GELATO FOR CONTEMPORARY CUISINE
06/03/2026
InstructorGiuliano Lorenzon, food technologist, chef and consultant. Date: 17 March 2026, hybrid course. Putting fresh gelato on a contemporary menu means matching the right
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Gelato with no added sugars
31/03/2025
Course objectivesThe goal of the course is to provide knowledge on recipe balancing techniques without added sugars. Subject covered• what is no
Free: Easter Gelato Recipe 2025
31/03/2025
A recipe designed for gelato makers who want to enrich their offering with a special taste! Subject covered:A gelato recipe dedicated to
Gelato and Coffee: Recipes, Infusions
30/03/2025
When Date: 31 March – 1 April 2025 Times:Mon. 1:00 PM – 5:00 PMTue. 9:00 AM – 1:00 PM Topics Covered Content