Carpigiani Gelato University brings the world of artisanal gelato to FICO Eataly World
All the tradition of Italian artisanal gelato in the space managed by Carpigiani Gelato University and Carpigiani Gelato Museum at FICO Eataly World, the largest agro-food park in the world that will be inaugurated in Bologna on November, 15th.
The locale's 200 sq m will be divided into a production space, gelato shop and classroom to find out how gelato is transformed from "the field to the cup".
The two courses will be: "How to make sorbet", an introductory workshop on the basics of gelato making with a final tasting, and "Make your first gelato", a more advanced course where you can create your own flavor starting with your favorite ingredients. Entry to FICO Eataly World is free, the courses are paid and can be booked online at www.eatalyworld.it/en/plan.
The 60 sq m production space is open for all to see, and every day visitors will see the artisans at work producing traditional artisanal Italian gelato. The shop features the latest examples of Carpigiani technology: Pastomaster HE and Pasto XPL P for the pasteurization of mixes made with milk and eggs; the Age XPL aging vats that allow the mixture to thicken naturally, in the right time and in a hygienic manner, to produce a gelato that is more fine and creamy; and finally the batch freezers of the HE line offering top performance and energy savings of 30%. Also included are the tabletop emulsifier Turbomix, the timeless whipped cream machine, and the little Labo 8 12 batch freezer.
The gelato shop will offer 24 flavors every day and will be managed by the renowned Pasticceria Palazzolo, founded in 1920 in Cinisi, Palermo and today managed by Master Santi Palazzolo. Clabo is a technical partner of the project.