20 September

Recovered gelato

Bra-IPC Velso Mucci

A new “culture of recycling” is gaining ground across the world as people pay more attention to good practice in the kitchen. In reality it’s an ancient art that’s been rediscovered and updated for our modern food habits.

“Recovered” gelato is an ice cream which recovers a flavor of memory of a local tradition, or an ice cream which uses waste products like cheese rinds or what’s left on a bartender’s shelf and transform them into creamy, delicious and irresistible gelato. In this Taste Workshop led by Carlo Catani, author of Tempi di recupero (Recovery Times) and founder of the eponymous project, we propose three types of gelato made sustainably, from the ingredients to the ice cream maker.

The gelato is paired with Moscato grappa aged in oak barrels by Distilieria Bocchino.

Event bookable online until 12 pm on September 19. For bookings during the event, check availability at the Events Reception.

20 September

16:00 - 17:15

Aula Laboratori | Workshop Rooms
Total of seats
Seats available:
20 €
Price for members
18 €
Food waste
Slow Cheese
Aula Laboratori | Workshop Rooms
Event languages:
it, en
Organized by:
Slow Food
Tagged for:
ice cream