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Carpigiani is an Italian company, located near Bologna, specialising in the production of gelato and ice cream machines. It has approximately 35% of the global market share, which includes both machines for the production of Italian artisan gelato and those for the production of soft serve gelato and ice cream. [1]
Brothers Bruto and Poerio Carlo Carpigiani created the "Gastecnica S.a.s dei fratelli Carpigiani" in 1944. Carpigiani produced and patented a gelato machine, named "Autogelatiera". The Carpigiani soft serve ice cream machines make a fluffy, whippy ice cream due to their clever whipping action, mixing air and ice cream mix, during the ice cream making process.
The technological growth in the 1960s brought Carpigiani to become the worldwide leader in ice cream machinery, with the invention of the "hard-o-matic".
In 1964 an American secondary company was founded with the name Coldelite U.S.A. and in 1971 Carpigiani bought Cattabriga (concurrent firm). In 1989 the Comenda Ali S.p.A. group bought the Carpigiani Bruto S.p.A., now become Carpigiani Group - Ali Group S.r.l. In 1993 Carpagiani was certified UNI EN ISO 9001:1987. It was the first company in the business to receive this certification. [1]
The company has branches in France, Germany, the Netherlands, United Kingdom, United States, Japan, China, Singapore, Russia and two in South America.[ where? ] Production plants are located in Bologna, including the headquarters in Anzola dell'Emilia, in Forlì, in Gandia and in Zhongshan. In the 1990s, the Swiss Ott-Freezer, the Promag of Milan, the Spanish Sencotel and the Italian GBG were acquired.
In 2003 the Carpigiani Gelato University was founded, a professional training school on the production of artisan gelato. [2] [3] By 2021 the school, which has established itself as the largest and most prestigious gelato school in the world, has 20 campuses around the globe [4] in addition to the headquarters in Anzola, where lessons are held in Italian, English and French.
On 27 September 2012, the Carpigiani Gelato Museum was inaugurated, the first and only museum in the world entirely dedicated to gelato. [5]
Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit, such as strawberries or peaches. Food colouring is sometimes added in addition to stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and prevent detectable ice crystals from forming. It can also be made by whisking a flavoured cream base and liquid nitrogen together. The result is a smooth, semi-solid foam that is solid at very low temperatures. It becomes more malleable as its temperature increases.
An ice cream cone or poke (Ireland/Scotland) is a brittle, cone-shaped pastry, usually made of a wafer similar in texture to a waffle, made so ice cream can be carried and eaten without a bowl or spoon. Many styles of cones are made, including pretzel cones, sugar-coated and chocolate-coated cones. The term ice cream cone can also refer, informally, to the cone with one or more scoops of ice cream on top.
Gelato is the common word in Italian for all types of ice cream. In English, it specifically refers to a frozen dessert of Italian origin. Artisanal gelato in Italy generally contains 6–9% butterfat, which is lower than other styles of frozen dessert. Gelato typically contains 35% air and more flavoring than other types of frozen desserts, giving it a density and richness that distinguishes it from other ice creams.
Frozen custard is a frozen dessert that is a type of ice cream that is made with egg yolks in addition to cream and sweetener, either sugar or an alternative, and an additional flavoring such as cocoa, vanilla, or fruit such as strawberries or peaches. It is usually kept at a warmer temperature compared to ice cream, and typically has a denser consistency.
An ice cream sandwich is a frozen dessert consisting of ice cream between two biscuits, wafers, soft cookies, or other baked goods. The ingredients are different around the world, with Ireland using wafers and the United States commonly using cookies.
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An affogato, known in full in Italian as (gelato) affogato al caffè, is an Italian dessert comprising a scoop of plain milk-flavored or vanilla gelato or ice cream topped with hot espresso. Some variations add a shot of amaretto, bicerin, Kahlúa, or other liqueur.
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Ciao Bella Gelato Company is a frozen dessert company specializing in gelatos and sorbets. Also known as "Ciao Bella", the company began in 1983 in a kitchen in New York City's Little Italy. Traditional recipes from Torino were used. Ciao Bella was formerly owned by Charlie Apt and F.W. Pearce. In 2018, the company was acquired by Atlanta-based High Road Craft Ice Cream, a premium ice cream company.
Dairy machinery encompasses and describes a wide range of machine types that are involved in the production and processing of dairy related products such as yogurt, ice cream, processed cheese, desserts and is a slightly different genre to pure milking machinery.
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Carpigiani Gelato University is a school in Anzola dell'Emilia, Bologna, Italy. It was set up by gelato machine maker Carpigiani in 2003, with the aim of teaching students from around the world how to make artisanal "Italian-style" gelato.
Amorino is a French multinational chain of gelato boutiques headquartered outside of Paris, France. The company was founded in 2002 by Cristiano Sereni and Paolo Benassi, two childhood friends from Reggio Emilia.
Gelati Cecchi is an Italian gelato company founded in 1936 by Gabriello Cecchi in Turin. Today the company is led by his grandson Stefano Cecchi.
Spella Caffè is a coffee shop in Portland, Oregon, United States. Andrea Spella started the business as a cart in 2006, before opening a brick and mortar space in downtown Portland in 2010. The business has garnered a positive reception, and has been cited as an influence for other coffee company founders.
