- Subject covered
- Contemporary Trends
- Gelato Production Technologies
- Natural Fibers
- Pairings
- Creating Sustainable Recipes
- Design and Service
- Creating Snacks and Finger Foods
- Gastronomic Gelato
- Dairy-Free Gelato
- Vegan Sorbets
- Business Models
- Gelato Profitability
Instructor
Giuliano Lorenzon, food technologist, chef and consultant.
Date: 17 March 2026, hybrid course (attend in Bologna or online).
Want to put gelato on your menu? Majors Group, the official New Zealand importer of Carpigiani, supplies compact batch freezers for restaurant kitchens, plus display cabinets, ingredients, installation, training and service. Contact us or call 0508 625 677.
