Tradition in take-away

Course aimed at gelato makers, pastry chefs, ho.re.ca who wish to create a proposal centred on tradition, reinterpreted in a contemporary key, simplifying and streamlining production processes, reducing errors. Topics: Riccardo Magni's creative process/Tradition interpreted in a contemporary key of: gelato, semifreddo, pastry and dessert/Pastry as a business opportunity for the gelato business/Standardising and making production more efficient with technical ingredients/Storage and consumption at -18°C/Contemporary interpretation of the classic, enhanced by the raw material, the technique and the elegance of decoration.