Event
Area Synthesis
Find out how to adapt Synhtesis to your venue!
Synthesis is the modular system for producing and statically storing gelato, sorbets, Sicilian granita and fruit cremolata in front of your customers.
18 January
19 January
20 January
21 January
22 January
Category
gelato
Recurring event
Discover Synthesis modular system
18 January | 12:00 - 12:30
Discover Synthesis modular system
19 January | 12:30 - 13:00
Discover Synthesis modular system
20 January | 14:30 - 15:00
Discover Synthesis modular system
21 January | 12:30 - 13:00
Discover Synthesis modular system
22 January | 12:30 - 13:00
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18 January 16:45 - 17:30
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Comparison of processing methods
Sherbeth festival // Cooking show with the winner of the 2024 edition and presentation of the 2025 edition
19 January 14:00 - 14:45
Sherbeth festival // Cooking show with the winner of the 2024 edition and presentation of the 2025 edition
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World's Best Tiramisù Ice Cream competition final
19 January 16:45 - 17:30
World's Best Tiramisù Ice Cream competition final
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Uncompromising ice cream: sweetness with a low glycemic index
20 January 10:30 - 11:30
Uncompromising ice cream: sweetness with a low glycemic index
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Ice cream makers on TV: cooking show with the protagonists of the 2024 edition of ABKS
20 January 11:45 - 12:30
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From recovery to taste: innovation for sustainability
20 January 17:00 - 17:45
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Comparison of processing methods
Drops of earth and sun: the vacuum that enhances nature
21 January 11:30 - 12:15
Drops of earth and sun: the vacuum that enhances nature
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Gelato Campus: the artisanal ice cream school in Florence in the world
21 January 13:30 - 14:15
Gelato Campus: the artisanal ice cream school in Florence in the world
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JAXplus, the fiber that tames the glycemic index in ice cream
21 January 16:00 - 16:45
JAXplus, the fiber that tames the glycemic index in ice cream
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Gelato Campus, the artisanal ice cream school in Florence and around the world
22 January 12:30 - 13:30
Gelato Campus, the artisanal ice cream school in Florence and around the world
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Comparison of processing methods
Show cooking with master Gilles Carbone
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TV show casting: the perfect ice cream
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Sherbeth casting
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Gelato and sorbets with alcohol
Paolo Cappellini's Gelato lessons
Paolo Cappellini's Gelato lessons
Gelato cocktail by Gelato.ipsa & RogelFrut
18 January 17:00 - 17:30
Gelato cocktail by Gelato.ipsa & RogelFrut
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Gelato and spices
Gelato with tea and herbal infusions
Gelato and coffee
The recipe for protein-free gelato
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Alma del Sur
Cremoso al vino palo cortado²
Bocca di rosa
Flor de Chile
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Salted mascarpone with kumquat-scented amazake
21 January 13:00 - 13:30
Salted mascarpone with kumquat-scented amazake
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Mandarino 3.0
Crema de pulpa de cacao con kumquats confitados
21 January 16:00 - 16:30
Crema de pulpa de cacao con kumquats confitados
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Balsamic vinegar of Modena IGP and Gelato
Gelaterie Solidali
Carpigiani System: Easy way, Best way, Multi way
18 January 12:30 - 13:00 | 14:00 - 14:30 | 15:30 - 16:00
Carpigiani System: Easy way, Best way, Multi way
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Carpigiani System: Easy way, Best way, Multi way
19 January 11:30 - 12:00 | 14:00 - 14:30 | 15:30 - 16:00
