Whipping up a storm— Bologna


Italians want the world to know how to make gelato. Which is why one school is attracting foreigners to study the art.

Andrea Morelli, Bel Paese, Carpigiani University, Gelato

Rivalled only by pasta in popularity, gelato is a must-eat for visitors when they descend on the “Bel Paese”. The frozen treat’s appeal is strong – this year, Italian ice cream parlours will serve up €2.5bn in scoops of the sweet stuff to locals and tourists. And one company is now investing millions to teach its preparation techniques in an effort to spread the gelato culture beyond the country’s borders.

Founded in 2003 on the outskirts of Bologna, the Carpigiani Gelato University offers courses year-round, many structured into week-long seminars…

The flavours

Three Italian classics


This delicate chocolate chip flavour calls for a sweet fiordilatte (whole milk base) and coco beans that range from run-of-the-mill to Venezuelan Criollo.


A creamy classic made with nuts grown at the base of Mount Etna in Sicily (or Syria, depending on availability).


This sorbet is a litmus test for every gelataio. Made with fruit from southern Italy, sugar and water.


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