The secrets of gelato production

Paul Horn Hall (Hall 10,)

At the largest trade fair for handcrafted gelato north of the Alps, the gelato professionals Filippo Zampieron and Federico Maronati from the Artigeniale Rovigo School and Giorgio Ballabeni from Ballabeni Ice Cream Munich shared their expertise in live shows and workshops exclusively on the Grand Prix GELATISSIMO stage from 15 to 19 February.

Federico Maronati
Artigeniale Rovigo School


Filippo Zampieron
Artigeniale Rovigo School


Georgio Ballabeni
Ballabeni Icecream M√ľnchen


Impressions master artisans