Talk, degustazioni, cerimonie: il festival, dal vivo.

Quattro giorni in cui il gelato artigianale si racconta, si assaggia e si mette in gioco: talk con i maestri, degustazioni guidate, laboratori e il gran finale. Ogni appuntamento qui arriva dal programma ufficiale — scegli, prenota e vivi Sherbeth dal vivo.

Degustazioni in Piazza Verdi

39 ore di gelato,
in quattro giorni.

Dal primo cono del venerdì pomeriggio all'ultimo assaggio del lunedì: ecco quando i banchi sono aperti.

  1. 13 November Friday 16:00–24:00
  2. 14 November Saturday 10:00–24:00
  3. 15 November Sunday 10:00–24:00
  4. 16 November Monday 16:00–19:00

Piazza Verdi e via Maqueda, Palermo. Gli orari possono essere prolungati o ridotti: fa fede l'Art. 13 del Regolamento.

Talk

Quando il territorio diventa racconto

with Danilo Giaffreda

Fri 13 Nov · 12:30–13:15

Officina Culturale - Piazza Verdi

Chiave di lettura di un territorio attraverso cultura, gastronomia e turismo.

Free entry with compulsory booking Details →
Workshop

Sherbeth young

Fri 13 Nov · 12:30–13:30

Venue being updated

Laboratorio per i più giovani con il maestro Angelo Grasso

Being updated

Free entry with compulsory booking Details →
Talk

Il sottovuoto in gelateria che non toglie, rivela

Fri 13 Nov · 14:00–14:45

Officina Culturale - Piazza Verdi

Degustazione gelato - Quando la tecnologia diventa un ingrediente fondamentale nella ricetta dell’eccellenza.

Free entry with compulsory booking Details →
Talk

L’Italia vista attraverso gli occhi del mondo

with Federico Geremei

Fri 13 Nov · 15:00–15:45

Officina Culturale - Piazza Verdi

Come giornalisti e autori internazionali raccontano la cucina italiana tra libri, viaggi e nuove narrazioni.

Free entry with compulsory booking Details →
Talk

Healthy Gelato: il benessere oltre il gusto

with Tania Mauri

Fri 13 Nov · 16:30–17:15

Officina Culturale - Piazza Verdi

L’evoluzione del plant-based: oltre il semplice sorbetto alla frutta, nuove possibilità vegetali e nuove prospettive nutrizionali

Free entry with compulsory booking Details →
Workshop

Sherbeth young

Fri 13 Nov · 17:00–18:00

Venue being updated

Laboratorio per i più giovani con il maestro Angelo Grasso

Being updated

Free entry with compulsory booking Details →
Talk

Quando il gelato crea valore sociale

with Tania Mauri

Fri 13 Nov · 18:00–18:45

Officina Culturale - Piazza Verdi

Dal lavoro alla legalità: quando il gelato diventa inclusione, riscatto e impresa sociale.

Free entry with compulsory booking Details →
Talk

Storie di Gelato

with Federico Geremei

Fri 13 Nov · 19:30–20:15

Officina Culturale - Piazza Verdi

Da Procopio Cutò a Luca Caviezel: storia, scienza e visione del gelato in un viaggio tra immagini e parole

Free entry with compulsory booking Details →
Talk

Il gelato incontra la mixology

with Chiara Buzzi

Sat 14 Nov · 10:30–11:15

Officina Culturale - Piazza Verdi

Un incontro dedicato al dialogo tra gelato e cocktail, tra temperature, consistenze, aromi e possibilità di abbinamento.

Free entry with compulsory booking Details →
Talk

Fare impresa nel gelato contemporaneo

with Carlo Ottaviano

Sat 14 Nov · 12:00–12:45

Officina Culturale - Piazza Verdi

Un confronto tra esperienze imprenditoriali su identità, organizzazione, scelte produttive e rapporto con i clienti.

Free entry with compulsory booking Details →
Workshop

Sherbeth young

Sat 14 Nov · 12:30–13:30

Venue being updated

Laboratorio per i più giovani con il maestro Angelo Grasso

Being updated

Free entry with compulsory booking Details →
Talk

Cadranno le voglie quest’Autunno?!

with Dario Bragaglia

Sat 14 Nov · 13:30–14:15

Officina Culturale - Piazza Verdi

A cura di Carmelo Chiaramonte

Free entry with compulsory booking Details →
Talk

Il sottovuoto in gelateria che non toglie, rivela

with Dario Bragaglia

Sat 14 Nov · 14:30–14:55

Officina Culturale - Piazza Verdi

Degustazione gelato - Quando la tecnologia diventa un ingrediente fondamentale nella ricetta dell’eccellenza.

Free entry with compulsory booking Details →
Talk

Gelato & Cookie

with Dario Bragaglia

Sat 14 Nov · 15:00–15:25

Officina Culturale - Piazza Verdi

nuove forme di degustazione, nuove esperienze di gusto

Free entry with compulsory booking Details →
Talk

Le nuove forme del gelato

with Rosalba Graglia

Sat 14 Nov · 15:30–16:15

Officina Culturale - Piazza Verdi

Vasetti, stecchi, sandwich e nuovi formati: tra grandi classici e nuove occasioni di consumo.

Free entry with compulsory booking Details →
Talk

Il gelato entra nell'alta cucina

with Chiara Cavalleris

Sat 14 Nov · 17:00–17:45

Officina Culturale - Piazza Verdi

Dessert gelato

Free entry with compulsory booking Details →
Talk

Intelligenza Artigianale 2.0

Sat 14 Nov · 18:30–19:15

Officina Culturale - Piazza Verdi

Dalla chat ai sistemi: l’AI nel lavoro del gelatiere

Free entry with compulsory booking Details →
Talk

La chimica del gelato

with Bruno Petronilli

Sat 14 Nov · 20:00–20:45

Officina Culturale - Piazza Verdi

Ricerca, tecnica e creatività nel gelato contemporaneo

Free entry with compulsory booking Details →
Talk

Il gelato, patrimonio della cucina italiana

with Danilo Poggio

Sun 15 Nov · 10:30–11:15

Piazza Verdi

Tradizione, identità e riconoscimento culturale

Free entry with compulsory booking Details →
Talk

La filiera del futuro

with Carlo Ottaviano

Sun 15 Nov · 12:00–12:45

Piazza Verdi

Dal recupero delle materie prime alla scelta di ingredienti prodotti con modelli agricoli rigenerativi

Free entry with compulsory booking Details →
Talk

Il Mediterraneo e l'ingrediente invisibile

with Rocco Moliterni

Sun 15 Nov · 13:30–14:15

Piazza Verdi

Gesti sociali, conservazione e memoria nel bacino contemporaneo.

Free entry with compulsory booking Details →
Talk

Il sottovuoto in gelateria che non toglie, rivela

Sun 15 Nov · 14:30–15:15

Officina Culturale - Piazza Verdi

Degustazione gelato - Quando la tecnologia diventa un ingrediente fondamentale nella ricetta dell’eccellenza

Free entry with compulsory booking Details →
Talk

Contemporary Artisanal Gelato: la rivoluzione possibile

with Martina Liverani

Sun 15 Nov · 15:30–16:15

Piazza Verdi

Il manifesto del gelato artigianale contemporaneo

Free entry with compulsory booking Details →
Talk

Gelato senza confini

with Danilo Poggio

Sun 15 Nov · 17:00–17:45

Officina Culturale - Piazza Verdi

Dialogo su geopolitica, mercati, fiere e cultura gastronomica: perché il gelato è diventato un linguaggio internazionale

Free entry with compulsory booking Details →
Talk

Il gelato: un’esperienza gastronomica

with Bruno Petronilli

Sun 15 Nov · 18:30–19:15

Officina Culturale - Piazza Verdi

Come il gelato entra nella ristorazione contemporanea e diventa un elemento di valore per il dessert e il menù.

Free entry with compulsory booking Details →
Talk

Il gelato: la visione degli chef

with Andrea Martina Di Lena

Sun 15 Nov · 20:00–20:45

Officina Culturale - Piazza Verdi

Lo sguardo dell’alta cucina sul gelato contemporaneo

Free entry with compulsory booking Details →
Event

Concorso Internazionale Francesco Procopio Cutò

with Eliana Chiavetta

Mon 16 Nov · 10:00–11:00

Teatro Politeama

Conduce: Eliana Chiavetta

Free entry with compulsory booking Details →
Event

Premiazione Concorso Internazionale Francesco Procopio Cutò

with Maddalena Fossati Dondero

Mon 16 Nov · 21:00–22:00

Teatro Politeama

Conduce: Maddalena Fossati e Danilo Poggio

Free entry with compulsory booking Details →
Tasting

Formazione e degustazione gusto del concorso

Tue 17 Nov · 10:30–12:30

Teatro Politeama

Marlena Buscemi, Arnaldo Conforto — Giuria Tecnica

Free entry with compulsory booking Details →
Talk

with Danilo Giaffreda

Friday 13 November · 12:30–13:15

Quando il territorio diventa racconto

Chiave di lettura di un territorio attraverso cultura, gastronomia e turismo.

Officina Culturale - Piazza Verdi

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Un ingrediente, una ricetta, una bottega possono diventare il motivo di un viaggio. Un incontro su come raccontare i luoghi attraverso il cibo, mettendo in relazione cultura gastronomica, paesaggio e ospitalità.

Moderator & speakers

Danilo Giaffreda Danilo GiaffredaModerator Architect, photographer, food writer. Apulian by birth, nomadic by vocation, he crosses Italy in search of food and wine infatuations. The flavours and images that catch in his memory become stories. He writes for Food&Wine Italia, Foster, Italia Squisita and his blog Il Ventre dell'Architetto. He lives and works between Apulia and Sicily.
Viviana Buscemi Viviana BuscemiSpeaker Viviana Buscemi is Co-Founder and Owner of Essence of Sicily, a DMC specialising in tailor-made luxury travel and experiences in Sicily. She founded Essence of Sicily in 2014 after more than ten years in tourism at the helm of her own agency. Her deep knowledge of the territory and great passion for culture, gastronomy, historical heritage and above all the people who make Sicily unique led her to build a company recognised and valued by the leading international luxury-travel operators. Under her guidance Essence of Sicily stands out for authentic, exclusive and highly personalised experiences that go beyond traditional tourist routes, bringing guests into contact with the island's most genuine side: from gastronomic excellence to wineries, from artisans to Sicilian families, to places and encounters normally hard to reach. Essence of Sicily is recognised by major international luxury-travel networks and consortia, including Virtuoso Signature, Ensemble, Travel Leaders Network and Montecito. Viviana remains personally involved in designing experiences and itineraries, with the aim of telling an authentic, sophisticated and surprising Sicily through its people, its stories and its most special places.
Helena Attlee Helena AttleeSpeaker Helena Attlee is a bestselling non-fiction author. For many years she led garden tours in Italy and wrote about Italian gardens. Her latest book, The Fire in The Mountain: Sicily, Etna and Her People, was published in April 2026 and will be broadcast as BBC Radio 4's 'Book of the Week' in August. The Land Where Lemons Grow: The Story of Italy and its Citrus Fruit was a Sunday Times bestseller; it was shortlisted for the Stanford Dolman travel writing prize, won the Guild of Food Writers' Book of the Year, and earned Helena an award from the Accademia Internazionale del Bergamotto for her contribution to the knowledge and appreciation of Italian citrus culture around the world. Her books have been published in several languages, and The Land Where Lemons Grow will be translated into Italian later this year by Touring Club Italiano. Helena teaches creative writing in Britain and abroad and runs academic writing workshops for PhD students at universities across Britain.
Fabrizia Lanza Fabrizia LanzaSpeaker Fabrizia Lanza was born in Palermo on 8 March 1961 and left Sicily at 18. She graduated in Humanities with a focus on Art History and worked for twenty years in museums. At 45 she closed her life as an art historian and decided to return to Sicily, where her mother Anna had founded a cooking school. Fabrizia began working with her mother, who introduced her to the American public; in 2007 she found herself at a Boston University conference speaking about ritual foods in Sicily. Gradually she took the reins, helping Anna, travelling, shaping the school's programmes and building new contacts. Since 2009 she has directed the school, hosting workshops with chefs, designers and writers on food and the Sicilian land; in winter she runs Cook the Farm, a six-week course on the relationship between agriculture and food. She travels regularly to the United States, cooking and producing Sicilian events in the best restaurants on both coasts — Alice Waters' Chez Panisse among them — and has lectured on Sicilian gastronomy at Boston University's Master in Gastronomy, Harvard, Berkeley and Yale. She has produced and directed short documentaries on the foods of the feasts of St Joseph and St Lucy, Amuri on festive food in Sicily, and Amaro on bitterness as an identity trait of Sicilian food. She is the author of Olive, a history of oil (Reaktion, London 2011), two cookbooks — Coming Home to Sicily (Sterling 2010) and Food of Sicily (Artisan, 2023) — the memoir Tenerumi (Manni 2019) and L'ultimo dei Mosù (Mondadori 2023).
Francesco Fisotti Francesco FisottiSpeaker · Gelateria Fisotti Francesco Fisotti opened Gelateria Fisotti in 2012 in Otranto, building over time a very personal identity, which he himself defines as “authentic, funky, hipster gelato, but for everyone”. Born in 1986, he trained at Gelato University, Babbi and Gelato Naturale Academy, with masters such as Pino Scaringella and Roberto Lobrano, as well as through intense practical experience. Production is based on milk from a farm about ten kilometres from the gelateria, local fruit, nuts selected from different parts of the world and cocoa masses of various types. No flavouring pastes, industrial nut pastes, ready-made bases or emulsifiers are used in the workshop. The specialities include iconic flavours such as cellina olive, wild rocket, olive oil with taralli alla contadina, cucumeddrha with fresh wild mint, fig sorbet, Apulian almond and, more recently, pistachio made in Puglia. The gelateria appears in the Gambero Rosso guides and in the Dissapore rankings and also stands out for a creative soul beyond gelato: Fisotti is a record label that produces vinyl records, underlining the bond between gelato, music and pop culture.
Free entry with compulsory booking Book your seat →
Workshop

Friday 13 November · 12:30–13:30

Sherbeth young

Laboratorio per i più giovani con il maestro Angelo Grasso

Venue being updated

BOOK →

Degustazione e visita alla Fabbrica del Gelato Un’esperienza alla scoperta del gelato artigianale, attraverso degustazioni e visite guidate dedicate a bambini, adulti e giornalisti. Laboratorio didattico dedicato ai più giovani, a cura del Maestro Angelo Grasso, per avvicinare i bambini al mondo del gelato artigianale e scoprirne ingredienti, tecniche e curiosità. Scuole partecipanti Istituto Comprensivo “Rita Borsellino”

Being updated

Free entry with compulsory booking Book your seat →
Talk

Friday 13 November · 14:00–14:45

Il sottovuoto in gelateria che non toglie, rivela

Degustazione gelato - Quando la tecnologia diventa un ingrediente fondamentale nella ricetta dell’eccellenza.

