Paolo Cappellini

He graduated in Chemistry in 1992 in Bologna and won first a fellowship in Agricultural Chemistry and then a PhD in Biology and Cellular Physiology. In 1998 he obtained a PhD degree but decided not to pursue his university career and approached the world of gelato. For more than 20 years he has been involved in education in Italy and abroad, collaborating with numerous academies in the industry. In 2014 he published his first book “4 Steps in Gelato Chemistry” and in 2021 the technical manual “Gelatology.”