Covid-19 : il Gelato Naturale nel 2020 a Shangai

INTERVIEWED: Gerard Low, chef owner of Gelato Dal Cuore in Shanghai, China WHAT WAS 2020 LIKE? Like a rollercoaster ride, full of uncertainties and surprises. We were attending SIGEP 2020, where we got to meet lovely people of Gelato Naturale Academy, Manuele and Brigitte. I was lucky I could enrol in their gelato courses while …

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Migliore Scuola Gelato Artigianale

Here’s why Gelato Naturale Academy is considered “the inimitable gelato school”

Becoming an gelato master may seem affordable, it is enough to put together good products, a bit of creativity, follow market demands and anyone can be able to make a good gelato . On the other hand, not everyone has the good fortune of being able to know, and learn, the deepest secrets of this …

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How to choose the right equipment: pros and cons of combined machinery in gelato shops

Equipment in gelato parlors is always an interesting topic, because is also about the process of preparing recipes . Many of you will know the distinction between the following two production system concepts: Traditional system (batch freezer and pasteurizer) Combined system (unique machine with both functions) Today I’ll talk about the combined method ! This …

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Sigep 2019 – Le nostre impressioni

Sigep 2019 all’insegna del NO sugars! Si chiude il 40° Sigep e come prima cosa vogliamo ringraziare tutti quelli che sono passati a salutarci ed hanno assaggiato il nostro gelato, siete stati veramente tantissimi!!! Abbiamo portato 10 gusti in degustazione che racchiudono molti argomenti dei nostri corsi di gelato: Cocco vegan e ananas caramellato, Sorbetto al …

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