Officina Culturale - Piazza Verdi

BOOK →

Degustazione gelato - Quando la tecnologia diventa un ingrediente fondamentale nella ricetta dell’eccellenza.

Moderator & speakers

Ariel Segesser e Alex Erioldi Ariel Segesser e Alex ErioldiSpeaker · Al Polo Gelato Pensato Alex Erioldi and Giulia Zanettin are the founders of the gelateria Al Polo Gelato Pensato, opened in 2023 in Parma. They are a couple in life and at work, united by a passion for sport, by determination and by the desire to build something unique together. Originally from Bolzano, married since 2014 and parents of two children, they both come from the world of American football, an experience that strengthened values such as discipline, team spirit and the will to improve. Alex then decided to follow his passion for gastronomy, training at ALMA and working in several Michelin-starred restaurants; these experiences allowed him to develop a deep knowledge of raw ingredients, technique and the culture of artisan food. From these foundations came the Al Polo Gelato Pensato project, with the aim of offering a gelato that is much more than a simple dessert: a product that is studied, balanced and built with the same care devoted to a signature dish. Together, Alex and Giulia have turned a passion into a profession, building a gelateria that puts quality, research and authenticity at the centre, where every flavour comes from a careful study of the ingredients and from the idea of telling stories, places and seasons.
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Talk

with Federico Geremei

Friday 13 November · 15:00–15:45

L’Italia vista attraverso gli occhi del mondo

Come giornalisti e autori internazionali raccontano la cucina italiana tra libri, viaggi e nuove narrazioni.

Officina Culturale - Piazza Verdi

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Che cosa della cucina italiana conquista chi arriva da lontano? Autori, giornalisti e artigiani si confrontano su come il nostro Paese viene raccontato e interpretato all'estero, tra libri, viaggi e gelaterie.

Moderator & speakers

Federico Geremei Federico GeremeiModerator A journalist specializing in travel and culture, he has held positions as Editor-in-Chief (Lonely Planet Magazine Italia, Marcopolo TV) and Head of Content (turismo.it, X2TV), alongside his work as an author (Lonely Planet, Polaris) and documentary filmmaker (Rai, Sky). He has produced features and reports for dozens of publications—both specialized and general-interest, Italian and international—earning numerous awards and recognitions. He also collaborates with various organizations in the travel industry, including tour operators, research institutions, and agencies, serving as a content provider, trainer, and advisor.
Faith Willinger Faith WillingerSpeaker Faith Willinger, American journalist and writer, in Italy since 1972, likes to say she is a born-again Italian. She moved to Italy over 50 years ago to learn everything about Italian food and wine, her great passion, studied with professional chefs and home cooks, and travelled the back roads in search of artisans who still make the best local products by hand, cook the most authentic traditional recipes and produce the finest wine. She has written about these precious encounters, their products and their restaurants for Gourmet, Travel & Leisure, Departures and The New York Times, and has been a columnist for Epicurious, La Cucina Italiana and The Atlantic. She is the author of several books: Eating in Italy, a traveller's guide to northern and central Italy; Red, White & Greens: The Italian Way with Vegetables (HarperCollins), nominated for the James Beard Award; and Adventures of an Italian Food Lover, illustrated with watercolours by Suzanne Heller (Clarkson Potter). She wants her readers to taste everything. She is the journalist the producers of Netflix's award-winning Chef's Table call to decide which Italian cook or producer to devote the next episode to — it was she who pointed to chef Massimo Bottura, butcher Dario Cecchini, pastry master Corrado Assenza and pizza master Franco Pepe.
Vanja Van der leeden Vanja Van der leedenSpeaker Vanja van der Leeden is a chef, food writer and award-winning cookbook author. She has worked as a chef in several restaurants and has lived in Italy. Her book Italopop was published in the Netherlands, will be translated in Germany and came out in the United States in 2025 as Italo Punk. In her work she studies the traditions and foundations of the world's cuisines to reinterpret them in a contemporary key — with respect, but without stopping at clichés.
Erica Firpo Erica FirpoSpeaker A journalist, podcaster and photographer specialising in travel and lifestyle, she is co-author of the National Geographic special edition Hidden Rome (2026) and has written more than 20 books. Her stories have appeared in AFAR, The Washington Post, Travel + Leisure, The Guardian and Condé Nast Traveler, among others. She created Ciao Bella and its podcast, where she explores contemporary Italy through conversations with chefs, artists, curators and cultural figures. Her photographs have been published by CNN, Mashable and Instagram's official account, and La Repubblica named her one of the 8 Italian digital influencers to follow.
Giuseppe Grasso Giuseppe GrassoSpeaker Giuseppe Grasso is a Sicilian farmer and breeder, owner of the organic livestock farm Alleva.Bio in the territory of Vizzini (CT), between the Dirillo river and the Hyblaean Mountains. The son of breeders, with a degree in Economics from the University of Catania, he turned the family tradition into a modern agro-livestock business whose model — built on animal welfare, landscape protection and circular economy — has become a subject of study and educational visits for university courses in economics and animal science. The farm raises beef cattle in semi-wild conditions on free pasture, including native Sicilian breeds such as the Modicana as well as crosses and beef breeds like the Marchigiana. Certified organic since 1999, it follows a sustainable cycle in which pastures naturally fertilised by the animals alternate with cereals, fodder and citrus. Management favours natural rhythms and animal health, reducing transport stress and keeping the supply chain short. Alongside production, the farm promotes educational initiatives and niche tourism, welcoming visitors, chefs and experts to discover rural life and the biodiversity of the Sicilian land. Giuseppe is proud to work with his three children, Vittorio (14), Nicolò (12) and Olympia (7).
Cristian Bonacina Cristian BonacinaSpeaker · Wave Gelato Wave Gelato was born in 2021 in the heart of Hackney, London, from the idea of Cristian Bonacina and Biagio Di Fiore to turn gelato into a gesture of care, memory and authentic pleasure. Cristian brings solid technical training gained at Alma, Cast Alimenti and through various experiences in Europe and Australia, with particular attention to pastry and to the structure of the product. Biagio comes from years in hospitality between Italy and the United Kingdom and from a sensibility nourished by ethnic cuisines, food culture and care for hospitality. Together they built Wave as a workshop where every flavour is thought through, made by hand and built around selected ingredients. The production philosophy is simple: respect the product and let every recipe say something true. The range moves between Italian tradition and a contemporary “London” outlook, with iconic flavours, plant-based variants and recipes that play with cross-influences and collaborations with chefs. Wave began its journey as a travelling venture, among electric bicycles, markets and pop-ups, later adding a permanent shop connected to the workshop; today the brand is known for small batches, seasonal ingredients and a search for balance between Italian craftsmanship, creativity and attention to impact.
Biagio Di Fiore Biagio Di FioreSpeaker · Wave Gelato Wave Gelato was born in 2021 in the heart of Hackney, London, from the idea of Cristian Bonacina and Biagio Di Fiore to turn gelato into a gesture of care, memory and authentic pleasure. Cristian brings solid technical training gained at Alma, Cast Alimenti and through various experiences in Europe and Australia, with particular attention to pastry and to the structure of the product. Biagio comes from years in hospitality between Italy and the United Kingdom and from a sensibility nourished by ethnic cuisines, food culture and care for hospitality. Together they built Wave as a workshop where every flavour is thought through, made by hand and built around selected ingredients. The production philosophy is simple: respect the product and let every recipe say something true. The range moves between Italian tradition and a contemporary “London” outlook, with iconic flavours, plant-based variants and recipes that play with cross-influences and collaborations with chefs. Wave began its journey as a travelling venture, among electric bicycles, markets and pop-ups, later adding a permanent shop connected to the workshop; today the brand is known for small batches, seasonal ingredients and a search for balance between Italian craftsmanship, creativity and attention to impact.
Free entry with compulsory booking Book your seat →
Talk

with Tania Mauri

Friday 13 November · 16:30–17:15

Healthy Gelato: il benessere oltre il gusto

L’evoluzione del plant-based: oltre il semplice sorbetto alla frutta, nuove possibilità vegetali e nuove prospettive nutrizionali

Officina Culturale - Piazza Verdi

BOOK →

Il gelato vegetale va oltre il sorbetto alla frutta. Un incontro sulle possibilità offerte dagli ingredienti di origine vegetale e sulle prospettive nutrizionali del gelato contemporaneo.

Moderator & speakers

Tania Mauri Tania MauriModerator A freelance journalist, she spent half her life between Milan and Rome before returning to Turin, where her suitcase is always packed. She writes about food and travel to discover and tell stories, works as a food critic and has a background in marketing and communication. She loves cooking, pizza, gelato, cocktails, the sea, the woods, the rain, going to the cinema alone and laughing out loud. She adores change and transformation — to feel alive.
Arnaldo Conforto Arnaldo ConfortoSpeaker · Direttivo Tecnico “I come from a family that has specialised in the dairy sector for three generations. That allowed me to see, and to take an active part in, the processes of producing, transforming, preserving and distributing milk.” Towards the end of the 1970s, alongside his main business, Arnaldo Conforto began keeping bees. Passion and curiosity would lead him to experiment with everything that wonderful world has to offer. In 1990 the opportunity arose to open a café and gelato shop, and he devoted himself to it completely. He bought everything the literature of the day had to offer on the subject, and found his bible: “Scienza e Tecnologia del gelato artigianale” by Luca Caviezel. In 1997 he asked his son Flavio to transfer Luca Caviezel's recipe-formulation scheme into a spreadsheet. So Gerigel was born, software for formulating and managing recipes, which together with Caviezel's book would later become teaching material at the Scuola Italiana di Gelateria. “Experimenting and sharing led me to meet colleagues and masters. Giuseppe Lancerini proposed that I join the Accademia della Gelateria Italiana. In 1998 I became a full member.” Slowly the need to found a school for the sector took shape. In 2007, with other colleagues, he took part in founding the association “I maestri della Gelateria Italiana” and subsequently in setting up the Scuola Italiana di Gelateria, based in Perugia. He taught there for the whole of the school's active life. In 2012 he obtained the professional qualification of Specialised Master Gelato Maker awarded by the Umbria Region, and the qualification of Judge “Level I Sensory Analysis”. In 2010, with his children, he founded the company Artigiani del gusto. He still works in training and consultancy for colleagues and for new businesses. When A' Nivarata, the Sicilian granita festival, was born in Acireale, he accepted the coordination and production of the laboratory, assisted by Ruben Pili, with whom he would work until it closed. “I remember with great affection my friend and colleague Giorgio De Pellegrin, who the day after the first edition of Sherbeth said to me: Arnaldo, this is the finest artisanal gelato event I have ever seen; we must be there and support these two ‘visionaries’. After some time Antonio Cappadonia invited me to help Giorgio run the Sherbeth laboratory. That is how my unbroken path as head of the Sherbeth laboratory began.”
Free entry with compulsory booking Book your seat →
Workshop

Friday 13 November · 17:00–18:00

Sherbeth young

Laboratorio per i più giovani con il maestro Angelo Grasso

Venue being updated

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Un laboratorio dedicato ai più giovani per scoprire come nasce il gelato artigianale. Con il maestro Angelo Grasso, ingredienti e lavorazioni diventano un'occasione per imparare, fare domande e allenare la curiosità.

Being updated

Free entry with compulsory booking Book your seat →
Talk

with Tania Mauri

Friday 13 November · 18:00–18:45

Quando il gelato crea valore sociale

Dal lavoro alla legalità: quando il gelato diventa inclusione, riscatto e impresa sociale.

Officina Culturale - Piazza Verdi

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Imparare un mestiere può aprire una strada nuova. Attraverso esperienze di formazione e impresa sociale, scopriamo come il gelato possa creare lavoro, favorire l'inclusione e offrire concrete occasioni di riscatto.

