{"id":2095,"date":"2019-03-19T11:50:09","date_gmt":"2019-03-19T10:50:09","guid":{"rendered":"https:\/\/www.scuolagelato.it\/storie-di-successo-gna\/"},"modified":"2023-05-13T13:39:58","modified_gmt":"2023-05-13T11:39:58","slug":"storie-di-successo-gna","status":"publish","type":"page","link":"https:\/\/www.scuolagelato.it\/en\/storie-di-successo-gna\/","title":{"rendered":"Success Stories"},"content":{"rendered":"\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wrapper is-layout-flow wp-block-column-is-layout-flow\">\n<h2 class=\"wp-block-heading\">Experiences that deserve to be told<\/h2>\n\n\n<div class=\"kgmm\"><input type=\"hidden\" name=\"kgmm-info\" value=\"{&quot;width&quot;:&quot;100%&quot;,&quot;height&quot;:&quot;500px&quot;,&quot;center&quot;:{&quot;latitude&quot;:0,&quot;longitude&quot;:0},&quot;hideList&quot;:true,&quot;fitBounds&quot;:true,&quot;centerClientLocation&quot;:false,&quot;mapOptions&quot;:{&quot;mapTypeId&quot;:&quot;roadmap&quot;,&quot;zoom&quot;:8,&quot;center&quot;:{&quot;lat&quot;:41,&quot;lng&quot;:12}},&quot;overlappingMarkerSpiderfierOptions&quot;:{&quot;keepSpiderfied&quot;:true,&quot;nearbyDistance&quot;:40,&quot;circleFootSeparation&quot;:40,&quot;circleSpiralSwitchover&quot;:7},&quot;markers&quot;:[{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:45.8827231,&quot;lng&quot;:12.2917857,&quot;title&quot;:&quot;FINGUSTO gelateria&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/fingusto-gelateria\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;FINGUSTO gelateria&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;,&quot;post_id&quot;:8032},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:45.78946579999999,&quot;lng&quot;:12.0474971,&quot;title&quot;:&quot;Matteo Spinetta&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/matteo-spinetta\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Matteo Spinetta&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;,&quot;post_id&quot;:8007},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:42.00170050000001,&quot;lng&quot;:14.9957226,&quot;title&quot;:&quot;Gelalto Gelateria naturale&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/gelalto-gelateria-naturale\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Gelalto Gelateria naturale&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;,&quot;post_id&quot;:8006},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:32.0725095,&quot;lng&quot;:34.7713702,&quot;title&quot;:&quot;Stefan &#8211; Austrian Bakery, coffee&#038;ice cream&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/stefan-austrian-bakery-coffeeice-cream\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Stefan &#8211; Austrian Bakery, coffee&#038;ice cream&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;,&quot;post_id&quot;:8005},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:45.69654509999999,&quot;lng&quot;:8.463947899999999,&quot;title&quot;:&quot;Gelateria San Gottardo&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/gelateria-san-gottardo\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Gelateria San Gottardo&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;,&quot;post_id&quot;:8004},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:41.2760046,&quot;lng&quot;:16.4192116,&quot;title&quot;:&quot;Arte Fredda&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/arte-fredda\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Arte Fredda&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;,&quot;post_id&quot;:8003},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:38.233176,&quot;lng&quot;:16.2404468,&quot;title&quot;:&quot;Bar Ettore&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/bar-ettore\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Bar Ettore&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;,&quot;post_id&quot;:8002},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:19.4282542,&quot;lng&quot;:-99.15533029999999,&quot;title&quot;:&quot;Joe Gelato&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/joe-gelato\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Joe Gelato&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;,&quot;post_id&quot;:8000},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:43.0615509,&quot;lng&quot;:12.5695608,&quot;title&quot;:&quot;Gelateria Naturale Demetra&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/gelateria-naturale-demetra\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Gelateria Naturale Demetra&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;,&quot;post_id&quot;:7998},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:42.969078,&quot;lng&quot;:12.6926418,&quot;title&quot;:&quot;Gelateria Amandola&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/gelateria-amandola\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Gelateria Amandola&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;,&quot;post_id&quot;:7997},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:43.09268,&quot;lng&quot;:12.43324,&quot;title&quot;:&quot;Bar Gelateria La Pieve&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/bar-gelateria-la-pieve\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Bar Gelateria La Pieve&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;,&quot;post_id&quot;:7996},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:45.1170726,&quot;lng&quot;:10.7922529,&quot;title&quot;:&quot;Gelateria Papaya&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/gelateria-papaya\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Gelateria Papaya&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;,&quot;post_id&quot;:7995},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:52.0818652,&quot;lng&quot;:4.2988199,&quot;title&quot;:&quot;Piet Artisans of Flavour&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/piet-artisans-of-flavour\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Piet Artisans of Flavour&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;,&quot;post_id&quot;:7993},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:27.2758368,&quot;lng&quot;:-82.5646426,&quot;title&quot;:&quot;Made In Rome Organic Gelato&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/made-in-rome-organic-gelato\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Made In Rome Organic Gelato&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;,&quot;post_id&quot;:7992},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:38.7098915,&quot;lng&quot;:-9.1352166,&quot;title&quot;:&quot;Alice Gelato&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/alice-gelato\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Alice Gelato&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;,&quot;post_id&quot;:7991},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:33.188234,&quot;lng&quot;:35.62307,&quot;title&quot;:&quot;Galileto&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/galileto\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Galileto&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;,&quot;post_id&quot;:7990},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:38.3394943,&quot;lng&quot;:140.3759066,&quot;title&quot;:&quot;COZAB GELATO&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/cozab-gelato\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;COZAB GELATO&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;,&quot;post_id&quot;:7986},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:-33.900767,&quot;lng&quot;:150.9900715,&quot;title&quot;:&quot;Toscana Gelateria Naturale&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/toscana-gelateria-naturale\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Toscana Gelateria Naturale&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;,&quot;post_id&quot;:7985},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:45.9395242,&quot;lng&quot;:13.6139568,&quot;title&quot;:&quot;Gelateria Glida&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/gelateria-glida\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Gelateria Glida&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;,&quot;post_id&quot;:7984},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:45.4460498,&quot;lng&quot;:10.9675134,&quot;title&quot;:&quot;Il Mustacchio Verona&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/il-mustacchio-verona\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Il Mustacchio Verona&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;,&quot;post_id&quot;:7983},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:45.448493,&quot;lng&quot;:11.0005163,&quot;title&quot;:&quot;Q.B. Gelato&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/q-b-gelato\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Q.B. Gelato&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;,&quot;post_id&quot;:7982},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:42.7159671,&quot;lng&quot;:10.9839778,&quot;title&quot;:&quot;Gelateria Chiccheria&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/gelateria-chiccheria\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Gelateria Chiccheria&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;,&quot;post_id&quot;:7981},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:43.5998603,&quot;lng&quot;:13.3236652,&quot;title&quot;:&quot;M5 Gelateria Creativa&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/m5-gelateria-creativa\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;M5 Gelateria Creativa&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;,&quot;post_id&quot;:7980},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:43.33702479999999,&quot;lng&quot;:12.9031598,&quot;title&quot;:&quot;byNice&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/bynice\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;byNice&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;,&quot;post_id&quot;:7979},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:43.7742771,&quot;lng&quot;:11.2431472,&quot;title&quot;:&quot;B. ICE&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/b-ice\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;B. ICE&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;,&quot;post_id&quot;:7978},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:43.7725507,&quot;lng&quot;:11.2576989,&quot;title&quot;:&quot;Gelateria Edoardo il gelato biologico&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/gelateria-edoardo-il-gelato-biologico\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Gelateria Edoardo il gelato biologico&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;,&quot;post_id&quot;:7977},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:44.86710679999999,&quot;lng&quot;:10.0589863,&quot;title&quot;:&quot;Magritte &#8211; Gelati al cubo&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/magritte-gelati-al-cubo\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Magritte &#8211; Gelati al cubo&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;,&quot;post_id&quot;:7976},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:60.2739632,&quot;lng&quot;:25.0790876,&quot;title&quot;:&quot;Villa Severino&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/villa-severino\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Villa Severino&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;,&quot;post_id&quot;:7975},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:46.408429,&quot;lng&quot;:11.1376171,&quot;title&quot;:&quot;Gelateria Cavallar&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/gelateria-cavallar\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Gelateria Cavallar&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;,&quot;post_id&quot;:7973},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:9.9337125,&quot;lng&quot;:-84.06667190000002,&quot;title&quot;:&quot;Dolce Gelato&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/dolce-gelato\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Dolce Gelato&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;,&quot;post_id&quot;:7972},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:41.91774119999999,&quot;lng&quot;:12.5197306,&quot;title&quot;:&quot;Pico Gelato &#8211; Piazza Bologna&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/pico-gelato-piazza-bologna\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Pico Gelato &#8211; Piazza Bologna&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;,&quot;post_id&quot;:7971},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:43.5482893,&quot;lng&quot;:10.3287586,&quot;title&quot;:&quot;Il Punto Gelato&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/il-punto-gelato\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Il Punto Gelato&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;,&quot;post_id&quot;:7969},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:48.1437223,&quot;lng&quot;:17.1107444,&quot;title&quot;:&quot;I Nonni Cremeria&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/i-nonni-cremeria\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;I Nonni Cremeria&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;,&quot;post_id&quot;:7968},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:-6.197591000000001,&quot;lng&quot;:106.8365442,&quot;title&quot;:&quot;Gelato