Preparation of a gelato recipe hosted by Gelato Museum Carpigiani in Anzona dell’Emilia, Bologna.

Marco Filippelli, instructor at Carpigiani Gelato University shows us the fascinating secrets and steps behind the preparation of a #gelato recipe, hosted by Gelato Museum Carpigiani in Anzona dell’Emilia, Bologna, the only museum in the world dedicated to the history of artisan gelato. Today he will prepare for us a peach gelato, in a dairy free version created by the gastronome, writer and scientist Pellegrino Artusi. A new video on the occasion of the 5th World Week of Italian Cuisine 2020