianigelato Museum, with her Reverse Fusion. For a (delicious) gelato stylewritten together with the masters Riccardo and Pierpaolo Magni. The series of presentations will conclude on January 24th at 4:30 pm with Antonella Bondi, expert in perfumes and #food fragrances, with her book Essences. The scents of nature in the kitchen, who will combine gelato with two essences of her own creation for the world premiere of a new sensory experience. Gelato Live! Giorgio Ballabeni Cooking Shows with masters of Italian artisanal gelato The Carpigiani stand (Pav. C7) will host four exceptional talents presenting exclusive recipes and tastings dedicated to the art of Italian gelato. The master of ceremonies will be the gelato artisan Giorgio Ballabeni, who conquered Germany with his creations. On January 21st at 2:00 there will be a tribute to Walter Barba, one of the most important figures in the industry who will be remembered with some of his most memorable recipes. On January 22nd at 2:30 pm Franco Cesare Puglisi, managing editor of Punto IT, will introduce the gelato artisan Marco Venturino who has won awards in several national competitions, and together they will talk about some of his most important creations. On January 23rd at 1:30 pm Marco Levati, director of Il Gelato Artigianale, will present Filippo Zampieron, gelato instructor and international entrepreneur. On January 24th at 3:30 pm the events will conclude with the theatrical Sergio Dondoli, award-winning master gelato artisan and organizer of the Gelato World Cup, introduced by Emanuela Balestrino, a journalist with Pasticceria Internazionale.