Also in 2020 we will be present at the Sigep of Rimini ! You can find us at the Telme stand that we thank for believing in us from the beginning and that this year also gives us the opportunity to manage the gelato parlor.
Our goal, not only at Sigep but in all our courses, is to keep up with the times by revisiting and continually improving our recipes and processing techniques .
The gelato sector is moving more and more towards the use of alternative sugars , on how to reduce the quantity of total sugars in the recipe and finally the calories. There is greater attention to food intolerances , to gluten or lactose intolerances and food trends like vegan and high-protein gelatos are constantly growing.
It is our duty to follow this world of gelato which is constantly evolving to offer you a complete, current and unconstrained training .
This year, next to the great classics, we will bring flavors that are the result of this research :
Bread, butter and jam
The signature flavor of chef Manuele Presenti that can’t miss!
Stregondente – Vegan!
Made with criollo chocolate, single origin, Jamaica and natural cocoa, single origin, Jamaica) – vegan
Yogurt with berries – Low calories!
It has less than 100 calories per 100g
Organic lemon sorbet from Sorrento
Made with coconut sugar and pink salt
IGP Piedmont hazelnut
A great classic that cannot be missed
Pistachio di Bronte DOP
The most requested flavour in Italian gelato parlors and not only!
with Pinoli di Pisa and Tuscan Extra Virgin Olive Oil
3 !!! – Vegan, without added sugars and without stabilizers!
Made only of Mass of Peru single origin cocoa, dates and water
Eggnog with Maremma beer (Frank & Serafico) – Without added sugar
with Maremma craft beer
Have we intrigued you? Come and visit us!
The fair is always a wonderful opportunity to see the students again have attended our courses and meet new people. We are waiting for you !!!