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: only up to 8 participants can attend our courses in Grosseto, Tuscany.
In this phase we teach our students:
– General concepts.
– The Presenti Balancing Method (invented by Manuele Presenti) for recipes calculation.
– Production and processing techniques.
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…).
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.
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.
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”.
In 2017 and 2018, 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 40 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
With Gelato Naturale Academy – through experimentation, study and practice – we have developed a truly innovative working method .
Some fundamental principles are the basis of this journey to the rediscovery of good ice cream because genuine , healthy and easy to work .
With the Presenti Method the carefully selected raw material does not oxidize, the flavor remains unaltered and the texture creamier.
It is the first and only method to guarantee a unique ice-cream, of superior quality and 100% natural .
The secret is in the Presenti Balancing System , refined with a constant search to allow literally any recipe , always and only with 5 steps, without waste of ingredients, without double processing and above all without doubts on the final result.
RAW INGREDIENTS
SELECTION
PRESENTI
BALANCING
SYSTEM
INGREDIENTS
MIXING
pasteurization
THE FREEZING
