Talk
Free
Gelato tasting - When technology becomes an essential ingredient in the recipe for excellence.
Saturday 14 November · 14:30–14:55
Officina Culturale - Piazza Verdi
With
Ariel Segesser
With
Simona Papagno
Criollo. Il Bistrot Del Gelato
Simona Papagno is the gelato maker and founder of “Criollo. Il bistrot del gelato”, established in 2019 after her training in 2018 at the Scuola Italiana di Gelateria in Perugia. Her path stems from the idea of turning gelato into a language able to unite art, culture and food, giving life to a world in which creativity and quality coexist harmoniously. Over the years she has taken part in numerous international events, including Cibus, Berebene, Sherbeth – the International Gelato Festival in Palermo – the Gelato Festival World Masters, where she was an Italy finalist at Sigep in Rimini, and the Gelato d’Oro. Between 2024 and 2026 she was recognised in several guides and rankings, including “La pecora nera” and Dissapore’s ranking of the 100 best gelaterias in Italy. In 2025 she took part in the programme ABKS and won the format “Il giubileo del gusto” promoted by Fipe. In 2026 she became an Ambassador for AlterEco Disposable and placed 58th in the World Ranking. Her work stands out for gastronomic and ketogenic gelato, but also for the continuous search for new flavours and pairings, with particular attention to alcoholic gelati, chocolates and infusions. For Simona, gelato is not just a flavour, but a state, a social moment and an opportunity for inclusion. For this reason she organises events and collaborations with local personalities and companies, helping to promote Italian artisan gelato.
Hosted by
Dario Bragaglia
Dario Bragaglia, from Turin, is a journalist who has written about food and tourism for over thirty years. His long-standing collaborations include Gambero Rosso. He has been a member and contributor of Slow Food since the days when the association was taking its first steps under the name Arcigola; he wrote reports for the magazine Slow and now contributes to the Osterie d'Italia guide. For the daily La Stampa he has written in the travel and food supplements, from Tuttodove to Il Gusto.
Tasty are the festival's credit. Buy them as often as you like, picking the package you prefer — from your phone or at one of the tills — and then go from stand to stand without reaching for anything again.
One Tasty is worth one euro of gelato. But each package is an offer of its own: the bigger it is, the more Tasty we throw in. Keep an eye on the promotions.
At the stand you open your wallet and let them scan your Wallet QR code, or you read out your Code. The maker reads it, the Tasty move, and the gelato is yours.
The code lives in the bottom bar, under your thumb: keep it ready while you queue.
Every gelato you taste, you can review. Reviews count towards the audience prizes, and they earn you free Tasty.
And the more Tasty you gather, the more spins of the wheel you get — where you win more Tasty.
You can send Tasty to anyone, as many as you like, and receive them from anyone who sends you some. And if you are holding a receipt with Tasty on it, you load it and they land in your wallet: that works even for a receipt you did not buy yourself — anyone can hand it to you, the way a paper voucher is handed over.
Whatever is left stays where it is, and you can always hand some to whoever is with you.
Tastings, meetings with the master makers, award nights: you look at the programme, book your seat and turn up.
The ticket is a QR like the wallet one: show it at the door and you are in.
Who is taking part, which flavours they bring and where in the square their stand is: the map tells you in one tap, and each maker's page tells you the rest.
Favourite the ones you want to taste: you will find them together once you are there.