Moderator & speakers

Tania Mauri Tania MauriModerator A freelance journalist, she spent half her life between Milan and Rome before returning to Turin, where her suitcase is always packed. She writes about food and travel to discover and tell stories, works as a food critic and has a background in marketing and communication. She loves cooking, pizza, gelato, cocktails, the sea, the woods, the rain, going to the cinema alone and laughing out loud. She adores change and transformation — to feel alive.
Lucia Lauro Lucia LauroSpeaker Lucia Lauro is a social worker who has worked with children and young people since 1999. Passionate about social organisation, she specialised at LUMSA in the planning and management of social policies and public services, imagining innovative responses to the problems of the city of Palermo and running several pioneering projects against violence on minors and for the employment of care leavers. In recent years she attended advanced management training, first at the School of Civil Economy and then at Bocconi's School of Management. She has been tutor and then lecturer in Social Work Methods and Techniques at the University of Palermo, conveying to young people that social work is a profession where emotions and creativity are necessary, and has worked on social evaluation, ISO organisational assessment and social impact assessment. In 2016 she founded the social enterprise Cooperativa Rigenerazioni onlus and led the Cotti in Fragranza project and its spin-offs Al Fresco and Casa San Francesco Rooms, experimenting with innovative educational models for the social and work reintegration of young prisoners, former prisoners and young people at risk of marginalisation, in catering and tourist hospitality. Today she is project manager of the Don Calabria Foundation's innovative start-ups across Italy.
Giovanna Musumeci Giovanna MusumeciSpeaker · Direttivo Tecnico «You would never imagine how hard it is to condense an emotion into a scoop of gelato; to express a feeling in a tiny little world, a microcosm — and a freezing cold one at that! Well… you will never think about it until you find yourself doing it. And that is what happened to me.» Giovanna Musumeci is the Master gelato maker of Randazzo, on the slopes of Etna. She grew up in the sweet world of gelato thanks to her father Santo, a gelato maker since 1967. Despite an academic background in Economics at the University of Catania and a master's in marketing and communication, in 2010 she chose to follow the family passion for gelato, leaving behind her work in regional planning. A pupil of Master Luca Caviezel, she deepened her training and arrived at Sherbeth in 2014, her first time competing on her own. So began a promising career that in 2016 would lead her to win the prestigious Premio Caviezel, named after her own Master, and in 2017 the Foodies Challenge, Gelato category. For Giovanna, gelato must be absolutely “good”, comforting, and must convey the emotion of the person who makes it and the passion that drives her choices in life and work. “A gelato is an emotion dressed in flavour and sensation, and above all it must speak of something… of you, of your experience, of the way you see life.” Giovanna Musumeci embodies the drive of the new generation of gelato makers who, with great pride, are carrying the excellence of artisanal gelato out into the world. Gelateria Santo Musumeci, also awarded 3 Cones by Gambero Rosso, is an essential stop for lovers of gelato and granita who come to Randazzo from all over the world to enjoy unique flavours that speak of Sicily, of Etna and of the land, in a contemporary key. Giovanna has been on the Technical Board of the Sherbeth Festival since 2018.
Carmelo Pollichino Carmelo PollichinoSpeaker A professional with over fifteen years of experience in social planning, project management and the development of local networks. His path springs from the meeting of economic studies, civic commitment and social innovation, consolidated through consulting, training and the coordination of complex third-sector projects in Italy and abroad. He is currently President of the Consorzio Libera Terra Mediterraneo, a network of social and agricultural cooperatives that manage assets confiscated from the mafia and promote sustainable, high-social-impact development models. In this role he works to strengthen the cooperatives' organisational, economic and strategic capacity, build ethical supply chains and create growth opportunities in local communities through the social economy and the productive reuse of confiscated assets.
M Maria RiccobonoSpeaker · Cotti in Fragranza
Patrick Andreoli Patrick AndreoliSpeaker · Idem Congelato Patrick and Daniela are a couple in work and in life who in 2020 opened Idem Congelato, a small artisan gelateria in Reggiolo, after studying and working in fields other than gelato and pastry. Their experience began in adulthood and developed through specific training that allowed them to turn a dream into a concrete reality. At first Patrick concentrated on gelato, while Daniela looked more after the pastry side, though both remained involved in every phase of design and production. For some years now they have expanded their range with large leavened cakes and brioches made with their own sourdough starter, which is mainly Patrick’s domain, while Daniela devotes herself more and more to gelato, with particular attention to flavours designed to meet needs related to allergies, intolerances and dietary choices, especially plant-based ones. Their work unites versatility, research and care for the customer, with the aim of offering an artisan product that is contemporary, inclusive and tailored to different needs.
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Talk

with Federico Geremei

Friday 13 November · 19:30–20:15

Storie di Gelato

Da Procopio Cutò a Luca Caviezel: storia, scienza e visione del gelato in un viaggio tra immagini e parole

Officina Culturale - Piazza Verdi

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Da Francesco Procopio Cutò a Luca Caviezel, un viaggio tra immagini e parole nella storia del gelato. Invenzioni, intuizioni e conoscenze scientifiche che hanno trasformato un piacere della tavola in un mestiere.

Moderator & speakers

Federico Geremei Federico GeremeiModerator A journalist specializing in travel and culture, he has held positions as Editor-in-Chief (Lonely Planet Magazine Italia, Marcopolo TV) and Head of Content (turismo.it, X2TV), alongside his work as an author (Lonely Planet, Polaris) and documentary filmmaker (Rai, Sky). He has produced features and reports for dozens of publications—both specialized and general-interest, Italian and international—earning numerous awards and recognitions. He also collaborates with various organizations in the travel industry, including tour operators, research institutions, and agencies, serving as a content provider, trainer, and advisor.
Salvatore Farina Salvatore FarinaSpeaker Salvatore Farina, essayist, cultural researcher and photographer, has devoted a significant part of his work to the study and promotion of pastry, gelato and the food culture of Sicily. He is the author of many books, including Dolcezze di Sicilia. Arte, cultura, storia e tradizioni dei dolci e della pasticceria siciliana, also published in English as Sweet Sensations of Sicily and winner in 2010 of the Italian Academy of Cuisine's Orio Vergani Prize. He writes for the magazines Pasticceria Internazionale and TuttoGelato (Chiriotti Editori) and chairs the cultural associations Duciezio and Rosario Assunto.
Luciana Polliotti Luciana PolliottiSpeaker Luciana Polliotti, journalist, populariser and museum curator, has devoted her life to the study, promotion and protection of Italian artisanal gelato as gastronomic, cultural and identity heritage. In 1985 she founded the professional magazine Gelato artigianale, whose cultural and artistic slant caused considerable interest and stir in the sector. In 2001, with a small group of visionaries, she founded the Gelato World Cup to make the Italian school of gelato and its whole supply chain known internationally. In 2012 she inaugurated the Carpigiani Gelato Museum, the first museum in the world entirely devoted to gelato, designing and curating its historical itinerary. Her awards include the Comunicando prize 2012 as Ambassador of Communication, the Ad Honorem prize as Ambassador of gelato in the world from the Italian Gelato Makers' Union, and the AFADHYA prize (Argentina, 2023) from the Argentine artisanal gelato producers' association, 'for her tireless work in defence and dissemination of artisanal gelato in the world'. Her main books: Gelati, gelati (Mondadori, 1999, foreword by Dacia Maraini, 1st World Cookbook Award, Versailles 1999); Le meraviglie del gelato (Mondadori, 1999); 100 anni di gelato artigianale italiano (Editrade, 2009, with English text); Segreti e virtù del gelato artigianale di tradizione italiana and I pochi segreti e le molte virtù, with Luca Caviezel (Longarone, 2009 and 2010); Il genio del gelato. Francesco Procopio Cutò (Fausto Lupetti, 2017), a narrative biography of the Sicilian pioneer of modern gelato and founder of the Café Procope in Paris; Fusione inversa (2016) and its English edition Reverse Fusion – For a (Delicious) Gelato Style (2017), with Pierpaolo and Riccardo Magni.
Alberto Zezza Alberto ZezzaSpeaker · Zelato Alberto Zezza, a Neapolitan transplanted to Rome, after a long career as an economist in the world of international organisations decided in 2024 to open Zelato in the San Lorenzo district, inspired by the idea of helping to improve the world through concrete choices. The gelateria was created to combine the knowledge he built up in the field of sustainability with the craft of gelato, bringing together product quality, environmental responsibility and attention to social impact. Zelato is one of the first small Italian artisan gelaterias set up as a Società Benefit (benefit corporation): from the very start, work in the workshop has been guided by common-benefit goals, from the use of energy from renewable sources to the reduction of plastic, favouring social cooperatives and suppliers who share similar ethical values. At the counter, traditional flavours made with quality raw ingredients sit alongside more innovative creations, often marked by spices, herbs and unusual pairings, always keeping a recognisable style.
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Talk

with Chiara Buzzi

Saturday 14 November · 10:30–11:15

Il gelato incontra la mixology

Un incontro dedicato al dialogo tra gelato e cocktail, tra temperature, consistenze, aromi e possibilità di abbinamento.

Officina Culturale - Piazza Verdi

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Che cosa succede quando gelatieri e bartender lavorano sugli stessi ingredienti? Un incontro dedicato al dialogo tra gelato e cocktail, tra temperature, consistenze, aromi e possibilità di abbinamento.

Moderator & speakers

Chiara Buzzi Chiara BuzziModerator A dyed-in-the-wool Piedmontese, born in 1986, with a degree in Economics for Cultural Heritage and a past in contemporary art, she turned her passion for hospitality into a way of life. After years in Milan's bars, she co-owns, with Edoardo Nono, Rita&Cocktails — the historic Milanese American bar, currently #49 in the 50 Best Bars Europe — and its Caribbean-Polynesian spin-off Rita's Tiki Room. In 2024 she founded The SHE Side, a community project for women professionals in the bar and hospitality industry. With Gianni Tratzi she curates WeCoffeeClub, the annual summit on coffee and mixology. She writes on hotels and restaurants for Italian and international titles including Linkiesta, Cook.Inc, Falstaff and Italia Squisita.
Paola Mencarelli Paola MencarelliSpeaker Founder and Creative Director of Italian Cocktail Weeks. Born and raised in Tuscany, in the Crete Senesi, Paola grew up surrounded by her region's food and wine culture. With a degree in French literature and a master's in journalism, communication and food criticism, she combined her passion with professional writing, becoming a journalist and contributing to Gambero Rosso's food guides. Her training and experience in food event organisation and a growing passion for hospitality and mixology led her to found Italy's first cocktail week: since 2016 she has been founder and artistic director of Florence Cocktail Week, joined in 2019 by Tuscany Cocktail Week. Invited to Venice, in 2021 she sealed the format's success with Venice Cocktail Week, followed in 2022 by Cortina Cocktail Weekend with the first 'Mixology's Cup' on skis, and in 2024 by Amalfi Coast Cocktail Week, devoted to the best cocktail bars of the Coast and Campania. To help the sector grow, at the end of 2023 she gathered all her cocktail weeks under the umbrella 'Italian Cocktail Weeks by Paola Mencarelli'. With Giunti she published in 2021 'I Signature Cocktail di Florence Cocktail Week, 5 anni in 143 drink', a true historical archive of Florentine mixology. A judge for some of the most important Italian and international rankings, in 2022 she received the Order of Merit as Consul of Italian Hospitality. In 2026 came the new editorial project 'Cocktails in Florence', with the Florentine publisher Gruppo Editoriale, celebrating ten years of FCW with a journey through the city's 59 best cocktail bars, selected by Paola Mencarelli and told through their iconic drinks.
Fabrizio Candino (Sartoria) Fabrizio Candino (Sartoria)Speaker · Sartoria In Palermo, inside a former chapel a few steps from the centre, Sartoria MiscelazioneDemocratica is a convivial street bar designed to welcome anyone who wants to drink well without feeling out of place. The four partners — Fabrizio Candino, Matteo Bonandrini, Ivan Geraci and Andrea Caputo — pursue a lively, cross-cutting idea of mixology: every cocktail works on textures and reinterpretations, taking the guest on an original yet clear sensory journey. Sartoria was born from the wish to make quality drinking democratic: hospitality, attention to detail, selected ingredients and a strong bond with guests. Tailors have needle and thread; these Tailors have a shaker and a glass. Fabrizio Candino has worked in hospitality for about fifteen years, specialising almost immediately in mixology. He fell for bartending at once, discovering not only cocktails but cultures, stories and skills, and took the profession around the world: Spain, Portugal, the United States, Mexico. He blends work with his greatest passions — the new, adventure, travel, new flavours and creative pairings between kitchen and bar. He has taken part in several top-level international competitions, winning many, most recently Art of Italicus 2023, which earned him the title of global bartender of the year. In 2021 he opened Sartoria – Miscelazione Democratica with his partners.
Cinzia Otri Cinzia OtriSpeaker A master gelato maker since 2010, Cinzia Otri builds her idea of gelateria on outstanding raw materials and respect for seasonality, with a special eye on recovery and waste. Three Gambero Rosso cones since 2017, in 2022 she was named among the 25 best gelaterie in the world by the Financial Times.
Ilaria Guerrieri Ilaria GuerrieriSpeaker · Assistente di laboratorio I am a gelato maker and, together with my husband Omar Leoni, co-founder of Io e Gelato in the province of Pisa. I began my career behind the counter of a historic gelato shop in the province while studying architecture at university, which I then left for my passion for gelato making. Over sixteen years in the trade, after the first basic courses, I have kept training constantly with the finest masters of gelato, pastry and chocolate, following every refresher course and master class offered over the years. In 2022 I took second place at the Sherbeth Festival with the flavour Macchiaiolo, a Mediterranean-scrub pine nut infused with juniper and pine bark.
Stefano Cecconi Stefano CecconiSpeaker · Assistente di laboratorio Stefano Cecconi is the gelato maker and owner of Cremeria Cecconi in Arezzo. After fourteen years in the gelato trade, following years as an employee and a great deal of study, he opened his own shop in 2019 in the historic centre of his beloved city, Arezzo. In his gelato there are stories of friendship and love, with full respect for the ethics of craftsmanship and for the value of his own territory. Despite his young age, he is considered one of the finest professionals in the field by Italy's leading critical and journalistic publications. He shares his successes — past, present and future — with the staff he holds so dear. “Because however good and competent you may be at something, you will still only ever be one person.”
Gioia Pili Gioia PiliSpeaker · Assistente di laboratorio Born into a family of gelato makers, since 2010 she has contributed to the evolution of the business by creating Chocogioia. She later deepened her training at the Università dei Sapori in Perugia, an experience that allowed her to devote herself successfully to creating and producing pastry and biscuits.
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Talk

with Carlo Ottaviano

Saturday 14 November · 12:00–12:45

Fare impresa nel gelato contemporaneo

Un confronto tra esperienze imprenditoriali su identità, organizzazione, scelte produttive e rapporto con i clienti.

