Saturday January 23th from 4 p.m. Gelato Museum takes part to CiBo so Good and awaits for you in Palazzo Re Enzo in Bologna city center with delicious gelato workshops!
Scheduled workshops (Italian language):
4 pm – Il gelato di Quanik la Renna (kids from 3 to 6 yrs old)
5 pm – Viaggio nel tempo con il gelato (kids from 7-11 yrs old)
6 pm – Gelatology
Info & bookings: www.cibosogood.it
Saturday January 16th from 9.30 a.m. to 6.00 p.m. Carpigiani Gelato Museum will host a free Gelato Photography Course!
Two parallel workshops for smartphones and reflex will be held in collaboration with Turismo Emilia Romagna.
Booking required – Limited places
Discover the new GELATO EMOTIONS workshops 2015-16!
Download the new Gelato Emotions 2015-16 brochure here!
Teamwork is a sweet thing! An activity designed for professionals and companies.
Participants will spend a full day in the production area of Carpigiani Gelato University divided into teams challenging each other in the creation of
the most original flavor. Presentation and name creativity, not to mention product quality and flavor, will be evaluated by a jury of experts.
Download here the presentation!
Discover the new GELATO SCHOOL 2015-16 programs!
Download the new Gelato School brochure HERE!
Saturday March 28th, 3 p.m., a new area dedicated to Val di Zoldo Gelato Artisans was inaugurated in the Gelato Museum!
The Gelato Museum celebrates the history behind gelato producers from Val di Zoldo and Cadore, presenting a new area dedicated to the first gelato artisans.
Come see a reconstruction of a gelato shop from the early 1900s and discover the incredible accessories and precious tools of the trade!
Info&reservations (reservation required) email@example.com – T 00390516505306
Download the brochure here.
Carpigiani Gelato Museum, Via Emilia 45, 40011 Anzola dell’Emilia, Bologna
Gelato is an emotional reward at any age. That’s why Gelato Museum starts a new year full of surprises. In collaboration with Carpigiani Gelato University, we will get you delicious and cool emotions so you can enjoy learning more about the world of artisan gelato. A challenge till the last spoon!
Click here to download the Gelato Emotions Brochure 2015-16!
Info and reservations: T 0516505306; firstname.lastname@example.org
Carpigiani Gelato Museum aims to promote artisan gelato culture throughout the world. To reach this goal, the museum organizes training labs for youth of all ages to teach children and young adults gelato science and culture.
After the success of the last year, some news are along from the 1st of October 2015. Organized by Gelato Museum in collaboration with Carpigiani Gelato University, delicious training labs will guide kids and teenagers through history, physics and chemistry of gelato. A funny journey within exciting world of gelato!
Download here the new Gelato School Brochure 2015-16!
Info & reservations: T 0516505306; email@example.com
Taste Gelato History: visit us with BOLOGNA WELCOME CARD!
Gelato Museum Carpigiani, the first museum in the world dedicated to the artisan gelato history, culture and technology, is welcoming Bologna Welcome Card owners who can enjoy an exclusive 15% discount on a gelato tasting and a guided tour to the museum (full price would be 5 €; be sure to carry the card with you).
What is Bologna Welcome Card?
It is a special card for visitors which can be purchased at Bologna Welcome infopoint. You will be entitled to discounts on history and art tours in Bologna, to a wide range of information about events and to cultural initiatives taking place in the area.
For further information, visit Bologna Welcome website!
The Carpigiani Gelato Museum entered the World Record Academy
Anzola dell’Emilia, 12 October 2012 – Yesterday the World Record Academy recorded a new world record. The Carpigiani Gelato Museum entered the World Record Academy (www.worldrecordacademy.com) as the first cultural center dedicated to the understanding and study of the history, culture, and technology of gelato and the expertise of the innovators who drove its evolution over the centuries.