After studying industrial design, Alberto Massensini decides to devote himself passionately to artisan gelato. He opened his own gelato shop and suddenly became one of the most appreciated realities in his hometown, Brescia. He has been involved in training since many years.

Stefano Tarquinio is a new generation gelato maker and gelato maestro of Carpigiani Gelato University. He is very passionate about his work and is an expert on Italian food culture. He started at a young age with his own gelato shop and in a few years he became very famous in Bologna for his high-quality gelato. He started teaching at Carpigiani Gelato University soon after, enriching his experience with several international consultations, courses and demonstrations. All the students love Stefano Tarquinio’s high-level teaching method: always passionate, engaging and very efficient.

A third-generation pastry chef from a renowned pastry shop in Verona. With diverse international experiences, he collaborates with numerous gelato and pastry shops as a demonstrator and consultant.

Palmiro Bruschi starts his career in the gelato world thanks to his family’s gelato shop, in the ancient town of Sansepolcro, in Tuscany. He improves his art thanks to the best italian gelato maestros, for example the great Fulvio Scolari. He works in many renowned gelato and pastry academy, as Arte Dolce, and he gained a value certificate at the famous Cast Alimenti in Brescia.  Dynamic, resourceful and always ready to start new adventures, in his career Palmiro Bruschi meets many professionals of the gastronomic world and the international jet set. In 1994 he wins the first place at the Italian Gelato Championship and from 1997 he’s member of the Italian Gelato Academy. Since 2004 he becomes “Ambassador of Artisanal Gelato in the World”. He works as teacher and consultant in Carpigiani Gelato University since about 20 years, conducting his job with so much passion in Italy and in the world.

Alessandro Masia is a teacher at Carpigiani Gelato University, specializing in gelato making and pastry. His experience is extensive and international, as he has worked in top Michelin-starred restaurants and renowned hotels in London, St. Moritz, and Sydney. He also serves as a pastry instructor at Alma school and works as a global consultant.

Passionate gelato chef, he’s handling the family’s gelato laboratory since more than 15 years. Always in constant updating, he’s managing his gelato shops in the historic city of Perugia.

Graduated at the University of Venice, Italy, with distinction, he is architect, interior designer and designer.

He deals with the international retail industry at highest levels and brought about lots of works throughout the world.

He is architect and consultant for many leading companies in the furnishing sector, in technological equipment for bars and in non food contract.

Luca Cappelletti is a Pastry chef from Bologna with extensive national and international experience. He started teaching at a young age at a renowed pastry academy in Milan, then discovered a great passion in gelato-making at his work experience in California. Today, he is a Carpigiani Gelato University Head Quarter instructor and teaches gelato and pastry classes in English, Spanish and Italian.

Trained in the kitchen of a Michelin-starred restaurant, Antonio Mezzalira has won numerous prizes and awards over the years. He opened the "Golosi di Natura" gelato parlor in Veneto, creating a successful brand that was awarded 3 cones by Gambero Rosso.

After a 16-year career in the IT sector, Andrea Bandiera decided to pursue his passion for gelato. In 2004, he opened his gelateria in Bologna, and since then, he has never stopped researching and studying new trends in the world of gelato. Today, he is considered one of the pioneers in vegan, nutraceutical, and gastronomic gelato. He has worked for several companies in the sector, and this professional growth has led him to become an instructor at Carpigiani Gelato University.

Gianpaolo Valli began his career in the dairy and milk industry and today he is a renowned food technologist specialized in gelato science and technology. He has been collaborating with Carpigiani for over 30 years as director of the learning and training department, and nowadays he provides consultancy services at the highest technical level all over the world.

Although very young, Salvatore Naselli has for years been working as gelato instructor in Gelato University in Italy and abroad, especially in the French-speaking countries. He began his professional growt in Sicily, his homeland, in the family gelato and pastry shop where he still works with his brother when he does not teach in Carpigiani.

Antonio Amati leads the Gelateria Vanilla together with his friend and colleague Roberto Luraghi. After the successful launch of the business, Antonio became an instructor in Carpigiani Gelato University, making consultancies all over Italy. 

Stefano Ferrara is a gelato maker from Rome, since 2019 he has been collaborating with Carpigiani Gelato University as a teacher and consultant. His gelato shop is renowned for the use of natural and pure ingredients.