Secrets&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/gelato-secrets\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Gelato Secrets&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;,&quot;post_id&quot;:7967},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:0,&quot;lng&quot;:0,&quot;title&quot;:&quot;Zmrzlina Rafaella&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/zmrzlina-rafaella\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Zmrzlina Rafaella&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;,&quot;post_id&quot;:7966},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:48.85675209999999,&quot;lng&quot;:2.3558826,&quot;title&quot;:&quot;RE\\u0178S &#8211; Glaces Eternelles&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/reys-glaces-eternelles\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;RE\\u0178S &#8211; Glaces Eternelles&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;,&quot;post_id&quot;:7964},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:0,&quot;lng&quot;:0,&quot;title&quot;:&quot;Mangiamo Gelato Caffe&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/mangiamo-gelato-caffe\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Mangiamo Gelato Caffe&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;,&quot;post_id&quot;:7963},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:31.24548,&quot;lng&quot;:121.48007,&quot;title&quot;:&quot;Gelato Dal Cuore&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/gelato-dal-cuore\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Gelato Dal Cuore&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;,&quot;post_id&quot;:7962},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:-28.6422485,&quot;lng&quot;:153.613972,&quot;title&quot;:&quot;Frankies Gelato Naturale&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/frankies-gelato-naturale\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Frankies Gelato Naturale&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;,&quot;post_id&quot;:7961},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:0,&quot;lng&quot;:0,&quot;title&quot;:&quot;Luca Castellucci&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/luca-castellucci\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Luca Castellucci&lt;\\\/a&gt;&lt;\\\/h4&gt;&lt;h4&gt;&lt;strong&gt;Ciao, sono Luca Castellucci, e vi voglio raccontare come sono entrato nel magico mondo del Gelato Naturale!&lt;\\\/strong&gt;&lt;\\\/h4&gt;\\r\\n&lt;strong&gt;Sin da bambino sono sempre stato affascinato dal gelato&lt;\\\/strong&gt;, un alimento cos\\u00ec particolare, ne solido ne liquido, estremamente godurioso, che non ti stanca mai e ti fa sempre tornare il sorriso\\u2026 Si, mentre i miei compagni sognavano di diventare calciatori o astronauti, io sognavo di diventare un gelatiere!\\r\\n\\r\\n&lt;strong&gt;Poi nel corso degli anni, in seguito a scelte scolastiche mi allontanai un po&#039; da questa idea&lt;\\\/strong&gt;, prima la scelta di fare Il liceo scientifico invece che l\\u2019alberghiero, poi la scelta dell\\u2019universit\\u00e0 dove scelsi di iscrivermi a scienze Agrarie, Alimentari e Ambientali piuttosto che iscrivermi nella vicina Universit\\u00e0 dei sapori di Perugia\\u2026 Scelte sbagliate!? Non so, in fin dei conti mi hanno portato qui dove sono e a capire che la mia passione per il gelato naturale, di alta qualit\\u00e0, \\u00e8 davvero grande; e la formazione scientifica prima e quella naturalistica poi son sicuro mi torneranno molto utili nel proseguo della mia vita da gelatiere, sia nel capire come la fisica e la chimica agiscono sul gelato, sia nella scelta dei prodotti da utilizzare per produrlo!\\r\\n\\r\\n&lt;strong&gt;Dopo le due lauree, prese entrambe con lode, inizio a provare vari lavori nel settore per cui avevo studiato&lt;\\\/strong&gt;, fino ad ottenere un contratto a tempo indeterminato in un\\u2019azienda agricola in cui potevo esprimere al massimo tutto ci\\u00f2 che avevo imparato durante gli studi\\u2026. Ma dopo i primi due anni passati in tranquillit\\u00e0, una voce mi tornava in testa e mi chiedeva se ancora mi ricordavo del mio sogno da bambino, diventare gelatiere!!\\r\\n\\r\\n&lt;strong&gt;Ma c\\u2019era un problema, i miei studi, oltre ad avermi allontanato dal settore del food, avevano cambiato il mio stile di vita&lt;\\\/strong&gt; e la mia dieta (ho abbandonato negli anni tutti quegli alimenti \\u201cindustriali\\u201d prediligendo sempre pi\\u00f9 materie prime di alta qualit\\u00e0, lavorazioni minime e una lista ingredienti sempre pi\\u00f9 corta), e scoprendo (leggendo svariati libri di gelateria) che la grandissima parte di gelato che viene definito \\u201cartigianale\\u201d veniva fatto con semilavorati, pieni, stracolmi di sostanze artificiali e di dubbia provenienza, ero molto scettico riguardo il fatto che, il mio sogno da bambino, potesse conciliarsi con la mia idea di nutrizione sana e naturale.\\r\\n\\r\\n&lt;strong&gt;Per fortuna sono uno che nella vita non si accontenta mai&lt;\\\/strong&gt; e decisi di indagare, arrivai cosi al sito della Gelato Naturale Accademy, dove i presupposti per risolvere i miei dubbi c\\u2019erano tutti, credo che non passarono nemmeno dieci minuti da quando entrai nel sito a quando prenotai il mio primo corso in questa magnifica scuola!\\r\\n\\r\\n&lt;strong&gt;Arriv\\u00f2 il giorno del corso e li incontrai due persone splendide, Manuele e Brigitte&lt;\\\/strong&gt;, che mi fecero capire sin da subito che non \\u00e8 vero che il gelato deve essere fatto con semilavorati o prodotti di sintesi, tutt\\u2019altro, esiste un mondo dietro al gelato naturale che ti permette di esaltare tutti quei prodotti che la natura ha da offrirci. (Alla fine del ciclo di studi Manuele vi avr\\u00e0 insegnato ad utilizzare qualsiasi prodotto naturale che esiste sulla faccia della terra, gli unici limiti che vi rimarranno saranno quelli nella vostra fantasia!)\\r\\n\\r\\n&lt;strong&gt;Visto l\\u2019entusiasmo del primo corso, mi iscrissi subito al secondo e cos\\u00ec via, in meno di un anno completai tutti i corsi&lt;\\\/strong&gt;, ormai ero pronto per il grande passo, lasciare il mio sicuro lavoro per aprire una gelateria naturale in Umbria; purtroppo era marzo 2020, e causa lockdown dovetti con grande rammarico accantonare l\\u2019idea, ma per fortuna, ho scelto una Scuola con la S maiuscola, dove non si fanno solo corsi, si creano rapporti di amicizia e fiducia, cos\\u00ec a giugno vengo contattato da Manuele che mi propone l\\u2019offerta pi\\u00f9 bella che potessi mai ricevere: \\u201cTi va di venire a lavorare in Chiccheria quest\\u2019estate!?\\u201d ovviamente non ci ho pensato due secondi, ASSOLUTAMENTE SI!!\\r\\n\\r\\n&lt;strong&gt;Ho passato cos\\u00ec una splendida estate, in una delle migliori gelaterie d\\u2019Italia&lt;\\\/strong&gt; (Cosa potevo chiedere di meglio come prima esperienza da gelatiere!?), dove ho potuto risolvere molti miei dubbi e perplessit\\u00e0, ho imparato molto riguardo la gestione di una gelateria, da come scegliere dipendenti, alla gestione del magazzino, il rapporto con i fornitori, a come produrre un gelato che possa raggiungere i tre coni gambero rosso per tre anni consecutivi (ma questa in realt\\u00e0 \\u00e8 stata solo una conferma di ci\\u00f2 che avevo gi\\u00e0 imparato ai corsi), eccetera\\u2026\\r\\n\\r\\n&lt;strong&gt;Ora che ho concluso questa splendida esperienza, che mi ha fatto crescere sotto tutti i punti di vista, sono ancora pi\\u00f9 convinto che il sogno che avevo da bambino, si realizzer\\u00e0! Il prossimo anno aprir\\u00f2 la mia gelateria naturale in Umbria, perch\\u00e9 gi\\u00e0 qui dobbiamo vivere senza il mare, dover vivere anche senza un gelato di alta qualit\\u00e0, mi sembra davvero troppo!&lt;\\\/strong&gt;\\r\\n\\r\\nUn grazie infinte alla &lt;strong&gt;Gelato Naturale Accademy&lt;\\\/strong&gt;, per avermi portato fin qua dove sono, e a tutto lo staff della Chiccheria, che mi ha fatto vivere un\\u2019esperienza che rimarr\\u00e0 per sempre nel mio cuore!\\r\\n\\r\\n&lt;strong&gt;P.S.&lt;\\\/strong&gt; se posso vorrei anche dire un difetto dell\\u2019Accademia, una volta che inizierete a frequentare i corsi, difficilmente poi riuscirete a trovare in giro dei prodotti che soddisfano le vostre aspettative, questo gelato naturale, crea DIPENDENZA!!!!\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&nbsp;&quot;,&quot;post_id&quot;:5642},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:33.188234,&quot;lng&quot;:35.62307,&quot;title&quot;:&quot;Galileto &#8211; Israel&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/galileto-israel\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Galileto &#8211; Israel&lt;\\\/a&gt;&lt;\\\/h4&gt;&lt;h4&gt;I had a dream...&lt;\\\/h4&gt;\\r\\nThe dream &lt;strong&gt;to learn how to make ice cream and start my own business&lt;\\\/strong&gt; was born about 3 years ago while traveling in Italy.\\r\\nAbout &lt;strong&gt;3 months ago I made my dream come true&lt;\\\/strong&gt; and opened (together with a childhood friend) &lt;strong&gt;a small and amazing boutique ice cream parlor in the Galilee in northern Israel&lt;\\\/strong&gt;.\\r\\n\\r\\nA lot of good people accompanied me, supported and encouraged me all the way but I have no doubt that the most significant, &lt;strong&gt;important and contributing move was going to study at \\&quot;Gelato Natural Academy\\&quot; under the direction and led by Manuele Presenti&lt;\\\/strong&gt;. I heard about Manuele from Sisi and Marco from \\&quot;Arte\\&quot; , the excellent ice cream parlor in Tel Aviv.\\r\\n\\r\\n&lt;strong&gt;I came to Manuele without any experience and background&lt;\\\/strong&gt; in the field of ice cream, for the first time for a basic one-on-one course and a year later I joined the advanced course. &lt;strong&gt;In these courses I was exposed to a fascinating and meaningful world in everything related to gelato&lt;\\\/strong&gt; and I was also exposed to the techniques and balancing method developed by Manuele, all of which together actually gave me the strength, faith and professional knowledge and allowed me to dare to realize the dream.\\r\\n&lt;h4&gt;Today, 3 years later I have an amazing place, mine, where I produce fresh gelato every day. The feedback is great and I&#039;m really happy.&lt;\\\/h4&gt;\\r\\n&lt;strong&gt;Thank you so much Manuele for helping me make that dream come true&lt;\\\/strong&gt;. I have no doubt that without \\&quot;Gelato Natural Academy\\&quot; this would have been much more difficult to impossible for me.\\r\\n\\r\\n&lt;strong&gt;Many thanks also to dear Mariano, who was a full partner in the advanced course and to the wonderful Brigitte who was everywhere and took care of the small and important details.&lt;\\\/strong&gt;\\r\\n\\r\\n&lt;strong&gt;Another thank&#039;s also goes to Carlo Minuci from \\&quot;Pozioni di Neve\\&quot; the excellent ice cream parlor in Porto Santo Stefano who complied with Manuele&#039;s request and agreed to accept me for an internship&lt;\\\/strong&gt; a few days after the one - on - one course and did so happily and with a big smile on my face. There is no doubt that this internship has contributed a lot to me.\\r\\n\\r\\n&lt;strong&gt;And one more small thank&#039;s to dear Fulvia from Via Ricasoli B&amp;B who always provided a wonderful breakfast and a warm and cozy place to return to after a day of school or a long day of internship&lt;\\\/strong&gt; (I came to her on the advice of Manuele, another and so important detail that the school thinks about)\\r\\n\\r\\nThe field of gelato is relatively new to me, &lt;strong&gt;I learn something new every day&lt;\\\/strong&gt; and understand how much I still don&#039;t know and I have no doubt that &lt;strong&gt;in the future I will return in one way or another to further training at \\&quot;Gelato Natural Academy\\&quot;&lt;\\\/strong&gt;.\\r\\n&lt;h4&gt;I had a dream, \\&quot;Gelato Natural Academy\\&quot; helped me fulfill it.\\r\\nIn the meantime, I really enjoy my new way.&lt;\\\/h4&gt;\\r\\n&nbsp;\\r\\n\\r\\nSee you soon,\\r\\n&lt;em&gt;Refael&lt;\\\/em&gt;&quot;,&quot;post_id&quot;:5400},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:42.5079249,&quot;lng&quot;:14.156341099999963,&quot;title&quot;:&quot;Gelateria Roma &#8211; Montesilvano&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/gelateria-roma-montesilvano\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Gelateria Roma &#8211; Montesilvano&lt;\\\/a&gt;&lt;\\\/h4&gt;&lt;strong&gt; Andrea and Francesca, your business has a long tradition. Can you tell us a little about your story? &lt;\\\/strong&gt;\\r\\n\\r\\nThe idea of \\u200b\\u200bopening the gelato parlor stems from an old project of my father, one of the many that he would have liked to make, and from the need to offer our customers the opportunity to attend us all year round. From breakfast every morning to pastries on Sunday; from the birthday cake to the dinner aperitif; from panettone to colomba; from hot tea in winter to gelato in summer.\\r\\n\\r\\n&lt;strong&gt; You are particularly known for panettone and doves, and you have also won the prize for the best dove according to the guide of the Gambero Rosso. What is your secret and how do you recognize a good dove? &lt;\\\/strong&gt;\\r\\n\\r\\nIn 2018 our panettone, of which absolute merit goes to my mother Roberta, won the best panettone award among specialized companies.