Basic Gelato Naturale Course corso gelateria in lingua italiana

Basic Gelato Naturale Course corso gelateria in lingua italiana

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corso gelateria in lingua italiana COURSE IN ITALIAN LANGUAGE


Who is it addressed to?

The Natural Gelato Base Course is aimed at aspiring ice cream makers who want to know and learn the basic techniques of production of natural homemade ice cream, professionals in the sector who want to know the natural methodology and restaurateurs who want to insert natural ice cream in their menu. The course is reserved for up to 10 people.


Fresh milk, fresh cream, fresh seasonal fruit, whole yoghurt, fresh organic eggs, Sicilian pistachio, organic hazelnut, organic whole sugar, white cane sugar, grape dextrose, Madagascar vanilla, Fair Trade cocoa.

Course Objectives

Training the participant in theoretical knowledge – indispensable practices for the production of natural ice cream and the correct layout and equipment of a natural ice cream parlor. The course takes place with a first theoretical part essential to know the raw materials used and the innovative Balancing system with the “Present” method and then start the practical part. To support you will have some teaching material to follow step by step the various points. We consider an essential part the ingredients of the ingredients and the balancing system to start learning this trade. For the preparation and production of ice cream you will have a professional laboratory and work in pairs to make ice cream starting from the mixing of raw materials, pasteurization and production with the aid of a combined batch freezer. After the course you will also have the opportunity to be joined by the Academy of Natural Gelato community to explore the issues addressed or clarify any doubts.



Release of the certificate of participation signed by Master Chef Gelato Naturale Manuele Presenti, release of course material (CDs and handouts).

4 giorni
(orario indicativo)
9:00 - 16:00
  • What do we mean by natural ice cream
  • Elements and raw materials that make up natural ice cream
  • The natural production cycle
  • Balancing Method Present
  • Toasting dried fruit and making artisan pasta
  • Preparations for natural ice-cream.
  • Creamy ice creams
  • Fruit sorbets
  • Storage of ice cream
  • Hygienic practices in the processing of raw materials
  • Rationalization of water and energy resources
  • Evaluation of the necessary equipment in ice-cream for the production of natural ice-cream
  • Lab layout and ice-cream retailer
Course location: Gelato Naturale Academy
Via Pisa 2, 58100 Grosseto (GR)
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