Officina Culturale - Piazza Verdi

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Aprire una gelateria significa dare forma a un'idea e farla funzionare ogni giorno. Un confronto tra esperienze imprenditoriali su identità, organizzazione, scelte produttive e rapporto con i clienti. Degustazione a cura di Antonio Luzi .

Moderator & speakers

Carlo Ottaviano Carlo OttavianoModerator Sicilian, a professional since 1979, Carlo Ottaviano writes the weekly taste page for Il Messaggero and covers the economics of the food and wine sector. He contributes to La Cucina Italiana and edits the column on books about food and farming culture for the monthly Leggere:Tutti. In the sector he has, among other things, directed Vie del Gusto, Il Gambero Rosso and the annual Food&Book festival in Montecatini. He is author or co-author of Olio nostrum (2016), Mani in pasta (2018), I luoghi e i racconti più strani della Sicilia (2019) and of many contributions to essays and anthologies. His awards include the Foreign Press in Italy prize as best populariser in 2020 and the Italian Academy of Cuisine's best food-and-wine journalist in 2019. Before specialising in agri-food, he worked in newspapers and television in Catania, Rome and Milan, almost always in management roles, and in corporate communication.
Alessandro Trezza Alessandro TrezzaSpeaker I turn fifty this November. I am from Brianza, trained at Bocconi in Milan in Banking and Finance, with a past as a director in private banking. At some point I chose to leave finance and return to the passions that have always accompanied me: gelato, food, wine and, above all, the land and the people who make them possible. With my family — Monia and her brother Fabio Solighetto — I founded L'Albero dei Gelati, a project that almost twenty years ago set out to imagine gelato differently: not simply to make good gelato, but to build a direct, concrete and supportive relationship with agriculture and those who practise it. From the start we sought real farming pacts, choosing small producers, respecting seasonality and biodiversity, and reducing waste and environmental impact as much as possible. A gelato we like to call agricultural, ethical, sustainable and inclusive: good, clean and fair. From the first shop in Brianza the project grew with further shops and then reached Brazil, in São Paulo, where we opened three gelaterie — transferring a philosophy rather than copying an Italian model, adapting it to the land, its farmers and its extraordinary raw materials. There too we pushed our idea of sustainability and no waste to the limit, developing fully edible cups, tubs and holders made of tapioca, turning what normally becomes waste into something eaten together with the gelato. For about fourteen years I have lived in New York, where I brought the same vision with L'Albero dei Gelati in Brooklyn: seasonality, direct relationships with farmers, Community Supported Agriculture, attention to sustainability, ethics and inclusion — a bridge between Italian food culture and American agriculture. In New York I have also developed several Italian restaurant projects on the same principle: good Italian food, local ingredients and a direct relationship with producers, with special attention to what I call agricultural wines: natural, living wines made first of all by farmers' hands. After all these years the thread is the same: before the product come the land and the people. Returning to Sherbeth has a special meaning for me: a festival I have loved for a long time, even before the joy and honour of winning it a few years ago. Coming back to share experiences, ideas and visions on the future of gelato is a privilege — and above all it means being back among people and friends for whom I feel immense affection and esteem.
Simone De Feo Simone De FeoSpeaker Simone De Feo is an Italian master gelato maker and baker, founder and soul of the celebrated Cremeria Capolinea in Reggio Emilia. A former IT professional with a passion for gastronomy, in his thirties he decided to leave computers for the art of gelato: in 2010, with his partner Monica Fantuzzi, he opened the Cremeria Capolinea. His approach combines the scientific rigour of his earlier training with an ethical, meticulous search for raw materials: no semi-finished products or artificial colourings, a short supply chain, organic fruit, and nuts and cocoa roasted in-house. Alongside gelato he has developed an outstanding production of sourdough panettoni and colombe, now considered among the best in Italy. Since 2017 his gelateria has consistently held Gambero Rosso's Three Cones. Today De Feo pairs the workshop with teaching contemporary gelato making (including at ALMA) and is co-author of the book Gelati (Tommasi Editore).
Antonio Luzi Antonio LuziSpeaker My name is Antonio Luzi and I live in Fano, the town where I was born, on the beautiful coast of the Marche. At nineteen, after classical high school, I moved to Milan, where in 1997 I graduated in Business Economics at Bocconi University, followed the same year by a Master in International Economics in Copenhagen. I then worked in the Italian branch of an American bank, where I met my wife Paola. Perhaps it was our shared interest in cooking that brought us together: we soon discovered we were both passionate about good things, not just beautiful ones. Dozens of courses, internships and tastings later, we understood that what had begun as an interest could help us change our lives. After a few years of preparation, in 2006 we left our careers and Milan and returned to the Marche to open our gelateria, which turned twenty this year and has just gained a little sister on the seafront of Fano. My technical training began at one of Milan's historic and most prestigious gelaterie, La Bottega del Gelato of the Cardelli family, and has never stopped: sommelier and wine-tasting training with ONAV and Slow Food, courses in gelato, chocolate and large leavened breads, and above all a network of producers and colleagues built on mutual trust. Years of experimenting with ingredients and balancing techniques led me to the gelato I had in mind — intense in flavour yet light and digestible, balancing taste with the perfect structure for a take-away gelateria — and to many awards from guides, professionals and, above all, customers. Since the early years I have taken part in many events: the Agugliano festival, Sherbeth in Cefalù, the Salone del Gusto in Turin, Cheese in Bra and many local festivals. Last year I came second at the Procopio Cutò competition. I teach the gelato course at ALMA in Colorno. Fano is a small, ancient Roman town between hills and sea; our square is the last stretch of the ancient Via Flaminia, which runs through the Arch of Augustus to Rome. In 2006 the charm of the place was decisive: Renaissance palaces, medieval towers, winds that change by the hour. That beauty had to enter our gelato and all our products — simply and naturally, like the landscape around us. In the workshop we create flavours that express the territory and our own history as travellers and students of Italy's gastronomic wonders: Cantiano sour cherry, Marche-style maritozzo, a cream with fig lonzino, elderflower or Angelica pear sorbets from our hills. This year we opened a second shop, with new production, logistics and organisational challenges — and the pleasure of taking on new projects.
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Workshop

Saturday 14 November · 12:30–13:30

Sherbeth young

Laboratorio per i più giovani con il maestro Angelo Grasso

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Un laboratorio dedicato ai più giovani per scoprire come nasce il gelato artigianale. Con il maestro Angelo Grasso, ingredienti e lavorazioni diventano un'occasione per imparare, fare domande e allenare la curiosità.

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Talk

with Dario Bragaglia

Saturday 14 November · 13:30–14:15

Cadranno le voglie quest’Autunno?!

A cura di Carmelo Chiaramonte

Officina Culturale - Piazza Verdi

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Erbe aromatiche, agrumi e ingredienti spesso poco conosciuti raccontano la ricchezza del Mediterraneo. Un incontro per scoprire come la conoscenza del paesaggio possa diventare materia di lavoro in cucina e in gelateria.

Moderator & speakers

Dario Bragaglia Dario BragagliaModerator Dario Bragaglia, from Turin, is a journalist who has written about food and tourism for over thirty years. His long-standing collaborations include Gambero Rosso. He has been a member and contributor of Slow Food since the days when the association was taking its first steps under the name Arcigola; he wrote reports for the magazine Slow and now contributes to the Osterie d'Italia guide. For the daily La Stampa he has written in the travel and food supplements, from Tuttodove to Il Gusto.
Carmelo Chiaramonte Carmelo ChiaramonteSpeaker Born in Modica, Sicily, Carmelo Chiaramonte likes to call himself the Wandering Cook. Passionate about every way of thinking, serving and telling food, he trained in various gastronomic workshops and fell in love with the flavours of eastern Sicily, where in 2020 he returned to open his ritual osteria Caro Melo, on the sea at Donnalucata. A scholar of botany and food culture and author of many successful books — including A tutto Tonno, L'estetica del Fungo and Arancia, which earned him international recognition — he has taught Mediterranean gastronomy in Japan, the USA, France, Spain, Portugal, Turkey, Egypt, Morocco and Luxembourg. In Italy he works with the University of Gastronomic Sciences in Pollenzo and other schools, and made 80 episodes for Gambero Rosso on Rai Sat. A polymath, he has created theatre formats such as Il timballo del Gattopardo and La cucina dell'Amore, and 16 educational gastronomy pieces for the Auditorium Parco della Musica in Rome. In 2022 he was a guest of the Italian Cultural Institute in Melbourne with musician Alfio Antico for the gastronomic concert Aju Fami.
Andrea Sorgini Andrea SorginiSpeaker · Il Fenicottero Andrea Sorgini is an artisan gelato maker from Rome who in 2022 opened Il Fenicottero in Anguillara Sabazia, on Lake Bracciano. His production philosophy is clear-cut: to use only real ingredients and transparent techniques, without resorting to semi-finished products, colourings or artificial flavourings. In the workshop he carefully studies the structure of gelato, balancing solids and liquids to achieve a clean, stable creaminess able to carry flavour at its best. The range alternates gelati dedicated to the local area, sorbets and gastronomic flavours designed to enhance the raw ingredient without overpowering it, churned daily in small batches to guarantee freshness. Il Fenicottero is an open workshop where dialogue with customers is central: Andrea believes it is important to explain what lies behind every recipe and to let those who taste truly know what they are eating, an approach that has earned him recognition from industry guides and attention for the artisan consistency of his work.
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Talk

with Dario Bragaglia

Saturday 14 November · 14:30–14:55

Il sottovuoto in gelateria che non toglie, rivela

Degustazione gelato - Quando la tecnologia diventa un ingrediente fondamentale nella ricetta dell’eccellenza.

Officina Culturale - Piazza Verdi

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Degustazione gelato - Quando la tecnologia diventa un ingrediente fondamentale nella ricetta dell’eccellenza.

Moderator & speakers

Dario Bragaglia Dario BragagliaModerator Dario Bragaglia, from Turin, is a journalist who has written about food and tourism for over thirty years. His long-standing collaborations include Gambero Rosso. He has been a member and contributor of Slow Food since the days when the association was taking its first steps under the name Arcigola; he wrote reports for the magazine Slow and now contributes to the Osterie d'Italia guide. For the daily La Stampa he has written in the travel and food supplements, from Tuttodove to Il Gusto.
Ariel Segesser Ariel SegesserSpeaker
Simona Papagno Simona PapagnoSpeaker · Criollo. Il Bistrot Del Gelato Simona Papagno is the gelato maker and founder of “Criollo. Il bistrot del gelato”, established in 2019 after her training in 2018 at the Scuola Italiana di Gelateria in Perugia. Her path stems from the idea of turning gelato into a language able to unite art, culture and food, giving life to a world in which creativity and quality coexist harmoniously. Over the years she has taken part in numerous international events, including Cibus, Berebene, Sherbeth – the International Gelato Festival in Palermo – the Gelato Festival World Masters, where she was an Italy finalist at Sigep in Rimini, and the Gelato d’Oro. Between 2024 and 2026 she was recognised in several guides and rankings, including “La pecora nera” and Dissapore’s ranking of the 100 best gelaterias in Italy. In 2025 she took part in the programme ABKS and won the format “Il giubileo del gusto” promoted by Fipe. In 2026 she became an Ambassador for AlterEco Disposable and placed 58th in the World Ranking. Her work stands out for gastronomic and ketogenic gelato, but also for the continuous search for new flavours and pairings, with particular attention to alcoholic gelati, chocolates and infusions. For Simona, gelato is not just a flavour, but a state, a social moment and an opportunity for inclusion. For this reason she organises events and collaborations with local personalities and companies, helping to promote Italian artisan gelato.
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Talk

with Dario Bragaglia

Saturday 14 November · 15:00–15:25

Gelato & Cookie

nuove forme di degustazione, nuove esperienze di gusto

Officina Culturale - Piazza Verdi

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nuove forme di degustazione, nuove esperienze di gusto

Moderator & speakers

Dario Bragaglia Dario BragagliaModerator Dario Bragaglia, from Turin, is a journalist who has written about food and tourism for over thirty years. His long-standing collaborations include Gambero Rosso. He has been a member and contributor of Slow Food since the days when the association was taking its first steps under the name Arcigola; he wrote reports for the magazine Slow and now contributes to the Osterie d'Italia guide. For the daily La Stampa he has written in the travel and food supplements, from Tuttodove to Il Gusto.
Andrea Cabano Andrea CabanoSpeaker · Stella Marina Andrea Cabano is the founder and soul of Gelateria Stella Marina, opened in 2014 in La Spezia. His path in artisan gelato began in 2013 with a twelve-month apprenticeship with a local master and continued with several specialisation courses with leading gelato makers. In the workshop at via Sforza 15 the “mathematics of cold” is interwoven with the soul of the local area: every flavour is made with a modern yet deeply artisan approach, with no colourings or artificial flavourings, favouring short supply chains and selected ingredients. Stella Marina has earned recognition such as two cones from Gambero Rosso, third place at the Coppa d’Oro and selection for Sherbeth 2026. Alongside technical research, the gelateria maintains a strong social commitment: its collaboration with ANFFAS La Spezia takes shape in charity events and in the flavour “Mille Voci”, created by young people with disabilities, a symbol of real inclusion lived in the workshop. Sorbets with cold infusions of Ligurian specialities, recipes inspired by terroirs and solidarity projects tell the story of a gelateria that wants to be good, sustainable and able to leave no one behind, all at once.
Filippo Maitan di Audere pro Filippo Maitan di Audere proSpeaker
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Talk

with Rosalba Graglia

Saturday 14 November · 15:30–16:15

Le nuove forme del gelato

Vasetti, stecchi, sandwich e nuovi formati: tra grandi classici e nuove occasioni di consumo.

