Success stories
Q&A WITH CARPIGIANI'S MATTEO ANDREOLA How did the collaboration with Niko Romito start? It began in 2016 when we received a request for a partnership with Accademia Niko Romito culinary school. Together with our Carpigiani Gelato University's faculty, we developed a gelato-making course suitable for its educational program. Since then we developed a fruitful collaboration that has extended to several other projects, from the Bulgari Hotels around the world to Spazio restaurant in Milan. We have an extensive range of machines suitable for all needs that can easily meet a chef's expectations.
Why is this an important partnership? We had the chance to work with a great professional and his fantastic team. As always in a partnership, people are the most important part and we are honored to be able to share so many projects and diff erent retail formats in which gelato turned out to be a fundamental part. Perhaps the most important element is that chef Niko Romito really loves gelato and has grasped its potential.
What are the future plans for the collaboration? In the future we plan to continue with the training activities dedicated to future foodservice professionals as there is a huge request for skilled chefs and pastry chefs. In addition, we are actively exploring the potential of gelato in the hotel sector. From breakfast to dinner, there are many moments in which you can off er a frozen dessert to your guests and make them happy. We are also partners of the 'Bomba' project, which will have further developments with a new retail format.
Matteo Andreola is business unit manager – Foodservice Professionals & Pastry, Carpigiani
Chef Niko Romito's iconic Bomba Niko Romito, served fi lled with gelato, has become a bestseller
Carpigiani's equipment with its advanced technology and devices, enables the processing of ingredients that results in a fl uff y and creamy texture
48 Aliworld
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