\\r\\nIn previous years we had always ranked in the top places of the guide for both panettone and colomba. Our secret is enclosed in our motto: patience and love.\\r\\nThese products have a long production process and must literally be \\&quot;looked after\\&quot; at every stage of it. The raw materials must be of the highest quality and the care of the mother yeast must be perfect.\\r\\nThese are the characteristics that a high quality product should have.\\r\\nWe decided to focus on high quality gelato because we could not and in no case create a gap between the quality of our pastry shop and that of the gelato shop.\\r\\nOur history of activity has always recognized us as lovers of the concepts of craftsmanship and authenticity. With the gelato shop we could not deny ourselves!\\r\\n\\r\\n&lt;strong&gt; Where does the idea of \\u200b\\u200bintroducing gelato and your business in 2018 come from? &lt;\\\/strong&gt;\\r\\n\\r\\nWe have fully accepted the method of Maestro Presenti. Like him we do not use any type of industrial semi-finished product and every single operation is carried out in full response of the concept of 100% natural.\\r\\nCustomers who visit us for the first time can not help but notice how much difference there is compared to an gelato shop that offers standardized gelatos made with industrial raw materials.\\r\\n\\r\\n&lt;strong&gt; Why did you decide to focus on natural and high quality gelato? &lt;\\\/strong&gt;\\r\\n\\r\\nOur business has a long history of joys and sorrows. Mammamassaia was born in 1991 from an idea of \\u200b\\u200bmy father Corrado Roma. At the beginning, the business offered few but excellent typical products of our region: Abruzzo.\\r\\nImmediately a great success especially in coincidence of the Christmas holidays; products such as natural preserves of fruit and vegetables, various types of canned fruit, jams and sweets of our tradition revisited in a natural and genuine key make up high quality Christmas baskets. Over the years the demand continues to grow but something was still missing. Corrado, a little over thirty years old, senses the potential of offering a handmade product that is the protagonist of all the Christmas holidays: panettone.\\r\\nHe decided to study their characteristics and the various production phases in depth by attending high pastry courses focusing on mother yeast and its development within the macro area of \\u200b\\u200bleavened products. Within a few years, after many attempts at many sacrifices, he manages to develop the winning recipe that attracts the attention of many personalities in the world of food. Redesigns the artisan workshop, adapting it to the production of panettone and artisan doves, leaving out all those products with which he had started the history of his business. The results come and are really exciting. Then the tragedy. Corrado lost his life in a car accident when he was just 40 years old, leaving me, my two brothers and my mother with a business at the beginning of his growth. My mother Roberta with three minor children decides not to give up and to continue what my father had started but she is alone and her children cannot help her. Inexorably over the years something has been lost and the debts that Corrado had contracted to start the business are not easy to manage.\\r\\nIn 2014, after I graduated in economics and met my current wife Francesca, I decided to make an attempt to revive the fortunes of the family business. With the precious help of my family and my wife, in 2016 we open Pasticceria Caffetteria Roma, a business of selling to the public the products baked by the laboratory left by my father Corrado and carried out hard by my Roberta.\\r\\nThe work grows exponentially and we are already starting to think about an expansion. The idea is to also offer gelato to complete the activity. The first ideas on move to investments that are not too demanding to offer an gelato that is easy to make and sell by relying on companies in the sector based on standardized raw materials.\\r\\n\\r\\nBy chance I come to discover the existence of a basic course of natural gelato in Grosseto, not too far from my city. Before making a good investment, a good entrepreneur should at least know a good part of alternative investments to be made in a certain sector. So I decide to remove the doubt by attending this course. Here I fell in love with the simple but innovative proposal of the master Manuele Presenti.\\r\\nUpon returning from the course, I completely change my plans and decide with my wife to invest a large sum to allocate it to the creation of a 100% natural gelato shop.\\r\\nEverything fits perfectly. The high quality pastry could only meet with a high quality gelato supported directly by the artisan pastry production. The combination works and after only three months of activity the red prawn prize arrives. Happy with the finish line, we decided to aim even higher with ever new and always natural gelato proposals. Supported by Maestro Presenti I decide to attend a specialization course with him.\\r\\nNow we are aiming for the Third Cone and we feel very responsible for maintaining the highest quality so as not to lose the good things that have been done!\\r\\n\\r\\n&lt;strong&gt; You are very young and have many employees and you have already had many very important awards (also from the renowned Gambero Rosso). Where do you get all this charge from? &lt;\\\/strong&gt;\\r\\n\\r\\nMy wife Francesca and I are very young 28 and 25 years old and we decided to throw ourselves headlong into the business when we were 24 and 21. We started in two giving up a lot, giving up everything. We worked together at night without a day off. We struggled with the nightmare of debt and the fear of not making it. We never gave up and with sacrifice and perseverance we got up from a really critical initial situation.\\r\\nWe have chosen to believe in this project. Today the business has 14 people that I will never stop thanking because they are also the protagonists of this success.\\r\\nResponsibilities weigh and are many but we do not hold back. Our charge derives from a turbulent past in which both in our childhood we have dealt with suffering and misfortune. As they say in jargon \\&quot;we are hungry\\&quot; and we don&#039;t want to stop. The first goal will always be to create our family.&quot;,&quot;post_id&quot;:4212},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:42.0023526,&quot;lng&quot;:14.995419200000015,&quot;title&quot;:&quot;Gelalto &#8211; Termoli&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/gelalto-termoli-2\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Gelalto &#8211; Termoli&lt;\\\/a&gt;&lt;\\\/h4&gt;&lt;strong&gt; Before taking the big step of opening your own business, you had another job. Can you tell us your story? &lt;\\\/strong&gt;\\r\\n\\r\\nI started very young and always left my city to work. I have been in the tourism sector for many years in Veneto and Val Gardena in South Tyrol\\r\\n\\r\\n&lt;strong&gt; How did your passion for gelato and the idea of \\u200b\\u200bopening an gelato shop come about? &lt;\\\/strong&gt;\\r\\n\\r\\nIt&#039;s simple, gelato means happiness and that&#039;s why the idea of \\u200b\\u200bopening an gelato shop was born, just to try to give small moments of happiness\\r\\n\\r\\n&lt;strong&gt; Why did you decide to focus on natural and high quality gelato? &lt;\\\/strong&gt;\\r\\n\\r\\nBecause the difference is felt and so much. Working the raw materials in the laboratory is tiring but rewarding and then there is the satisfaction of seeing the customer marvel at the goodness of the gelato\\r\\n\\r\\n&lt;strong&gt; How did you meet Manuele Presenti and the Natural Gelato Academy? &lt;\\\/strong&gt;\\r\\n\\r\\nI met the Gelato Naturale Academy through Facebook, because I was looking for an gelato school that would make me work independently and creatively, and then talking on the phone with Manuele Presenti to ask for the first information I immediately understood that I had a dealing with a prepared and honest person.\\r\\n\\r\\n&lt;strong&gt; The flavors that go more? &lt;\\\/strong&gt;\\r\\n\\r\\nFirst of all, the pistachio no doubt follow hazelnut and cheesecake and millefeuille are also asking a lot\\r\\n\\r\\n&lt;strong&gt; Three tips that you would give to those who are at the beginning of the journey: &lt;\\\/strong&gt;\\r\\n\\r\\nThe first is to have tenacity to carry out the choices made. The second is to take care of every single detail to make a difference and the third is to always try to improve\\r\\n\\r\\n&lt;strong&gt; How would you summarize the experience of starting your own business in a few sentences? &lt;\\\/strong&gt;\\r\\n\\r\\nFor me it was magnificent, the realization of a project and a dream that I have always had&quot;,&quot;post_id&quot;:4209},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:45.8622239,&quot;lng&quot;:9.099167999999963,&quot;title&quot;:&quot;Gelateria Le Giuggiole &#8211; Moltrasio&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/gelateria-le-giuggiole-moltrasio\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Gelateria Le Giuggiole &#8211; Moltrasio&lt;\\\/a&gt;&lt;\\\/h4&gt;&lt;strong&gt; How did your passion for gelato and the idea of \\u200b\\u200bopening an gelato shop come about? &lt;\\\/strong&gt;\\r\\n\\r\\nHow can you not have a passion for gelato? Would I eat it even in the middle of winter? That&#039;s why, years ago, the idea of \\u200b\\u200bopening a family gelato shop was born to offer beautiful moments being together\\r\\n\\r\\n&lt;strong&gt; From the first basic course to the opening, almost 10 years have passed and a few things have happened. Can you tell us your story? &lt;\\\/strong&gt;\\r\\n\\r\\nMy story, do you have time ?? after the first basic course I returned to Lombardy from Umbria and I dedicated myself to my first passion ... building my family: I got married and became a mother after which, with my mother and another friend (my tireless companions in this wonderful adventure), the search for the perfect place that led us providentially to Moltrasio, where I live, began.\\r\\n\\r\\n&lt;strong&gt; Why did you decide to focus on natural and high quality gelato? &lt;\\\/strong&gt;\\r\\n\\r\\nA natural and high quality gelato because a moment of pleasure and happiness for me also corresponds to a healthy moment. Also I wanted it to be perfect for my baby and his \\&quot;colleagues\\&quot;\\r\\n\\r\\n&lt;strong&gt; You have so much fun inventing new flavors, can you give us some examples? &lt;\\\/strong&gt;\\r\\n\\r\\nExperimenting and succeeding excites me and fresh raw materials inspire me so \\&quot;Knodel Pilss\\&quot;, \\&quot;Nonna Mimmi\\&quot; were born and ... I already have several others in mind (at night I don&#039;t sleep anymore?)!\\r\\n\\r\\n&lt;strong&gt; The flavors that go more? &lt;\\\/strong&gt;\\r\\n\\r\\nThe flavors that go more are definitely bread, butter and jam, stracciatella, hazelnut and pistachio\\r\\n\\r\\n&lt;strong&gt; You are married and you have a beautiful child, how do you reconcile family and work? &lt;\\\/strong&gt;\\r\\n\\r\\nInitially I was afraid of not being able to reconcile everything but then it was simpler than expected. My shop has a small area dedicated to children so my baby follows me and stays with me thanks to the good hours and a fantastic nanny who stays with us during \\&quot;peak\\&quot; hours; my husband works and when he comes back he is superpap\\u00e1 and I can count on the invaluable help of mom, dad and partner!\\r\\n\\r\\n&lt;strong&gt; Three tips that you would give to those who are at the beginning of the journey: &lt;\\\/strong&gt;\\r\\n\\r\\n3 tips:\\r\\n-trust and be guided by Manuele and the school because only then, you can walk with your own legs\\r\\n-Update and experiment\\r\\n-always smile\\r\\n\\r\\n&lt;strong&gt; How would you summarize the experience of starting your own business in a few sentences? &lt;\\\/strong&gt;\\r\\n\\r\\nThe experience of opening a business in a few sentences ... is like always being in a blender at maximum power but it gives a lot of satisfaction and emotions\\r\\nThanks to you for this possibility, Manuele?&quot;,&quot;post_id&quot;:4179},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:32.07250949999999,&quot;lng&quot;:34.77137019999998,&quot;title&quot;:&quot;STEFAN GELATO \\u2013 Tel Aviv&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/stefan-gelato-tel-aviv\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;STEFAN GELATO \\u2013 Tel Aviv&lt;\\\/a&gt;&lt;\\\/h4&gt;&lt;strong&gt; You opened your natural gelato shop a few days ago. How did it go? &lt;\\\/strong&gt;\\r\\n\\r\\nThe plan to build an gelato shop abroad was ambitious and tiring. After resurrecting us to open I am very happy, I must say yes, it went well. I am happy with the opening.\\r\\n\\r\\n&lt;strong&gt; What made you want to open an gelato shop? And why in Tel Aviv? &lt;\\\/strong&gt;\\r\\n\\r\\nAlready as a child I liked to prepare desserts and I always helped at home to prepare them, It was a desire to open something of my own in the food sector.\\r\\n\\r\\n&lt;strong&gt; What job did you do before and what was your everyday life unlike now? &lt;\\\/strong&gt;\\r\\n\\r\\nI love gelato, but I was always demanding for quality. 