Annual GELATO TOUR OF ITALY

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ANNUAL GELATO TOUR OF ITALY

We are now taking reservations for this fantastic trip – January 18-21, 2015. If you have the time and are really interested in learning more about making gelato, you won’t want to miss this opportunity.

Our Gelato Tour of Italy gets better every year, and our 17th Annual Gelato Tour of Italy will be no exception, because we have added a full day of wine tasting at four outstanding wineries in Tuscany, near Florence. The Euro is getting lower every day which translates to offering you a more exciting and economical trip to Italy this coming January. We have again designed our trip to eliminate the anxiety of the cost of the Euro, especially when you are in Italy. The cost of the trip includes roundtrip airfare from Liberty Newark International Airport to Italy, 4-star hotels, 7 days of breakfast and fantastic dinners, entrance to the SIGEP Convention and private hands-on gelato workshops with Giacomo Schavion of La Sorbetteria, Bolongia. Come with us and you won’t have to fret about the Euro and other worrisome details.  Once you board the airplane, you won’t have to reach into your pocket and spend one more penny, except for your own shopping, incidentals and gratuities.

Comments from our past Gelato Tours:

I dreamed of going for ten years, I finally went. It was everything I thought and better!
Tony Lana of Electro Freeze (2008)

I have been to Italy many times, but the Gelato Tour just blew me away. Never have I had a better meal than the restaurants Carole & Malcolm took us to.
– John Agliato, Electro-Freeze (2010)

Itenerary

JANUARY 18-21 (3 NIGHTS)- RIMINI (RICCIONNE)

Rimini is Italys 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.

  • You will attend the SIGEP Gelato convention for 2 days, acknowledged as the world’s most important in the artisan gelato sector, a primary European showcase for artisan Italian confectionery and is also strengthening its position in the artisan bakery field.
  • On show, all the very latest in raw materials, basic products, plant, machinery, furnishing and fittings for the artisan gelato, pastry shops, cafes and artisan bakeries.
  • Participate in exclusive Ice Cream University workshops working at SIGEP on gelato making.
  • Sunday evening we will go to Florence by private bus

 

gelato-tour

37th International Exhibtion for the Artisan Production of Gelato, Pastry, Confectionery and Bakery

JANUARY 21-22- FLORENCE  (2 NIGHTS)

florence-cathedral

A trip to Italy is not complete without a visit to Florence, which is one of the most awe-inspiring cities in all of Europe. In Florence, the Renaissance reached its full heights of artistic expression, and that’s where you will see the works of Michelangelo and Leonardo da Vinci.

  • Explore Florence’s many gelaterias, churches, museums, and have a glorious time shopping and eating to your heart’s content.
  • Visit and taste wine for a one day tour of four outstanding wineries in Tuscany, around Florence
  • Stay at the Grand Hotel Baglioni, a first-class hotel situated in the heart of historical Florence.

HOTEL- FLORENCE

HOTEL BAGLIONI ( 011-39-055-23580), A FIRST CLASS HOTEL IN THE HEART OF FLORENCE, VERY CLOSE TO THE SAN LORENZO MARKET. Dating from the 19th Century, the charming Grand Hotel Baglioni was once the residence of the Carrega Bertolini princes. High, coffered-wood ceilings, stone staircases and large windows with original leaded panes have been preserved, along with its elegant, understated Tuscan charm.

JANUARY 23-24- BOLOGNA (2 NIGHTS)

 

gelato

Bologna is one of Italy’s epicenters for the best food and gelato.

  • You will arrive in the morning (January 25) in Bologna (“the capital of Italy’s cuisine), and stay one night at the Art Hotel Commercianti, overlooking the Basilica di San Petronio in the heart of Piazza Maggiore and close to the oldest university in the world.  Dinner at De Fabio with Giacomo and Marina of La Sorbetteria..
  • After arriving in Bologna, 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 following:
    • The finest finished gelato product from scratch
    • Out of sight Gelato cakes and easy to make Gelato stick pops, and an incredible hot chocolate drink using the most natural ingredients.

Reserve Your Seat

Tel: 973-669-1060
Fax: 973-669-1062
Cell: 914-588-2002
E-Mail: Malcolm@icecreamuniversity.org

Cost of Trip: Registration Fee: *Single Supplement: Deposit
GRAND TOTAL:$4,275.00 per person

Price includes round trip airfare to and from Italy, hotels, dinners, entrance to SIGEP, gelato workshop, fabulous wine tour, and our private bus throughout our stay in Bologna, Riccione, Rimini, Florence and Tuscany.

