Learn properties and techniques to transform traditional Asian ingredients and flavours into gelato recipes or how to combine them with gelato.
Pastry and gelato chef, Makoto starts her experience in Rome, working in a famous gelato shop. Her precision and dedication for this job make her instructor and responsible of the production for the Carpigiani Gelateria, the only Carpigiani gelato shop in the world.
• Recap of balancing techniques
• Comprehension and knowledge of typical Asian ingredients
• Balancing and making of recipes
• How to match Asian ingredients with traditional gelato recipes
• Tasting session
8 hours, 9.30 - 5.30
Carpigiani Gelato University
via Emilia 45, 40011 Anzola dell'Emilia