Here we are telling a new Sigep , a beautiful experience like every year that this year was even more special from a professional point of view. As you well know, our school has existed for 11 years now , and in this year that followed our tenth anniversary I committed myself body and soul to taking into consideration all the trends in the world of gelato.
A lot of effort, therefore, also to choose and perfect the recipes to be presented to the world at the Fair , a commitment really rewarded by the excellent results, both at our stand and at the awarding of the Gambero Rosso !
As we always do in our courses, we have brought the highest quality for the gelato we produce in Rimini. But it wasn’t easy! In fact, most of the ingredients including eggs (organic from the Maremma Park), butter and mascarpone (awarded by Gambero Rosso), we brought them directly from “home “with refrigerated transport .
A good moment was that of the awarding of the 3 Cones Gambero Rosso for my family gelato shop “Chiccheria” of Marina di Grosseto. It is already the fourth year in a row (that is, since this prize exists) that has been awarded to us. And this year I was even happier because 2 other new students from the Gelato Naturale Academy joined the students who received the most coveted award with me. Our courses really help to put the famous extra gear!
No compromises to give you the best , and many have told us that it was the best gelato in the whole fair.
A good moment was that of the awarding of the 3 Cones Gambero Rosso for my family gelato shop “Chiccheria” of Marina di Grosseto. It is already the fourth year in a row (that is, since this prize exists) that has been awarded to us. And this year I was even happier because 2 other new students from the Gelato Naturale Academy joined the students who received the most coveted award with me. Our courses really help to put the famous extra gear!
In general I must say that I noticed a lot, a lot of movement at the fair: there was not a moment’s respite.
The trends of the fair? What we already teach in our courses, in particular in our brand new specialization course: protein gelato and reduced calorie (less fat, less sugar or made exclusively with alternative sugars).
People are looking for the healthiest gelato : they have recognized the potential and versatility of this food! I assure you that this will accompany us throughout this decade. We are very ready and already able to provide you with all the correct balancing techniques to make any type of #nosemilavorati gelato.
A presto!
Manuele