100% natural and a must!\\r\\n\\r\\n&lt;strong&gt; Why did you choose the Natural Gelato Academy? &lt;\\\/strong&gt;\\r\\n\\r\\nI searched the Internet where we study gelato preparation and so I found you.\\r\\n\\r\\n&lt;strong&gt; Were internships useful for your training? &lt;\\\/strong&gt;\\r\\n\\r\\nWhen I did the courses in Grosseto I immediately understood that this job is mine. And very creative without limit.\\r\\n\\r\\n&lt;strong&gt; What gelato does Tel Aviv like? &lt;\\\/strong&gt;\\r\\n\\r\\nSince then I have also created the Linzer flavor, which is now also very successfully prepared by the students in their gelato parlors.\\r\\n\\r\\nHere in Tel Aviv they love Pistachio and Chocolato. In fact, Sacher tastes very much.\\r\\n\\r\\nPopular flavors are also Malabi (taste of roses) and Halva. (sesame flavor)\\r\\n\\r\\n&lt;strong&gt; What advice would you give to someone who wants to open a business like yours? &lt;\\\/strong&gt;\\r\\n\\r\\nTo open an gelato shop you must first understand how to make yourself different from other gelato shops, then work on the concept and obviously everything on the basis of a business plan.\\r\\n\\r\\nAnd the most important thing is to do it with a lot of passion and an open heart.&quot;,&quot;post_id&quot;:4169},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:38.3129709,&quot;lng&quot;:140.4420225,&quot;title&quot;:&quot;COZAB GELATO &#8211; Dai Ishida&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/cozab-gelato-dai-ishida\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;COZAB GELATO &#8211; Dai Ishida&lt;\\\/a&gt;&lt;\\\/h4&gt;Ciao!\\r\\n\\r\\nIl mio nome \\u00e8 &lt;strong&gt;Dai Ishida&lt;\\\/strong&gt; e ringrazio la Gelato Naturale Academy per aver condiviso con me la propria conoscenza e la propria passione per il mondo del gelato.\\r\\n\\r\\nDallo scorso aprile ho aperto un nuovo negozio e ogni giorno riesco a vendere tutto il quantitativo che riesco a fare e i clienti ne richiedono dell&#039;altro..non riesco ancora a crederci.\\r\\n\\r\\nI clienti mi dicono che non hanno mai assaggiato un gelato cos\\u00ec buono e beh...lo penso anche io .\\r\\n\\r\\nIl lavoro di produzione \\u00e8 entusiasmante, stimolante e ogni giorno mi dona libert\\u00e0, creativit\\u00e0 e divertimento.\\r\\n\\r\\nOvviamente ci sono ancora molte cose che non so ma vorrei avere altre opportunit\\u00e0 di seguire altri corsi nella scuola e far\\u00f2 costantemente delle domande ai maestri che mi hanno accompagnato in questo viaggio del &lt;strong&gt;Gelato Naturale .\\u00a0&lt;\\\/strong&gt;\\r\\n\\r\\nMi piacerebbe organizzare un evento in Giappone con voi e non vedo l&#039;ora di rivedervi.\\r\\n\\r\\n&lt;strong&gt;Dai Ishida&lt;\\\/strong&gt; ( Il vostro primo allievo giapponese )\\r\\n\\r\\n&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/uploads\\\/2019\\\/03\\\/IMG_2444.jpg\\&quot;&gt;&lt;img class=\\&quot;alignnone size-full wp-image-5436\\&quot; src=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/uploads\\\/2019\\\/03\\\/IMG_2444.jpg\\&quot; alt=\\&quot;Gelateriagiappone\\&quot; width=\\&quot;2664\\&quot; height=\\&quot;1776\\&quot; \\\/&gt;&lt;\\\/a&gt; &lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/uploads\\\/2019\\\/03\\\/IMG_2445.jpg\\&quot;&gt;&lt;img class=\\&quot;alignnone size-full wp-image-5437\\&quot; src=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/uploads\\\/2019\\\/03\\\/IMG_2445.jpg\\&quot; alt=\\&quot;Daiishida\\&quot; width=\\&quot;2880\\&quot; height=\\&quot;1920\\&quot; \\\/&gt;&lt;\\\/a&gt; &lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/uploads\\\/2019\\\/03\\\/IMG_2446.jpg\\&quot;&gt;&lt;img class=\\&quot;alignnone size-full wp-image-5438\\&quot; src=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/uploads\\\/2019\\\/03\\\/IMG_2446.jpg\\&quot; alt=\\&quot;Cozabgelato\\&quot; width=\\&quot;2880\\&quot; height=\\&quot;1920\\&quot; \\\/&gt;&lt;\\\/a&gt; &lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/uploads\\\/2019\\\/03\\\/IMG_2447.jpg\\&quot;&gt;&lt;img class=\\&quot;alignnone size-full wp-image-5439\\&quot; src=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/uploads\\\/2019\\\/03\\\/IMG_2447.jpg\\&quot; alt=\\&quot;Dai Ishida\\&quot; width=\\&quot;2880\\&quot; height=\\&quot;1920\\&quot; \\\/&gt;&lt;\\\/a&gt;&quot;,&quot;post_id&quot;:4224},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:19.4282518,&quot;lng&quot;:-99.15532680000001,&quot;title&quot;:&quot;Joe Gelato &#8211; Citt\\u00e0 del Messico&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/joe-gelato-mexico\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Joe Gelato &#8211; Citt\\u00e0 del Messico&lt;\\\/a&gt;&lt;\\\/h4&gt;Hola, mi nombre es Jos\\u00e9 Luis Cervantes, pero todos me conocen como \\&quot;Joe\\&quot; y vengo de Ciudad de M\\u00e9xico.\\r\\n\\r\\n&lt;strong&gt;\\u00bfC\\u00f3mo naci\\u00f3 tu pasi\\u00f3n por el helado?&lt;\\\/strong&gt;\\r\\nSiempre me ha apasionado la helader\\u00eda, pero decid\\u00ed dedicarme a ella despu\\u00e9s de haber hecho el \\&quot;Corso Superiore di Pasticceria\\&quot; en ALMA y haberme convertido en pastelero, de ah\\u00ed, quise aprender m\\u00e1s y estudi\\u00e9 en L&#039;Universit\\u00e0 del Gelato de Carpigiani, aprendiendo de varios Chefs sobre el helado, pero ninguno como Manuele.\\r\\n\\r\\n&lt;strong&gt;\\u00bfComenzaste desde temprana edad con los helados\\\/helader\\u00eda?&lt;\\\/strong&gt;\\r\\nInici\\u00e9 con el negocio en el 2015, a los 25 a\\u00f1os\\r\\n\\r\\n&lt;strong&gt;\\u00bfC\\u00f3mo combinas tu pasi\\u00f3n por el helado con la pasteler\\u00eda?&lt;\\\/strong&gt;\\r\\nCombino la helader\\u00eda y la pasteler\\u00eda seguido porque van de la mano. Es as\\u00ed como podemos hacer en la tienda pasteles modernos, variegaturas inusuales o postres al plato empleando los conocimientos de las dos \\u00e1reas.\\r\\n\\r\\n&lt;strong&gt;\\u00bfC\\u00f3mo es el mercado del helado en M\\u00e9xico? \\u00bfCu\\u00e1les son los sabores m\\u00e1s pedidos?&lt;\\\/strong&gt;\\r\\nEl mercado en M\\u00e9xico es muy grande y hasta cierto punto noble. La gente consume bastante el helado sin importar si es verano o no. Cada d\\u00eda los clientes buscan m\\u00e1s un producto natural y de mayor calidad. En s\\u00ed, los sabores que m\\u00e1s se venden son mezclas frutales, vainilla, caf\\u00e9 y chocolates; pero en nuestra helader\\u00eda el sabor estrella y m\\u00e1s vendido es el de aceite de oliva.\\r\\n\\r\\n&lt;strong&gt;Haz hecho muchas cosas bellas y deliciosas...\\u00bfAlguna vez has fallado en alg\\u00fan experimento?&lt;\\\/strong&gt;\\r\\n\\u00a1Muchas gracias! S\\u00ed , claro, hemos tenido varios experimentos que no han resultado como lo esper\\u00e1bamos y que nos han hecho cambiar incluso nuestra forma de trabajo. Claro ejemplo de ello es nuestro sorbetto de jitomate y miel, el cual tiene un sabor espectacular, pero es dif\\u00edcil de convencer a la gente de que lo pruebe y por ende era un sabor que no se vend\\u00eda tan bien. Ahora hemos aprendido que es posible venderlo en combinaci\\u00f3n con otras frutas y es un sabor que se vende bastante.\\r\\n\\r\\n&lt;strong&gt;\\u00bfEs cierto que \\&quot;Corona\\&quot; es la mejor cerveza de M\\u00e9xico?&lt;\\\/strong&gt;\\r\\nNo tengo comentarios al respecto... jajaja\\r\\n\\r\\nGrazie di nuovo per tutto Chef, davvero \\u00e8 stata una bellissima esperienza che mi mancher\\u00e0 un sacco. Spero ci possiamo rivedere presto.\\r\\n\\r\\nUn grandissimo abbraccio\\r\\n\\r\\nJoe&quot;,&quot;post_id&quot;:4229},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:52.5321437,&quot;lng&quot;:13.42293129999996,&quot;title&quot;:&quot;Early Bird &#8211; Berlin (Germany)&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/early-bird-berlin-germany\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Early Bird &#8211; Berlin (Germany)&lt;\\\/a&gt;&lt;\\\/h4&gt;&lt;strong&gt;Why did you open an ice cream parlor?&lt;\\\/strong&gt;\\r\\n\\r\\nAfter years spent in computer science I was looking for a new adventure in the world of food and beverage and I found in the ice cream parlor the opportunity for a creative work in contact with the public.\\r\\n\\r\\n&lt;strong&gt;With which technique did you start making ice cream?&lt;\\\/strong&gt;\\r\\n\\r\\nRight from the start I chose the Presenti method, I toured Italy far and wide, visiting schools and ice-cream parlors. The lightning strike is popped in Grosseto.\\r\\n\\r\\n&lt;strong&gt;Why did you choose the Natural Gelato Academy?&lt;\\\/strong&gt;\\r\\n\\r\\nAt the beginning I was intrigued by the excellent reviews and the opinions of the previous students, then I had the opportunity to chat with Manuele who immediately proved to be very courteous and competent and very interested and enthusiastic about my project to open an ice cream shop Berlin and finally I took the car and I made 400 kilometers to try his ice cream.\\r\\n\\r\\n&lt;strong&gt;How do you find yourself with the present balancing system?&lt;\\\/strong&gt;\\r\\n\\r\\nThe system is excellent, simple and intuitive, it allows me with great ease to work on the consistency and sweetness of the ice cream by changing each recipe without difficulty according to the needs.\\r\\n\\r\\n&lt;strong&gt;Which taste do you sell more?&lt;\\\/strong&gt;\\r\\n\\r\\nMy ice cream parlor is located in Berlin and the favorite flavors here are Vanilla and Mango followed by chocolate.\\r\\nOur customers greatly appreciate our Salted Caramel and the sorbet versions of Pistachio and Peanut Butter that we variegate with raspberry jam or blackcurrant.\\r\\n\\r\\n&lt;strong&gt;How is the market in Berlin?&lt;\\\/strong&gt;\\r\\n\\r\\nGermans love ice cream, they are very big consumers. Unfortunately, the ice cream parlors with ice creams produced by large companies and then sold in bars and kiosks at very low prices have been the masters for years. This means that digesting \\u20ac 2 for a small cup for someone is sometimes a bit &#039;difficult, so it is important communication that we tell how much passion we put and how we are careful to choose the products we use without forgetting the fact that our it is a 100% natural ice cream. There are, however, besides us, many other ice cream parlors that are born year after year and that make the quality and research of the ingredients their flag and this ends up being a team game that helps all the professionals in the scope of quality ice cream.\\r\\n\\r\\n&lt;strong&gt;Are you open all year? How&#039;s work during the cold winter months?&lt;\\\/Strong&gt;\\r\\n\\r\\nDuring 2017 we closed only the week of Christmas, this year we decided to close the whole month of December and even a few days in January. We must add that we are not only an ice-cream parlor but also a cafeteria, we serve an excellent hand-roasted coffee here outside Berlin, croissants, cakes and sandwiches; in the warmer months, 35% of the revenues are given by this sector up to 95% in the coldest months when the ice cream the Germans do not run for nothing, this allows us to extend the season and have a lifebuoy when the weather is not on our side.\\r\\n\\r\\n&lt;strong&gt;Projects for the future?&lt;\\\/strong&gt;\\r\\n\\r\\nI won&#039;t hide that I&#039;d like to open a second ice cream parlor here in Berlin but before there are still many things to fix and improve, it would be nice to have a bike to sell ice cream in one of the many beautiful parks in the city.\\r\\nAh ... We also received a proposal from Brooklyn.&quot;,&quot;post_id&quot;:1072},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:47.9398312,&quot;lng&quot;:12.937197100000049,&quot;title&quot;:&quot;Gelateria Rizzardini &#8211; Laufen (Germany)&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/rizzardini-germany\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Gelateria Rizzardini &#8211; Laufen (Germany)&lt;\\\/a&gt;&lt;\\\/h4&gt;The story of 5 generations of ice cream makers, now 100% Natural with the commitment of Luca Rizzardini\\r\\n\\r\\n&lt;strong&gt;Luca is the fifth generation, what motivated you to continue this work?&lt;\\\/strong&gt;\\r\\nFor me it is not a job first of all, for me it is a tradition, a passion ... Making ice cream is my life. Ice cream is happiness, creativity and the story of my family.\\r\\nIf you love this product, it is in nature to carry on this wonder.\\r\\n\\r\\n&lt;strong&gt;How did you develop your recipes?&lt;\\\/strong&gt;\\r\\nI have a recipe book at home, written by all those who, in my family, have made ice cream before me. Then every so often from the stories came out other recipes that I have always transcribed. And if something was wrong, trying the recipe, then adjusted to the eye.\\r\\n\\r\\n&lt;strong&gt;Why did you choose Academy Natural Gelato?&lt;\\\/strong&gt;\\r\\nDestiny has wanted that since 2008 I followed &lt;em&gt;La Chiccheria&lt;\\\/em&gt;on Facebook, shortly after they left with the Academy and they captured me.\\r\\nAnd then they are professional guys, great friends, with whom to share this art. What to look for?\\r\\n\\r\\n&lt;strong&gt;Which taste do you sell more?&lt;\\\/strong&gt;\\r\\nThe taste that I sell more? what I will create tomorrow!\\r\\n\\r\\n&lt;strong&gt;How is the market in Germany?&lt;\\\/strong&gt;\\r\\nIn Germany, ice cream is appreciated, and also the quality you offer: they are open to all news, in every direction.