Officina Culturale - Piazza Verdi

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Stecchi, sassi, vasetti: il gelato cambia forma e occasioni di consumo. Un incontro su come tecnica e creatività trasformano la presentazione e l'esperienza dell'assaggio, tra grandi classici e nuove proposte.

Moderator & speakers

Rosalba Graglia Rosalba GragliaModerator Rosalba Graglia, from Turin, with a degree in history, writes about places, people and food for Corriere della Sera, Bell'Italia and Gambero Rosso. She is the author of books and travel guides devoted to her city — Torino al femminile, Guida di Torino, Guida letteraria a Torino — and of tourist guides, always attentive to food culture, to Portugal and Lisbon, Ireland, Marseille, Corsica, the Côte d'Azur and Provence, and Malta. She has always contributed to Gambero Rosso's food guides. Winner of several journalism prizes, she holds the Gold Medal of the French Ministry of Tourism.
Edoardo Cavagnino Edoardo CavagninoSpeaker Edoardo Cavagnino is co-owner and Brand Ambassador of Gelati Pepino 1884, the historic Turin company in which he has held various management roles over the years. He represents the fifth generation of the Cavagnino family committed to promoting gelato culture and the heritage of Italian and Savoyard hospitality. The history of the Cavagninos and of Pepino is closely tied to the Pinguino, invented in 1938: a product that revolutionised gelato and how it is eaten, turning it into a simple, convivial, recognisable walk-around experience that is still contemporary today — the company celebrates it as the world's first chocolate-coated gelato on a stick. Edoardo is also president of the Association of Historic Cafés of Turin and Piedmont and co-founder of Historic Cafés of Europe, promoting projects devoted to protecting, narrating and reinterpreting gastronomic and cultural heritage.
Andrea Fassi Andrea FassiSpeaker Great-grandson of the founder of Palazzo del Freddo, Andrea is the fifth generation of the Fassi family. He serves as Chief Executive Officer, with responsibility for the historic Rome premises and for production supplying the franchised shops abroad. In 2024, again in Rome, he opened a directly operated store built to Fassi standards: a pilot project for a hybrid between gelateria and pasticceria, doing away with cones and tubs in favour of new forms of gelato. A graduate in Political Science and International Relations, he earned Il Sole 24 Ore's Master's in Food and Beverage Management after gaining professional experience in international hospitality across several countries. An author and co-founder of the Genius school of writing — founded in 2019 together with Paolo Restuccia, Lucia Pappalardo, Luigi Annibaldi and other publishing professionals — he teaches sensory writing at the academy and contributes to the magazine "Dentro la lampada". He published the novel "Papille" (Coda di Volpe, 2025). Every two weeks he writes SottoZero, a Substack newsletter that turns memory into short-form narrative.
Simone De Feo Simone De FeoSpeaker Simone De Feo is an Italian master gelato maker and baker, founder and soul of the celebrated Cremeria Capolinea in Reggio Emilia. A former IT professional with a passion for gastronomy, in his thirties he decided to leave computers for the art of gelato: in 2010, with his partner Monica Fantuzzi, he opened the Cremeria Capolinea. His approach combines the scientific rigour of his earlier training with an ethical, meticulous search for raw materials: no semi-finished products or artificial colourings, a short supply chain, organic fruit, and nuts and cocoa roasted in-house. Alongside gelato he has developed an outstanding production of sourdough panettoni and colombe, now considered among the best in Italy. Since 2017 his gelateria has consistently held Gambero Rosso's Three Cones. Today De Feo pairs the workshop with teaching contemporary gelato making (including at ALMA) and is co-author of the book Gelati (Tommasi Editore).
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Talk

with Chiara Cavalleris

Saturday 14 November · 17:00–17:45

Il gelato entra nell'alta cucina

Dessert gelato

Officina Culturale - Piazza Verdi

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Come si costruisce un dessert intorno al gelato? Tecnica, temperature e consistenze diventano strumenti per comporre un piatto in cui ogni elemento contribuisce all'equilibrio dell'assaggio.

Moderator & speakers

Chiara Cavalleris Chiara CavallerisModerator Editor of Dissapore, she has run Italy's most 'fiercely honest' food magazine since 2018. A journalist by vocation and a gastronome by profession, she graduated in Communication at La Sapienza and in Gastronomic Sciences at Pollenzo, combining experience in news and current affairs with the agri-food world. Critical spirit, socio-political analysis applied to food and irreverent sarcasm are the mantras of her work.
Paolo Griffa Paolo GriffaSpeaker Owner and Chef of the Caffè Nazionale in Aosta, one Michelin star. Born in 1991 in Piedmont, Griffa trained in some of the world's best restaurants — Combal.Zero (IT), Chateaubriand (FR), Studio (DK) — then at Marco Sacco's two-star Piccolo Lago in Verbania, where he rose from pastry chef to a very young sous chef thanks to his global vision and a spontaneous 'gentle leadership'. At the end of 2015 he won the S.Pellegrino Young Chef 2015 award for Italy; from March 2016 he joined the brigade of two-star Serge Vieira. In October 2017 he took part in the Italian selection of the Bocuse d'Or before becoming, in December 2017, Executive Chef of the Grand Hotel Royal e Golf in Courmayeur and chef of the Petit Royal, which received its first Michelin star in 2019, the year he published the illustrated monograph Petit Royal. In 2021 he launched the Easter Bomb, a piece of creative haute pâtisserie, and was listed by Forbes among Italy's 100 most influential under-30s. In 2022 he obtained 4 toques from L'Espresso and was admitted as Pastry Chef to AMPI – Accademia Maestri Pasticceri Italiani. At the end of August 2022 he moved his starred restaurant to the Caffè Nazionale in Aosta: 'Paolo Griffa al Caffè Nazionale', one of Italy's most technological restaurants, set in a historic venue with a 14th-century chapel and a private room above the Roman forum, received its first Michelin star in November 2022. In October 2023 Paolo Griffa and Titti Traina received Gambero Rosso's 'Bar d'Italia' and 'Pastry Chef of the Year' awards; in 2024 the Caffè confirmed for the third year the 'Tre Chicchi e Tre Tazzine' of the Bar d'Italia guide, the only café in Valle d'Aosta to do so, and Griffa published Dessert al Ristorante (Italian Gourmet). In August 2024 Griffa and Traina created an exclusive line of viennoiseries and single portions for Skyway, the Mont Blanc cable cars, to be enjoyed at 3,466 metres. In September 2026 Paolo Griffa al Caffè Nazionale turns four, continuing its path of avant-garde and refinement in haute cuisine and pâtisserie in Valle d'Aosta.
Gian Paolo Capaldo Gian Paolo CapaldoSpeaker · The Rag. Gian Paolo Capaldo is the founder and gelato maker of The Rag., an artisan gelateria opened in 2024 in Atripalda. The project came from the desire to offer a gelato made entirely from raw ingredients, without industrial bases or semi-finished products, with constant attention to the quality of every ingredient. The production philosophy is founded on craftsmanship, research and respect for the natural characteristics of raw ingredients: every recipe is developed to enhance flavour, balance and identity, combining contemporary technique and gastronomic sensitivity. Its distinctive feature is the will to tell the story of Irpinia through gelato, reinterpreting local ingredients and traditions in a modern, elegant and accessible key. Alongside the great classics, The Rag. offers original flavours and unexpected pairings that engage with memory, place and travel. Despite the project’s young age, the gelateria has already earned national recognition, such as 25th place in Dissapore’s ranking of the 100 best artisan gelaterias in Italy and inclusion in Gambero Rosso’s Guida Gelaterie d’Italia 2027, confirming a clear vision: to promote a gelato culture based on authenticity, innovation and quality.
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Talk

Saturday 14 November · 18:30–19:15

Intelligenza Artigianale 2.0

Dalla chat ai sistemi: l’AI nel lavoro del gelatiere

Officina Culturale - Piazza Verdi

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Dalle prime domande in chat all'organizzazione del lavoro: quali applicazioni può avere l'intelligenza artificiale in gelateria? Un incontro per comprenderne possibilità e limiti, a partire dalle esigenze quotidiane del mestiere.

Moderator & speakers

Giulia Bevilacqua Giulia BevilacquaSpeaker Giulia Bevilacqua is co-owner of Gelateria da Simone and coordinates production, operations, strategy and communication for its three shops in the province of Venice and the central workshop in Morgano (TV). Passionate about craftsmanship and innovation, she develops production and organisational processes geared to sustainability and quality, progressively integrating artificial intelligence into the daily running of the business. In recent years she has deepened her use of AI through dedicated training — including 'AI Tools for SMEs' and 'Artificial Intelligence at the Service of Commerce' — alongside continuous study and experimentation with different models and tools. In 2025 she brought her approach to 'Artisanal Intelligence' to Sherbeth, exploring the relationship between technology and the culture of making. In 2026 she returns with 'Artisanal Intelligence 2.0 – From chat to systems: AI in the gelato maker's work', on the evolution of AI from a simple conversational tool into a true working environment for the artisan business.
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Talk

with Bruno Petronilli

Saturday 14 November · 20:00–20:45

La chimica del gelato

Ricerca, tecnica e creatività nel gelato contemporaneo

Officina Culturale - Piazza Verdi

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Che cosa rende un gelato cremoso, stabile ed equilibrato? La chimica aiuta a capire come si comportano gli ingredienti, come interagiscono e come costruiscono la struttura del gelato. Un incontro per scoprire ciò che accade durante la lavorazione e tradurre la conoscenza scientifica in scelte consapevoli in laboratorio.

Moderator & speakers

Bruno Petronilli Bruno PetronilliModerator Born in 1966, journalist, graduate in political science, lifelong Inter supporter raised in Milan: he began his career in 1992 in Umbria, which is now his home. He started as a film critic, but the call of the palate soon prevailed and he chose food and wine. For many years he contributed to L'Espresso guides and has always worked with Identità Golose. In 2017 he founded and still edits James Magazine, a bold and innovative periodical born of an editorial vision rooted in the pursuit of absolute quality and a long familiarity with great Champagne, fine wines and signature restaurants. Sparkling wines have always been central to his work: a passion that became a language and a way of telling stories. Since 2025 he has also edited Sparkling Life, a bimonthly devoted to the effervescent world, and since May 2026 Portraits, the print magazine of Champagne Society, entirely dedicated to Champagne. He also directs the first World Guide to Roman pinsa.
Davide Cassi Davide CassiSpeaker Davide Cassi is Professor of Physics of Matter at the University of Parma, where he directs the Gastronomic Physics Laboratory. For over thirty years he has studied food as matter, applying physics to understand culinary transformations and to create new gastronomic processes and products. Between 1995 and 1998 he invented liquid-nitrogen gelato, now widespread worldwide. In 2002, with chef Ettore Bocchia, he originated Italian scientific haute cuisine, opening a path of collaboration between research and fine dining. In 2006, at Cantine Aperte at Carpenè Malvolti in Conegliano, he made for the first time a gelato obtained solely from bottled wine, without milk, eggs or base mix. Crystallisation, emulsions, foams, gels and phase transitions are his research fields; through Future Cooking Lab he transfers this knowledge to innovation in the food industry and restaurants. In recent years he has opened the front of computational gastronomy, applying network science to recipes, historical cookbooks and culinary systems. He is a founding member of the International Society of Scientific Gastronomy and vice-president of the Science and Cooking World Congress, and teaches every year at the Universitat de Barcelona. In 2013 the Académie Internationale de la Gastronomie awarded him the Grand Prix de la Science de l'Alimentation; in 2026 the International Bergamot Academy appointed him Ambassador. His most recent book is Pasta cruda, pasta cotta (Maretti, 2025).
Stefano Guizzetti Stefano GuizzettiSpeaker Stefano Guizzetti founded the gelateria Ciacco in Parma in 2013. Its ingredient list excludes anything not already naturally present in the raw materials used every day in the shop. The knowledge gained during his degree in Food Science, together with research and experimentation, led to the first Italian artisanal gelato free of any food additive, natural or artificial — the subject of a university scientific publication. In 2014 the project grew with a shop in the centre of Milan, in via Spadari, the so-called 'Via del Gusto'; in 2024 the 'Laboratorio Urbano' opened in Milan as a new centre of production, experimentation and innovation for both gelato and pastry. A lecturer at ALMA, Accademia Barilla and many training centres, he works with leading chefs' associations, restaurateurs and food companies as a master pastry and gelato maker. Over the years his pairings have become ever more refined and original, with new lines from large leavened products to viennoiserie, from creams in jars to fermented products. A member of the Italian Association of Ambassadors of Taste, he has held Gambero Rosso's Three Cones since January 2017 and was named Italy's best gastronomic gelato in 2019; since 2023 Ciacco is also in Identità Golose's guide to Italy's best restaurants. In November 2024 he received the MAM award as Master of Art and Craft; in December 2024 and 2025 Ciacco was named Italy's best panettone by Dissapore (second for Gambero Rosso), and in June 2025 and June 2026 Italy's best gelateria by Dissapore.
Arnaldo Conforto Arnaldo ConfortoSpeaker · Direttivo Tecnico “I come from a family that has specialised in the dairy sector for three generations. That allowed me to see, and to take an active part in, the processes of producing, transforming, preserving and distributing milk.” Towards the end of the 1970s, alongside his main business, Arnaldo Conforto began keeping bees. Passion and curiosity would lead him to experiment with everything that wonderful world has to offer. In 1990 the opportunity arose to open a café and gelato shop, and he devoted himself to it completely. He bought everything the literature of the day had to offer on the subject, and found his bible: “Scienza e Tecnologia del gelato artigianale” by Luca Caviezel. In 1997 he asked his son Flavio to transfer Luca Caviezel's recipe-formulation scheme into a spreadsheet. So Gerigel was born, software for formulating and managing recipes, which together with Caviezel's book would later become teaching material at the Scuola Italiana di Gelateria. “Experimenting and sharing led me to meet colleagues and masters. Giuseppe Lancerini proposed that I join the Accademia della Gelateria Italiana. In 1998 I became a full member.” Slowly the need to found a school for the sector took shape. In 2007, with other colleagues, he took part in founding the association “I maestri della Gelateria Italiana” and subsequently in setting up the Scuola Italiana di Gelateria, based in Perugia. He taught there for the whole of the school's active life. In 2012 he obtained the professional qualification of Specialised Master Gelato Maker awarded by the Umbria Region, and the qualification of Judge “Level I Sensory Analysis”. In 2010, with his children, he founded the company Artigiani del gusto. He still works in training and consultancy for colleagues and for new businesses. When A' Nivarata, the Sicilian granita festival, was born in Acireale, he accepted the coordination and production of the laboratory, assisted by Ruben Pili, with whom he would work until it closed. “I remember with great affection my friend and colleague Giorgio De Pellegrin, who the day after the first edition of Sherbeth said to me: Arnaldo, this is the finest artisanal gelato event I have ever seen; we must be there and support these two ‘visionaries’. After some time Antonio Cappadonia invited me to help Giorgio run the Sherbeth laboratory. That is how my unbroken path as head of the Sherbeth laboratory began.”
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Talk

with Danilo Poggio

Sunday 15 November · 10:30–11:15

Il gelato, patrimonio della cucina italiana

Tradizione, identità e riconoscimento culturale

Piazza Verdi

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La cucina italiana è entrata nel patrimonio culturale immateriale dell'UNESCO. Quale posto occupa il gelato in questo riconoscimento? Come la pizza, identifica l'Italia nel mondo: serve un percorso dedicato per tutelare e trasmettere il sapere dei gelatieri, sull'esempio dell'arte del pizzaiolo napoletano? Un confronto su identità, mestiere e patrimonio condiviso.

