Search Esegui ricerca
ITA | ENG

. . . .

The very first Italian gelato portal,
for both gelato makers and gelato lovers

x

About Us

italian gelato

Aiipa - Gruppo Prodotti per Gelato is the association that brings together 22 of the 80 producers of semi-finished ingredients for gelato operating in Italy, responsible for producing no less than 80% of the entire turnover of the sector (about 450 million euros, and steadily growing).

Opening a gelato shop in China - Part 1
Opening a gelato shop in China - Part 1

Information, tips and advices on how to open a gelato shop in China.

Interviews
Ernst Knam: the secret to a good gelato is knowing your ingredients.
Ernst Knam: the secret to a good gelato is knowing your ingredients.

After arriving in Italy in 1989, and spending the first two years as chef patissier at Gualtiero Marchesi’s restaurant in Milan, Ernst Knam branched out in 1992 to pursue a solo career. Just a short walk from downtown Milan, he opened up the Ernst Knam “Ancient Art of the Sweet” patisserie [Pasticceria l'Antica Arte del Dolce]. 

Exhibitions
SIGEP 2015 at Rimini Fiera from January 17th to 21st
SIGEP 2015 at Rimini Fiera from January 17th to 21st

Looking to the 36th edition of the Rimini Fiera expo,world leader for artisan gelato and confectionery, with a great rise in the coffee chainfurther increases are reported in exhibitors and international visitors, RHEX Ristorazione and A.B.TECH EXPO will also be held simultaneously.

Training Resources and Courses
Training & Professional Development
Training & Professional Development

The raw materials, ingredient and recipes needed to produce a great hand-made gelato, together with ideas and suggestions on how to open and manage a gelato shop, as well as marketing and communication concepts to help establish an excellent relationship with one’s clientele. These are just some of the many factors which a perfect gelato-maker needs to get right.