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 …
Covid-19 : il Gelato Naturale nel 2020 a Shangai Read More »
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 …
Here’s why Gelato Naturale Academy is considered “the inimitable gelato school” Read More »
This year I celebrated an important event: I helped a gelato parlor for the 150th time! I have seen so many people pass by: there are those who take the basic course and then lose themselves on the street by putting aside art as they say, those who do the courses and make good and …
150th consulting for the opening of a natural gelato parlor! Read More »
What is a balancing method? A method of balancing comes from tests and retries, often you go wrong, an ice cream that does not come out as you would like and that you want to improve. The goal of a balancing is to create homogeneous, spatulable, creamy recipes with the correct sweetness, that of creating …
Il Sistema Bilanciamento Presenti, l’inizio del Gelato Naturale Read More »