\\r\\n\\r\\n&lt;strong&gt;What are your future plans?&lt;\\\/strong&gt;\\r\\nI want to carry on the family tradition with love and passion.\\r\\nCarrying out the good, healthy gelato, as it once was.\\r\\nAnd my dream is that after me come the sixth generation and forward again...&quot;,&quot;post_id&quot;:1067},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:42.6691125,&quot;lng&quot;:23.35339810000005,&quot;title&quot;:&quot;Gelato e Latte &#8211; Sofia (Bulgaria)&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/gelato-latte-sofia-bulgaria-2\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Gelato e Latte &#8211; Sofia (Bulgaria)&lt;\\\/a&gt;&lt;\\\/h4&gt;&lt;strong&gt;In November 2017 Gelato &amp; Latte open his lab in Sofia. They chose Gelato Naturale Academy to learn how to turn fresch milk in an excellent homemade Gelato.&lt;\\\/strong&gt;\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;Why did you want to open the ice cream shop?\\u00a0&lt;em&gt;Come mai avete aperto una gelateria?&lt;\\\/em&gt;&lt;\\\/strong&gt;\\r\\n\\r\\nWe would like to find interesting way to produce some dairy product and gelato os one of the best options.\\r\\n\\r\\n&lt;em&gt;Volevamo trovare un modo interessante per produrre alcuni prodotti caseari e il gelato \\u00e8 una delle migliori opzioni.&lt;\\\/em&gt;\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;What is your philosophy? &lt;em&gt;Qual&#039;\\u00e8 la vostra filosofia?&lt;\\\/em&gt;&lt;\\\/strong&gt;\\r\\n\\r\\nTo live a real life and eat real food and to be honest with ourself and our friends and clients.\\r\\n\\r\\n&lt;em&gt;Vivere una vita vera e mangiare cibo vero ed essere onesti con noi stessi, gli amici e i clienti.&lt;\\\/em&gt;\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;Why did you chose the Natural Gelato Academy and what was your training? &lt;em&gt;Come mai avete scelto la Gelato Naturale Academy e quale \\u00e8 stato il vostro percorso formativo?&lt;\\\/em&gt;&lt;\\\/strong&gt;\\r\\n\\r\\nWe choose the Academy because we read on your web site what are you offer. I suppose we speak on \\u201cthe same language\\u201d and ours philosophy is the same.\\r\\n\\r\\n&lt;em&gt;&lt;span title=\\&quot;\\&quot;&gt;Abbiamo scelto l&#039;Academy perch\\u00e9 abbiamo letto sul tuo\\u00a0 sito web cosa offre.&lt;\\\/span&gt; &lt;span class=\\&quot;\\&quot; title=\\&quot;\\&quot;&gt;Suppongo che parliamo \\&quot;la stessa lingua\\&quot; e la nostra filosofia \\u00e8 la stessa.&lt;\\\/span&gt;&lt;\\\/em&gt;\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;Did you attend other schools? &lt;em&gt;Avete seguito altri corsi?&lt;\\\/em&gt;&lt;\\\/strong&gt;\\r\\n\\r\\nNo, we have been just in Carpigiani University on basic course before your course. And we have some small experience in real gelato business.\\r\\n\\r\\n&lt;em&gt;&lt;span title=\\&quot;\\&quot;&gt;No, siamo stati solo all&#039;Universit\\u00e0 di Carpigiani per il corso base prima del tuo corso.&lt;\\\/span&gt; &lt;span class=\\&quot;\\&quot; title=\\&quot;\\&quot;&gt;E abbiamo una piccola esperienza nel settore della gelateria.&lt;\\\/span&gt;&lt;\\\/em&gt;\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;What differences did you find? &lt;em&gt;Quali differenze avete trovato?&lt;\\\/em&gt;&lt;\\\/strong&gt;\\r\\n\\r\\nWe cant compare Carpigiani and Natural Gelato Academy because there are different strategies.\\r\\n\\r\\n&lt;em&gt;Non possiamo paragonare Carpigiani e la Gelato Naturale Academy perch\\u00e9 sono basate su strategie diverse.&lt;\\\/em&gt;\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;Which taste do you sell more?\\u00a0&lt;em&gt;Quale gusto vendete di pi\\u00f9?&lt;\\\/em&gt;&lt;\\\/strong&gt;\\r\\n\\r\\nGianduia, Pistachio and Vanilla.\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;How is the market in Bulgaria? &lt;em&gt;Come \\u00e8 il mercato in Bulgaria?&lt;\\\/em&gt;&lt;\\\/strong&gt;\\r\\n\\r\\nThe market is very small and competition is high.\\r\\n\\r\\n&lt;em&gt;Il mercato \\u00e8 molto piccolo e la concorrenza \\u00e8 alta.&lt;\\\/em&gt;\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;What are your future plans?\\u00a0&lt;em&gt;Quali sono i vostri piani futuri?&lt;\\\/em&gt;&lt;\\\/strong&gt;\\r\\n\\r\\nWe are going to open this year agri-gelato lab&amp;shop on the farm and next year one gelato shop with lab in downtown.\\r\\n\\r\\n&lt;em&gt;Apriremo quest&#039;anno un laboratorio\\\/negozio di agri-gelateria nella fattoria e il prossimo anno una gelateria con laboratorio in centro citt\\u00e0.&lt;\\\/em&gt;\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;a href=\\&quot;https:\\\/\\\/www.facebook.com\\\/Gelatoandlatte\\\/\\&quot; target=\\&quot;_blank\\&quot; rel=\\&quot;noopener noreferrer\\&quot;&gt;&lt;strong&gt;Segui su Facebook Gelato &amp; Latte!&lt;\\\/strong&gt;&lt;\\\/a&gt;\\r\\n\\r\\n&nbsp;&quot;,&quot;post_id&quot;:1065},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:38.7152313,&quot;lng&quot;:-9.164744299999938,&quot;title&quot;:&quot;Mamma Mia &#8211; Lisbon (Portugal)&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/mamma-mia-lisbon-portugal\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Mamma Mia &#8211; Lisbon (Portugal)&lt;\\\/a&gt;&lt;\\\/h4&gt;&lt;strong&gt;In 2017 the first truly artisanal gelato shop in Lisbon opens its doors in Lisbon!\\r\\nThis is how their adventure and collaboration with the Gelato Naturale Academy was born.\\r\\nMamma Mia that goodness!&lt;\\\/Strong&gt;\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;Why did you open an ice cream parlor?&lt;\\\/strong&gt;\\r\\n\\r\\nThe ice cream parlor is part of a sector that I always like and I love.\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;Why Lisbon?&lt;\\\/strong&gt;\\r\\n\\r\\nBecause it&#039;s a fantastic city, on a trip for a few days&#039; holidays I was struck by its beauty and its light ... I decided it would become my home and that&#039;s how it was!\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;Why did you choose the Natural Gelato Academy and what was your training?&lt;\\\/strong&gt;\\r\\n\\r\\nThe fact is a bit &#039;curious because I was not an ice cream connoisseur, I did not like it at all, until I tried a great homemade ice cream at the course of Manuele Presenti. The first course I did as a hobby, but then everything turned into a passion that I continued to cultivate over the years, until this passion has turned into a real professional activity. In the last 8 years I have attended several courses at the Gelato Naturale Academy where I improved and perfected the artisan ice cream technique and, when I opened here in Lisbon with a Portuguese partner, we decided together to take advantage of the advice and support on site Manuele. The whole team \\&quot;Mamma Mia\\&quot; is grateful to Manuele Presenti and to the Natural Gelato Academy.\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;Which taste do you sell more?&lt;\\\/strong&gt;\\r\\n\\r\\nA good fight between Oreo and Pistachio.\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;What are the biggest differences compared to the Italian market?&lt;\\\/strong&gt;\\r\\n\\r\\nThey have less tradition to eat ice cream in winter and on cold days but it is a trend that is changing. Most people like an ice cream with more ice cream, in the coldest sense. For the rest more or less like the Italians.\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;Would you choose this choice?&lt;\\\/strong&gt;\\r\\n\\r\\nYes, I would do it all the same.\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;What are your future plans?&lt;\\\/strong&gt;\\r\\n\\r\\nContinue to grow while maintaining quality in ice cream production and customer service!\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;a href=\\&quot;https:\\\/\\\/www.facebook.com\\\/gelatariamammamia\\\/\\&quot; target=\\&quot;_blank\\&quot; rel=\\&quot;noopener noreferrer\\&quot;&gt;&lt;strong&gt;Follow Mamma Mia Gelato in Lisbon on Facebook!&lt;\\\/strong&gt;&lt;\\\/a&gt;\\r\\n\\r\\n&nbsp;&quot;,&quot;post_id&quot;:1068},{&quot;options&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;lat&quot;:32.068344,&quot;lng&quot;:34.770160199999964,&quot;title&quot;:&quot;Glideria Arte &#8211; Tel Aviv (Israel)&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/glideria-arte-tel-aviv-israel\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Glideria Arte &#8211; Tel Aviv (Israel)&lt;\\\/a&gt;&lt;\\\/h4&gt;&lt;strong&gt;In April 2015 in Tel Aviv we flanked an enthusiastic team that passionately created the Glideria Arte: 100% natural and artisan ice cream with the touch of creativity and Italian genius!\\r\\nDiscover their passion for Natural Gelato in our interview.&lt;\\\/strong&gt;\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;What did you do before opening an ice cream parlor?&lt;\\\/strong&gt;\\r\\n\\r\\nWe were diving instructors and managers of cruise liners in Indonesia.\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;Why did you open an ice cream parlor?&lt;\\\/strong&gt;\\r\\n\\r\\nTo realize the dream of our \\&quot;second life\\&quot;, for passion and because we had very precise the particular concept of the natural ice cream we wanted to create, linked to art in general, not only in ice cream.\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;Why did you choose the Natural Gelato Academy and what was your training?&lt;\\\/strong&gt;\\r\\n\\r\\nWanting to create a \\&quot;really\\&quot; natural ice cream shop, we inquired about what was the best school. After the course at the Natural Gelato Academy we have had experience at the Dolce Amaro gelateria in Marco Tumino, in Viareggio, and in Sicily at the Aquarius of Carmelo Gullo, in Oliveri.\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;Which taste do you sell more?&lt;\\\/strong&gt;\\r\\n\\r\\nApart from the classics (Pistachio and Chocolates) go very vegans (as the most recent creation: Lemon-Cardamom-Liquorice sorbet), the Cheesecake, and finally a cream with goat cheese, honey and pear.\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;How is the market in Israel and how are you?&lt;\\\/strong&gt;\\r\\n\\r\\nTel Aviv in particular is a young city, hungry for novelty and quality, very well disposed towards what is Italian.\\r\\n\\r\\nYou work hard but with satisfaction. We opened 3 years ago and achieved a primary position in the city.\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;What are your future plans?&lt;\\\/strong&gt;\\r\\n\\r\\nWe are evaluating two possibilities:\\r\\n\\r\\nA) conquer the whole world with a galactic-sized enterprise\\r\\n\\r\\nor\\r\\n\\r\\nB) to maintain a family business as it is today, at most one extra store.\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n... We will probably opt for the second one.\\r\\n\\r\\n\\r\\n&lt;a href=\\&quot;https:\\\/\\\/www.facebook.com\\\/Arte-Glideria-%D7%90%D7%A8%D7%98%D7%94-%D7%92%D7%9C%D7%99%D7%93%D7%A8%D7%99%D7%94-234300030077129\\\/\\&quot; target=\\&quot;_blank\\&quot; rel=\\&quot;noopener noreferrer\\&quot;&gt;&lt;strong&gt;Follow on Facebook&lt;\\\/strong&gt;\\u00a0&lt;strong&gt;Gelateria Glideria Arte di Tel Aviv!&lt;\\\/strong&gt;&lt;\\\/a&gt;&quot;,&quot;post_id&quot;:1069}]}\" \/><div class=\"canvas\" style=\"width: 100%; height: 500px;\"><\/div><noscript><ul><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:45.8827231,&quot;longitude&quot;:12.2917857,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;FINGUSTO gelateria&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/fingusto-gelateria\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;FINGUSTO gelateria&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/fingusto-gelateria\/\" title=\"Link a FINGUSTO gelateria\" rel=\"bookmark\">FINGUSTO gelateria<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:45.78946579999999,&quot;longitude&quot;:12.0474971,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Matteo Spinetta&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/matteo-spinetta\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Matteo Spinetta&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/matteo-spinetta\/\" title=\"Link a Matteo Spinetta\" rel=\"bookmark\">Matteo Spinetta<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:42.00170050000001,&quot;longitude&quot;:14.9957226,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Gelalto Gelateria naturale&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/gelalto-gelateria-naturale\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Gelalto Gelateria naturale&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/gelalto-gelateria-naturale\/\" title=\"Link a Gelalto Gelateria naturale\" rel=\"bookmark\">Gelalto Gelateria naturale<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:32.0725095,&quot;longitude&quot;:34.7713702,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Stefan &#8211; Austrian Bakery, coffee&#038;ice cream&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/stefan-austrian-bakery-coffeeice-cream\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Stefan &#8211; Austrian Bakery, coffee&#038;ice cream&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/stefan-austrian-bakery-coffeeice-cream\/\" title=\"Link a Stefan &#8211; Austrian Bakery, coffee&#038;ice