The newest and sweetest global pastry trend is called “gelato-pastry”. The tradition of excellence in pastry & gelato shops is 100% Italian, and in 2016 it became a global phenomenon, thanks to the educational initiatives of the Carpigiani Gelato Pastry University in Tokyo. Carpigiani – the Italian world-leading manufacturer in gelato machines, that in 2003 had already founded the Gelato University in Anzola dell’Emilia, Bologna – settled the headquarters of its new school in Japan, because here the art of pastry reaches high levels of perfection and innovation. This unique training program aims to develop new ways of merging traditional Italian gelato and high-level pastry creations.
“The fame of the fusion of gelato and pastry arts spread throughout the world thanks to Italian craftmen of ancient and modern excellence – says Alessandro Racca, director of the Carpigiani Gelato Pastry University –: let me remind some historical pastry & gelato shops founded during the 19th century, including the Baratti & Milano Caffè in Milan, the Caffè Sicilia in Noto, Profumo in Genoa and Gambrinus Caffè in Naples. The Biasetto Pasticceria in Padua, the Antoniazzi Pasticceria in Mantua and Mondi in Rome represent a contemporary way of enjoying gelato by pastry chefs. The seminar organized by Carpigiani Gelato Pastry University in collaboration with the Italian winners of the Coupe du Monde de la Pâtisserie 2015 aroused much interest and gave new inspiration to Japanese gelato makers and pastry chefs. The champions showed how to prepare sophisticated gelato-pastry specialties: Francesco Boccia, Fabrizio Donatone and Emmanuele Forcone revisited in an innovative way (and of course with gelato), some famous cakes such as the Black Forest, the Fruit Explosion and the Mont-Blanc”.
Lorenzo Scrimizzi, director of Carpigiani Japan, confirms: “Today in Japan we laid the foundations of a new era of the gelato-pastry art, we look forward to seeing what the fusion of two creative excellences like those of Italian and Japanese matrix will generate”. The Carpigiani Gelato Pastry University was founded in 2015 with the aim to merge the two cultures and the director Racca is supported by two Japanese instructors, the gelato and pastry chefs Hiroyuki Emori and Shigekatsu Kimura. As a first step to spread the awareness of “gelato-pastry” as a new category of desserts, in 2016 seven workshops were organized: base gelato courses for professionals, advanced full immersions dedicated to the creation of gelato cakes, French mignon pastry courses and Italian mignon pastry and gelato courses.
Organizers Carpigiani Gelato Pastry University, Team Massari by Agrimontana; Support Italian Embassy in Japan, Italian Trade Agency (ICE) of Tokyo, CAST Alimenti; Special Support Japan Food Journal; Sponsors Agrimontana (Roots Trading www.e-roots.co.jp), Domori (Del Sur Japan www.delsurjapan.com), Silikomart Professional (Pacific Yoko www.pacificyoko.com), Irinox (F.M.I www.fmi.co.jp), IFI (Carpigiani Japan www.carpigiani.com/jp).
www.gelatopastryuniversity.com
The recent seminar held at the Japan College Pastry Tokyo unveiled exclusive recipes and production methods of gelato-pastry art thanks to Italian Team who won the 2015 Coupe du Monde de la Pâtisserie.
From left to right – Alessandro Racca, Francesco Boccia, Emanuele Forcon, Fabrizio Donatone, Kaori Ito, Lorenzo Scrimizzi.
From the left Enrico Amesso, Lorenzo Scrimizzi, Fabrizio Donatone, Alessandro Racca, Kaori Ito.