Moderator & speakers

Danilo Poggio Danilo PoggioModerator Danilo Poggio is not only a professional journalist dealing with daily news as editor of a Piedmontese regional TV bulletin. He is also a food-and-wine enthusiast by descent, vocation and choice. A certified wine taster, he sits on the juries of wine and food competitions. For over 15 years he has talked about dishes and wine in print (Avvenire, La Cucina Italiana, Condé Nast Traveller), on radio (Radio Deejay and Radio Capital), on TV (Italia Uno, Rai Scuola and GRP Televisione) and at many live events around Italy — as his videos on Instagram, YouTube and the Spotify podcast I nuovi mosti show. Made a Knight of the Italian Republic for his passion in 'spreading the value of local territories', he loves to taste places, convinced that serious questions can only be asked at the table, and strictly after dessert. He returns to Sherbeth with boundless enthusiasm.
M Maddalena Fossati DonderoSpeaker
Giovanni Ruggieri Giovanni RuggieriSpeaker Giovanni Ruggieri is Associate Professor of Tourism and Cultural Heritage Economics at the Department of Economics, Business and Statistics of the University of Palermo. He founded and coordinates the international degree course in Tourism Systems and Hospitality Management, where he teaches Tourism Systems Economics, and works on double-degree programmes with the University of Málaga and Florida International University in Miami. He teaches and lectures at Italian and international universities. His research, with over 110 publications, concerns tourism economics, sustainability and the development of island and fragile territories, with particular attention to the economic impact of events and festivals — on visitor spending, businesses, employment and local supply chains — as well as business networks and seasonality in tourist destinations. He is President of the Observatory of Tourism for Island Economics (OTIE) and of its Scientific Committee, founder and co-editor of the International Journal of Island Research, and a member of the editorial board of L'Industria (Il Mulino). He belongs to several scientific associations and has worked with international networks such as CPMR, INSULEUR, NECSTouR and ASCAME, and with the UNESCO Foundation for Sicily on the management plans of UNESCO sites.
Antonio Russo Antonio RussoSpeaker · Biancamenta Antonio Russo is the gelato maker of Biancamenta, opened in 2013 in Porto Recanati and immediately recognised for an identity different from the tourist gelaterias of the area. Born in Lucania (Basilicata) and adopted by the Marche, after various experiences running pubs, pizzerias and bars he graduated in economics, honing his entrepreneurial skills. During his studies he met Serena Corbo, his partner in life and work, and together they decided to embark on the gelateria adventure. Biancamenta was created with a precise approach: entirely gluten-free production, vegan and lactose-free flavours, and gelato kept in pozzetti (lidded wells), among the first in the Marche to do so. Antonio attended courses at Gelato University and Gelato Master School, perfecting his technique with advanced courses by Arnaldo Conforto and Stefano Ferrara and cold-pastry consultancy from Francesco Boccia and Luca Bernardini. The distinctive feature of his work is an obsessive attention to the structure and creaminess of gelato, because “structure carries flavour”, with a range oriented towards naturalness, functional and healthy foods and great classics revisited in a modern, distinctive key. Over time Biancamenta has earned recognition such as the regional final of the Gelato World Tour 2017, two Gambero Rosso cones in 2025 and third place at the Procopio Cutò Award at Sherbeth 2025, confirming an ethical, sustainable and quality-driven approach to production.
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Talk

with Carlo Ottaviano

Sunday 15 November · 12:00–12:45

La filiera del futuro

Dal recupero delle materie prime alla scelta di ingredienti prodotti con modelli agricoli rigenerativi

Piazza Verdi

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Il futuro del gelato comincia anche nei campi. Dal recupero delle materie prime ai modelli agricoli rigenerativi, un confronto sulle scelte che collegano produttori e gelatieri e sul loro impatto lungo la filiera.

Moderator & speakers

Carlo Ottaviano Carlo OttavianoModerator Sicilian, a professional since 1979, Carlo Ottaviano writes the weekly taste page for Il Messaggero and covers the economics of the food and wine sector. He contributes to La Cucina Italiana and edits the column on books about food and farming culture for the monthly Leggere:Tutti. In the sector he has, among other things, directed Vie del Gusto, Il Gambero Rosso and the annual Food&Book festival in Montecatini. He is author or co-author of Olio nostrum (2016), Mani in pasta (2018), I luoghi e i racconti più strani della Sicilia (2019) and of many contributions to essays and anthologies. His awards include the Foreign Press in Italy prize as best populariser in 2020 and the Italian Academy of Cuisine's best food-and-wine journalist in 2019. Before specialising in agri-food, he worked in newspapers and television in Catania, Rome and Milan, almost always in management roles, and in corporate communication.
Carlo Catani Carlo CataniSpeaker He is the creator and president of Tempi di Recupero, an association that now counts almost 400 members, about 300 of them professionals — chefs, winemakers, gelato makers, bartenders and artisans — united by an idea as simple as it is radical: to work with the product as consciously, wholly and without shortcuts as possible. He has a declared weakness for forgotten products and grape varieties, which he recovers with near-obsessive constancy. Between 2007 and 2011 he directed — and from 2003 helped build from the ground up — the University of Gastronomic Sciences in Pollenzo, with which he still collaborates as a lecturer and on specific projects. Meanwhile he travels the length and breadth of Italy creating festivals, events and projects on wine, gastronomy and, above all, awareness: his true hallmark. In his spare time he has written two books: Tempi di Recupero, on food recovery at home and in the kitchen, and Chilometro Consapevole, co-written with Carlo Petrini. Solid professionalism and irony are his trademarks.
Alessandro Bergese Alessandro BergeseSpeaker Alessandro Bergese, born on 18 September 1999, has been developing the Erbalatte project since 2020 within his family farm, a business with over 120 years of history in dairy. Together with his family he contributes to the farm's evolution, focusing on symbiotic agriculture and the continuous improvement of milk production. His work aims to combine innovation, sustainability and animal welfare, promoting a farming model that produces high-quality milk while respecting the environment and future generations.
Francesco Dammicco Francesco DammiccoSpeaker I entered 'classic' publishing at twenty — first a daily, then a weekly, then a monthly — building my experience in editorial production and distribution. I lived first-hand the birth of the Gambero Rosso publishing group, where I was Commercial Director for 37 years: years in which Gambero Rosso helped promote Italian food and wine, working with companies, protection consortia and the great world of eating out. Along the way I witnessed the shift from print to digital, with the launch of gamberorosso.it in 1995, the Gambero Rosso Channel satellite TV in 1999 and then social media. A long experience that I now gladly put at the service of the carob and its beautiful world.
Alessandro Zoli Alessandro ZoliSpeaker · Assistente di laboratorio My name is Alessandro Zoli and I have been making gelato for almost 20 years. I came to it self-taught, studying and comparing notes with colleagues who then became friends. In my gelato I try to put myself: genuineness, and a touch of madness.
Bonetta dell’Oglio Bonetta dell’OglioSpeaker Bonetta Dell’Oglio, a chef dedicated to biodiversity, was born in Palermo and is an advocate of a culinary tradition deeply rooted in Sicily. For years, she has championed ancient grains, native ingredients, and traditional farming knowledge, making the protection of biodiversity the cornerstone of her work. Through her dishes,
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Talk

with Rocco Moliterni

Sunday 15 November · 13:30–14:15

Il Mediterraneo e l'ingrediente invisibile

Gesti sociali, conservazione e memoria nel bacino contemporaneo.

Piazza Verdi

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Il Mediterraneo è una storia di ingredienti che viaggiano, ricette che cambiano e culture che si incontrano. Uno sguardo sulla cucina contemporanea attraverso le relazioni tra territori, abitudini alimentari e nuove interpretazioni del gusto.

Moderator & speakers

Rocco Moliterni Rocco MoliterniModerator A journalist from Basilicata and Turinese by adoption, Rocco Moliterni writes about art and food and wine for the daily La Stampa. His books include Parlami d'amore ragù and Non so che pesci pigliare, both published by Mondadori.
Marco Ambrosino Marco AmbrosinoSpeaker Marco Ambrosino is an Italian chef from Procida, known for his anthropological, Mediterranean-inspired cooking. In Naples he blends cultural narrative, creativity and contemporary techniques born of international experience. At 23 he joined the kitchen of Il Melograno in Ischia, a formative experience that defined his vocation and introduced him to haute cuisine as a fusion of culture, philosophy, history and art. After five years he grew in several internationally renowned kitchens, with a decisive period in Copenhagen where he discovered the freedom and creativity possible in contemporary cooking. Back in Italy in 2014, he shaped his culinary identity at 28 Posti in Milan, grounding his cuisine in anthropological thought and the cultural fluidity of Mediterranean port cities. In 2023 he opened a new chapter in Naples with Sustanza, uniting tradition, research and personal narrative, drawing menus by hand and celebrating the ever-evolving multicultural soul of the Mediterranean; in 2024 Identità Golose named him Chef of the Year. In 2026 he will conclude the Neapolitan project, ready for new adventures. In 2018, with his wife Simona Castagliuolo, he founded the Collettivo Mediterraneo, a project of inclusion and sharing across the Mediterranean basin.
Martina Francesconi Martina FrancesconiSpeaker · Gelatina Martina Francesconi, born in Trentino, trained in the visual arts and gradually moved towards gastronomy until she opened Gelatina in 2017. Gelatina is an artisan gelateria and at the same time a gastronomic bookshop: two tools that allow her to carry forward every day a vision of food deeply tied to awareness and ethics, in the choice of raw ingredients and in the conditions of those who work. For years Martina has been part of the Tempi di Recupero network – of which she has become secretary – and is active in the Slow Food convivium of Genoa. One of her most representative projects is that of “free fruit”: a mapping of the fruit that grows in urban areas as decoration or in the wild, harvested and turned into gelato or preserved with techniques such as probiotic fermentation, restoring its dignity as food. For Martina gastronomy is also a political act, which passes through recipes, projects and respect for those who work alongside her. Gelatina is recognised as a consistent and committed place; in 2020 Martina was named best newcomer gelato maker and the gelateria earned the Gambero Rosso Three Cones, confirming the strength of a philosophy that unites taste, culture and rights.
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Talk

Sunday 15 November · 14:30–15:15

Il sottovuoto in gelateria che non toglie, rivela

Degustazione gelato - Quando la tecnologia diventa un ingrediente fondamentale nella ricetta dell’eccellenza

Officina Culturale - Piazza Verdi

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Degustazione gelato - Quando la tecnologia diventa un ingrediente fondamentale nella ricetta dell’eccellenza

Moderator & speakers

Ariel Segesser Ariel SegesserSpeaker
Nicolò Donati Nicolò DonatiSpeaker · Pasticceria Ferretti Nicolò is 29 and has been a gelato maker for about seven years. He grew up and lives in Peccioli, a small Tuscan village between Pisa and Volterra, in a family that unites pastry and countryside: his maternal grandparents opened a pastry shop in 1959, while his father’s family comes from a tradition of brokers and farmers. From childhood he lived in close contact with nature and with workshops, between his grandfather’s cowshed and the shop counter. After a carefree adolescence, once he had finished secondary school he left for Australia, where he worked as a waiter in an Italian restaurant and in the cafeteria of the University of Sydney, discovering the pleasure of workshop work. Back home, he worked in the vineyard and for a time studied Agriculture in Pisa, spending two years in the countryside between cellar and vine rows, an experience that made him understand the deep value of the raw ingredient, shared with the elders during snacks in the shade of the trees.
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Talk

with Martina Liverani

Sunday 15 November · 15:30–16:15

Contemporary Artisanal Gelato: la rivoluzione possibile

Il manifesto del gelato artigianale contemporaneo

Piazza Verdi

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Che cosa significa oggi fare gelato artigianale contemporaneo? Un confronto sul manifesto di Sherbeth e sui valori che orientano il mestiere, dalla scelta degli ingredienti alla responsabilità verso chi assaggia.

