Talk
Free
From chat to systems: AI in the gelato maker’s work
Saturday 14 November · 18:30–19:15
Officina Culturale - Piazza Verdi
From the first questions typed into a chat to the organisation of the work: what uses can artificial intelligence have in a gelato shop? A meeting to understand its possibilities and its limits, starting from the daily needs of the trade.
With
Giulia Bevilacqua
Giulia Bevilacqua is co-owner of Gelateria da Simone and coordinates production, operations, strategy and communication for its three shops in the province of Venice and the central workshop in Morgano (TV). Passionate about craftsmanship and innovation, she develops production and organisational processes geared to sustainability and quality, progressively integrating artificial intelligence into the daily running of the business. In recent years she has deepened her use of AI through dedicated training — including 'AI Tools for SMEs' and 'Artificial Intelligence at the Service of Commerce' — alongside continuous study and experimentation with different models and tools. In 2025 she brought her approach to 'Artisanal Intelligence' to Sherbeth, exploring the relationship between technology and the culture of making. In 2026 she returns with 'Artisanal Intelligence 2.0 – From chat to systems: AI in the gelato maker's work', on the evolution of AI from a simple conversational tool into a true working environment for the artisan business.
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.
