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Artisanal Gelato Masterclass
Sat 25 March 2017, 16:00 – 18:00 GMT
What is artisanal ice cream, and what makes it the best?
Join us for a very special, mouthwatering gelato masterclass with two of the most important experts the field has to offer; Paolo Pomposi, from gelateria Badiani, Florence Italy, winner of Gelato Festival 2015 and special guest Giorgio Zanatta from La canne à sucre Porto Vecchio (Corsica), France, winner of Sherbeth Festival 2016.
Paolo and Giorgio will start by introducing the history of gelato, followed by explaining how the process works by making artisanal gelato with RSS Hereford, the Ferrari of gelato machines. You'll be able to taste the gelato as soon as it's ready.
After the tasting, the experts will ask a question and between those who answer correctly, we will extract 3 winners of £20 Badiani ice cream voucher!
If you have a food allergy or intolerance, please write us before the event at email@example.com. A full list of all allergens can be produced on demand and will be available in the day.
- Class begins at 4 pm Saturday, March 25th at Mercato Metropolitano London
- We reserve the right to cancel the class at any time; in the rare eventuality this should happen you will receive a full refund
- The duration of the class is 2 hours
- The class is for over 18 years, minors from 14 years old must be accompanied by an adult at all times during the course of the class
- Tickets cannot be exchanged for cash alternatives
Giorgio is a gelato consultant and technical director of the Ice Cream Festival, a travelling event that brings the best artisanal gelato makers in major Italian and European cities.
"The Italian gelato has no rivals in the world because, besides the professionalism of our Maestri Gelatieri we can count on the best ingredients: delicious milk, fantastic cream and exceptional fruits."
His amazing favour Portivechju, bourbon vanilla blanch, streaked with fruits from Corsica, was people’s favourite during 2016 Sherbeth Festival in Palermo, Italy.
“I’ve always dealt with gelato since I was a kid in the family business.
My father Orazio started making gelato in 1961 in the shop in the historic centre of Florence.
I specialised in the production of high-quality artisanal gelato, specifically Buontalenti – the first and real one born at Badiani.
I attended numerous professional updating courses of gelato and semifreddo production. Since few years I am also a “qualified judge for tasters” for gelato and sorbets.
I’m taking the Buontalenti around the world to let everyone discover what “true gelato of the past” is.
And my trick is not to use any trick, except choosing the best ingredients and combining my passion with a great deal of creativity.”
His amazing flavour Dolcevita, cream, milk, sugar and eggs, served with chocolate sauce and hazelnuts, won London Gelato Festival 2015.