Moderator & speakers

Martina Liverani Martina LiveraniModerator Martina Liverani is a journalist, writer and independent curator of editorial and cultural projects in the world of food. For over twenty years she has told gastronomy through a lens that weaves identity, territories, memory, conviviality and material culture. She has worked with Italian and international titles such as Vogue Italia, Monocle, Living – Corriere della Sera, Vanity Fair, Huffington Post, Identità Golose, Gambero Rosso, La Cucina Italiana, Sale & Pepe and la Repubblica; she took part in Women for Expo as author and editorial consultant, has contributed to Il Gusto di Repubblica since 2021 and writes a monthly column in Sale & Pepe. In 2013 she founded Dispensa, an independent magazine that imposed a new language in food storytelling, also published in English and distributed in Italy, Europe and the United States. In 2020 she was named Gastronoma d'Italia and in 2021 she spoke at TEDxBiella with the talk 'Creativity is a shopping list'. Since 2018 she has curated Fame Concreta for AICC – the Italian Association of Ceramics Cities, on the dialogue between food, ceramics and conviviality. Her books include 10 ottimi motivi per non cominciare una dieta, Manuale di cucina sentimentale, Atlante di geogastronomia (published in Germany as Atlas der Kulinarik), Guarda dove mangi. Ceramica in tavola and Oriolo, tra le vigne e le stelle. Projects and formats such as Guarda Dove Mangi, the Club of women who love cheese and the courses in Culinary Autobiography and Family Recipe Books capture the heart of her work: using food not as a mere subject but as a narrative, emotional and cultural device. Can food become the key to telling not only a product or a place, but how we relate, pass on culture and build an authentic idea of excellence? Yes — because food, when well told, speaks not only of quality but of who we are, how we welcome and what we choose to remember. It creates meaning, generates empathy and leaves a memory.
D Davide AlamiaSpeaker Davide Paolo Alamia is the founder and director of Sherbeth, the International Artisan Gelato Festival. Since 2007, he has promoted gelato as an expression of culture, identity, and artisanal expertise, bringing together master gelato makers from around the world. Through the Festival, he fosters dialogue between culture, research, and innovation, highlighting Sicily as a hub for international exchange and collaboration, as well as a tourist destination.
Giuseppina Sozio Giuseppina SozioSpeaker A professional journalist and editor, born in 1981. Born and raised in Irpinia, she put down roots in Rome very young to pursue her passion for news and audiovisual media. After an early career in environmental and political newsrooms, she has been part of the Gambero Rosso team since 2009. She edits the guide Le Migliori Gelaterie d'Italia 2027 and other publications of the house, and teaches food criticism in the postgraduate courses of Gambero Rosso Academy.
Amanda Dupas De Matos Amanda Dupas De MatosSpeaker · Ricercatrice senior, Massey University (Nuova Zelanda) — analisi sensoriale e consumer science, sommelier Dr Amanda Dupas is a senior researcher at Massey University, New Zealand, specialising in sensory and consumer science, as well as a qualified sommelier. She has over 10 years of experience in consumer-centric research across a wide range of food and beverage categories. Her work focuses on understanding cultural differences, consumer choices and preferences, and emotional responses to food and beverages. Alongside her research, Amanda works closely with industry partners, particularly in the food and beverage sector, to understand their challenges and provide advanced sensory and consumer insights that support more informed business decisions. Passionate about wine, verjuice, and all kinds of food — including gelato — Amanda lived in Italy for almost five years, where she completed her PhD at the University of Padova in Conegliano and obtained her Sommelier certification with FISAR Treviso. She is strongly committed to advancing knowledge and fostering innovation across research, industry, and education.
Luca Gamba Luca GambaSpeaker · Drop gelato Luca Gamba is the founder and master gelato maker of Drop Gelato, an artisan business born in 2022 in Brescia. After years working as a surveyor, he decided to change the course of his professional life by following his passion for gelato making. To build solid foundations he trained at Cast Alimenti, one of Italy’s leading schools, deepening his knowledge of raw ingredients, balancing and production techniques. From the beginning Drop Gelato’s philosophy has been founded on the careful selection of ingredients, daily production and respect for seasonality, with the aim of offering a product that is genuine, balanced and recognisable. Continuous experimentation with flavours and pairings – from hay gelato to mace – combined with respect for the artisan tradition is the distinctive feature of the business. The gelateria also offers “gelato aperitifs”, events dedicated to gastronomic gelati and to surprising dialogues between sweet and savoury, consolidating a contemporary, curious identity. The growth of the project led in 2026 to the opening of a second shop, confirming the success of a model based on quality, sustainability and attention to the local area, in which research and passion guide every choice.
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Talk

with Danilo Poggio

Sunday 15 November · 17:00–17:45

Gelato senza confini

Dialogo su geopolitica, mercati, fiere e cultura gastronomica: perché il gelato è diventato un linguaggio internazionale

Officina Culturale - Piazza Verdi

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Il gelato viaggia, apre mercati e mette in contatto culture diverse. Giornalismo, fiere e artigianato si incontrano per raccontare come un prodotto riconoscibile in tutto il mondo cambi attraverso le persone e i luoghi.

Moderator & speakers

Danilo Poggio Danilo PoggioModerator Danilo Poggio is not only a professional journalist dealing with daily news as editor of a Piedmontese regional TV bulletin. He is also a food-and-wine enthusiast by descent, vocation and choice. A certified wine taster, he sits on the juries of wine and food competitions. For over 15 years he has talked about dishes and wine in print (Avvenire, La Cucina Italiana, Condé Nast Traveller), on radio (Radio Deejay and Radio Capital), on TV (Italia Uno, Rai Scuola and GRP Televisione) and at many live events around Italy — as his videos on Instagram, YouTube and the Spotify podcast I nuovi mosti show. Made a Knight of the Italian Republic for his passion in 'spreading the value of local territories', he loves to taste places, convinced that serious questions can only be asked at the table, and strictly after dessert. He returns to Sherbeth with boundless enthusiasm.
Gianni Riotta Gianni RiottaSpeaker Gianni Riotta is the Pirelli Visiting Professor at Princeton University in the Department of French and Italian, focusing on digital humanities, the social and visual history of Italy and machine writing, and Dean of the Master of Journalism and Digital Communication at Luiss University, Rome. He founded the Datalab at Luiss and leads the Italian Digital Media Observatory, national hub of the European Digital Media Observatory against disinformation, of whose Advisory Board he is a member. He is Executive Vice-president of the Council for the United States and Italy. He was previously a lecturer in Logic at the University of Palermo, professor of communication at the Bologna University Media Lab founded by Umberto Eco, and Visiting Professor at IMT Lucca. A columnist for La Repubblica, Foreign Policy and The Atlantic, he was Editor-in-Chief of TG1 Rai and Il Sole 24 Ore, Deputy Editor of La Stampa and Corriere della Sera, and New York correspondent for Corriere della Sera and L'Espresso. In 2015 he founded the digital start-up Catchy, awarded a grant by Google's Digital News Initiative to study the spread of false news. A permanent member of the Council on Foreign Relations and of the Foreign Policy editorial board, he contributes to the BBC World Service; his op-eds have appeared in The New York Times, The Washington Post, Le Monde, The Wall Street Journal, Financial Times, The Guardian, El País, Süddeutsche Zeitung and Foreign Affairs. His books have been translated into many languages: the novel Prince of the Clouds was a finalist for the Prix Médicis and won the European Florio Award 2002; Cambio di Stagione was included in the Meridiano Mondadori anthology of Italy's best short stories 1900-2000; his latest are Il web ci rende liberi? (Einaudi, 2013) and Il mondo di McCurry (Mondadori, 2015). Foreign Policy and Prospect ranked him among the world's 100 global thinkers. A graduate in Logic from the University of Palermo with an MS from Columbia's Graduate School of Journalism, he received an honorary degree from the Archivio di Stato in Rome in 2011 and was made Commendatore of the Italian Republic in 2014. He lives in New York and Rome.
Francesca Cavallo Francesca CavalloSpeaker Francesca Cavallo – Head of Business Unit Hospitality Exhibitions, Fiera Milano After gaining initial experience in the service sector, Francesca Cavallo has built her entire career at Fiera Milano, taking on roles of increasing responsibility. Following her early experience in the commercial department, she further developed her professional career by specializing in international business development, an area in which she has acquired extensive expertise. Fluent in three languages—English, French, and Spanish—she possesses outstanding interpersonal skills that have enabled her to establish and strengthen strategic relationships worldwide. Throughout her professional development, she has participated in a series of workshops, refining her leadership skills and demonstrating a natural ability to build and lead strong, cohesive teams, turning every challenge into an opportunity for collective growth. Determined and results-oriented, she combines a pragmatic managerial approach with a strong commitment to people, their potential, and the professional growth of her team. Today, she leads the Hospitality Exhibitions Division, overseeing Salone Franchising Milano and HostMilano, the world’s leading trade exhibition for the professional hospitality industry. She is also responsible for new international projects aimed at expanding Host’s global network, including Host Arabia in Riyadh and Host America in Orlando.
Sylvia Chao Sylvia ChaoSpeaker · Fondatrice di Mountain in Blue, Lukang (Taiwan) — vincitrice del Premio Procopio Cutò 2025 I founded Mountain in Blue in Lukang, my hometown, in 2018. Eight years on, it is still a small shop, and I am still the one making the gelato every day. I won the Procopio Cutò in 2025 with “Luce d’Oolong”, a gelato built around Taitung red oolong. The prize had never gone to Taiwan before, which made it especially meaningful to me. That was not a finish line, and it did not change the gelato. It changed what I owe the craft. I want to turn that attention toward the people who grow what I use, and to make sure the next generation of Taiwanese gelatieri has somewhere to learn properly.
Giovanna Musumeci Giovanna MusumeciSpeaker · Direttivo Tecnico «You would never imagine how hard it is to condense an emotion into a scoop of gelato; to express a feeling in a tiny little world, a microcosm — and a freezing cold one at that! Well… you will never think about it until you find yourself doing it. And that is what happened to me.» Giovanna Musumeci is the Master gelato maker of Randazzo, on the slopes of Etna. She grew up in the sweet world of gelato thanks to her father Santo, a gelato maker since 1967. Despite an academic background in Economics at the University of Catania and a master's in marketing and communication, in 2010 she chose to follow the family passion for gelato, leaving behind her work in regional planning. A pupil of Master Luca Caviezel, she deepened her training and arrived at Sherbeth in 2014, her first time competing on her own. So began a promising career that in 2016 would lead her to win the prestigious Premio Caviezel, named after her own Master, and in 2017 the Foodies Challenge, Gelato category. For Giovanna, gelato must be absolutely “good”, comforting, and must convey the emotion of the person who makes it and the passion that drives her choices in life and work. “A gelato is an emotion dressed in flavour and sensation, and above all it must speak of something… of you, of your experience, of the way you see life.” Giovanna Musumeci embodies the drive of the new generation of gelato makers who, with great pride, are carrying the excellence of artisanal gelato out into the world. Gelateria Santo Musumeci, also awarded 3 Cones by Gambero Rosso, is an essential stop for lovers of gelato and granita who come to Randazzo from all over the world to enjoy unique flavours that speak of Sicily, of Etna and of the land, in a contemporary key. Giovanna has been on the Technical Board of the Sherbeth Festival since 2018.
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Talk

with Bruno Petronilli

Sunday 15 November · 18:30–19:15

Il gelato: un’esperienza gastronomica

Come il gelato entra nella ristorazione contemporanea e diventa un elemento di valore per il dessert e il menù.

Officina Culturale - Piazza Verdi

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Quale posto può avere il gelato in un menu contemporaneo? Chef, gelatieri e critici si confrontano sul suo ruolo nella ristorazione, dalla costruzione del dessert al dialogo con gli altri piatti.

