Advanced Gelato Naturale Course (ITA)

In Classroom or Live Streaming

Duration 5 days
37 hours
Seats Max 10
Next course Check dates
Language IT
Cost € 1000 in Classroom - € 500 in Live Streaming
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This page is a translation of Corso Avanzato Gelato Naturale Artigianale (ITA) and does not show course dates to avoid misunderstandings. You can find updated information on the page in the original language.

Advanced Gelato Naturale Course (ITA)

We have expanded and updated the contents of the Advanced Course to offer you even more complete training. This course is catered for enterpreneurs who want to specialize in the various types of ice cream to widen their target customer base.

The new Advanced Course of Natural Gelato is recommended for those who want to differentiate themselves in the world of ice cream! This new advanced natural homemade ice cream course is aimed at those who have completed the Basic Natural Ice Cream course or are aware of balancing techniques.

For the preparation of the recipes that you can learn during the course we use only raw materials: fresh milk, fresh cream, fresh seasonal fruit, whole yoghurt, fresh organic eggs, Sicilian pistachio, organic hazelnut, white cane sugar, dextrose, vanilla Madagascar, natural Fair Trade cocoa. The course is reserved for a maximum of 10 people.

Corso Avanzato Gelato Naturale

Topics covered

  • Natural vegan ice cream.
  • Honey in ice cream
  • Caramel with ice-cream sauce
  • Set the flavour sequence.
  • ice cream with alternative sugars
  • savory gourmet ice creams.
  • Variegated crunchy for ice cream.
  • Rice ice cream.
  • Creamy alcoholic ice creams.
  • Alcoholic sorbets.
  • Yogurt ice cream.
  • Fruit coulis.
  • Creamy chocolate variegated at -16 ° C.

Goals

Train the participant in the various types of gelato to broaden their target customers. The course takes place with a first theoretical and practical part to deepen the Balancing Present system for alcoholic, vegan and gourmet homemade ice creams.

Another important part of the course is the creation of fruit-flavored and creamy chocolate variegates, as well as the preparation of easy-to-make crunchy products to create mouth-watering and effect combinations in your italian gelato. In support of the lessons you will have at your disposal some didactic material to follow step by step the various points of the program.

After the course you will also have the opportunity to join the Facebook Gelato Natural Academy Community to learn more about the issues addressed and clarify any doubts.

1
Day 1
9:00 - 17:00
8 hours
2
Day 2
9:00 - 17:00
8 hours
3
Day 3
9:00 - 17:00
8 hours
4
Day 4
9:00 - 17:00
8 hours
5
Day 5
8:00 - 13:00
5 hours

Course location

LOCATION

Gelato Naturale Academy

WHERE TO STAY

B&B Ricasoli

Via Bettino Ricasoli, 3
58100 Grosseto

+39 348 77 02 458


B&B Le Mura

Piazza del Mercato, 10
58100 Grosseto

+39 349 12 99 213
www.beblemura.it

This page is a translation of Corso Avanzato Gelato Naturale Artigianale (ITA) and does not allow course bookings to avoid misunderstandings. You can find the updated information and book on the page in the original language.

Next gelato making courses

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August 30th

Corso Base Gelato Naturale
30 August - 02 September

Basic Gelato Naturale Course corso gelateria in lingua italiana

COURSE IN ITALIAN - For ice cream beginners and professionals who want a 100% artisanal ice cream. All the theoretical bases and complete practical application, from the recipe to the sale of natural ice cream.
Course of the day:

August 31st

Corso Base Gelato Naturale
30 August - 02 September

Basic Gelato Naturale Course corso gelateria in lingua italiana

COURSE IN ITALIAN - For ice cream beginners and professionals who want a 100% artisanal ice cream. All the theoretical bases and complete practical application, from the recipe to the sale of natural ice cream.

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