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A settembre è tempo di tornare a scuola... Scuola di gelato ovviamente! Un grande ringraziamento per aver raccontato la nostra storia a Chiara e a Storie …
La ricerca e la sperimentazione a cui mi dedico ogni giorno per migliorare il metodo Gelato Naturale Academy porta a innovazioni anche fuori dalle gelaterie …
Vi segnaliamo con piacere la classifica di Dissapore, sito di riferimento del mondo del food, delle 15 migliori gelaterie d'Italia. Tra le gelaterie selezionate, 5 di …
Claudio Triches
I just did the Natutal Gelato Basic Course ONLINE and Gelato Vegan ONLINE and both are highly recommended. Excellent option to learn something new and useful while staying safe at home!! Both are very well explained and the recipes provided are amazing. GRAZIE!!
Gabriel Jang
Manuele totally changed my life. I was working as an office clerk and went to learn gelato here in november because I always loved ice cream and I liked the idea of natural gelato. Now it's april and I'm opening my own gelato shop in Seoul. This course is very different from other places where they show you complicated way and try to sell simple product or even machine. After basic and advanced course you get to learn and understand how all the complicated ingredients work so after all you can play with them. This means you can be free from all the ready mix products and you can create your own recipe with any ingredients. For example you can mix konjak root or agar agar instead of arabia gum. I always loved eating gelato but never thought of actually making it by myself or never realized how much exciting job this is. Highly recommend this place, feel lucky to have a chance to study here and thanks to Manuele for offering this course for such short amount of time and reasonable price!... read more
Gerard Low
I attended Gelato Naturale Academy’s (GNA) Basic, Advanced and Specialisation courses in Jan-Feb 2020 after sampling their awesome gelato at this year’s Sigep exhibition. Although I had been making gelato and came to the courses with some prior experience, there was still a lot to learn over the 9 days. Manuele offered fresh perspectives on recipe formulation, selection and preparation of natural ingredients, as well as many valuable tips gleaned from his years of research and experience. Unlike schools and academies of big brands in the industry, the GNA course did not try to sell industrial products or equipment. At the end of the course, you would have the foundation to develop your own recipes and freedom to work with any raw material from scratch. PS: Grazie Manuele, Brigitte, Sandro and Mariano, you were lovely... read more
Arthur Mudde
I attended the Basic+Advanced course, and we covered all the topics needed to understand how to make our own gelato, using only raw, natural ingredients and no semifinished products. This also covered vegan and alcoholic gelato. I ate (and made myself, actually) some of the best gelato in my life there. The maestro Manuele, with the help of Mariano, made it an excellent experience! I highly recommend this school!... read more
Kate Lyba
If you want to learn the beautiful art of making gelato completely free of artificial addings and colouring, including vegan and alcohol options from the scratch you are in a right place! Manuele and his wife are great teachers who continue secrets of traditional artizan gelato making by own family. My learning experience there was amazing and very useful, you will definitely be satisfied taking that course as for a beginner or advanced learners. All the best!... read more