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Two short films from the Gelato Museum Carpigiani: a guided tour with a live gelato demonstration and tasting, and a hands-on masterclass where guests make their own gelato.
InstructorGiuliano Lorenzon, food technologist, chef and consultant. Date: 17 March 2026, hybrid course. Putting fresh gelato on a contemporary menu means matching the right
Course objectivesThe goal of the course is to provide knowledge on recipe balancing techniques without added sugars. Subject covered• what is no
A recipe designed for gelato makers who want to enrich their offering with a special taste! Subject covered:A gelato recipe dedicated to
When Date: 31 March – 1 April 2025 Times:Mon. 1:00 PM – 5:00 PMTue. 9:00 AM – 1:00 PM Topics Covered Content
