Gelato, heritage of Italian cooking

Giovanni Ruggieri is Associate Professor of Tourism and Cultural Heritage Economics at the Department of Economics, Business and Statistics of the University of Palermo. He founded and coordinates the international degree course in Tourism Systems and Hospitality Management, where he teaches Tourism Systems Economics, and works on double-degree programmes with the University of Málaga and Florida International University in Miami. He teaches and lectures at Italian and international universities. His research, with over 110 publications, concerns tourism economics, sustainability and the development of island and fragile territories, with particular attention to the economic impact of events and festivals — on visitor spending, businesses, employment and local supply chains — as well as business networks and seasonality in tourist destinations. He is President of the Observatory of Tourism for Island Economics (OTIE) and of its Scientific Committee, founder and co-editor of the International Journal of Island Research, and a member of the editorial board of L'Industria (Il Mulino). He belongs to several scientific associations and has worked with international networks such as CPMR, INSULEUR, NECSTouR and ASCAME, and with the UNESCO Foundation for Sicily on the management plans of UNESCO sites.

Antonio Russo is the gelato maker of Biancamenta, opened in 2013 in Porto Recanati and immediately recognised for an identity different from the tourist gelaterias of the area. Born in Lucania (Basilicata) and adopted by the Marche, after various experiences running pubs, pizzerias and bars he graduated in economics, honing his entrepreneurial skills. During his studies he met Serena Corbo, his partner in life and work, and together they decided to embark on the gelateria adventure. Biancamenta was created with a precise approach: entirely gluten-free production, vegan and lactose-free flavours, and gelato kept in pozzetti (lidded wells), among the first in the Marche to do so. Antonio attended courses at Gelato University and Gelato Master School, perfecting his technique with advanced courses by Arnaldo Conforto and Stefano Ferrara and cold-pastry consultancy from Francesco Boccia and Luca Bernardini. The distinctive feature of his work is an obsessive attention to the structure and creaminess of gelato, because “structure carries flavour”, with a range oriented towards naturalness, functional and healthy foods and great classics revisited in a modern, distinctive key. Over time Biancamenta has earned recognition such as the regional final of the Gelato World Tour 2017, two Gambero Rosso cones in 2025 and third place at the Procopio Cutò Award at Sherbeth 2025, confirming an ethical, sustainable and quality-driven approach to production.

Danilo Poggio is not only a professional journalist dealing with daily news as editor of a Piedmontese regional TV bulletin. He is also a food-and-wine enthusiast by descent, vocation and choice. A certified wine taster, he sits on the juries of wine and food competitions. For over 15 years he has talked about dishes and wine in print (Avvenire, La Cucina Italiana, Condé Nast Traveller), on radio (Radio Deejay and Radio Capital), on TV (Italia Uno, Rai Scuola and GRP Televisione) and at many live events around Italy — as his videos on Instagram, YouTube and the Spotify podcast I nuovi mosti show. Made a Knight of the Italian Republic for his passion in 'spreading the value of local territories', he loves to taste places, convinced that serious questions can only be asked at the table, and strictly after dessert. He returns to Sherbeth with boundless enthusiasm.