Gelato Naturale Advanced + Specialization Course (ENG)

In Classroom or Live Streaming

Duration 5 days
37 hours
Seats Max 10
Next course 10 - 14 October
2022
Language EN
Cost € 2000 in Classroom - € 1000 in Live Streaming
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NEXT DATES

COURSE
START
COURSE
END
COURSE
DURATION
AVAILABLE
SEATS
LANGUAGE
Monday
10 October
Friday
14 October
5 days
37 hours
2
course in english language
Monday
05 December
Friday
09 December
5 days
37 hours
3
course in english language
Wednesday
12 April
Sunday
16 April
5 days
37 hours
5
course in english language
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Gelato Naturale Advanced + Specialization Course (ENG)

We have expanded and updated the contents of the Advanced + Specialization 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 + Specialization 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.

Topics covered

  • Alcoholic milk based gelato
  • Alcoholic sorbets
  • Alternative sugars
  • Gelato without added sugar
  • Gelato with dates sugar
  • Variegato (toppings) recipes
  • Crunchy inclusions for gelato
  • Spreadable cream for gelato
  • Gelato in a jar at -18 degrees
  • Gelato cakes
  • Gelato sticks
  • Sicilian Granita
  • Gelato Cones
  • Brioches for gelato or granita
  • Gelato with bakery products

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, bakery products, alternative sugars, granita and more!

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

Via Marsala 19A 58100 Grosseto GR
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

Book Event

Confirmatory deposit (VAT exempt) € 200

Reserve your seat at the Advanced+Specialization Course

Available Tickets: 6
The Confirmatory deposit (VAT exempt) ticket is sold out. You can try another ticket or another date.
Subscription for Live Streaming Course (VAT exempt) € 1000,00
Available Tickets: 100
The Subscription for Live Streaming Course (VAT exempt) ticket is sold out. You can try another ticket or another date.

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