cream\" rel=\"bookmark\">Stefan &#8211; Austrian Bakery, coffee&#038;ice cream<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:45.69654509999999,&quot;longitude&quot;:8.463947899999999,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Gelateria San Gottardo&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/gelateria-san-gottardo\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Gelateria San Gottardo&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/gelateria-san-gottardo\/\" title=\"Link a Gelateria San Gottardo\" rel=\"bookmark\">Gelateria San Gottardo<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:41.2760046,&quot;longitude&quot;:16.4192116,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Arte Fredda&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/arte-fredda\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Arte Fredda&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/arte-fredda\/\" title=\"Link a Arte Fredda\" rel=\"bookmark\">Arte Fredda<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:38.233176,&quot;longitude&quot;:16.2404468,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Bar Ettore&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/bar-ettore\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Bar Ettore&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/bar-ettore\/\" title=\"Link a Bar Ettore\" rel=\"bookmark\">Bar Ettore<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:19.4282542,&quot;longitude&quot;:-99.15533029999999,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Joe Gelato&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/joe-gelato\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Joe Gelato&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/joe-gelato\/\" title=\"Link a Joe Gelato\" rel=\"bookmark\">Joe Gelato<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:43.0615509,&quot;longitude&quot;:12.5695608,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Gelateria Naturale Demetra&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/gelateria-naturale-demetra\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Gelateria Naturale Demetra&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/gelateria-naturale-demetra\/\" title=\"Link a Gelateria Naturale Demetra\" rel=\"bookmark\">Gelateria Naturale Demetra<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:42.969078,&quot;longitude&quot;:12.6926418,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Gelateria Amandola&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/gelateria-amandola\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Gelateria Amandola&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/gelateria-amandola\/\" title=\"Link a Gelateria Amandola\" rel=\"bookmark\">Gelateria Amandola<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:43.09268,&quot;longitude&quot;:12.43324,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Bar Gelateria La Pieve&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/bar-gelateria-la-pieve\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Bar Gelateria La Pieve&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/bar-gelateria-la-pieve\/\" title=\"Link a Bar Gelateria La Pieve\" rel=\"bookmark\">Bar Gelateria La Pieve<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:45.1170726,&quot;longitude&quot;:10.7922529,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Gelateria Papaya&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/gelateria-papaya\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Gelateria Papaya&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/gelateria-papaya\/\" title=\"Link a Gelateria Papaya\" rel=\"bookmark\">Gelateria Papaya<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:52.0818652,&quot;longitude&quot;:4.2988199,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Piet Artisans of Flavour&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/piet-artisans-of-flavour\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Piet Artisans of Flavour&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/piet-artisans-of-flavour\/\" title=\"Link a Piet Artisans of Flavour\" rel=\"bookmark\">Piet Artisans of Flavour<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:27.2758368,&quot;longitude&quot;:-82.5646426,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Made In Rome Organic Gelato&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/made-in-rome-organic-gelato\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Made In Rome Organic Gelato&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/made-in-rome-organic-gelato\/\" title=\"Link a Made In Rome Organic Gelato\" rel=\"bookmark\">Made In Rome Organic Gelato<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:38.7098915,&quot;longitude&quot;:-9.1352166,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Alice Gelato&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/alice-gelato\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Alice Gelato&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/alice-gelato\/\" title=\"Link a Alice Gelato\" rel=\"bookmark\">Alice Gelato<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:33.188234,&quot;longitude&quot;:35.62307,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Galileto&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/galileto\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Galileto&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/galileto\/\" title=\"Link a Galileto\" rel=\"bookmark\">Galileto<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:38.3394943,&quot;longitude&quot;:140.3759066,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;COZAB GELATO&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/cozab-gelato\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;COZAB GELATO&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/cozab-gelato\/\" title=\"Link a COZAB GELATO\" rel=\"bookmark\">COZAB GELATO<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:-33.900767,&quot;longitude&quot;:150.9900715,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Toscana Gelateria Naturale&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/toscana-gelateria-naturale\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Toscana Gelateria Naturale&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/toscana-gelateria-naturale\/\" title=\"Link a Toscana Gelateria Naturale\" rel=\"bookmark\">Toscana Gelateria Naturale<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:45.9395242,&quot;longitude&quot;:13.6139568,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Gelateria Glida&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/gelateria-glida\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Gelateria Glida&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/gelateria-glida\/\" title=\"Link a Gelateria Glida\" rel=\"bookmark\">Gelateria Glida<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:45.4460498,&quot;longitude&quot;:10.9675134,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Il Mustacchio Verona&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/il-mustacchio-verona\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Il Mustacchio Verona&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/il-mustacchio-verona\/\" title=\"Link a Il Mustacchio Verona\" rel=\"bookmark\">Il Mustacchio Verona<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:45.448493,&quot;longitude&quot;:11.0005163,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Q.B. Gelato&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/q-b-gelato\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Q.B. Gelato&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/q-b-gelato\/\" title=\"Link a Q.B. Gelato\" rel=\"bookmark\">Q.B. Gelato<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:42.7159671,&quot;longitude&quot;:10.9839778,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Gelateria Chiccheria&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/gelateria-chiccheria\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Gelateria Chiccheria&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/gelateria-chiccheria\/\" title=\"Link a Gelateria Chiccheria\" rel=\"bookmark\">Gelateria Chiccheria<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:43.5998603,&quot;longitude&quot;:13.3236652,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;M5 Gelateria Creativa&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/m5-gelateria-creativa\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;M5 Gelateria Creativa&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/m5-gelateria-creativa\/\" title=\"Link a M5 Gelateria Creativa\" rel=\"bookmark\">M5 Gelateria Creativa<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:43.33702479999999,&quot;longitude&quot;:12.9031598,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;byNice&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/bynice\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;byNice&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/bynice\/\" title=\"Link a byNice\" rel=\"bookmark\">byNice<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:43.7742771,&quot;longitude&quot;:11.2431472,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;B. ICE&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/b-ice\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;B. ICE&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/b-ice\/\" title=\"Link a B. ICE\" rel=\"bookmark\">B. ICE<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:43.7725507,&quot;longitude&quot;:11.2576989,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Gelateria Edoardo il gelato biologico&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/gelateria-edoardo-il-gelato-biologico\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Gelateria Edoardo il gelato biologico&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/gelateria-edoardo-il-gelato-biologico\/\" title=\"Link a Gelateria Edoardo il gelato biologico\" rel=\"bookmark\">Gelateria Edoardo il gelato biologico<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:44.86710679999999,&quot;longitude&quot;:10.0589863,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Magritte &#8211; Gelati al cubo&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/magritte-gelati-al-cubo\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Magritte &#8211; Gelati al cubo&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/magritte-gelati-al-cubo\/\" title=\"Link a Magritte &#8211; Gelati al cubo\" rel=\"bookmark\">Magritte &#8211; Gelati al cubo<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:60.2739632,&quot;longitude&quot;:25.0790876,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Villa Severino&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/villa-severino\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Villa Severino&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/villa-severino\/\" title=\"Link a Villa Severino\" rel=\"bookmark\">Villa Severino<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:46.408429,&quot;longitude&quot;:11.1376171,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Gelateria Cavallar&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/gelateria-cavallar\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Gelateria Cavallar&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/gelateria-cavallar\/\" title=\"Link a Gelateria Cavallar\" rel=\"bookmark\">Gelateria Cavallar<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:9.9337125,&quot;longitude&quot;:-84.06667190000002,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Dolce Gelato&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/dolce-gelato\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Dolce Gelato&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/dolce-gelato\/\" title=\"Link a Dolce Gelato\" rel=\"bookmark\">Dolce Gelato<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:41.91774119999999,&quot;longitude&quot;:12.5197306,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Pico Gelato &#8211; Piazza Bologna&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/pico-gelato-piazza-bologna\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Pico Gelato &#8211; Piazza Bologna&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/pico-gelato-piazza-bologna\/\" title=\"Link a Pico Gelato &#8211; Piazza Bologna\" rel=\"bookmark\">Pico Gelato &#8211; Piazza Bologna<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:43.5482893,&quot;longitude&quot;:10.3287586,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Il Punto Gelato&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/il-punto-gelato\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Il Punto Gelato&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/il-punto-gelato\/\" title=\"Link a Il Punto Gelato\" rel=\"bookmark\">Il Punto Gelato<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:48.1437223,&quot;longitude&quot;:17.1107444,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;I Nonni Cremeria&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/i-nonni-cremeria\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;I Nonni