In the year of the centenary of the birth of Poerio Carpigiani, founder with his brother Bruto (the Bolognese engineer responsible for the patent of the famous Autogelatiera, recognized among the 34 fundamental inventions of the 20th century) of the Carpigiani company, was established and the Bruto and Poerio Carpigiani Foundation is recognized, the first in the world dedicated to artisanal gelato.


Born in Bologna in 1946 thanks to the success obtained by the “Autogelatiera” of Bruto and Poerio Carlo Carpigiani, it is today the world leader in the sector of gelato machines. Since 1989 Carpigiani is part of the Ali group, the second world-wide company in the production and distribution of professional catering equipment.


Bruto Carpigiani (1903-1945), technician and designer, has always been considered as the “myth”, the founder, the father of an entire generation of designers, technicians and entrepreneurs of Bologna packaging. He is responsible for technological innovations and prototypes such as the Zeta wheel, an ingenious mechanism that transforms the continuous rotary motion into an intermittent one, allowing the user to obtain stopping and movement times preordained by the user. In 1942 Carpigiani founded the Ark that works as a subcontractor for the A.C.M.A .; but he works hard at a new, more hygienic gelato machine, quick and efficient compared to those of the competition. The design and the prototype saw the light shortly before the death of Brutus in 1945. The following year his brother Poerio founded the Carpigiani that – starting from the 60s, with the spread of the Italian gelato culture in the world – is affirmed as a market leader for the production of “Italian style” gelato machines.


Poerio Carpigiani (1911-1982) He is acknowledged to play a leading role in spreading the culture and business of artisanal gelato in the world. In 1969, after having absorbed Cattabriga, owner since 1927 of the automatic batch freezer patent, the company moved its headquarters from the center of Bologna to Anzola dell’Emilia. Those years also saw the beginning of a strong expansion of Carpigiani in the world, with the first acquisitions and with the establishment of offices throughout Europe. The company has always been committed to spreading the culture of Italian gelato abroad.

<Who has had the good fortune to know the Carpigiani brothers, can feel their ideals in the projects of the Bruto and Poerio Carpigiani Foundation– says Romano Verardi, President of the Bruto Foundation and Poerio Carpigiani -: the pride of the entrepreneur, the genius who has not spared ideas and investments in the industrial field, the desire to innovate and attention for young people.>


Mission: Our mission is to spread the culture of this exquisitely fresh Italian food in the five continents.
<The mission is to spread the culture of fresh gelato in the world, an Italian artisan product founded on a long and illustrious culinary tradition>, says Andrea Cocchi, General Manager of the Carpigiani Group and Founder of the Bruto and Poerio Carpigiani Foundation. <The Foundation is inspired by and honors the work of Bruto and Poerio Carpigiani, the two Bolognese who have contributed to spreading the technology, culture and business of artisan gelato throughout the world– Cocchi continues -, and intends to ensure that their memory remains in time, a sign of progress, innovation and new cultural achievements. >


Purposes: The aims of the Bruto and Poerio Carpigiani Foundation, the first in the world dedicated to artisanal gelato:

• Protecting the know-how of creating high quality artisan products that represent the excellence and creativity of our country in the world, studying and encouraging the development and knowledge of the food culture, working for the diffusion of foods with precious nutritional value and sociological.

• Support education for the study and preservation of the artisan food heritage, in order to preserve characteristics and typicality.

• Follow in its progress the technological development that allows to increase the safety and hygiene of the ice cream.


Projects: To pursue these aims, the Foundation intends to promote, among others, the following activities:

• Support, finance, promote and organize the Gelato Museum project, an innovative structure dedicated to the deepening, documentation and transmission of the history, values and culture of artisan gelato, fresh and high quality food, which represents excellence and the creativity of our country in the world (expected inauguration: July 2012)

• Organizing courses, seminars and training workshops: the first workshop session was on Saturday 24 March 2012, and celebrated the European gelato Day. At Carpigiani Gelato Lab in Anzola dell’Emilia, over 100 children participated in “tasty” educational workshops. Led by the Masters of Carpigiani Gelato University, the little “gelato apprentices” have learned of which ingredients the gelato is composed of, actively collaborating in the whipping and then proceeding to a “good” tasting.

• Promote activities, projects, events, conferences and courses, provided with prizes or scholarships, aimed at enhancing the technological development that aims at excellence, and improving the quality of work of gelato operators, as well as safety and the hygiene of this food. In particular, in April 2012, the “Designing Gelato Cone Evolution” Award was launched at MOST, during the Salone del Mobile in Milan, a competition aimed at encouraging young designers and international architects to design the gelato cone of the future, which it will no longer be a cone. Since in 1903 Italo Marchioni created the cone, nothing has changed.