“I wanted to serve ice cream all day, from breakfast to the late evening, and not just the ice cream guests expect in a luxury setting,” Murzilli smiles. It starts with granita and brioche for breakfast,
a Sicilian classic. Troughout the day, guests can choose between gelato, sorbet and soft- serve with an ever-changing array of flavor and accompaniments. “Soft serve is usually associated with fast food in Italy, but we wanted to bring it into the luxury segment. And the guests absolutely love it,” Murzilli says. Popular flavors and accompaniments include
salty crumble, caramel, dried fruit, hazelnut, black cherries and affogato, but guests are always encouraged to explore new options. “It’s extremely important to me to change the flavor combinations every week,” Cesare notes.
“It’s like we have an extra person in the kitchen” Murzilli’s vision has been made possible thanks to two pieces of equipment – a multi-functional pastry workhorse and a specialty soft-serve machine – both provided by Carpigiani. “I’ve worked with the company for many years. For me, having a Carpigiani machine in my laboratory is the equivalent of having a Ferrari,” Murzilli says. Te first machine Carpigiani supplied was the
ReadyChef, a counter-top machine for gelato, pastry and chocolate with 34 different programs, ranging from the production of creams to the tempering of chocolate and the preparation of gelato, slushes and cremolatas. “ReadyChef is designed for professional pastry shops and restaurants, and in 58cm incorporates all the technology needed to add gelato to the menu and act as a personalized assistant for many pastry and chocolate specialties,” explains Matteo Andreola, manager of professional foodservice and pastry equipment at Carpigiani. As a second step, Carpigiani supplied its most
compact gravity-fed single-flavor soft-serve machine, which produces up to 200 soft gelato servings of 75g in an hour. But after only a few months, Murzilli decided he wanted to offer his guests more variety and upgraded to a compact twin-twist machine that allows him and his team to serve two soft-serve flavors and combine them. Te machine’s self-pasteurization function also
allows them to preserve mixes. “It’s like having an extra person in the kitchen – we use it from the morning to the evening without a problem
and it’s very simple to use,” Murzilli notes. For Carpigiani, the project has been an exercise
in demonstrating the value of their equipment to the luxury market. “So far, this segment is still little explored by Carpigiani,” Andreola says. “But it has a very high potential. Plus, not only do we provide the equipment, we also offer comprehensive training through our team of instructors at the Carpigiani Gelato University, ensuring that chefs and pastry chefs can put our machines to their best use in every working context, luxury hotels included.”
Soft ice cream: the star of the show Murzilli was excited to see the ice cream sales figures for the last year come in recently. “We were looking at big numbers particularly for soft ice cream ‒ some weeks, we were serving 100 to 150 per day,” he says. “Tat’s the beauty of this product, particularly in a fast-moving city like Milan. For business lunches, guests have 45 minutes, not more. At the end of the meal, they don’t have time to wait ‒ and we are outside with soft ice cream in four or five minutes.” During the warmer months, fresh fruit flavors
take center stage. An ice cream cart offers six sorbet flavors, served with slices of fresh fruit such as peach, apricot, and watermelon. Murzilli also features fior di latte, literally translated as flower of milk and considered gelato in its purest form, served with apricot, peach gel or strawberries. However, soft ice cream remains – and Murzilli hopes it will always be – the star of the show. “Tis is what we are becoming famous for,” he
says. “Many people ask for it and we are very happy to oblige! Over the years I’ve always wanted to create a menu around ice cream. I’m delighted the guests like it as much as we do.”
comprehensive training through our team of
instructors at the
Carpigiani Gelato University
Matteo Andreola, Carpigiani
We offer
BRAND WATCH
1946 180
Founded in 1946, Carpigiani is celebrating 78 years in business
It has an international sales network with 180 distributors
500+
The company has an extensive network of more than 500 service centers
carpigiani.com Aliworld 37
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100
