I have long heard of people from various countries travelling to the renowned Carpigiani Gelato University near Bologna, Italy, to learn the art and science of gelato making and acquire the skills in becoming a successful gelato entrepreneur. But now, you can learn all these right here in Singapore! Come July 2015, the Carpigiani Gelato University will be inaugurating a 5-day Basic Gelato Course in partnership with At-Sunrice GlobalChef Academy and Singapore is the first hub in the Asia-Pacific region!
The Carpigiani Gelato University is dedicated to the development of the gelato culture throughout the world. More details will be announced in the following months. Do you know that gelato is the most affordable Italian luxury worldwide?
Boasting a state-of-the-art IdeaTre machine from Carpigiani that serve fresh gelato lovingly made in-house every day, Chef Stefano Cadorin and Chef Jacopo Quaglia incorporates exquisite, quality ingredients sourced both locally and from Italy.
How is Gelato different from Ice Cream?
The main difference is that ice cream is made in large industrial batches and uses ingredients designed for lengthy storage. Authentic Italian gelato, on the other hand, is produced fresh every day in relatively small quantities, sold directly to consumers and is available in a wide variety of tempting flavors.
The fresh ingredients are what make the gelato delicious, creamy and delectable. Consequently, gelato provides a greater flavor experience due to its lower fat content, lower quantity of incorporated air and serve at a higher temperature that do NOT numb the sensitivity of your taste buds.
Besides the popular favours – Pistachio, Chocolate and Hazelnut, there are other innovative, rotating flavours such as chilli chocolate and goat cheese with sichuan pepper which changes daily. Chef Stefano informed us that they are experimenting and coming out with savoury offerings such as mashed potato with nutmeg, salmon and pulut inti to cater to the local taste buds. All their sorbets are vegan friendly as well! There are no added flavourings, colours, preservatives or chemical additives of any kind in their products.
Here are the gelato flavours I had tried during the food tasting:
Plus 39 Gelato Bar and Carpigiani Gelato University are dedicated in promoting the culture of gelato in Singapore and that gelato can be taken as a healthy, delicious meal as well. It is interesting to highlight that gelato is a natural food with important nutritional value. Gelato also contains fibre, vitamin A and B2, calcium, and phosphorous. So, if you compare the nutritional value of milk with that of gelato, you will find that there is a higher concentration of nutrients in gelato.
Currently, Plus 39 Gelato Bar does provide office delivery within the vicinity of their outlet and strongly recommend that all take-aways had to be consumed within an hour, otherwise, the gelato would not survive in this sweltering Singapore weather.
I came to Plus 39 Gelato Bar on an empty stomach and went away feeling full and satisfied that I have learned so much about gelato culture and history – so I guess I had my full meal at Plus 39 Gelato Bar. I am officially a proud gelato ambassador!
Plus 39 Gelato Bar
No. 29 Circular Road Singapore 049385
Opening Hours: 11am – 11pm (Mon-Sat)
Contact: +65 65320380
Email: [email protected]