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.

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!

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

Gelato Naturale Basic + Intermediate Course (2)

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.

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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.

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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.

Stage

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.

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