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 Type:TastingsUNISG Events Theme: Food wasteSustainability Location: Università di Scienze Gastronomiche | University of Gastronomic Sciences Event languages: it, en Organized by: University of Gastronomic Sciences Releated: Recovered gelato Tagged for: ice cream