Cremeria&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/i-nonni-cremeria\/\" title=\"Link a I Nonni Cremeria\" rel=\"bookmark\">I Nonni Cremeria<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:-6.197591000000001,&quot;longitude&quot;:106.8365442,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Gelato Secrets&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/gelato-secrets\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Gelato Secrets&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/gelato-secrets\/\" title=\"Link a Gelato Secrets\" rel=\"bookmark\">Gelato Secrets<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:0,&quot;longitude&quot;:0,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Zmrzlina Rafaella&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/zmrzlina-rafaella\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Zmrzlina Rafaella&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/zmrzlina-rafaella\/\" title=\"Link a Zmrzlina Rafaella\" rel=\"bookmark\">Zmrzlina Rafaella<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:48.85675209999999,&quot;longitude&quot;:2.3558826,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;RE\\u0178S &#8211; Glaces Eternelles&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/reys-glaces-eternelles\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;RE\\u0178S &#8211; Glaces Eternelles&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/reys-glaces-eternelles\/\" title=\"Link a RE\u0178S &#8211; Glaces Eternelles\" rel=\"bookmark\">RE\u0178S &#8211; Glaces Eternelles<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:0,&quot;longitude&quot;:0,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Mangiamo Gelato Caffe&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/mangiamo-gelato-caffe\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Mangiamo Gelato Caffe&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/mangiamo-gelato-caffe\/\" title=\"Link a Mangiamo Gelato Caffe\" rel=\"bookmark\">Mangiamo Gelato Caffe<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:31.24548,&quot;longitude&quot;:121.48007,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Gelato Dal Cuore&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/gelato-dal-cuore\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Gelato Dal Cuore&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/gelato-dal-cuore\/\" title=\"Link a Gelato Dal Cuore\" rel=\"bookmark\">Gelato Dal Cuore<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:-28.6422485,&quot;longitude&quot;:153.613972,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Frankies Gelato Naturale&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/frankies-gelato-naturale\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Frankies Gelato Naturale&lt;\\\/a&gt;&lt;\\\/h4&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/frankies-gelato-naturale\/\" title=\"Link a Frankies Gelato Naturale\" rel=\"bookmark\">Frankies Gelato Naturale<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:0,&quot;longitude&quot;:0,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Luca Castellucci&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/luca-castellucci\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Luca Castellucci&lt;\\\/a&gt;&lt;\\\/h4&gt;&lt;h4&gt;&lt;strong&gt;Ciao, sono Luca Castellucci, e vi voglio raccontare come sono entrato nel magico mondo del Gelato Naturale!&lt;\\\/strong&gt;&lt;\\\/h4&gt;\\r\\n&lt;strong&gt;Sin da bambino sono sempre stato affascinato dal gelato&lt;\\\/strong&gt;, un alimento cos\\u00ec particolare, ne solido ne liquido, estremamente godurioso, che non ti stanca mai e ti fa sempre tornare il sorriso\\u2026 Si, mentre i miei compagni sognavano di diventare calciatori o astronauti, io sognavo di diventare un gelatiere!\\r\\n\\r\\n&lt;strong&gt;Poi nel corso degli anni, in seguito a scelte scolastiche mi allontanai un po&#039; da questa idea&lt;\\\/strong&gt;, prima la scelta di fare Il liceo scientifico invece che l\\u2019alberghiero, poi la scelta dell\\u2019universit\\u00e0 dove scelsi di iscrivermi a scienze Agrarie, Alimentari e Ambientali piuttosto che iscrivermi nella vicina Universit\\u00e0 dei sapori di Perugia\\u2026 Scelte sbagliate!? Non so, in fin dei conti mi hanno portato qui dove sono e a capire che la mia passione per il gelato naturale, di alta qualit\\u00e0, \\u00e8 davvero grande; e la formazione scientifica prima e quella naturalistica poi son sicuro mi torneranno molto utili nel proseguo della mia vita da gelatiere, sia nel capire come la fisica e la chimica agiscono sul gelato, sia nella scelta dei prodotti da utilizzare per produrlo!\\r\\n\\r\\n&lt;strong&gt;Dopo le due lauree, prese entrambe con lode, inizio a provare vari lavori nel settore per cui avevo studiato&lt;\\\/strong&gt;, fino ad ottenere un contratto a tempo indeterminato in un\\u2019azienda agricola in cui potevo esprimere al massimo tutto ci\\u00f2 che avevo imparato durante gli studi\\u2026. Ma dopo i primi due anni passati in tranquillit\\u00e0, una voce mi tornava in testa e mi chiedeva se ancora mi ricordavo del mio sogno da bambino, diventare gelatiere!!\\r\\n\\r\\n&lt;strong&gt;Ma c\\u2019era un problema, i miei studi, oltre ad avermi allontanato dal settore del food, avevano cambiato il mio stile di vita&lt;\\\/strong&gt; e la mia dieta (ho abbandonato negli anni tutti quegli alimenti \\u201cindustriali\\u201d prediligendo sempre pi\\u00f9 materie prime di alta qualit\\u00e0, lavorazioni minime e una lista ingredienti sempre pi\\u00f9 corta), e scoprendo (leggendo svariati libri di gelateria) che la grandissima parte di gelato che viene definito \\u201cartigianale\\u201d veniva fatto con semilavorati, pieni, stracolmi di sostanze artificiali e di dubbia provenienza, ero molto scettico riguardo il fatto che, il mio sogno da bambino, potesse conciliarsi con la mia idea di nutrizione sana e naturale.\\r\\n\\r\\n&lt;strong&gt;Per fortuna sono uno che nella vita non si accontenta mai&lt;\\\/strong&gt; e decisi di indagare, arrivai cosi al sito della Gelato Naturale Accademy, dove i presupposti per risolvere i miei dubbi c\\u2019erano tutti, credo che non passarono nemmeno dieci minuti da quando entrai nel sito a quando prenotai il mio primo corso in questa magnifica scuola!\\r\\n\\r\\n&lt;strong&gt;Arriv\\u00f2 il giorno del corso e li incontrai due persone splendide, Manuele e Brigitte&lt;\\\/strong&gt;, che mi fecero capire sin da subito che non \\u00e8 vero che il gelato deve essere fatto con semilavorati o prodotti di sintesi, tutt\\u2019altro, esiste un mondo dietro al gelato naturale che ti permette di esaltare tutti quei prodotti che la natura ha da offrirci. (Alla fine del ciclo di studi Manuele vi avr\\u00e0 insegnato ad utilizzare qualsiasi prodotto naturale che esiste sulla faccia della terra, gli unici limiti che vi rimarranno saranno quelli nella vostra fantasia!)\\r\\n\\r\\n&lt;strong&gt;Visto l\\u2019entusiasmo del primo corso, mi iscrissi subito al secondo e cos\\u00ec via, in meno di un anno completai tutti i corsi&lt;\\\/strong&gt;, ormai ero pronto per il grande passo, lasciare il mio sicuro lavoro per aprire una gelateria naturale in Umbria; purtroppo era marzo 2020, e causa lockdown dovetti con grande rammarico accantonare l\\u2019idea, ma per fortuna, ho scelto una Scuola con la S maiuscola, dove non si fanno solo corsi, si creano rapporti di amicizia e fiducia, cos\\u00ec a giugno vengo contattato da Manuele che mi propone l\\u2019offerta pi\\u00f9 bella che potessi mai ricevere: \\u201cTi va di venire a lavorare in Chiccheria quest\\u2019estate!?\\u201d ovviamente non ci ho pensato due secondi, ASSOLUTAMENTE SI!!\\r\\n\\r\\n&lt;strong&gt;Ho passato cos\\u00ec una splendida estate, in una delle migliori gelaterie d\\u2019Italia&lt;\\\/strong&gt; (Cosa potevo chiedere di meglio come prima esperienza da gelatiere!?), dove ho potuto risolvere molti miei dubbi e perplessit\\u00e0, ho imparato molto riguardo la gestione di una gelateria, da come scegliere dipendenti, alla gestione del magazzino, il rapporto con i fornitori, a come produrre un gelato che possa raggiungere i tre coni gambero rosso per tre anni consecutivi (ma questa in realt\\u00e0 \\u00e8 stata solo una conferma di ci\\u00f2 che avevo gi\\u00e0 imparato ai corsi), eccetera\\u2026\\r\\n\\r\\n&lt;strong&gt;Ora che ho concluso questa splendida esperienza, che mi ha fatto crescere sotto tutti i punti di vista, sono ancora pi\\u00f9 convinto che il sogno che avevo da bambino, si realizzer\\u00e0! Il prossimo anno aprir\\u00f2 la mia gelateria naturale in Umbria, perch\\u00e9 gi\\u00e0 qui dobbiamo vivere senza il mare, dover vivere anche senza un gelato di alta qualit\\u00e0, mi sembra davvero troppo!&lt;\\\/strong&gt;\\r\\n\\r\\nUn grazie infinte alla &lt;strong&gt;Gelato Naturale Accademy&lt;\\\/strong&gt;, per avermi portato fin qua dove sono, e a tutto lo staff della Chiccheria, che mi ha fatto vivere un\\u2019esperienza che rimarr\\u00e0 per sempre nel mio cuore!\\r\\n\\r\\n&lt;strong&gt;P.S.&lt;\\\/strong&gt; se posso vorrei anche dire un difetto dell\\u2019Accademia, una volta che inizierete a frequentare i corsi, difficilmente poi riuscirete a trovare in giro dei prodotti che soddisfano le vostre aspettative, questo gelato naturale, crea DIPENDENZA!!!!\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&nbsp;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/luca-castellucci\/\" title=\"Link a Luca Castellucci\" rel=\"bookmark\">Luca Castellucci<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:33.188234,&quot;longitude&quot;:35.62307,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Galileto &#8211; Israel&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/galileto-israel\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Galileto &#8211; Israel&lt;\\\/a&gt;&lt;\\\/h4&gt;&lt;h4&gt;I had a dream...&lt;\\\/h4&gt;\\r\\nThe dream &lt;strong&gt;to learn how to make ice cream and start my own business&lt;\\\/strong&gt; was born about 3 years ago while traveling in Italy.\\r\\nAbout &lt;strong&gt;3 months ago I made my dream come true&lt;\\\/strong&gt; and opened (together with a childhood friend) &lt;strong&gt;a small and amazing boutique ice cream parlor in the Galilee in northern Israel&lt;\\\/strong&gt;.\\r\\n\\r\\nA lot of good people accompanied me, supported and encouraged me all the way but I have no doubt that the most significant, &lt;strong&gt;important and contributing move was going to study at \\&quot;Gelato Natural Academy\\&quot; under the direction and led by Manuele Presenti&lt;\\\/strong&gt;. I heard about Manuele from Sisi and Marco from \\&quot;Arte\\&quot; , the excellent ice cream parlor in Tel Aviv.\\r\\n\\r\\n&lt;strong&gt;I came to Manuele without any experience and background&lt;\\\/strong&gt; in the field of ice cream, for the first time for a basic one-on-one course and a year later I joined the advanced course. &lt;strong&gt;In these courses I was exposed to a fascinating and meaningful world in everything related to gelato&lt;\\\/strong&gt; and I was also exposed to the techniques and balancing method developed by Manuele, all of which together actually gave me the strength, faith and professional knowledge and allowed me to dare to realize the dream.\\r\\n&lt;h4&gt;Today, 3 years later I have an amazing place, mine, where I produce fresh gelato every day. The feedback is great and I&#039;m really happy.&lt;\\\/h4&gt;\\r\\n&lt;strong&gt;Thank you so much Manuele for helping me make that dream come true&lt;\\\/strong&gt;. I have no doubt that without \\&quot;Gelato Natural Academy\\&quot; this would have been much more difficult to impossible for me.\\r\\n\\r\\n&lt;strong&gt;Many thanks also to dear Mariano, who was a full partner in the advanced course and to the wonderful Brigitte who was everywhere and took care of the small and important details.&lt;\\\/strong&gt;\\r\\n\\r\\n&lt;strong&gt;Another thank&#039;s also goes to Carlo Minuci from \\&quot;Pozioni di Neve\\&quot; the excellent ice cream parlor in Porto Santo Stefano who complied with Manuele&#039;s request and agreed to accept me for an internship&lt;\\\/strong&gt; a few days after the one - on - one course and did so happily and with a big smile on my face. There is no doubt that this internship has contributed a lot to me.\\r\\n\\r\\n&lt;strong&gt;And one more small thank&#039;s to dear Fulvia from Via Ricasoli B&amp;B who always provided a wonderful breakfast and a warm and cozy place to return to after a day of school or a long day of internship&lt;\\\/strong&gt; (I came to her on the advice of Manuele, another and so important detail that the school thinks about)\\r\\n\\r\\nThe field of gelato is relatively new to me, &lt;strong&gt;I learn something new every day&lt;\\\/strong&gt; and understand how much I still don&#039;t know and I have no doubt that &lt;strong&gt;in the future I will return in one way or another to further training at \\&quot;Gelato Natural Academy\\&quot;&lt;\\\/strong&gt;.\\r\\n&lt;h4&gt;I had a dream, \\&quot;Gelato Natural Academy\\&quot; helped me fulfill it.\\r\\nIn the meantime, I really enjoy my new way.