THE FIRST GELATO NATURALE SCHOOL

#NOSEMILAVORATI

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The “Gelato Naturale Academy” was founded by Manuele and Luciano Presenti when the two Master Chefs decided to arrange the first set of courses. What pushed them to undertake this new project was the desire to make all their knowledge and experience available, in order to prepare new artisans and to guide them to achieve success in their businesses.

Although many people may believe the contrary, producing gelato in a natural way (using a natural method and natural ingredients) reduces the costs of production.  Our courses are addressed to all of those willing to take their first steps towards the world of Natural Gelato and to any artisan that has already an enterprise but wishes to renovate and improve its activity. We have set ourselves the goal of building competent and conscious artisans that can work freely without any commercial constraint. You will learn how to prepare a flavourful and genuine ice cream following our natural method. We will therefore teach you to prepare specific preparations, such as vegan and gluten-free ice-creams, in order to make you capable to satisfy the needs of the most demanding customers.

Our GNA courses, conducted by Manuele Presenti (our Gelato Naturale Master chef), consist of a balanced combination of a theoretical and a practical part. Participants will be provided with a complete theoretical basis as well as with an optimal working methodology. In fact, we, in the GNA, give ample space to the practical work: machinery and equipment employment, workshop organization and logistics, calculation and preparation of gelato recipes using exclusively fresh raw materials, are just some of the components of the practical section of the course.

Forget about overcrowded classrooms. Our classes are limited to small groups of persons: up to 10 participants for the basic course and up to 8 participants for the advanced one. All courses are held in Grosseto, Tuscany.

STEPS FOR THE DEVELOPMENT OF A NATURAL GELATO SHOP

PHASE I: GNA BASIC COURSE

In this phase we teach our students:
– General concepts.
– The Presenti Balancing Method (invented by Manuele Presenti) for recipes calculation.

– Production and processing techniques.

PHASE II – GNA ADVANCED COURSE

This phase will enable students to:
– Manage with capability raw materials.
– Customize the recipes composition.
– Adjust the product assortment according to some specific elements (location, local raw materials, current culinary trends: vegan, gluten-free, proteic gelato, etc…).

PHASE III: – APPRENTICESHIP

At the end of Phase II, we offer our students the opportunity to complete their training with an apprenticeship in one of the icecream shops of our community.

PHASE IV – MENTORING

During the start-up of your activity one of our master chefs will guide you through this delicate phase in order to start working in the finest of ways.

AWARDS

Although we do not like charts and ranking lists (since they often do not apply objective parameters for ice-cream evaluation), we can’t fail to note that among the 100 ice-cream shops ranked by “DISSAPORE” (2015 ranking list), 14 of them come from our Academy and they all employ our balancing method “Metodo Presenti”.

At the beginning of 2017, the Gambero Rosso’s guide “Gelaterie d’Italia” awarded with the highest score (3 coni = 3 cones) the “Gelateria Chiccheria” of Grosseto, Manuele Presenti’s ice-cream shop, and “Gretel Factory”, another ice-cream shop that came from the GNA. Only 36 ice-cream shops in Italy have received this award. Moreover, the above mentioned guide, lists a large number of ice-cream shops formed by our school

OUR COURSES

GELATO NATURALE BASIC COURSE

With Manuele Presenti, Arianna Marsili, Tony Napoli

Only TWO available places for class(by reservation only)

Program

  • Natural gelato definition.
Components and raw materials.
  • The production cycle.
Explanation of the “Presenti balancing method”.
  • Dried fruit roasting and preparation of nut butters.
  • Preparations before production.
  • Cream flavoured gelato.
  • Fruit sorbetto.
Yogurt gelato.
  • Storage of gelato.
  • Good hygiene practices when producing gelato.
  • Rationalisation of water and energy resources.
  • Evaluation of the equipment required for the gelato production.
  • Ingredients datasheet.
  • Workshop layout illustration.

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Duration: 3 days – Course fees: 1200,00€ (VAT INCLUDED)

GELATO NATURALE ADVANCED COURSE

With Manuele Presenti, Arianna Marsili, Tony Napoli

Only TWO available places for class(by reservation only)

Program

  • Vegan natural gelato.
  • Workshop organization and logistics.
  • Flavours sequence planning.
  • Calculation of recipes containing alcoholic drinks.
  • Crunchy toppings.
  • Rice gelato.
  • Low-calorie gelato.
  • Regeneration and storage techniques.
  • Fruit coulis.
  • Creamy chocolate toppings (at a temperature of -16°C).
  • Recommendations for an ultimate workshop layout.
  • Complementary products (whipped cream and milkshakes).
  • Sales techniques.
  • Code of conduct and workwear.
  • Final test (both theory and practice).

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Duration: 4 days – Course fees: 1600,00€ (VAT INCLUDED)

TESTIMONIALS

1-adri-gomez

La mejor escuela para aprender a hacer el verdadero gelato!

Adri Gomez, Dolce Gelato - Costa Rica

5-bes-abdi

Great and valuable experience, Manuele is a great and patient teacher, the method is perfect, whichever flavor you choose to do, if you follow the steps, it will be the best gelato ever made.

Bes Abdi - Cremeria I Nonni - Bratislava

6-rachel-lim

The best ever! Masterchef will make sure you understand everything from A-Z about gelato. Manuele is very attentive and helpful, best decision to join.

Rachel Lim - Le Grae - Kuala Lumpur

7-james-haskins

True Artisans! Manuele, Arianna and Tony approach this course with professionalism, passion, and experience. Everything is done to the detail and no question go unanswered! Manuele is not just a good gelato maker, he is also a great teacher. He provides you with a realistic way to make gelato naturally from scratch, and doing so in an efficient manner. This is the way gelato should be done!

In addition to the courses, all of which are very thorough, Manuele is simply a wonderful person. He was there for us around the clock, making sure we were taken care of both in and out of the class room. He told me before arriving that the two weeks that I would be there would be unforgettable… Thanks to the courses, beautiful Grosseto, and Manuele’s hospitality… everything really was unforgettable. Grazie infinite Manuele, Arianna e Tony? A presto!!

James Haskins - I tondi gelateria- Los Angeles

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