Andrea Strabba Tamagnini is the inventor of the Pop Pastry concept. He has been collaborating with Carpigiani Gelato University for two years, dealing with consultancy on pastry and gelato.

Roberto Luraghi, together with Antonio Amati, is the owner of the renowned Gelateria Vanilla. Together they form an efficient and well-prepared team, carrying out courses and consultancy on gelato throughout Italy.

After obtaining an MBA in international hospitality and service industry management specialized in Marketing from Glion Institute of Higher Education in Switzerland, Nissaporn decided to follow her passion for gelato and pursue a professional gelato training in Bologna, Italy. With her previous experiences and trainings in F&B industry, she started her own gelato business in Thailand under the brand “Gelatique BKK” since 2018. Today she is a gelato instructor for Carpigiani Gelato University.

Marco Chen is the general manager of the Carbing company and has been promoting the artisanal gelato culture in Taiwan for 23 years, becoming also a chef of Gelato University. He is a lecturer of the Vocational Training Bureau.

Ryosuke Mogaki is a Japanese chef who owns a renowned gelato parlor in Tokyo. His passion for artisanal gelato took place during his experience in the kitchen of a well-known starred restaurant in central Italy, when he met Palmiro Bruschi and his gelato! After learning Italian language and all its secrets, he started his adventure as an gelato maker in Japan. For years he has collaborated with Carpigiani Gelato University helding seminars in Tokyo.

Yu Lee, the founder of Ninao Gelato in Taiwan, is an established gelato maker from Taiwan and successfully runs the chain of stores, gelato shops and bakeries. In 2015 he won the silver medal in East Asia at the Gelato World Tour. 2018 Yu Lee was named Champion of Glenfiddich® World's Most Experimental Bartender Competition.

Belén is an entrepreneur, a professional gelato and pastry chef. She has its own company since 2015, a gelato shop and artisan pastry shop in the city of Buenos Aires.

From a very young age she was passionate about baking and the idea of having her own company. That is why he first studied Economics and Small Business Administration (UNC – Università degli Studi di Torino), where she won a scholarship for an internship in Turin (Italy). There she fell in love with the italian gelato tradition.

On her return, she completed the studies of Professional Gastronomic and Professional Pastry Chef in IAG (Buenos Aires), Lenôtre (Paris) and by the hand of Carpigiani could realize her specialization in Artisan Gelato in Bologna (Italy).

She has given pastry seminars for students of the Argentine Institute of Gastronomy and for Rational Argentina and since 2018 she has taught at Carpigiani Gelato University in Argentina.

Currently, she also conducts personalized training and works actively in her company.

After years spent in the family pastry shop, he decides to study Japanese at the University of Venice. After university he returns to his first passions pastry and gelato. He becomes a teacher at the Gelato University in Tokyo where he lives since many years.

Adriano Colle comes from a four generations gelatieri family, in Cadore. He is being running for thirty years of the famous gelato shop Eisdiele Venezia, in Kempten (Bavaria).
Since he won the Gelato World Tour competition in Berlin, he became instructor in Carpigiani Gelato University and he is highly appreciated by the students for his gelato mastery. Today he helds courses in Italian and German, mostly in Germany.

Teacher at Carpigiani Gelato University in South Korea since many years, she is a passionate gelato teacher.

Günter Single is a pastry and gelato chef. After many years as pastry chef in one of the most important pastry shops in Germany,
he has opened his own Gelateria in 1998. Today he is a Carpigiani Gelato University instructor and offers consultancy all over the country.

She comes from a renowned family of gelato chefs, one of the pioneers who first started their business in Vienna.
She collaborates with some sector magazines and she has published some valued articles about the gelato art, outstanding because of the accurate research about raw materials.
Artisan Gelato Ambassador in Japan, she opened successful gelato shops throughout the country.

Francesco Boccia began as a pastry chef and then he decided to specialize as a chocolatier. Although his young age, he has a rich palmares of prizes among the most prestigious ones, like the pastry world championship obtained in 2015 in Lyon. Since that year Francesco Boccia is also a member of the Accademia Maestri Pasticceri, academy who gave him the gold medal for acquired merits. He currently works as a pastry chef in Italy and abroad and he’s collaborating with Carpigiani from 2013, for which he pursues pastry courses and chocolate.

Laboratory assistant

Laboratory assistant