EARLY BIRD: Book before August 15th and get -10% off!!!

A complete training course to become a master of natural gelato

The “Gelato Naturale Academy” was founded in 2008 to guide the future Masters of Natural Gelato towards the realization of a successful activity.

Goodness and a genuine product are the principles of the method and work of the Academy: our preparations are based on processing of pure raw materials and on the Present Method for balancing ingredients, without using hydrogenated fats, preservatives, dyes, chemical flavors and semi-finished industrial products.

We have created an innovative balancing method with which it is possible to make vegan, low-calories gelatos, with alternative sugars , gastronomic, can be stored at -18°C, sorbets, variegated and crunchy for all types of ice cream.


Choose the perfect course for you!

Courses suitable for neophytes and professional ice cream makers.
Natural Gelato Academy offers you a complete training course to become a master of natural italian gelato.
Check on our online calendar and immediately block the date that interests you, seats are limited!

Basic + Advanced course

We offer special bundles for english speaking students, aimed to convey as much information as possible through full-immersion classes

Come to Italy once and leave as a new Natural Gelato Master with our Basic+Advanced Gelato Course.

06 September
10 September
5 days
35 hours
course in english language
No event found!

Specialization course

Gelato Naturale Academy offers a specialization course in English aimed at making you a master of every type of gelato. This full-immersion gelato course will make you stand out from the competition even more.

GNA is the only school that can teach you to balance any neutro and master vegan, alternative sugars, gelato wich remains scoopable at -18° and real Sicilian granitas.

13 September
16 September
4 days
30 hours
course in english language
08 October
09 October
2 days
15 hours
corso gelateria in lingua italiana
No event found!

Internship in a certified Natural “Gelateria”

Il nuovo Corso Avanzato di Gelato Naturale si rivolge a chi ha completato il corso base o possiede una approfondita conoscenza delle tecniche di bilanciamento. Alla fine del corso saprai padroneggiare gelati unici (alcolici, vegan, gourmet e gastronomici) e creare variegati alla frutta e crunchy per abbinamenti golosi e ad effetto.

Tailor-made courses

Customize the topics you want to learn and immerse yourself 100% in the world of italian gelato with one of our teachers.

We can prepare a tailor-made course for you both in the One-to-One formula and for small groups of students!

Private consulting

Make your business take off fast! With a private consultancy you will increase collection and profits, without false steps and without commercial restrictions!
Ask the help of one of our consultants to get the most out of:
– the opening of your ice cream shop in Italy or abroad,
– the transformation into Natural Gelato,
– the efficient management of your ice cream shop,
– the business plan of your business project

Open your new Natural Gelato Shop

To open your natural ice cream parlor or enhance the offer of your homemade gelato shop, follow the 4 steps of our journey


Step 1:
Basic and Advanced Natural Gelato Course

The first step to master the preparation of gelato from natural raw materials is to learn the Presenti Balancing Method, through which you can stabilize a recipe from any ingredient.


Become completely independent!

Balancing your Neutro, offer your customers Gelato Sticks, single-portion Gelato cakes, low glycemic index Gelato, superfood gelato

In this course we can teach you all of this.

Corso Specializzazione Gelato Vegan Naturale

With the new Vegan Gelato course you will be able to make tasty recipes for a constantly growing market!

We have expanded and updated the contents of the Vegan Course to offer you even more complete training.

Raw materials: water, vegetable drinks (rice, almond, ancardi, coconut) fresh seasonal fruit, Sicilian pistachio, Piedmont IGP hazelnut, organic whole sugar, grape sugar, malts, Madagascar vanilla, natural and chocolate Fair Trade cocoa mono-origin.


Step 4:

As a third step we begin to practice with an internship in a certified Natural Gelato shop.

It is the right time to test your skills and improve the technique by following our advice.

Gelateria in Giappone

Since the birth of the school, we offer direct and personalized consulting to accompany ice-cream makers towards the success of their project.

It is guaranteed that following what is suggested by our consultants will improve both the collection and the profits, but above all this will happen without false steps and attempts in the dark, without bureaucratic or fiscal complications and without any commercial or supply constraints!

Success Stories

The stories of those who have transformed what they have learned here into successful international activities