Complete Itinerary

    COMMENTS FROM OUR PAST GELATO TOUR OF ITALY
    “I learned so much. Now, I just need to make it happen!”- Noel Glasgow of Bravo Gelato, Nashville, Tennessee (2008)
    “I dreamed of going for ten years, I finally went. It was everything I thought and better!”-     Tony Lana of Electro Freeze (2008)

    JANUARY 21-25- 4 DAYS- 3 NIGHTS- RIMINI

    Rimini is Italy’s principal summer resort on the Adriatic Coast. However, we will be there in January! But forget all of that because Rimini is where the best gelato convention in the world is held every year. The SIGEP convention will open your eyes to a world of gelato possibilities.

  • After arriving in Bologna, Italy on Friday, January 22nd, you will be greeted at the airport by our private tour bus and taken to the historic center of Bologna where you will enjoy lunch at world-famous Tamburini, an amazing gourmet shop, and then on to Rimini.

  • You will attend the SIGEP Gelato convention for 2 ½ days, and participate in exclusive Ice Cream University workshops working with Carpigiani experts making gelato and Italian specialty drinks.

  • Friday and Sunday night you will be our guests for dinner in Riccionne.

  • On Saturday night you will be a guest of the Carpigiani Group.

  • At midday on Monday, January 25th, you will leave by private tour bus to Bologna.


    JANUARY 25-27- BOLOGNA (2 NIGHTS)

    Bologna is the home of our sponsors, Carpigiani and Fabbri, but equally important it is one of Italy’s epicenters for the best food and gelato.

  • You will arrive mid-afternoon in Bologna for a two-hour tour of the city.

  • You will stay at the Grand Hotel Baglioni, an old world majestic hotel centrally located in the historic district near art galleries, museums and the world’s oldest university.

  • On Monday and Tuesday nights, you will enjoy the fabulous Bolognese cuisine, as our guest for dinner at two of Bologna’s finest restaurants.

  • On Tuesday you will participate in a private, hands-on, four-hour workshop at Italy’s finest gelateria -La Sorbetteria- with its owner, Giacomo Schavion. You will use the Cattabriga pasteurizer to create the base and vertical batch freezer to produce the finished gelato product using the most natural ingredients.

  • For the last afternoon in Italy, you will have free time to sightsee and shop on your own.

  • You will fly back to the USA on the morning of January 27th.