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COURSE
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AVAILABLE
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Monday
25 May
25 May
Friday
29 May
29 May
5 days
35 hours
35 hours
3
Monday
06 July
06 July
Friday
10 July
10 July
5 days
35 hours
35 hours
4
Monday
12 October
12 October
Friday
16 October
16 October
5 days
35 hours
35 hours
5
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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.
1
day 1
- 9.00 - 17.00
- 7.5 hours
2
day 2
- 9.00 - 17.00
- 7.5 hours
3
day 3
- 9.00 - 17.00
- 7.5 hours
4
day 4
- 9.00 - 17.00
- 7.5 hours
5
day 5
- 9.00 - 15.00
- 5 hours
Course location
LOCATION
Gelato Naturale Academy
Via Pisa, 2, Grosseto, GR, ItaliaNext gelato making courses
Course of the day:
April 1st
No Events
Course of the day:
April 2nd
No Events
Course of the day:
April 3rd
No Events
Course of the day:
April 4th
No Events
Course of the day:
April 5th
No Events
Course of the day:
April 6th
06 - 07 April
Natural Semifreddo Course 
COURSE IN ITALIAN - Know the world of cakes and expand your gelato offer, producing natural parfaits in a practical and fast way.
Course of the day:
April 7th
06 - 07 April
Natural Semifreddo Course
COURSE IN ITALIAN - Know the world of cakes and expand your gelato offer, producing natural parfaits in a practical and fast way.
Course of the day:
April 8th
No Events
Course of the day:
April 9th
No Events
Course of the day:
April 10th
No Events
Course of the day:
April 11th
No Events
Course of the day:
April 12th
No Events
Course of the day:
April 13th
No Events
Course of the day:
April 14th
No Events
Course of the day:
April 15th
15 - 18 April
Basic Gelato Naturale Course
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:
April 16th
15 - 18 April
Basic Gelato Naturale Course
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:
April 17th
15 - 18 April
Basic Gelato Naturale Course
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:
April 18th
15 - 18 April
Basic Gelato Naturale Course
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:
April 19th
No Events
Course of the day:
April 20th
20 - 24 April
Advanced Gelato Naturale Course
COURSE IN ITALIAN Aimed at those who have completed the Basic Course, a full-immersion of 5 days to master the secrets of the most complex and profitable recipes!
Course of the day:
April 21st
20 - 24 April
Advanced Gelato Naturale Course
COURSE IN ITALIAN Aimed at those who have completed the Basic Course, a full-immersion of 5 days to master the secrets of the most complex and profitable recipes!
Course of the day:
April 22nd
20 - 24 April
Advanced Gelato Naturale Course
COURSE IN ITALIAN Aimed at those who have completed the Basic Course, a full-immersion of 5 days to master the secrets of the most complex and profitable recipes!
Course of the day:
April 23rd
20 - 24 April
Advanced Gelato Naturale Course
COURSE IN ITALIAN Aimed at those who have completed the Basic Course, a full-immersion of 5 days to master the secrets of the most complex and profitable recipes!
Course of the day:
April 24th
20 - 24 April
Advanced Gelato Naturale Course
COURSE IN ITALIAN Aimed at those who have completed the Basic Course, a full-immersion of 5 days to master the secrets of the most complex and profitable recipes!
Course of the day:
April 25th
No Events
Course of the day:
April 26th
No Events
Course of the day:
April 27th
27 - 28 April
Neutro Homemade Course
COURSE IN ITALIAN - Learn to create the Neutral to get the gelato of the consistency and texture you like best. You will finally be released from any company of preparations.
Course of the day:
April 28th
27 - 28 April
Neutro Homemade Course
COURSE IN ITALIAN - Learn to create the Neutral to get the gelato of the consistency and texture you like best. You will finally be released from any company of preparations.
Course of the day:
April 29th
29 - 30 April
Alcoholic Sorbets, Gelato and Topping
COURSE IN ITALIAN - Become autonomous in creating ice creams that can be stored at -18 °C and scooped at this temperature.
Course of the day:
April 30th
29 - 30 April
Alcoholic Sorbets, Gelato and Topping
COURSE IN ITALIAN - Become autonomous in creating ice creams that can be stored at -18 °C and scooped at this temperature.
