20 September

all dates

How recovered gelato is made

Bra-Piazza XX Settembre

Some of the greatest gelato-makers from Italy and beyond tell us about their ideas of recovered gelato.

There are three themes: forgotten fruits and wild herbs; recovered traditions and the tastes of memory; and products at the end of their life cycle. There’ll be an alcoholic gelato aperitivo which mixes recovered traditions and classic cocktails, presented by Stefano Guizzetti of Ciacco and other leaders of the ice cream scene.

Event organized by Carlo Catani, ex-director of the University of Gastronomic Sciences and author of the book Tempi di recupero (Recovery Time).

Free entry while seats last.

20 September

20:30 - 21:30

Stand:
Università di Scienze Gastronomiche | University of Gastronomic Sciences

21 September

20:30 - 21:30

Stand:
Università di Scienze Gastronomiche | University of Gastronomic Sciences

22 September

20:30 - 21:30

Stand:
Università di Scienze Gastronomiche | University of Gastronomic Sciences
Free
Code:
CH19EVE103
Theme:
Food waste
Sustainability
Location:
Università di Scienze Gastronomiche | University of Gastronomic Sciences
Event languages:
it, en
Organized by:
University of Gastronomic Sciences
Tagged for:
ice cream