Sponsored by: Ice Cream University

Join expert ice cream consultant Malcolm Stogo for an exciting fun-filled, educational trip to Italy—our 16th Annual Gelato Tour– that includes a fabulous gelatoexperience at the world’s largest gelato/chocolate/pastry convention, a private gelato-making workshop in Bologna, a private bus tour through Tuscany to visit gelaterias, to taste wine, and to participate in a cooking class.  The Euro is lower than it’s been in years, which translates to offering you a more economical and very exciting trip in January. We have again designed our trip to eliminate the anxiety of the fluctuating Euro, especially when you are in Italy. The cost of the trip includes roundtrip airfare, 4-star hotels, 6 days of breakfast and fantastic dinners, and entrance to the 37th SIGEP Convention plus gelato-making, wine tasting and more…..  Once you board the airplane, you won’t have to reach into your pocket, except for your own shopping, incidentals and gratuities.

Plan 1

Plan 1: six nights- seven days, January 21 to January 28, 2016
  • January 21 – Leave Thursday evening from Newark International Airport, NJ
  • January 22- Arrive in Bologna, lunch at Tamburini, gelato at La Sorbetteria, late afternoon drive to Abner Hotel, Riccione.
  • January 23-24- Experience the world’s largest, most exciting gelato and confectionery convention, in Rimini for two days (last year 187,000 people from around the world visited the convention over 5 days).  www.SIGEP.IT– Click on the video of the SIGEP CONVENTION in Rimini and see how you can learn so much in two or three days.
  • January 24 (early evening) – Go by our private bus to Florence and dine at the world famous Il Latini.
  • January 25- Your choice: stay in Florence for the day to sightsee and shop, or come with the group to the ancient town of Certaldo Alto for a traditonal Italian cooking class and lunch. The group will meet up that evening in Florence.
  • January 26-  Visit a Chianti Winery and travel through picturesque Tuscany stopping off in San Gimignano on our way to Bologna
  • January 27- Workshop at La Sorbetteria using the Cattabriga pasteurizer to create the gelato base and EFFE Cattabriga vertical batch freezer to produce the finished gelato product using the most natural ingredients. A farewell dinner at our favorite Italian restaurant, Fabio, with Giacomo and Marina of La Sorbetteria.
  • January 28- Fly back to USA
 

COST:

Cost is $4,150 – Includes round trip airfare to and from Italy, hotels, dinners, entrance to SIGEP, gelato workshop, and our private bus throughout our stay in Bologna, Riccione, Rimini, Florence and Tuscany.

Plan 2

Plan 2: Rimini only: four nights- five days, January 21-26- to experience the amazing SIGEP convention (3 days).
 
  • January 21 – Leave Thursday night from Newark International Airport, NJ
  • January 22- Arrive in Bologna, lunch at Tamburini, gelato at La Sorbetteria, late afternoon drive to Abner Hotel, Riccione.
  • January 23-25- Experience the world’s largest, most exciting gelato and confectionery convention, in Rimini for three days
  • January 26-  Transportation provided to Bologna airport for flight home to USA
 

COST:

Cost is $3,100–  Includes round trip airfare to and from Italy, hotels, dinners, entrance to SIGEP, and our private bus throughout our stay.

Testimonials

“I have been to Italy many times, but the Gelato Tour just blew me away. Never have I had a better meal than the restaurants Carole and Malcolm took us to.”
-Tony Lana of Electro Freeze (2008)

“I dreamed of going for ten years, I finally went. It was everything I thought and better!”
– John Agliato, Electro-Freeze (2010)

More about the trip:

The SIGEP convention is a merchandising mecca offering the perfect opportunity to buy packaging and ingredients direct from Italy. The convention is a gathering place to learn new ideas, taste new flavors from so many manufacturers, find that special equipment you are looking for and talk directly with the experts.

Since 2001, Malcolm Stogo has been bringing people from all over the world to Rimini — both in the industry and those who are thinking about going into the incredible ice cream/gelato business.

Malcolm Stogo Associates is the U.S. representative for SIGEP, which translates to personalized, VIP treatment for our participants at the convention. So this is your chance to experience the joys of smelling, seeing and eating Italian gelato – the best in the world with the experts. Have we sparked your interest? We hope so.

We are now taking reservations for this fantastic trip – January 17-21, 2015. If you have the time and are really interested in learning more about making gelato, you won’t want to miss this opportunity.

For additional information and to sign up, contact Malcolm Stogo at 973-669-1060 or via email at malcolm@icecreamuniversity.org.