Healthy Gelato: wellbeing beyond taste

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.

A freelance journalist, she spent half her life between Milan and Rome before returning to Turin, where her suitcase is always packed. She writes about food and travel to discover and tell stories, works as a food critic and has a background in marketing and communication. She loves cooking, pizza, gelato, cocktails, the sea, the woods, the rain, going to the cinema alone and laughing out loud. She adores change and transformation — to feel alive.

Laura Pucci is a Senior Researcher at the Institute of Agricultural Biology and Biotechnology (IBBA) of the Italian National Research Council (CNR) in Pisa and a lecturer in Applied Nutraceuticals at the University of Pisa. An expert in functional foods, fermentation processes and bioactive molecules, she has contributed to major national and international research projects exploring the relationship between diet and well-being, as well as the development of functional foods. The author of over one hundred international scientific publications and an editor of specialist journals, she combines her passion for research with innovation in the agri-food sector to promote healthy and sustainable dietary choices.