On Monday, 1 December 2025, as part of MIG EXPERIENCE 2025 and in collaboration with SIGEP World, one of the most significant events dedicated to the artisanal gelato sector will take place: the conference “Gelato Maker Profession: Which School? Training Pathways and Future Perspectives.”
The meeting will be held at 10:30 AM in the Conference Hall – Pavilion D and will bring together schools, associations, companies, and professionals to explore the skills required of today’s gelato maker and the future directions of the entire supply chain.
The Modern Gelato Maker: Skills, Training, and Emerging Challenges
Italian artisanal gelato—recognized worldwide as a symbol of culinary excellence—is undergoing a phase of transformation. Market expectations are rising, business management is becoming more complex, and structured training is increasingly essential.
Today, a gelato maker is not only a craftsman but a multidisciplinary professional who must master:
- updated production and laboratory techniques,
- business management and cost control,
- food safety and nutritional knowledge,
- marketing, digital communication, and local engagement.
This conference aims to provide a clear and complete overview of these developments, helping young people, students, and aspiring gelato makers identify the most relevant and effective training pathways for a successful career.
Training and Education: Hospitality Schools, Professional Courses, and New Dedicated Programs
One of the central topics of the event is the training of future gelato makers, an area that increasingly requires strong collaboration among hospitality schools, vocational training centers, and industry players.
Speakers will address:
- the role of hospitality institutes in providing foundational knowledge in gelateria, laboratory skills, and food preparation;
- the growing need for dedicated gelato-making programs, still limited but highly demanded by the market;
- the contribution of specialized schools, essential for developing advanced technical skills and supporting professional entry into the industry.
A dedicated focus will cover professional certification, a strategic tool for enhancing the status of the gelato maker profession and ensuring consistent quality standards.
Business Management and Marketing: The New Gelato Shop Between Innovation and Identity
The conference will also examine the managerial competencies increasingly required to run a modern gelato shop successfully. Topics will include:
- staff organization and workflow design,
- economic sustainability and seasonal management,
- local and regional marketing strategies,
- brand positioning and identity development,
- digital communication and consumer engagement.
These skills have become essential for anyone looking to open, grow, or strengthen a business in the artisanal gelato industry.
The Future of Artisanal Gelato: Digitalization, New Consumers, and Global Trends
The event will offer insights into the major changes shaping the global gelato market:
- new consumer habits and expectations,
- increasing focus on healthy, high-quality ingredients and sustainable production,
- digital solutions for production, management, and marketing,
- the international expansion of artisanal gelato and new career opportunities abroad.
The program will highlight the role of international fairs, professional networks, and global communities as key drivers of innovation and cultural exchange.
A Collaborative Space to Shape the Future of the Profession
The conference has a dual goal:
- to guide new and aspiring professionals toward structured and effective training pathways;
- to promote dialogue among schools, artisans, companies, and associations to support the strategic development of the sector.
The event will be moderated by Franco Cesare Puglisi and will feature contributions from leading figures in the gelato and foodservice industries:
Carlotta Fabbri (UIF – Gelato Ingredients Section), Michele Bartyan (President of ACOMAG), Flavia Morelli (Group Exhibition Manager, SIGEP World), Cristiano Gaggion (National Confectionery President – Confartigianato), Giorgio Venudo (Confartigianato Gelatieri), Maria Pastrello (Principal, IIS Calvi–Dolomieu of Longarone), Lisa Pegoraro (ENAIP Veneto – Longarone), Domenico Belmonte (President, Artglace), Ferdinando Buonocore (Comitato Gelatieri Campani), Filippo Bano (G.A. – National Committee for the Protection and Promotion of Artisanal Gelato), Dario Olivier (Vice President, UNITEIS e.V.), Silvio Molin Pradel (AGIA), Sergio Colalucci (President, Gelato World Cup), and Mario Serani (Vice President, AIG – Italian Gelato Makers Association).