Talk
Gelato tasting - When technology becomes an essential ingredient in the recipe for excellence.
Saturday 14 November · 14:30–14:55
Officina Culturale - Piazza Verdi
With
Ariel Segesser
Ariel Segesser is a Master Artisan Pastry Chef, Chocolatier, and Gelato Maker with over 30 years of continuous experience in the world of sweet gastronomy. He worked as a Master Pastry Chef in professional production laboratories for more than 15 years, dedicating himself to research, education, and professional development. He currently works as a consultant specializing in product and process development for companies in more than 30 countries across the Americas, Europe, Africa, and Asia. He has served as Technical Manager, Demonstrator, and Research and Development Collaborator for leading companies in Italy. He provides consultancy services, demonstrations, professional training courses, and product development support internationally. He has also worked as an external consultant and held management positions in various food businesses, both domestically and abroad. He has delivered courses and seminars on modern pastry making, bread making, chocolate making, and gelato production at specialized schools throughout Latin America, Europe, and Asia. He has been a speaker at major international trade fairs and has received special distinctions, awards, and gold medals in national and international competitions and championships.
With
Simona Papagno
Criollo. Il Bistrot Del Gelato
Simona Papagno is the gelato maker and founder of “Criollo. Il bistrot del gelato”, established in 2019 after her training in 2018 at the Scuola Italiana di Gelateria in Perugia. Her path stems from the idea of turning gelato into a language able to unite art, culture and food, giving life to a world in which creativity and quality coexist harmoniously. Over the years she has taken part in numerous international events, including Cibus, Berebene, Sherbeth – the International Gelato Festival in Palermo – the Gelato Festival World Masters, where she was an Italy finalist at Sigep in Rimini, and the Gelato d’Oro. Between 2024 and 2026 she was recognised in several guides and rankings, including “La pecora nera” and Dissapore’s ranking of the 100 best gelaterias in Italy. In 2025 she took part in the programme ABKS and won the format “Il giubileo del gusto” promoted by Fipe. In 2026 she became an Ambassador for AlterEco Disposable and placed 58th in the World Ranking. Her work stands out for gastronomic and ketogenic gelato, but also for the continuous search for new flavours and pairings, with particular attention to alcoholic gelati, chocolates and infusions. For Simona, gelato is not just a flavour, but a state, a social moment and an opportunity for inclusion. For this reason she organises events and collaborations with local personalities and companies, helping to promote Italian artisan gelato.
2 seats left
Tasty are the festival's credit. Buy them as often as you like from your phone or at one of the tills — then wander among the stands and enjoy your gelato.
One Tasty is worth one euro of gelato. But each package is an offer of its own: the bigger it is, the more tastings we throw in. Keep an eye on the promotions.
At the stand let them scan your Wallet QR code, or read out your Code. The maker reads it, the Tasty move, and the gelato is yours.
The code lives in the bottom bar, under your thumb: keep it ready while you queue.
There are many ways to cross Sherbeth: following your curiosity, letting an ingredient guide you, finding a familiar flavour again. Or taking a new road and seeing where it leads, one taste at a time. That is how «Gelato itineraries» are born: 10 cross-cutting tasting routes, each with 6 stops, weaving together flavours, places and interpretations through affinities and contrasts, new perspectives. Not sure where to start? The “What gelato are you?” quiz suggests yours. Pay with the QR at one of the itinerary’s gelaterias and the passport stamps itself, even for the tastings you had before signing up.
Complete an itinerary, any itinerary: you get a Conetto on us in your Wallet, ready to collect at the counter.
A few minutes after each tasting you can rate that gelato, until 16 November: one vote per gelateria. The votes cast by 15 November decide the People's Choice Award. With 25 votes you become a Grand Juror: the badge shows up in “My festival”.
Every 6 votes a Conetto on us, landing in your Wallet by itself: up to 10 in all.
You can send Tasty to anyone, as many as you like, and receive them from anyone who sends you some. And if you are holding a receipt with Tasty on it, you load it and they land in your wallet: that works even for a receipt you did not buy yourself.
Whatever is left stays where it is, and you can always hand some to whoever is with you.
Tastings, meetings with the master makers, award nights: you look at the programme, book your seat and walk into the event.
The ticket is a QR like the wallet one: show it at the door and you are in.
Who is taking part, which flavours they offer and where in the square their stand is: the map tells you in one tap, and each maker's page tells you the rest.
Favourite the ones you want to taste: you will find them together once you are there.
