{"id":2088,"date":"2018-10-04T05:14:57","date_gmt":"2018-10-04T05:14:57","guid":{"rendered":"https:\/\/www.scuolagelato.it\/home\/"},"modified":"2026-03-20T22:43:45","modified_gmt":"2026-03-20T21:43:45","slug":"home","status":"publish","type":"page","link":"https:\/\/www.scuolagelato.it\/en\/","title":{"rendered":"Home"},"content":{"rendered":"\n
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Gelato Course in Italy<\/mark><\/strong><\/h1>\n\n\n\n

We have created an innovative balancing method<\/strong> with which it is possible to make vegan<\/strong>, low-calories<\/strong> gelatos, with alternative sugars<\/strong> , gastronomic<\/strong>, can be stored at -18\u00b0C<\/strong>, sorbets, variegated and crunchy for all types of ice cream.<\/strong><\/mark><\/strong><\/p>\n<\/div>\n\n\n\n

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A broad, intense and complete training to become a gelato naturale chef <\/strong><\/h2>\n\n\n\n

Gelato Naturale Academy<\/strong> was founded in 2008 to guide the future Masters of Natural Gelato towards the realization of a successful activity. <\/p>\n\n\n\n

We have been the first school worldwide to teach Italian Natural Gelato<\/strong>. Our students run successful parlors all over the world, are awarded with prices and win important competitions. By our side, we never stopped researching to give you always the best and broadest formation. <\/p>\n\n\n\n

Our innovative balancing<\/strong> is based on pure raw materials<\/strong>, without using hydrogenated fats, preservatives, dyes, flavors or any semi-finished industrial product. A genuine product and a precise balancing are the principle of the method and the key to increase the quality and create a unique gelato that represents you<\/strong>!<\/p>\n\n\n\n

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Learn more<\/strong><\/a><\/div>\n<\/div>\n\n\n\n
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COMPLETE TRAINING OFFER<\/h3>\n\n\n\n

Choose the perfect course for you!<\/mark><\/em><\/strong><\/h2>\n\n\n\n

Courses suitable for neophytes and professional ice cream makers<\/strong>.
Natural Gelato Academy<\/strong> offers you a complete training course to become a master of natural italian gelato<\/strong>.
Check on our online calendar<\/strong> and immediately block the date that interests you, seats are limited!<\/strong><\/p>\n<\/div>\n\n\n\n

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Open your new
Natural Gelato Shop<\/strong><\/mark><\/strong><\/h2>\n\n\n\n

To open your natural ice cream parlor or enhance the offer of your homemade gelato shop, follow the 4 steps of our journey<\/strong><\/p>\n\n\n\n

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Read more<\/strong><\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

OUR COURSES<\/strong><\/h2>\n\n\n\n
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Basic + Intermediate Natural Gelato Course<\/mark><\/strong><\/h3>\n\n\n\n

The first step to master the preparation of gelato from natural raw materials is to learn the Presenti Balancing Method<\/strong>, through which you can stabilize a recipe from any ingredient.<\/p>\n\n\n\n

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Discover more<\/strong><\/a><\/div>\n\n\n\n
Contact us<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n
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Advanced + Specialization Natural Gelato Course<\/mark><\/strong><\/h3>\n\n\n\n

Become completely independent<\/strong>!<\/p>\n\n\n\n

Balancing your Neutro<\/strong>, offer your customers Gelato Sticks<\/strong>, single-portion Gelato cakes<\/strong>, low glycemic index Gelato, superfood gelato<\/strong>\u2026<\/p>\n\n\n\n

In this course we can teach you all of this<\/strong>.<\/p>\n\n\n\n

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Discover more<\/strong><\/a><\/div>\n\n\n\n
Contact us<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n
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Totally Vegan Master course<\/a><\/mark><\/strong><\/h3>\n\n\n\n

With the new Vegan Gelato course<\/strong> you will be able to make tasty recipes for a constantly growing market!<\/p>\n\n\n\n

We have expanded and updated the contents<\/strong> of the Vegan Course<\/strong> to offer you even more complete training<\/strong>.<\/p>\n\n\n\n

Raw materials<\/strong>: water, vegetable drinks (rice, almond, ancardi, coconut) fresh seasonal fruit, Sicilian pistachio, Piedmont IGP hazelnut, organic whole sugar, grape sugar, malts, Madagascar vanilla, natural and chocolate Fair Trade cocoa mono-origin<\/p>\n\n\n\n

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Discover more<\/strong><\/a><\/div>\n\n\n\n
Contact us<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n
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View all courses<\/a><\/div>\n<\/div>\n\n\n\n
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Internship<\/mark><\/strong><\/h3>\n\n\n\n

As a third step we begin to practice with an internship in a certified Natural Gelato shop<\/strong>.<\/p>\n\n\n\n

It is the right time to test your skills and improve the technique by following our advice.<\/p>\n\n\n\n

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Discover more<\/strong><\/a><\/div>\n\n\n\n
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<\/a>Opening Consulting<\/a><\/mark><\/strong><\/h3>\n\n\n\n

Since the birth of the school, we offer direct and personalized consulting<\/strong> to accompany ice-cream makers towards the success of their project.<\/p>\n\n\n\n

It is guaranteed<\/strong> that following what is suggested by our consultants will improve both the collection and the profits<\/strong>, but above all this will happen without false steps<\/strong> and attempts in the dark, without bureaucratic or fiscal complications<\/strong> and without any commercial or supply constraints<\/strong>!<\/p>\n\n\n\n

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Discover more<\/strong><\/a><\/div>\n\n\n\n
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NEW ONLINE COURSES!<\/mark><\/strong><\/h2>\n\n\n\n

Now you can study directly from home with complete video courses that are immediately applicable to your gelato shop! Visit our new dedicated site now!<\/p>\n\n\n\n

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Online gelato courses<\/strong><\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Gelato Course in Italy We have created an innovative balancing method with which it is possible to make vegan, low-calories gelatos, with alternative sugars , gastronomic, can be stored at -18\u00b0C, sorbets, variegated and crunchy for all types of ice cream. A broad, intense and complete training to become a gelato naturale chef  Gelato Naturale Academy […]<\/p>\n","protected":false},"author":1,"featured_media":6322,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template-home.php","meta":{"_acf_changed":false,"inline_featured_image":false,"site-sidebar-layout":"no-sidebar","site-content-layout":"page-builder","ast-site-content-layout":"full-width-container","site-content-style":"unboxed","site-sidebar-style":"unboxed","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"_joinchat":[],"footnotes":""},"class_list":["post-2088","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nNatural Ice Cream School - Italian Gelato Academy - Artisan Gelato Courses<\/title>\n<meta name=\"description\" content=\"The first natural Artisan Ice Cream School in Italy. 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