Italian artisan Gelato the faces of its new international ambassadors

FROM BRAZIL, Itala Ribeiro:I have been living in Trieste for years and I know the goodness of Italian gelato well, but I believe it is essential to learn how to prepare a high quality artisan product even for people with food allergies, intolerances, celiac disease or who are diabetic, vegan or vegetarian. I would like to give everyone the opportunity to live this experience of pure taste!

FROM ISRAEL, Fabian Nave:I'm a Pastry Chef of Israeli origin who would like to get away from the complexity of the thousand preparations that my sector requires and learn how to produce a simpler product, but at the same time of great impact and popularity, such as the Italian gelato.

FROM STATES but with TURKISH ORIGIN, Faruk Yilmaz: I don't have any kind of experience in this regard, but I decided to start my training course in the food sector starting from the world of gelato. An excellent start, also useful for learning to work in a team and for better assimilating the

concept of hygiene applicable to process food in general.

FROM UKRAINE, Anastasiia Sharan: I am a pastry chef and as soon as possible I will inaugurate my business in Krivoy Rog. In addition to the sweeties productions, I will offer customers the classic Italian artisan gelato, combining the skills acquired here with my creativity to produce imaginative flavors but at the same time with an authentic flavor.

FROM THE USA, Amberly-Ashley Perez Mesa: I opened a laboratory in Miami called “Darn good delights by Mimi” which produces brownies, a very successful American dessert that combine well with gelato. For this, I attended the course and will also expand my knowledge about Italian Pastry by attending the training course starting in next November.

FROM ITALY, Simone Pallaria: I’ve always been passionate for a good artisan gelato, after graduating in the economics field, I will reflect on my future career, but in the meantime I have decided to attend the ICIF course to keep an "open door" to this world.

FROM MOROCCO, Omar Kamal Benslimane: more likely in Morocco, or perhaps in France, I don't know where yet, but I will certainly start an Italian artisan gelato parlor, where I will put into practice all the precious lessons learned here. I am very satisfied, especially that I taught myself how to balance the recipes. This allows me to independently choose which flavors to offer to my future customers.

FROM JORDAN, Khalil Zuaiter: I am an importer of Italian products in my home country, but the short-term goal is to open a gelato parlor in the USA. And that's not all: in fact, I'll be back in October with my brother to also take part to the ICIF Pizza Course.

FROM COLOMBIA, Maria Paula Maldonado Torres: I come from the pastry and chocolate sectors, but my future project also concerns the world of Italian artisan gelato. I would like to open two businesses, both in Colombia and in Costa Rica, that can offer customers high-level Italian pastry, chocolate and gelato, not ice cream.

FROM ITALY, Gabriele Mazzariello:Master Chocolatier who lives in Turin but originally from Puglia, I thought I'd take a course on gelato that would allow me to work even during the summer, since the chocolate sector is seasonal and only typical of the colder months.

FROM BRAZIL, John Schmitz Janke: my family already has a gelato parlor in an amusement park in southern Brazil and I came to ICIF to make the product we offer a quality leap by adding typically Italian flavors.

FROM BELGIUM, Louis Luyten: I am a former ICIF student of the Pizza Course. Thanks to this, I opened a successful food truck where I sell authentic Italian pizza. Why not learn how to make Italian gelato too, so as to combine the two flagship products of the Bel Paese and sell them in my mobile business? And who knows, maybe I'll even open a real pizzeria and gelato shop.

FROM INDIA, Ramya Yatish:one day, I tasted an Italian gelato that thrilled me to such an extent that I decided to come to Italy to attend the ICIF course. From engineer to student: a radical leap that is making me reflect if continuing my historic work activity, or open an Italian gelato shop. I think I will clarify my ideas during the internship phase.