“The question of training and recognition for gelato makers is something we’ve been debating for at least 15 years,” explains Michele Dal Farra, President of Longarone Fiere Dolomiti. “Yet, to this day, the gelato maker is not officially classified among the recognized professional roles, nor is it included in the qualification frameworks of vocational education and training programs.”
While hospitality and culinary schools offer the closest educational tracks for aspiring gelato artisans, these institutions often lack specific curricula and technical laboratory resources needed to provide the practical skills and knowledge required for a professional career in gelato making—whether as an employee or entrepreneur.
Why the Profession of Gelato Maker Needs Formal Recognition
The artisan gelato sector has evolved significantly over the past two decades, becoming an international benchmark for Italian excellence in the food industry. It offers real professional opportunities, both in Europe and worldwide, yet it still lacks institutional support and standardized educational pathways.
To address this gap, Longarone Fiere Dolomiti will host a high-level roundtable at MIG 2023 titled:
"The Gelato Maker Profession: What Kind of Schooling Is Needed?"
This forum will bring together:
- Industry representatives from across the gelato supply chain
- National and regional education authorities
- Training experts and policy makers
- International case studies and best practices
The event aims to identify concrete solutions for creating recognized training programs, certification paths, and curriculum development tailored specifically to the needs of the artisan gelato sector.
Key Goals of the Debate at MIG 2023:
- Advocate for official recognition of the gelato maker as a skilled profession
- Promote the integration of artisan gelato education into vocational and culinary training systems
- Encourage the creation of public-private partnerships to support the development of specialized schools and courses
- Share and compare successful models from Italy and abroad
This initiative underscores the growing awareness that artisan gelato is not only a craft but a career, deserving of the same respect, structure, and educational support as any other recognized culinary profession.