NEXT DATES
START
END
DURATION
SEATS
06 July
10 July
35 hours
07 August
11 August
35 hours
07 September
11 September
35 hours
14 October
18 October
35 hours
09 November
13 November
35 hours
Gelato Naturale Basic + Advanced Course (ENG)
The newly updated Basic + Advanced Course is a necessary step for those who want to create original recipes autonomously. After basic and advanced it’s possible to take a free stage in a Natural Gelateria.
It is also possible to take only basic course
BASIC: This course is catered for aspiring gelato entrepreneurs who wants to take a first step to learn how to produce high quality authentic Italian gelato.
ADVANCED: This course is designed for who would like to differentiate and upgrade the quality of gelato as well as enlarging the product assortment and personalising it.
Topics covered
BASIC:
- Gelato: what is it?
- Raw materials
- Production method
- Balancing system Presenti gelato base milk
- Sorbets – cold method
- Production Cycle
- Gelato with inclusions and variegations
- Milk-based fruit flavors
- Equipment Choice and Layout Store
ADVANCED:
- Raw vegan Materials – vegetable milk
- Alcohol Gelato
- Fruit and chocolate topping
- Crunchy inserts
- Vegan gelato balancing Presenti (fruits, nuts and chocolate)
- Ingredient replacement method
- Gelato for people suffering with food intollerance – Allergies and intollerances
- Yogurt and Frozen Yogurt
- Infusion technique
- International flavors with local ingredients and specialties
Goals
BASIC: After the Basic Course you will have a solid knowledge of Italian artisan gelato and you will be able to: understand ingredients and different production methods, produce gelato, sorbet without industrial products, plan your investments, compare retail strategies, respect hygiene criteria in the laboratory.
ADVANCED: At the end of this course you will know all the technical properties of gelato in order to personalise your recipes, thanks to the new knowledge of: composition of ingredients, balancing techniques of vegan gelato, alternative sugar analysis, recognising and correcting defects of gelato.
day 1
- 9.00 - 17.00
- 7.5 hours
day 2
- 9.00 - 17.00
- 7.5 hours
day 3
- 9.00 - 17.00
- 7.5 hours
day 4
- 9.00 - 17.00
- 7.5 hours
day 5
- 9.00 - 15.00
- 5 hours
Course location
Gelato Naturale Academy
Via Pisa, 2, Grosseto, GR, ItaliaNext gelato making courses
Course of the day:
July 1st
Course of the day:
July 2nd
Course of the day:
July 3rd
Course of the day:
July 4th
Course of the day:
July 5th
Course of the day:
July 6th
Gelato Naturale Basic + Advanced Course
Course of the day:
July 7th
Gelato Naturale Basic + Advanced Course
Course of the day:
July 8th
Gelato Naturale Basic + Advanced Course
Course of the day:
July 9th
Gelato Naturale Basic + Advanced Course
Course of the day:
July 10th
Gelato Naturale Basic + Advanced Course
Course of the day:
July 11th
Course of the day:
July 12th
Course of the day:
July 13th
Basic Gelato Naturale Course 
Course of the day:
July 14th
Basic Gelato Naturale Course
Course of the day:
July 15th
Basic Gelato Naturale Course
Course of the day:
July 16th
