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SHOWCASE

Below Zero
Bad Gelato

Cool Ideas
Premium flavors could be your answer to premium profits

Fabulous Flavor
Reinventing one of the most popular flavors with just a pinch of salt

Grande Gelateria
The Love of Gelato with That's Amore!


Gelatician's Gelatician
How Angela Damiano used her gelato skills to open a prosperous shop and become one of North America's most sought after consultants

Featured Machinery
The Kenwood Cooking Chef is not just for chefs!

SWIPES

Making More with Less
Bigger is NOT Always Better: The Upside of Downsizing

Sweet Science
Taking a position on 'neutrals'

Ingredients for Success
Got (the RIGHT) Milk?...

Chillin'
Gelato lingo...

SIGEP
The mother of all gelato tradeshows may very well be worth that trip to Italy!

 

 

Benvenuti!

Success is simple. Do what's right, the right way, at the right time.
--Arnold H. Glasow

It is the right time. Indeed, it is the PERFECT time! All of you who have endeavored in the world of gelato have done so at the genesis of the industry in North America. You are the pioneers, the ground breakers and the innovators. It is for you that this magazine has been designed. YOU are the Gelaticians!

Rarely is there a time in history where a delicacy so popular, in so many places, has remained undiscovered in North America. Seldom has there existed such an opportunity. Gelatician, the 1st magazine in America exclusively dedicated to gelato, is here to make this opportunity even better.

Knowledgebase of the Art, Science & Business of Gelato

Gelatician furnishes objective up to date information covering all facets of opening, operating or expanding a successful gelato business. Our Featured Machinery section will cut through the maze of options and give clear, concise descriptions of the whole spectrum of equipment. Product Spotlight will illuminate the multitude of gelato ingredients and the companies that produce them to enlighten the choices you make.

Gelatician includes two departments concentrating on the most essential aspect of every operation: making fantastic gelato! Sweet Science takes even the most experienced Gelatician to a higher level. An in-depth analyses of the science behind the production integrated with advanced preparation techniques enables you to tweak and transform your product to perfection. In Fabulous Flavor, a Chef Gelatician from the Italian Gelato Institute presents a step by step cooking lesson using balancing and flavoring methods that can be applied to create a myriad of distinctly personal gelati!

Gelatician takes you inside gelaterie throughout North America and let's you meet your colleagues who run them. You'll see which equipment and products they use, their production systems and learn their marketing philosophy as they tell you how they became successful. News & Events will keep you in touch with what's happening in the industry, from home and abroad, including a special segment focusing on Italy, the birthplace of gelato.

Finally, every issue will highlight a Gelatician, a master gelato maker and an artist of consummate skill who unyieldingly adheres to three fundamental principles: to use only the finest ingredients; to make flawless gelato and to make certain that it is always served perfectly, the essence of a Gelatician, AND of this magazine...

***

Today, as we accompany you in the exciting world of gelato, we do so with firm objectives. In addition to bringing you its unique editorial content, Gelatician also gives you a voice. Now is the time where Gelaticians can communicate amongst yourselves and, most importantly, to North America, your clientele.

Years before great products such as ice cream and frozen yogurt existed commercially, gelato was the first word in frozen desserts. It's our mission to instill gelato into American culture to ensure it has the final word as well...

Saluti!

Italian Culinary Exploration, Professional Culinary and Baking Program, 1 WEEK FULL IMMERSION & ALL INCLUSIVE, Italian Culinary Institutes, The Italian Institute for Advanced Culinary and Pastry Arts, Cooking Schools, Cookery Schools, Professional Italian Cuisine, CAST Alimenti, Calabria, Italy, Brescia, Italy, Venice, Italy, Badolato, Italy, Soverato, Italy, Italian Haute Cuisine, World Class Culinary Competitions, Culinary World Cup, Pastry World Cup, Coupe du Monde, John Nocita, Gualtiero Marchesi, Iginio Massari, Pierre Herme


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