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Carpigiani records US web series detailing entrepreneurs behind winning gelato businesses

Carpigiani

Carpigiani is launching a web series detailing how American foodservice entrepreneurs have used its equipment to create successful gelato and ice cream ventures.

The Ali Group-owned brand has compiled an eight-part series titled ‘Some Like It Cold – USA Mission’ after the success of a series of pilot episodes in Italy last year.

Among those featuring in the series is the former pastry chef of Noma, who develops vegan ice creams, and a woman who travels through village fairs on a truck turned into a gelato parlor. Another business owner invents new recipes every day among flowers, honey and products of his community.

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The goal of the series is to focus on the ‘Search for Happiness’ through ice cream and gelato.

Each case is analyzed through direct testimony, with the entrepreneurs featured explaining the different ways of doing business with sweetness.

The film troupe led by director Aldo Innocenti began shooting in Manhattan in June and then continued inland before ending its tour in Minnesota.

The series is available on Carpigiani’s Gelato University YouTube channel HERE.

Here is the full list of the eight businesses featuring in the series:

Jon Snyder from the Laboratorio del Gelato in Manhattan, New York – Online since August 28

Jon comes from an Ice Cream making family of a well-known franchise. He opened Ciao Bella Gelato in 1989, serving artisanal gelato at the best restaurants in Manhattan. In 2002 he opened the Laboratorio del Gelato on the Lower East Side, a large open production space where he produces 300 flavors for the public and for local restaurants and cafés. In 2017 he opened a second store in Greenwich Village. 

Malcolm Livingston from 36 Brix by Ghetto Gastro in Bronx, New York – Online since September 4

Former pastry chef at Noma in Copenhagen and co-founder of the artistic culinary collective Ghetto Gastro that creates fusions of Music, Fashion, Black Power and haute cuisine. His Ice Cream project is called 36 Brix. The name alludes to the technical name for sugar levels used in Ice Cream alchemy as well the famous Hip-Hop album 36 Chambers by Wu Tang Clan. The frozen dessert brand is in its infancy as all the flavors are plant based vegan flavors and presented in luxury settings.

Dino Russo from Uncle Louie G’s in Staten Island, New York – Online starting September 13

The self-made entrepreneur created a Water Ice and Ice Cream empire from nothing. Dino Russo’s efforts are helping to maintain the classic American product called “Italian Ice” or “Water Ice” created indigenously by Americans of Italian descent.

John Fezzuoglio from Owowcow in Ottsville, Pennsylvania – Online starting September 18

The Ice Cream parlor as a point of reference for an entire community. John does not write down his recipes and lets himself be inspired by the ingredients of local producers creating new Ice Creams literally every day. He studies and experiments with flavors and ingredient combinations using only organic or locally sourced ingredients. He currently has five stores dedicated to Premium Ice Cream.

Linda Mercurio from Mercurio’s Pizza & Gelato in Pittsburgh, Pennsylvania – Online starting September 25

The perfect evening for the Mercurio family has two ingredients: pizza and gelato! A dual shop dedicated to these two pillars of Italian cuisine. Members of the Mercurio family studied how to make gelato and Neapolitan pizza in Italy, offering customers an authentic Italian menu from entrée to dessert.

Billy Lodde from The Igloo Frozen Custard in Lafayette, Indiana – Online starting October 2

The ‘Some like it cold’ van will dedicate an episode also to Frozen Custard, a handmade egg-based product similar to the ancient custard gelato, prepared daily to ensure its freshness. The Igloo is run by Bill Lodde, a third-generation Frozen Custard craftsman who has kept the original recipe created by his grandfather according to market trends. ‘The Igloo’ represents the classic Midwest Frozen Custard store and is one of Indiana’s oldest companies.

Kathy Turek from The Knotted Cone Gelato in Appleton, Wisconsin – Online starting October 9

Inspired by travels in Italy, Kathy become obsessed with the unique Gelato she had tried in Italy and knew she wanted to bring this form of frozen dessert to her home state of Wisconsin. After graduating from Carpigiani Gelato University, she created a Gelato food truck where she produces authentic Gelato using the best local ingredients such as the famous Wisconsin dairy and locally made ricotta. 

Lara Hammell from Izzy’s Ice Cream in Minneapolis, Minnesota – Online starting October 16

There’s always a line at this large shop in the capital of Minnesota. The founders learned the secrets of frozen dessert at Carpigiani Gelato University, used these skills to perfect their take on Premium Ice Cream. However, Izzy’s is more than an Ice Cream shop, it is a community center. Every year they organize a contest to let their customers choose new flavours to put on the menu. In addition, they offer every customer an ‘Izzy scoop’ which is a free extra scoop to help their customers try new flavors that they otherwise might be too shy to do so and when you order a cone you always get an extra scoop of another flavor of your choice, just to try it.

Tags : Ali GroupCarpigianigelatoice cream
Andrew Seymour

The author Andrew Seymour

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