Moderator & speakers

Bruno Petronilli Bruno PetronilliModerator Born in 1966, journalist, graduate in political science, lifelong Inter supporter raised in Milan: he began his career in 1992 in Umbria, which is now his home. He started as a film critic, but the call of the palate soon prevailed and he chose food and wine. For many years he contributed to L'Espresso guides and has always worked with Identità Golose. In 2017 he founded and still edits James Magazine, a bold and innovative periodical born of an editorial vision rooted in the pursuit of absolute quality and a long familiarity with great Champagne, fine wines and signature restaurants. Sparkling wines have always been central to his work: a passion that became a language and a way of telling stories. Since 2025 he has also edited Sparkling Life, a bimonthly devoted to the effervescent world, and since May 2026 Portraits, the print magazine of Champagne Society, entirely dedicated to Champagne. He also directs the first World Guide to Roman pinsa.
Alberto Cauzzi Alberto CauzziSpeaker A New Economy entrepreneur with a passion for food and wine, he travels the world in search of the finest haute-cuisine restaurant — not found yet. He came to wine seemingly by chance, from a family of teetotallers, only to discover that a great-grandfather had been an excellent (and fairly thirsty) Nebbiolo producer in Valsesia. He was deputy editor of L'Espresso's restaurant guide in 2023 and 2024, created and chairs the Passione Gourmet project, and is now food editor at Forbes. His passions: measured avant-garde cooking and the great wines of Burgundy.
Stefano Guizzetti Stefano GuizzettiSpeaker Stefano Guizzetti founded the gelateria Ciacco in Parma in 2013. Its ingredient list excludes anything not already naturally present in the raw materials used every day in the shop. The knowledge gained during his degree in Food Science, together with research and experimentation, led to the first Italian artisanal gelato free of any food additive, natural or artificial — the subject of a university scientific publication. In 2014 the project grew with a shop in the centre of Milan, in via Spadari, the so-called 'Via del Gusto'; in 2024 the 'Laboratorio Urbano' opened in Milan as a new centre of production, experimentation and innovation for both gelato and pastry. A lecturer at ALMA, Accademia Barilla and many training centres, he works with leading chefs' associations, restaurateurs and food companies as a master pastry and gelato maker. Over the years his pairings have become ever more refined and original, with new lines from large leavened products to viennoiserie, from creams in jars to fermented products. A member of the Italian Association of Ambassadors of Taste, he has held Gambero Rosso's Three Cones since January 2017 and was named Italy's best gastronomic gelato in 2019; since 2023 Ciacco is also in Identità Golose's guide to Italy's best restaurants. In November 2024 he received the MAM award as Master of Art and Craft; in December 2024 and 2025 Ciacco was named Italy's best panettone by Dissapore (second for Gambero Rosso), and in June 2025 and June 2026 Italy's best gelateria by Dissapore.
Davide Guidara Davide GuidaraSpeaker Davide Guidara's career is marked by extraordinary precocity and a crystal-clear vision from the outset. His first experience as a chef came at just 24 at the Eolian Milazzo Hotel, where his talent burst onto the scene so forcefully that Carlo Passera wrote on Identità Golose of 'Martians in Milazzo', prophesying something never seen before — a promise soon confirmed by Cronache di Gusto's Best in Sicily award. His development continued at SUM in Catania, the laboratory where he focused the pillars of his philosophy: minimalism, essentialism and umami, collecting Gambero Rosso's Best under 30, Chef of the Future for S.Pellegrino and Acqua Panna, and the Vent'Anni prize from Identità Golose. Today he leads I Tenerumi at the Therasia Resort on Vulcano, where he is Executive Chef and culinary director of Il Cappero, the resort's other starred restaurant. In this 'vegetable' restaurant, as he likes to call it, he pursues rigorous research that earned him Identità Golose's Experimentation in the Kitchen award, and from which Cook More Plants was born — not just a brand but a cultural manifesto of the new plant-based cuisine, aiming to redefine the world of vegetables in both avant-garde and mainstream cooking. In 2022, its opening year, I Tenerumi received the Michelin Red Star, the Michelin Green Star and the Michelin Young Chef title. In 2024 it entered the Gambero Rosso guide with Three Forks and the 'rocket' for avant-garde cuisine, L'Espresso with 4 toques and 18/20, and La Liste among the 500 best restaurants in the world; Guidara received Forbes Under 30 (Arts and Culture), Fortune 40 under 40 (Food Industries), Michelin's Passion Dessert award and Best Luxury Hotel's best hotel restaurant. In 2025 came the consecration: two Michelin stars, making I Tenerumi the first two-star restaurant in the West marked as vegetarian by the guide, plus 2 Knives at The Best Chef Awards.
Carlo Passera Carlo PasseraSpeaker Born in 1974, a proud Milanese, a professional journalist since 1999 — a millennium ago — he long covered politics and, in his spare time, food. Now he does the opposite and is very happy about it. Whenever he can, he dives into travel and good food. He coordinates the editorial staff of identitagolose.it and edits the Identità Golose guide to signature pizzerias and cocktail bars. Instagram: carlopassera
Annalisa Zordan Annalisa ZordanSpeaker From Padua, born in 1984, with degrees in Philosophy and Gastronomic Sciences magna cum laude, Annalisa Zordan has an all-consuming passion for food and everything around it — a passion that, within a few weeks, led her to change city and career, leaving her job as a synchronised-swimming coach. At Gambero Rosso since 2012, she has worked across the website, the monthly and special projects, and for three consecutive years she was art director of Gourmet Expoforum in Turin. In 2017 Identità Golose named her food writer of the year. Since 2021 she has edited the guide Pane e Panettieri d'Italia and, since 2024, Ristoranti d'Italia with her colleague Valentina Marino. From 2021 to 2025 she also edited the Gelaterie d'Italia guide.
Martina Caruso Martina CarusoSpeaker Martina Caruso, born in 1989, is the chef-owner of the Signum in Salina. As a child she took her first steps in the kitchen with her father Michele, the self-taught cook of the Signum since it opened in 1988. After hotel school in Cefalù she attended Gambero Rosso's professional cooking course in Rome, returning to Salina every summer to work in the kitchen. Her first stage outside the Signum was at La Rosetta in Rome with chef-owner Massimo Riccioli; the following year she spent five months in London at Jamie Oliver's Jamie's Italian under executive chef Gennaro Contaldo. Back in Italy she continued in ever more important kitchens: Antonello Colonna's Open Colonna (one Michelin star, Rome), Pipero al Rex with Luciano Monosilio (one star, Rome) and Gennaro Esposito's La Torre del Saracino (two stars, Vico Equense). At 23, with her brother Luca, Martina took over the Signum — she creates in the kitchen, Luca runs the dining room and the hotel. In 2016 she entered the Michelin Guide and won the coveted star, becoming the youngest chef in Italy to receive one. The Signum holds one Michelin star and a Michelin Green Star, Three Forks from Gambero Rosso and three toques from L'Espresso. Awards: Barawards 2015 chef of the year and hotel restaurant of the year; Identità Golose 2016 female chef of the year; Gambero Rosso 2016 emerging chef of Italy; Michelin Female Chef Award 2019 by Veuve Clicquot. Member of JRE – Jeunes Restaurateurs d'Europe, Ambasciatori del Gusto, Le Soste and Sicilia Di Ulisse.
Alex Erioldi Alex ErioldiSpeaker
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Talk

with Andrea Martina Di Lena

Sunday 15 November · 20:00–20:45

Il gelato: la visione degli chef

Lo sguardo dell’alta cucina sul gelato contemporaneo

Officina Culturale - Piazza Verdi

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Uno chef guarda al gelato attraverso gli ingredienti, gli abbinamenti e l'esperienza del piatto. Un incontro per scoprire quali idee nascono quando la sensibilità della cucina entra nel laboratorio del gelatiere.

Moderator & speakers

Andrea Martina Di Lena Andrea Martina Di LenaModerator Born in Palermo, raised in Rome, with a pinch of Carnic roots, she turns every journey into a food report. A journalist since 2019, she wrote for several trade titles before joining the editorial staff of Food&Wine Italia; she also contributes to Travel + Leisure Italia and Fortune Italia. Her curiosity for taste led her to become a level-one certified Chocolate Taster at La Città del Cioccolato. Her philosophy: life is too short not to taste everything… at least once.
Giuseppe Raciti Giuseppe RacitiSpeaker "I love being with people and listening: everyone has something to pass on. I like to learn and to engage with cultures different from mine." Asked to write something about himself, chef Giuseppe Raciti realises once more that his work was never an accident, an imposition or a fallback: it is a true passion, an integral part of his life — the clatter of pans and the crackle of frying are reassuring, thrilling, indispensable sounds. His first memory dates to age nine, when he kept telling his mother he would be a chef. At thirteen he started working, from morning to night in summer and at weekends during school. At sixteen he left for Switzerland to train professionally and see the world — from the Palace in Gstaad to the Kulm Hotel in St. Moritz, from Villa Principe Leopoldo in Lugano to Le Chalet d'Adrien in Verbier — followed by the formative experience with maestro Ezio Santin at the Antica Osteria del Ponte. Back in Sicily, five years at the San Domenico in Taormina, the last two as sous chef beside Massimo Mantarro, a great teacher and an example of life — who sent him out again, to Verbier with chef Mirto Marchesi, from whom he learned energy, joy, team spirit and imagination. The wish to bring home everything he had 'stolen' on his travels brought him back to Sicily and to Zash country boutique hotel, a charming hotel born from the restoration of an old wine press: 13 hectares of citrus groves between Etna and the sea, 17 design rooms, a spa and a restaurant that was waiting for him — his first experience as owner, playing with pans again as he did as a child. In 2019 came the coveted Michelin star. They say of him: explosion and implosion; mild and seemingly quiet, yet very funny and whimsical, and his dishes tell it, stimulating every sense — reserved but witty, shy but lively, visionary and traditional, serious and cheerful, imaginative and technically prepared, silent but… the right word at the right time.
Chiara Saffioti Chiara SaffiotiSpeaker · Granitiamo Granitiamo was born in 2016 in Palmi, Calabria, from the union in life and work of Chiara Saffioti and Antonio Grillea. The mission of the project is to restore the great tradition of artisan granita to centre stage, taking it to a higher level through artisan care, slow processing and an obsessive selection of raw ingredients. In the workshop there are no industrial compromises: citrus fruits and local specialities are chosen, and colourings and chemical additives are rejected, to preserve the authenticity of the flavours. Granitiamo is not simply a gelateria and granita shop, but a workshop at the cutting edge of tradition, where the scientific rigour of balancing and the historical memory of signature gelato making intertwine. The beating heart of the business is granita in the traditional Sicilian style, celebrated for its extraordinary creaminess and clean taste. Over time the value of the project has been confirmed by national and international awards, including First Prize at the Nivarata International Festival of Sicilian Granita 2018 with the flavour “Calabrisella”, the Santo Musumeci Award 2023 at the Sherbeth Festival, podium finishes at the 2024 and 2025 editions of Nivarata and First Place at MIG – Mostra Internazionale del Gelato Artigianale in Longarone 2024. Today Granitiamo is a benchmark for cold haute gastronomy, where every carapina tub speaks of purity, technique and place.
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Event

with Eliana Chiavetta

Monday 16 November · 10:00–11:00

Concorso Internazionale Francesco Procopio Cutò

Conduce: Eliana Chiavetta

Teatro Politeama

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I maestri gelatieri si confrontano con il concorso che premia la loro capacità di trasformare un'idea in un gusto. Una giornata dedicata all'assaggio e alla valutazione delle creazioni in gara.

Moderator & speakers

Eliana Chiavetta Eliana ChiavettaModerator
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Event

with Maddalena Fossati Dondero

Monday 16 November · 21:00–22:00

Premiazione Concorso Internazionale Francesco Procopio Cutò

Conduce: Maddalena Fossati e Danilo Poggio

Teatro Politeama

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La serata in cui Sherbeth svela i vincitori del Premio Francesco Procopio Cutò. Un appuntamento per conoscere i gusti premiati e i maestri che li hanno ideati, al termine del confronto internazionale.

Moderator & speakers

M Maddalena Fossati DonderoModerator
Danilo Poggio Danilo PoggioSpeaker Danilo Poggio is not only a professional journalist dealing with daily news as editor of a Piedmontese regional TV bulletin. He is also a food-and-wine enthusiast by descent, vocation and choice. A certified wine taster, he sits on the juries of wine and food competitions. For over 15 years he has talked about dishes and wine in print (Avvenire, La Cucina Italiana, Condé Nast Traveller), on radio (Radio Deejay and Radio Capital), on TV (Italia Uno, Rai Scuola and GRP Televisione) and at many live events around Italy — as his videos on Instagram, YouTube and the Spotify podcast I nuovi mosti show. Made a Knight of the Italian Republic for his passion in 'spreading the value of local territories', he loves to taste places, convinced that serious questions can only be asked at the table, and strictly after dessert. He returns to Sherbeth with boundless enthusiasm.
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Tasting

Tuesday 17 November · 10:30–12:30

Formazione e degustazione gusto del concorso

Marlena Buscemi, Arnaldo Conforto — Giuria Tecnica

Teatro Politeama

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Un incontro per approfondire l'assaggio del gelato insieme ai professionisti e alla giuria tecnica. Ingredienti, struttura ed equilibrio diventano le chiavi per leggere e comprendere le creazioni del concorso.

Moderator & speakers

Marlena Buscemi Marlena BuscemiSpeaker Anna Marlena Buscemi, a gastronome with a degree from the University of Gastronomic Sciences in Pollenzo, is a populariser and expert in taste education. She teaches children and adults, professionals and the curious, weaving together anthropology, food culture and sensory science. She writes and talks about food for magazines, books and projects, and creates and hosts formats that combine culture and lightness, churning history and curiosity together. Convinced that every ingredient holds a story, she leads people to discover food as a cultural, social and creative experience.
Arnaldo Conforto Arnaldo ConfortoSpeaker · Direttivo Tecnico “I come from a family that has specialised in the dairy sector for three generations. That allowed me to see, and to take an active part in, the processes of producing, transforming, preserving and distributing milk.” Towards the end of the 1970s, alongside his main business, Arnaldo Conforto began keeping bees. Passion and curiosity would lead him to experiment with everything that wonderful world has to offer. In 1990 the opportunity arose to open a café and gelato shop, and he devoted himself to it completely. He bought everything the literature of the day had to offer on the subject, and found his bible: “Scienza e Tecnologia del gelato artigianale” by Luca Caviezel. In 1997 he asked his son Flavio to transfer Luca Caviezel's recipe-formulation scheme into a spreadsheet. So Gerigel was born, software for formulating and managing recipes, which together with Caviezel's book would later become teaching material at the Scuola Italiana di Gelateria. “Experimenting and sharing led me to meet colleagues and masters. Giuseppe Lancerini proposed that I join the Accademia della Gelateria Italiana. In 1998 I became a full member.” Slowly the need to found a school for the sector took shape. In 2007, with other colleagues, he took part in founding the association “I maestri della Gelateria Italiana” and subsequently in setting up the Scuola Italiana di Gelateria, based in Perugia. He taught there for the whole of the school's active life. In 2012 he obtained the professional qualification of Specialised Master Gelato Maker awarded by the Umbria Region, and the qualification of Judge “Level I Sensory Analysis”. In 2010, with his children, he founded the company Artigiani del gusto. He still works in training and consultancy for colleagues and for new businesses. When A' Nivarata, the Sicilian granita festival, was born in Acireale, he accepted the coordination and production of the laboratory, assisted by Ruben Pili, with whom he would work until it closed. “I remember with great affection my friend and colleague Giorgio De Pellegrin, who the day after the first edition of Sherbeth said to me: Arnaldo, this is the finest artisanal gelato event I have ever seen; we must be there and support these two ‘visionaries’. After some time Antonio Cappadonia invited me to help Giorgio run the Sherbeth laboratory. That is how my unbroken path as head of the Sherbeth laboratory began.”
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