NEXT DATES
START
END
DURATION
SEATS
24 May
28 May
35 hours
12 July
16 July
35 hours
06 September
10 September
35 hours
Gelato Naturale Basic + Advanced Course (ENG)
IN CLASSROOM OR LIVE STREAMING
The newly updated Basic + Advanced Ice Cream Course is a necessary step for beginners and professionals 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 Ice Cream 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 ce Cream 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 Ice Cream 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 Ice Cream 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 Marsala, 19A, Grosseto, GR, ItaliaB&B Ricasoli
Via Bettino Ricasoli, 358100 Grosseto
B&B Le Mura
Piazza del Mercato, 1058100 Grosseto
Next gelato making courses
Course of the day:
May 1st
Course of the day:
May 2nd
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May 3rd
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May 4th
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May 5th
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May 6th
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May 7th
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May 8th
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May 9th
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May 10th
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May 11th
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May 12th
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May 13th
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May 14th
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May 15th
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May 16th
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May 17th
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May 18th
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May 19th
Course of the day:
May 20th
Course of the day:
May 21st
Course of the day:
May 22nd
Course of the day:
May 23rd
Course of the day:
May 24th
Gelato Naturale Basic + Advanced Course
Course of the day:
May 25th
Gelato Naturale Basic + Advanced Course
Course of the day:
May 26th
Gelato Naturale Basic + Advanced Course
Course of the day:
May 27th
Gelato Naturale Basic + Advanced Course
Course of the day:
May 28th
Gelato Naturale Basic + Advanced Course
Course of the day:
May 29th
Totally Vegan Gelato Course
Course of the day:
May 30th
Totally Vegan Gelato Course
Course of the day:
May 31st
