Gelato Receipe
Gelato Receipe
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Contents
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Editor
Piers Townley
Snapshots
The International Film Festival near Prague
Poznans Woodstock music festival
Sofias book market
Warsaws al fresco jazz scene
22
Art Director
Christos Hannides
Picture Editor
Tim White
Sub-editor
Clive Morris
Production
Antonia Ferraro, Ana Vazquez
Commercial Director
Kevin Rolfe
Advertising sales manager
Eva Katus-Dennis
Advertising sales executives
Magdalena Dul,
Anna Tereszkiewicz
Online Director
Sal Lababidi
Executive Creative Director
Michael Keating
Publishing Director
Simon Leslie
Chief Operating Officer
Hugh Godsal
Vclav Klouda
We talk to the Czech footbag sensation
Luciano Ferrari
The ice-cream master of Bologna
Polish columnists
On Wimbledon lawn tennis and leopard print swimwear
PolskaYear!
The year-long art and culture festival
Mallorca Rocks
The man behind the ultimate pool party
Hugo Boss
Profiling the iconic fashion label
03-04_ContentsPT.indd 3
Kasia Banas
17
20
22
26
28
30
32
WIZZ magazine
Chief Executive
Jeffrey ORourke
12/05/2010 12:51
CREDIT
12/05/2010 14:09
Luciano Ferrari
He teaches Italians how to make gelato in Bologna
Words Catherine Cooper
Working at an ice-cream university
might sound like the kind of job a child
might dream about, but for Luciano
Ferrari, 52, its a reality. Luciano is
an instructor at Carpigiani Gelato
University in Bologna, where he teaches
everyone from complete novices to
experts how to make artisan-style gelato
to sell in ice cream parlours.
Lucianos first job after training
as a mechanical engineer was with
manufacturing food equipment developing
an ice cream unit. After a few years I
realised that I was much more interested
in what came out of the machine rather
than what went into it, he says. So I
changed direction.
At the start of the 1980s he achieved his
dream by opening La Dolce Vita parlour in
Modena, which he ran for 20 years. Today,
as well as teaching in Bologna, he also
travels all over the world teaching people to
make fantastic ice cream.
So what is it about ice cream which has
held his interest for more than 30 years?
When you eat a good gelato you have five
minutes when you are totally switched off
and start to skydive into a sphere that is
totally emotional perhaps your childhood
or simply a feeling of wellbeing.
And this happens each and every time
you have a good gelato!
Below: Lucianos
work takes him
all over the world,
including Antigua
in the West Indies
WIZZ magazine
23 June / July 2010
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12/05/2010 14:09
Above: Luciano
takes his skill
around the world,
here teaching in
Dallas, USA
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