Page 115 - #57 English

From the late 19th century to the early 20th century, gelato’s
culture was developing very fast in Europe due to a boom of gelato
craftsmanship. At that time gelato was put in paper and glass cups,
waffles, biscuits etc., until December 13th 1903, when Vittorio
Marchionni invented and patented circular cone shape, which is now
famous as gelato cone. At the end of the 1920s, with the invention
of the automatic mixing cooling machine started a new era of gelato.
Cattabriga’s “Motogelatiera”, fully automatic ice cream maker, became
a revolutionary invention; in 40s Bruto Carpigiani from Italy started
to develop cleaner, faster and more efficient way to produce ice
cream, that is how “Autogelatiera” was born. Since then, his young-
er brother Poerio Carpigiani founded the brand “Carpigiani Bruto”,
opening the way for “made in Italy” ice cream.

EXPANSION FORMING A UNIQUE CULTURE

In 50s due to blooming ice cream manufacturing in Italy, there SPREAD
also started to appear more and more small individual and family
business, of course, they were facing a severe competition making
the quality higher and sanitary standards better, with time situation
stabilized and everyone took their own place. 1950 – 1960, first
committee of protection and promotion ice cream craftsmanship In 60s, the number of ice cream shops in-
was established, bringing its culture, educating and training, the creased a lot, as automatic ice-cream making
committee made a great contribution to ice cream history. Thanks machines were being developed and modernized
to these craftsmen, health officials and appliance manufacturers as everything else at the time, what brought new
pasteurization has become a point of the importance, automatic culture to Italian streets, gelato. The first World
pasteurizers began to appear in the ice cream shop, in order to ensure Expo of hand-made ice cream was held in Lon-
the hygienic standards of handmade ice cream, which is now one of garone, Italy, in 1959; in 80s first SIGEP Exhibi-
special characteristics of hand-made Italian gelato.

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