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February 15 @ 18:00 - 20:00

GELATOn the ROAD: Learn How to Make Artisanal Gelato in our Masterclass!

GELATOn the ROAD, the innovative project that promotes green and sustainable tourism with a focus on gastronomy, invites you to join an exclusive masterclass on how to make artisanal Gelato with Sandro Molin Pradel! Have a look to the INVITATION!
Subscribe for free if you want to learn how to make Artisanal Gelato! Using traditional methods and ingredients while discovering the secrets of one of the most renowned Gelato makers in Europe.
Sandro Molin Pradel is not only a master Gelato maker, but also teacher at the LIAG and a passionate advocate of sustainability and quality. He is also one of the first Gelato makers to receive the GELATOn the ROAD quality label, which certifies that his Gelato meets the highest standards of environmental and social responsibility.
In this Masterclass, Sandro will share with you his expertise and tips on how to create the perfect scoop of Gelato, following the guidelines of GELATOn the ROAD.
You will learn about the history and culture of Gelato, the different types and flavors and the techniques needed to make Gelato at home or in your business.
You will also receive a certificate of attendance that will attest your knowledge!
This masterclass is a unique opportunity to learn from the best and indulge in the world of artisanal Gelato.
Don’t miss out on this chance to elevate your Gelato-making skills and treat your taste buds to something truly special. Mark your calendars and join us for an unforgettable experience!
The masterclass will be on live streaming, so you can join from anywhere. To register for the masterclass and obtain the official certificate of participation, please click here.

Details about GELATOn the ROAD Project:

GelatOn the Road is a project that aims to provide tourism professionals with knowledge on innovations and methodologies about green and sustainable tourism sites, with a particular attention to gastronomic attractions.
The project goal is to improve the circular economy performance, better manage transports related to cultural tourism, and increase the use of renewable resources for buildings and tourism sites. Our project also aims to increase outreach and knowledge on best practices on sustainability related to cultural tourism, thus increasing the potential to develop innovative environmental solutions.
We are proud to establish a specific quality label for Gelato makers that want to join the project’s new Gelato road, with clear and strict sustainability requirements both in terms of production and the management of their own sites.
We believe that our project will contribute to the strengthening of the transnational creation and circulation of European works and artists, with a focus on promoting and circulating European gastronomic cultural heritage, supporting slow open-air tourism and increasing outreach of gastronomy.



Byzantino Hotel
R. Feraiou St. 106
Patras, Greece
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