The secrets of gelato production
Paul Horn Hall (Hall 10,)
At the largest trade fair for handcrafted gelato north of the Alps, the gelati 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.
Filippo Zampieron and Federico Maronati, Masters at the Artigeniale Rovigo School:
|Sunday, 16 Feb 2020||02.00-03.00 pm||Gelato with alcohol|
|Monday, 17 Feb 2020||02.00-03.00 pm||Vanilla and Vanillin|
Giorgio Ballabeni, Master at Ballabeni Ice Cream München:
|Tuesday, 18 Feb 2020||12.00 - 01.00 pm||Traditional and vegan ice cream, chocolate and coconut|