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 »
Here we are telling a new Sigep , a beautiful experience like every year that this year was even more special from a professional point of view. As you well know, our school has existed for 11 years now , and in this year that followed our tenth anniversary I committed myself body and soul …
What we report from SIGEP 2020: news and confirmations 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 »
The season of one of the most delicious fruits and with the most combinations in the world of gelato has begun! Why is fig also called the “false fruit”? Because it is one of the few fruits in the world that is not fertilized !!! There are hundreds of types, the first to come into …
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 …
Mollo tutto e apro una gelateria a Miami! Quando si parla di aprire una gelateria negli States è inevitabile viaggiare col pensiero: è il sogno americano, quello che da secoli ci ha fatto attraversare un oceano per raggiungere un mondo nuovo, migliore, tutto da scoprire. E questa immagine in bianco e nero nella mia mente è …
In Gelato we trust! Come aprire una gelateria artigianale di successo negli USA Read More »
It seems like yesterday when we did our first course, yet the idea of the Luciano, Annamaria and Manuele Presenti family, owners of the Gelateria Chiccheria of Marina di Grosseto, was born in 2008 and 10 years have already passed!! Our luck was to immediately win the trust of beginners and professionals ice cream makers. …
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 »
Ci siamo! Anche in questa calda estate è arrivata a rinfrescarci la classifica definitiva di Dissapore delle migliori 100 gelaterie. La Gelato Naturale Academy è lieta di annunciare che anche per quest’anno molti dei nomi presenti in classifica sono nostri corsisti. Dissapore, specializzata nel settore food, stabilisce rigidi criteri di selezione per individuare la top ten …
