Training and tasting of the competition flavour

A gastronome with a degree from the University of Gastronomic Sciences in Pollenzo, she is a communicator and an expert in taste education. She teaches children and adults, professionals and the curious, weaving together anthropology, food culture and sensory science. She writes and talks about food for magazines, books and projects; she creates and hosts formats that combine culture and lightness, churning history and curiosity together. Convinced that every ingredient holds a story, she leads people to discover food as a cultural, social and creative experience.

Arnaldo Conforto grew up in a family that has worked in the dairy sector for three generations, gaining experience in processing and preserving milk. At the end of the 1970s he also took up beekeeping. In 1990 he opened a café-gelateria and furthered his training through the studies of Luca Caviezel. In 1997 he involved his son Flavio in developing Gerigel, software dedicated to formulating and managing recipes. He joined the Accademia della Gelateria Italiana in 1998. In 2007 he took part in founding the association I Maestri della Gelateria Italiana and later in creating the Scuola Italiana di Gelateria in Perugia, where he taught for as long as it was active. In 2010 he founded Artigiani del Gusto with his children. In 2012 he obtained the professional qualification of Specialised Master Gelato Maker and a qualification as a sensory analysis judge. Alongside his professional work he provides training and consultancy. He coordinates the workshop of the granita festival A’ Nivarata together with Ruben Pili. At Sherbeth he began by working alongside Giorgio De Pellegrin, at the invitation of Antonio Cappadonia. He is a member of the Technical Board and head of the workshop.