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Carpigiani System: Easy way, Best way, Multi way
20 January 11:00 - 11:30 | 14:00 - 14:30 | 15:30 - 16:00
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21 January 14:00 - 14:30 | 15:30 - 16:00
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Carpigiani System: Easy way, Best way, Multi way
22 January 11:30 - 12:00
Carpigiani System: Easy way, Best way, Multi way
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Luca Bernardini - CLOUDS OF FLAVOR: THE SEMIFREDDO WITH ITALIAN MERINGUE BY MULTY VP
18 January 11:00 - 12:00
Luca Bernardini - CLOUDS OF FLAVOR: THE SEMIFREDDO WITH ITALIAN MERINGUE BY MULTY VP
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Albert Roca - A REINTERPRETATION OF THE CLASSIC PEAR BELLE HELENE DESSERT IN A MODERN STYLE
18 January 13:00 - 14:00
Albert Roca - A REINTERPRETATION OF THE CLASSIC PEAR BELLE HELENE DESSERT IN A MODERN STYLE
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Gelato University Balancing App
18 January 11:30 - 12:00 | 16:30 - 17:00
Gelato University Balancing App
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Gelato University Balancing App
19 January 12:00 - 12:30 | 16:30 - 17:00
Gelato University Balancing App
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Gelato University Balancing App
20 January 12:30 - 13:00 | 16:30 - 17:00
Gelato University Balancing App
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Gelato University Balancing App
21 January 15:00 - 15:30 | 16:30 - 17:00
Gelato University Balancing App
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Gelato University Balancing App
Luca Montersino - GELATO IN A JAR - GRANDMOTHER'S CAKE IN A JAR
18 January 15:30 - 16:30
Luca Montersino - GELATO IN A JAR - GRANDMOTHER'S CAKE IN A JAR
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Albert Roca - ALOOM: A UNIQUE DESSERT THAT INTRODUCES YOU TO THE SCENTS OF BRAZIL
19 January 11:00 - 12:00
Albert Roca - ALOOM: A UNIQUE DESSERT THAT INTRODUCES YOU TO THE SCENTS OF BRAZIL
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Luca Bernardini - PERFECT BISCUIT: TECHNIQUE AND PRECISION WITH MULTY VP
19 January 13:00 - 14:00
Luca Bernardini - PERFECT BISCUIT: TECHNIQUE AND PRECISION WITH MULTY VP
Organized by:
Luca Montersino - SUGAR-FREE GELATO: THE NEW FRONTIER OF FLAVOR
19 January 15:30 - 16:30
Luca Montersino - SUGAR-FREE GELATO: THE NEW FRONTIER OF FLAVOR
Organized by:
Jean-Thomas Schneider - VEGAN CHOCOLATE AND MANGO FINGER FOOD COATED WITH DARK CHOCOLATE
20 January 11:00 - 12:00
Jean-Thomas Schneider - VEGAN CHOCOLATE AND MANGO FINGER FOOD COATED WITH DARK CHOCOLATE
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Jean-Thomas Schneider - PINA COLADA WITH VEGAN COCONUT SORBET AND FROZEN PINEAPPLE MOUSSE
20 January 15:30 - 16:30
Jean-Thomas Schneider - PINA COLADA WITH VEGAN COCONUT SORBET AND FROZEN PINEAPPLE MOUSSE
Organized by:
Jean-Thomas Schneider - VEGAN CHOCOLATE AND MANGO FINGER FOOD COATED WITH DARK CHOCOLATE
21 January 11:00 - 12:00
Jean-Thomas Schneider - VEGAN CHOCOLATE AND MANGO FINGER FOOD COATED WITH DARK CHOCOLATE
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Jean-Thomas Schneider - PINA COLADA WITH VEGAN COCONUT SORBET AND FROZEN PINEAPPLE MOUSSE
21 January 15:30 - 16:30
Jean-Thomas Schneider - PINA COLADA WITH VEGAN COCONUT SORBET AND FROZEN PINEAPPLE MOUSSE
Organized by:
Eros Mattiacci - GELATO AND ZABAIONE WITH VARNELLI MISTRÀ
22 January 11:00 - 12:00
Eros Mattiacci - GELATO AND ZABAIONE WITH VARNELLI MISTRÀ
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Fulvio Massimino - USE OF MULTY P IN THE LABORATORY; PECTINS IN PASTRY AND ICE CREAM MAKING
22 January 13:00 - 14:00
Fulvio Massimino - USE OF MULTY P IN THE LABORATORY; PECTINS IN PASTRY AND ICE CREAM MAKING
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Tine Valič - SOLUTIONS FOR FILLING AND PACKAGING GELATO
22 January 15:30 - 16:30
Tine Valič - SOLUTIONS FOR FILLING AND PACKAGING GELATO
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VEGAN IN GELATO SHOP
NEW TREND IN GELATO SHOP
GOURMET GELATO
TECHNICAL TRAINING IN GELATO SHOP
TECHNICAL TRAINING IN GELATO SHOP
GOURMET GELATO
"Scirubetta" festival preview
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