Chefs from the Italian Food Style Education Culinary Institute (Ifse) will show gelato makers how to incorporate Parmesan into a variety of gelato-based desserts, along with other unusual flavours including prosciutto. The lesson aims to explore new boundaries between sweet and savoury in gelato production.
It comes as part of the Sigep festival held over the weekend in Rimini, and gelatiers from across Italy have gathered in the city to show off their finest creations and attend talks and seminars on gelato and bakery production.
The event is in its 35th year and is widely regarded as the most important in the artisan gelato sector.
A variety of events will take place over the weekend, including the Gelato World Cup, a cake design competition and bread art demonstrations.