- Subject covered
- Contemporary Trends
- Gelato Production Technologies
- Natural Fibers
- Pairings
- Creating Sustainable Recipes
- Design and Service
- Creating Snacks and Finger Foods
- Gastronomic Gelato
- Dairy-Free Gelato
- Vegan Sorbets
- Business Models
- Gelato Profitability
Instructor
Giuliano Lorenzon, food technologist, chef and consultant.
Date: 17 March 2026, hybrid course.