On November 5th, at Carpigiani Gelato University headquarters in Bologna, Alessandro Racca, pastry chef and Technical Director of Carpigiani Gelato Pastry University in Tokyo, and Stephane Augé, internationally renowned French MOF, held a seminar on gelato pastry.

The prepared recipes included:

- Christmas trunk with almond and passion fruit

- single portion "lightness with mango and yuzu"

- "take and go jars" with yogurt and malt

- peanut and caramel sticks

The seminar is part of the global program organized by Carpigiani Gelato Pastry University.

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