A Visit to Carpigiani Gelato University and Masterclass

The JRE-International Board was honored to have Carpigiani as its gracious host. The program included a behind-the-scenes tour of the Carpigiani factory, a live demonstration, an in-depth explanation of gelato craftsmanship, and an engaging Gelato Masterclass.

We extend our heartfelt thanks to Matteo Andreola, Michela Iorio, and the entire Carpigiani team for their warm hospitality and invaluable insights into the world of gelato.

Gastronomic Excellence at JRE-Italy Restaurants

The JRE-Italy Board, led by President Alberto Basso, surprised the group with two exclusive JRE culinary experiences.

Casa Mazzucchelli – A Warm Italian Welcome

On Sunday, March 9, 2025, JRE-Chef Aurora Mazzucchelli and JRE-Sommelier Massimo Mazzucchelli opened the doors of their restaurant, Casa Mazzucchelli in Sasso Marconi, to welcome the JRE-International Board. The evening celebrated the essence of JRE's commitment to culinary excellence and hospitality in a beautiful setting honoring Italian classics like "tortellini in brodo".

An Unforgettable Evening at San Domenico, Imola

On Monday, March 10, 2025, JRE-Chef Massimiliano Mascia hosted the JRE-International Board at the legendary San Domenico Restaurant in Imola. Representatives from Marchesi Antinori, including Enrico Chiavacci, and from Carpigiani, including Matteo Andreola and Michela Iorio, joined the gathering for a special dining experience.

The evening commenced with an Italian aperitivo in the wine cellar, where participants enjoyed the ambiance of candlelit surroundings and a Berlucchi Franciacorta Riserva Cuvée JRE “Cuvée des Jeunes.” N. 6 from 2008.

The culinary journey continued at a beautifully decorated table in an intimate setting, featuring impeccable service and a carefully curated menu highlighting the restaurant’s signature dishes.

• Seared Scallops with oyster & dry Martini reduction, clams with herbs

• Gragnano Calamarata "Pastificio dei Campi" with shellfish and mollusk sauce

• Egg in Raviolo "San Domenico", a signature dish with 24/26-month-aged Parmigiano Reggiano and white truffle, paired with a Tenuta Tignanello 'Marchese Antinori' Riserva Chianti Classico DOCG 1983 (the year when the chef was born).

• "Mora Romagnola" Suckling Pig with roasted artichoke and zabaglione

• Petit Pastry Selection

• Blueberry, Salted Caramel, and Chocolate Churned Gelato

Attendees – JRE-International Board & National Presidents

The attendees of this international board meeting included:

• JRE-International President: Mr. Daniel Canzian

• JRE-International Vice-President: Mrs. Katrin Steindl

• JRE-CEO: Mr. Hans van Manen

• JRE-Marketing Manager: Mrs. Natalia Foronda Gonzalez

• JRE-Assistant Event Manager: Mr. Ludovico Crespi

• JRE-Austria Delegate: Mr. Stefan Eder

• JRE-Belgium Delegate: Mr. Jo Grootaerts

• JRE-Croatia Delegate: Mr. Davor Kapetanovic

• JRE-France President: Mr. Sylvain Belouin

• JRE-Germany Delegate: Mr. Daniel Fehrenbacher

• JRE-Italy President: Mr. Alberto Basso

• JRE-Italy Delegate: MR. Stefano Pinciaroli

• JRE-Netherlands President: Mr. Marko Karelse

• JRE-Slovenia President: Mr. Grega Repovž

• JRE-Switzerland President: Mr. Martin Thommen

A Celebration of Culinary Innovation and Collaboration

This inspiring event reinforced JRE’s mission of fostering innovation, collaboration, and culinary excellence. From strategic discussions to immersive gastronomic experiences, this gathering set the stage for an exciting future ahead.

A special thank you to all participants, partners, and hosts who made this event an unforgettable success!