GELATO - Happiness in a bowl! Tuesday, July 23, 2024 @6:00pm

What makes ice cream so irresistible?

What's the difference between gelato and ice cream?

What flavors go best with each other? Creams or fruit flavors?

As part of the evening, Mauro will offer an ice cream tasting accompanied by an "affogato al caffe'."

Mauro Sessarego is Italian born and raised and is the third generation that is involved in the restaurant industry.  A professor at the acclaimed Culinary Institute of America since 1997, Mauro has taught several classes.

In 2013, Mauro opened an artisanal gelato store in Rhinebeck, NY named Artigiani del Gelato (translation Gelato Artisan) where Mauro produced gelato from fresh, local ingredients using authentic Italian recipes. By word of mouth, it became a must see and taste while visiting the Hudson Valley.

Mauro says “Gelato has always been a guilty pleasure for me. Growing up in the family business I made and enjoyed the frozen dessert every day and when I was looking for a new challenge, I thought it would be the most natural transition where I can bring my passion and my love.”

During the summer he supplied the gelato to farm stands such as Montgomery Place and Miglierelli, using their fruits and turning it into luxurious gelato and sorbet.

Mauro has a wholesale business supplying gelato direct to restaurants, has worked with the local CSA program in Irvington and Philips Manor, NY, and supplies the neighborhood through the “Gelato of the Month Club” where he is proud to share the authentic genuine artisanal gelato.

RSVP to gallery40pok@gmail.com