| Gelato Academy or Accademia del Gelato is a new reality in the gelato industry, established by Staff Ice System, dedicated to those who want to start a new business or stand out by overtaking the competitors. Thanks to the huge experience invested in this project by some of the most prestigious Italian gelato masters, the teaching organization based in Rimini offers structured or modular courses, from basic to professional levels.
The study program allows achieving the needed skills and responsibility to undertake a successful new business. The gelato industry is flourishing and is strictly connected to pastry. During the years an increasing number of pastry chefs have decided to perfection their knowledge by introducing gelato art making to their experience.
|We recently introduced FBM Boscolo to Australia. Boscolo is a premium Italian producer of high-end chocolate equipment. What do you think about this chocolate waterfall?|
| Thanks to the continuous research in technology and design, Valoriani was able to produce the Rotating 120, a rotating pizza oven that goes beyond the competition, since some key features have been integrated with the oven, in order to take productivity and efficiency a step ahead.
The main advantages of these rotating woodfired ovens compared to competitors’ brands are:
* Baking floor made of refractory Cotto tile and not of concrete.
* Spitfire Gas Burner tailor-made to satisfy the baking requirements of the oven
* R.H.S. ® System (Recycling Heating System) that allows the heat recovery and use, by making it circulate at very high temperatures under the baking floor
* Use of the best insulation materials available on the market
|Neapolis® is the first electric deck oven for Neapolitan Pizza; Created by Moretti Forni, it reaches the maximum temperature of 510°C. Neapolis has been designed to reproduce exactly the taste of authentic Neapolitan Pizza cooked in a wood-fired oven; the modern and slender design integrate perfectly with the frenetic style of modern catering, the vintage touch brings us back to the pleasures of tradition|
|Andrea Valentinetti took his first steps in 2003 working at the Michelin-starred restaurant Acqua Pazza located on the Italian island of Ponza to continue. Later he continued his career working as a confectioner in the historic Caffè Cavour in Padua. A promising young chef, later he has been hired by Le Calandre Restaurant (3 Michelin stars) and to complete his experience he joined the superb Carlo Cracco’s team at the Peck Restaurant in Milan. He is now the Chef of his own restaurant RADICI, where he rediscovered the importance of a savoury pastry production combined with a fine and well-balanced menu, without excess that let the customer appreciate the flavour of superior ingredients.|
Iside Maria Di Cesare, twice mother and doubly talented, is the frontwoman at “La Parolina” located in Trevinano which is a small hamlet in the Council of Aquapendente, the last village you can find at the north border of Lazio region. She tells her chef-life story and her experience with the multifunction blast chiller VISION made in Italy by Coldline.
“The problems of my work, which is mainly focused on banqueting, are first and foremost related to programming. Knowing VISION for me was a major turning point; today I can handle more events during the weekend, which is the busiest time. Our preparation begins on Monday, so until Wednesday we freeze products and from Thursday onwards, we blast chill them. 90% of the products arriving at a wedding location have been previously blast chilled and they only need to be regenerated… “
Paolo Pitti is a well-known Italian Patissier, which every day exalts the creativity of Patisserie Art, by using VISION. The Pasticceria Pitti have chosen VISION as the main piece of equipment in their lab; in the video Paolo Pitti explains how VISION has become crucial in chocolate art and other important productions.
Davide Oldani is the Italian Chef who invented the Pop Cuisine, sophisticated flavours, and high quality are now possible for a very affordable price. The Michelin Starred Chef is also recognized as one of 50th ambassadors of Italian Food in the world. We can count several collaborations of Oldani with important TV Shows and many popular cooking publications. The Michelin Chef started a new chapter of his renowned “ Pop Cusine” with the opening of D’O restaurant in Cornaredo, Italy. Davide Oldani works with LIFE blast chiller, the domestic appliance equipped with professional features.
It’s time to let your taste buds dream of delicious and scented country food, cooked on the fire between the hills in Tuscany or in a French courtyard. Wake up foodies, this is reality in Sydney with Danielle Alvarez, the dedicated head chef at Fred’s By Merivale, the new concept restaurant centered on woodfired cooking.
Proving whenever needed – even by night! With this unit, your dough will rise in a temperature and humidity controlled environment, by day or by night, allowing you to plan the cycle so that it will end precisely when you need to start baking. With VISION this function is integrated into the blast chiller and it will save you money and time. You can finally make your own bread and any other leavened dough without buying any additional equipment.
Unit 1/ 26 Gow Street
Padstow NSW 2211