The First Italian School
for Natural Gelato
We teach a original method
for true homemade ice cream
UPCOMING COURSES
Create YOUR recipes
in YOUR lab
Zero costs for new equipment
#nosemifinshed to buy
No commercial constraints
UPCOMING COURSES
SATISFY THE MOST DEMANDING
CUSTOMERS
Fantastic gelato, easy to serve and to enjoy
100% VEGAN
WITH ALTERNATIVE SUGARS
CREAMY AT -18°C
UPCOMING COURSES

Choose the perfect course for you!

Gelato Naturale Academy offers a complete training program to become a master of natural ice cream

Check on our online calendar and immediately block the dates you prefer, seats are limited!

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.

STEPS TO OPEN A NATURAL ICE CREAM SHOP

Basic Course Advanced Course Apprenticeship Mentoring Awards

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.

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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…).

scuola-gelato-logosquare-stage-gratuito_over

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.

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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.

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Fullfillment and 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”.

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

GNA PRESENTI’S METHOD

Natural ice cream: only raw materials and research for real homemade ice cream.

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.