With the beginning of the academic year and in collaboration with the International House, Gelato San Lorenzo has hosted twelve Italian-learning students from all over the world to let them experience the Italian culture at its best.

Completely thought in Italian, the seminar was held in the laboratory and directed by the chef gelatiere Maurizio Dattilo: in this way attendants were given the possibility to learn and actively participate in the making of the ice cream while increasing and improving the general knowledge of the language. Particular importance was given to the acquisition of an indispensable vocabulary in the field of Italian gastronomy and cuisine. While stressing the importance of using the finest raw material in production, students moved from treating fresh seasonal fruit, to handling high-quality sugar and milk therefore finally approaching the machines boasting the latest technologies that convert the natural ingredients into a perfect balance of flavor and texture while learning the basic principles as basis for the production of an 100% natural handmade ice cream.

In this unique occasion, participants chose to produce apple and mint, a new flavor that has never been proposed in Gelato San Lorenzo wells. This certainly contributed to make the experience both surprising and interesting as the outcome was unknown. Before concluding the meeting, participants were then invited to enjoy a gelato tasting, that is choose among a wide selection of flavors available in the shop and of course the gelato made during the activity.

Workshops of this type are frequently held by Maurizio Dattilo, craftsman at Gelato San Lorenzo. Those are taught either in English or Italian to allow an even wider audience to enjoy the fascinating Italian tradition at 360 degrees. Finally, for the most fearless and passionate, the Gelato San Lorenzo master class is the workshop that transforms participants into gelato artisans for a day.