A complete training course to become a master of natural gelato
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.
COMPLETE TRAINING OFFER
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+Intermediate 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.
START
END
DURATION
SEATS
15 November
19 November
35 hours
27 January
31 January
35 hours
21 March
25 March
35 hours
Advanced+Specialization
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.
START
END
DURATION
SEATS
22 November
25 November
30 hours
22 November
26 November
37 hours
04 February
08 February
37 hours
29 March
02 April
37 hours
Totally Vegan
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.
This course is reserved for a maximum of 10 students per class.
START
END
DURATION
SEATS
20 November
21 November
15 hours
01 February
02 February
15 hours
26 March
27 March
15 hours
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 + Intermediate 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.
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:
Internship
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.
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!