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During the expo every day at 12:30 there were held gelato lessons in Italian and English,
where gelato experts talked about the basics of gelato and how to identify them. According
to data, chocolate gelato can have a very big flavor spectrum as there are about 600 flavor
substances in cocoa: various production areas and different roasting degrees of cocoa beans
can affect the flavor of the chocolate gelato differently. During the one-hour session, the par-
ticipants and the teachers tested three gelatos, judging their appearances, texture and flavors.
It was like tasting single origin coffee; although the recipes are the same, the differences of
the basic materials will definitely affect the final products.

Besides the teaching part, CAPIGIANI also brought some crossover catering methods:

FABBRI

FABBRI’s almost thousands of square meters booth was
divided into desserts, bar, gelato, soft ice and brand history areas.
This family brand, founded in 1905, has outstanding achieve-
1 The brand new IdeaTre system can ments in working with organic materials. This time, FABBRI is
store two cold gelatos and hot sauces at the back to the top again with its creative methods. For people
same time. The whole system is assembled working in gelato business, they brought a new series called
with four vertical cylinders. Each cylinder “Simplè Gold”, it is combined with the world five most favorite
can either heat to 105 degrees Celsius or flavors. Besides, there are some other unique flavors, such as a
drop to -15 degrees Celsius within couple new ginseng coffee flavor, 100% dark chocolate, fresh antioxi-
of minutes.It can produce around 10 to dant black currant, delicious lemon cookie, bubble gum and the
130 kg per hour. genuine 100% Italian honey “Polly” flavors. Marshmallow flavor
This can help to gelato in pink and blue colors brings back our childhood memo-
satisfy demands ries; desserts specially made for vegetarians
from hotels, din- were also very popular, including vegetarian
ers and retailers. gelato and sponge cake and piecrust. Moreover,
the classic aperitif Marendry was re-decorated
along with several new products.
2 Automat from CAPIGIANI
is a combination of coffee and gelato
machines, it can make a fresh espres-
so gelato within a couple of minutes.

3 Combining gelato with pizza
stores: during the non-dining time, the
diner can make gelato pizza desserts,
in order to attract more customers.

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