Sweet Harmony
Sweet Harmony
When an iconic cruise brand set its sights on producing authentic Italian gelato, Carpigiani knew exactly how to deliver, as Tina Nielsen reports.
In 2018, US-based Princess Cruises® turned to “We needed equipment that could produce consistently smooth, flavorful artisanal gelato and support an array of pastry creations,” explains Sami Kohen, VP of food & beverage, Princess Cruises. “This meant precise temperature control, robust performance, and user-friendly operation to ensure that our culinary teams could work efficiently, even during peak service periods, while delivering a premium dessert experience to our guests.”
After an initial assessment, the Carpigiani team identified three core components for success.
First up, modification of the production cycle; second, old batch freezers needed to be replaced with new equipment; and finally, they would need to select suitable ingredients to achieve the perfect gelato quality.
Known as “The Love Boat,” Princess Cruises is an iconic cruise brand delivering vacations to millions of passengers every year. To support this experience, its foodservice operations must be high-quality and smooth-running. “Our onboard culinary program features a range of international cuisines, from classic continental and regional specialties to modern fusion dishes. Each ship hosts a variety of dining venues, including specialty restaurants, and casual eateries,” says Kohen. Matteo Andreola, Carpigiani’s foodservice professionals business unit manager, outlines four key steps in the gelato production process: pasteurization, ageing, flavoring and freezing.
“Each step corresponds to a specific technology, so we had the opportunity to propose three of our machines: a multifunction pasteurizer, Pastochef 55 RTL for steps one and two, a mixer model, Turbomix, to cover step three, and then a batch freezer, Labo 40 60 XPL/P,” he says.
Shaping new generations of cruise ship culinary workers
Since April 2023, Carpigiani has supported the Magsaysay Center for Hospitality and Culinary Arts in Manila, where many of the Princess Cruises staff train. “One of the key pillars of the collaboration with Princess is related to staff training. Carpigiani has supplied three machines to this important school, where future Princess employees are trained on different subjects – now including gelato and pastry,” says Carpigiani’s Matteo Andreola.
The only cruise line with an Ospitalità Italiana-certified gelato shop
Matteo Andreola, Carpigiani’s foodservice professionals business unit manager
We needed equipment that could produce consistently smooth, flavorful artisanal gelato and support an array of pastry creations.
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Serving up savings
The team explained that the new machines would not only produce a higher-quality product, but would also save on water, energy, ingredients and labor. Improved user-friendliness would also mean less stress in the kitchen.
Additionally, the versatility of the equipment – such as Carpigiani’s Pastochef 55 RTL, which can be used for pastry recipes as well as pasteurizing gelato mix – helped maximize return on investment.
This thorough approach validated the cruise company’s choice of partner. “Our search for excellence led us to Carpigiani; we needed a partner who matched our commitment to culinary innovation, particularly within the world of desserts,” says Kohen. “With their industry leading reputation in gelato and pastry equipment, Carpigiani was the natural choice. Their high performance machines consistently deliver artisanal quality, even under the high-demand conditions at sea.”
In May 2019, Princess Cruises pastry chef Eric Le Rouzic attended Carpigiani Gelato University. His bespoke two-day course equipped him with the knowledge and skills needed to train personnel on the ships. Later that year, a University instructor came aboard twice – in June and again in November – to conduct the first training sessions. Carpigiani also provided support on the ingredients side, connecting Princess Cruises with a producer of semi-worked ingredients for gelato and pastry.
Carpigiani’s Labo XPL P machine
Beyond the Basics
For Kohen, their steadfast focus on every element of producing the perfect gelato is what makes Carpigiani an outstanding partner. “Their equipment is known for its durability, innovative design, and ability to consistently produce topquality results,” he says. “Their deep understanding of the culinary needs at sea and commitment to continuous improvement aligns perfectly with our own mission to elevate guest experiences.”
The partnership, which he describes as one of trust, innovation, and a mutual passion for quality, is ongoing. Carpigiani continues to support Princess Cruises, providing both equipment and training, through Carpigiani Gelato University.
Reflecting on the successful partnership, Andreola says this is a project that has plenty of scope for development. Given that Princess is part of the larger Carnival Cruises Corporation, there could be an opportunity for Carpigiani gelato machines to be installed on many more cruise ships, while a new collaboration with Welbilt Marine to provide soft serve ice cream machines is underway too.
Kohen certainly has no complaints about how things have gone so far. “Carpigiani’s stateof-the-art equipment and expert support have empowered us to create memorable culinary experiences for our guests. This comprehensive approach to quality, innovation, and guest satisfaction underscores why Princess Cruises and Carpigiani make such a strong team.”
Princess Cruises is now the only cruise line in the world to hold the gelato shop certification from Ospitalità Italiana, a seal of quality promoted by the Italian Union of Chambers of Commerce.
1946
Carpigiani was founded nearly 80 years ago, in 1946
500
The company has 500 service centers worldwide
35
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There are more than 35 Gelato University campuses worldwide
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