&lt;\\\/h4&gt;\\r\\n&nbsp;\\r\\n\\r\\nSee you soon,\\r\\n&lt;em&gt;Refael&lt;\\\/em&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/galileto-israel\/\" title=\"Link a Galileto &#8211; Israel\" rel=\"bookmark\">Galileto &#8211; Israel<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:42.5079249,&quot;longitude&quot;:14.156341099999963,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Gelateria Roma &#8211; Montesilvano&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/gelateria-roma-montesilvano\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Gelateria Roma &#8211; Montesilvano&lt;\\\/a&gt;&lt;\\\/h4&gt;&lt;strong&gt; Andrea and Francesca, your business has a long tradition. Can you tell us a little about your story? &lt;\\\/strong&gt;\\r\\n\\r\\nThe idea of \\u200b\\u200bopening the gelato parlor stems from an old project of my father, one of the many that he would have liked to make, and from the need to offer our customers the opportunity to attend us all year round. From breakfast every morning to pastries on Sunday; from the birthday cake to the dinner aperitif; from panettone to colomba; from hot tea in winter to gelato in summer.\\r\\n\\r\\n&lt;strong&gt; You are particularly known for panettone and doves, and you have also won the prize for the best dove according to the guide of the Gambero Rosso. What is your secret and how do you recognize a good dove? &lt;\\\/strong&gt;\\r\\n\\r\\nIn 2018 our panettone, of which absolute merit goes to my mother Roberta, won the best panettone award among specialized companies.\\r\\nIn previous years we had always ranked in the top places of the guide for both panettone and colomba. Our secret is enclosed in our motto: patience and love.\\r\\nThese products have a long production process and must literally be \\&quot;looked after\\&quot; at every stage of it. The raw materials must be of the highest quality and the care of the mother yeast must be perfect.\\r\\nThese are the characteristics that a high quality product should have.\\r\\nWe decided to focus on high quality gelato because we could not and in no case create a gap between the quality of our pastry shop and that of the gelato shop.\\r\\nOur history of activity has always recognized us as lovers of the concepts of craftsmanship and authenticity. With the gelato shop we could not deny ourselves!\\r\\n\\r\\n&lt;strong&gt; Where does the idea of \\u200b\\u200bintroducing gelato and your business in 2018 come from? &lt;\\\/strong&gt;\\r\\n\\r\\nWe have fully accepted the method of Maestro Presenti. Like him we do not use any type of industrial semi-finished product and every single operation is carried out in full response of the concept of 100% natural.\\r\\nCustomers who visit us for the first time can not help but notice how much difference there is compared to an gelato shop that offers standardized gelatos made with industrial raw materials.\\r\\n\\r\\n&lt;strong&gt; Why did you decide to focus on natural and high quality gelato? &lt;\\\/strong&gt;\\r\\n\\r\\nOur business has a long history of joys and sorrows. Mammamassaia was born in 1991 from an idea of \\u200b\\u200bmy father Corrado Roma. At the beginning, the business offered few but excellent typical products of our region: Abruzzo.\\r\\nImmediately a great success especially in coincidence of the Christmas holidays; products such as natural preserves of fruit and vegetables, various types of canned fruit, jams and sweets of our tradition revisited in a natural and genuine key make up high quality Christmas baskets. Over the years the demand continues to grow but something was still missing. Corrado, a little over thirty years old, senses the potential of offering a handmade product that is the protagonist of all the Christmas holidays: panettone.\\r\\nHe decided to study their characteristics and the various production phases in depth by attending high pastry courses focusing on mother yeast and its development within the macro area of \\u200b\\u200bleavened products. Within a few years, after many attempts at many sacrifices, he manages to develop the winning recipe that attracts the attention of many personalities in the world of food. Redesigns the artisan workshop, adapting it to the production of panettone and artisan doves, leaving out all those products with which he had started the history of his business. The results come and are really exciting. Then the tragedy. Corrado lost his life in a car accident when he was just 40 years old, leaving me, my two brothers and my mother with a business at the beginning of his growth. My mother Roberta with three minor children decides not to give up and to continue what my father had started but she is alone and her children cannot help her. Inexorably over the years something has been lost and the debts that Corrado had contracted to start the business are not easy to manage.\\r\\nIn 2014, after I graduated in economics and met my current wife Francesca, I decided to make an attempt to revive the fortunes of the family business. With the precious help of my family and my wife, in 2016 we open Pasticceria Caffetteria Roma, a business of selling to the public the products baked by the laboratory left by my father Corrado and carried out hard by my Roberta.\\r\\nThe work grows exponentially and we are already starting to think about an expansion. The idea is to also offer gelato to complete the activity. The first ideas on move to investments that are not too demanding to offer an gelato that is easy to make and sell by relying on companies in the sector based on standardized raw materials.\\r\\n\\r\\nBy chance I come to discover the existence of a basic course of natural gelato in Grosseto, not too far from my city. Before making a good investment, a good entrepreneur should at least know a good part of alternative investments to be made in a certain sector. So I decide to remove the doubt by attending this course. Here I fell in love with the simple but innovative proposal of the master Manuele Presenti.\\r\\nUpon returning from the course, I completely change my plans and decide with my wife to invest a large sum to allocate it to the creation of a 100% natural gelato shop.\\r\\nEverything fits perfectly. The high quality pastry could only meet with a high quality gelato supported directly by the artisan pastry production. The combination works and after only three months of activity the red prawn prize arrives. Happy with the finish line, we decided to aim even higher with ever new and always natural gelato proposals. Supported by Maestro Presenti I decide to attend a specialization course with him.\\r\\nNow we are aiming for the Third Cone and we feel very responsible for maintaining the highest quality so as not to lose the good things that have been done!\\r\\n\\r\\n&lt;strong&gt; You are very young and have many employees and you have already had many very important awards (also from the renowned Gambero Rosso). Where do you get all this charge from? &lt;\\\/strong&gt;\\r\\n\\r\\nMy wife Francesca and I are very young 28 and 25 years old and we decided to throw ourselves headlong into the business when we were 24 and 21. We started in two giving up a lot, giving up everything. We worked together at night without a day off. We struggled with the nightmare of debt and the fear of not making it. We never gave up and with sacrifice and perseverance we got up from a really critical initial situation.\\r\\nWe have chosen to believe in this project. Today the business has 14 people that I will never stop thanking because they are also the protagonists of this success.\\r\\nResponsibilities weigh and are many but we do not hold back. Our charge derives from a turbulent past in which both in our childhood we have dealt with suffering and misfortune. As they say in jargon \\&quot;we are hungry\\&quot; and we don&#039;t want to stop. The first goal will always be to create our family.&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/gelateria-roma-montesilvano\/\" title=\"Link a Gelateria Roma &#8211; Montesilvano\" rel=\"bookmark\">Gelateria Roma &#8211; Montesilvano<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:42.0023526,&quot;longitude&quot;:14.995419200000015,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Gelalto &#8211; Termoli&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/gelalto-termoli-2\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Gelalto &#8211; Termoli&lt;\\\/a&gt;&lt;\\\/h4&gt;&lt;strong&gt; Before taking the big step of opening your own business, you had another job. Can you tell us your story? &lt;\\\/strong&gt;\\r\\n\\r\\nI started very young and always left my city to work. I have been in the tourism sector for many years in Veneto and Val Gardena in South Tyrol\\r\\n\\r\\n&lt;strong&gt; How did your passion for gelato and the idea of \\u200b\\u200bopening an gelato shop come about? &lt;\\\/strong&gt;\\r\\n\\r\\nIt&#039;s simple, gelato means happiness and that&#039;s why the idea of \\u200b\\u200bopening an gelato shop was born, just to try to give small moments of happiness\\r\\n\\r\\n&lt;strong&gt; Why did you decide to focus on natural and high quality gelato? &lt;\\\/strong&gt;\\r\\n\\r\\nBecause the difference is felt and so much. Working the raw materials in the laboratory is tiring but rewarding and then there is the satisfaction of seeing the customer marvel at the goodness of the gelato\\r\\n\\r\\n&lt;strong&gt; How did you meet Manuele Presenti and the Natural Gelato Academy? &lt;\\\/strong&gt;\\r\\n\\r\\nI met the Gelato Naturale Academy through Facebook, because I was looking for an gelato school that would make me work independently and creatively, and then talking on the phone with Manuele Presenti to ask for the first information I immediately understood that I had a dealing with a prepared and honest person.\\r\\n\\r\\n&lt;strong&gt; The flavors that go more? &lt;\\\/strong&gt;\\r\\n\\r\\nFirst of all, the pistachio no doubt follow hazelnut and cheesecake and millefeuille are also asking a lot\\r\\n\\r\\n&lt;strong&gt; Three tips that you would give to those who are at the beginning of the journey: &lt;\\\/strong&gt;\\r\\n\\r\\nThe first is to have tenacity to carry out the choices made. The second is to take care of every single detail to make a difference and the third is to always try to improve\\r\\n\\r\\n&lt;strong&gt; How would you summarize the experience of starting your own business in a few sentences? &lt;\\\/strong&gt;\\r\\n\\r\\nFor me it was magnificent, the realization of a project and a dream that I have always had&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/gelalto-termoli-2\/\" title=\"Link a Gelalto &#8211; Termoli\" rel=\"bookmark\">Gelalto &#8211; Termoli<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:45.8622239,&quot;longitude&quot;:9.099167999999963,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Gelateria Le Giuggiole &#8211; Moltrasio&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/gelateria-le-giuggiole-moltrasio\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Gelateria Le Giuggiole &#8211; Moltrasio&lt;\\\/a&gt;&lt;\\\/h4&gt;&lt;strong&gt; How did your passion for gelato and the idea of \\u200b\\u200bopening an gelato shop come about? &lt;\\\/strong&gt;\\r\\n\\r\\nHow can you not have a passion for gelato? Would I eat it even in the middle of winter? That&#039;s why, years ago, the idea of \\u200b\\u200bopening a family gelato shop was born to offer beautiful moments being together\\r\\n\\r\\n&lt;strong&gt; From the first basic course to the opening, almost 10 years have passed and a few things have happened. Can you tell us your story? &lt;\\\/strong&gt;\\r\\n\\r\\nMy story, do you have time ?? after the first basic course I returned to Lombardy from Umbria and I dedicated myself to my first passion ... building my family: I got married and became a mother after which, with my mother and another friend (my tireless companions in this wonderful adventure), the search for the perfect place that led us providentially to Moltrasio, where I live, began.\\r\\n\\r\\n&lt;strong&gt; Why did you decide to focus on natural and high quality gelato? &lt;\\\/strong&gt;\\r\\n\\r\\nA natural and high quality gelato because a moment of pleasure and happiness for me also corresponds to a healthy moment. Also I wanted it to be perfect for my baby and his \\&quot;colleagues\\&quot;\\r\\n\\r\\n&lt;strong&gt; You have so much fun inventing new flavors, can you give us some examples? &lt;\\\/strong&gt;\\r\\n\\r\\nExperimenting and succeeding excites me and fresh raw materials inspire me so \\&quot;Knodel Pilss\\&quot;, \\&quot;Nonna Mimmi\\&quot; were born and ... I already have several others in mind (at night I don&#039;t sleep anymore?)!\\r\\n\\r\\n&lt;strong&gt; The flavors that go more? &lt;\\\/strong&gt;\\r\\n\\r\\nThe flavors that go more are definitely bread, butter and jam, stracciatella, hazelnut and pistachio\\r\\n\\r\\n&lt;strong&gt; You are married and you have a beautiful child, how do you reconcile family and work? &lt;\\\/strong&gt;\\r\\n\\r\\nInitially I was afraid of not being able to reconcile everything but then it was simpler than expected. My shop has a small area dedicated to children so my baby follows me and stays with me thanks to the good hours and a fantastic nanny who stays with us during \\&quot;peak\\&quot; hours; my husband works and when he comes back he is superpap\\u00e1 and I can count on the invaluable help of mom, dad and partner!\\r\\n\\r\\n&lt;strong&gt; Three tips that you would give to those who are at the beginning of the journey: &lt;\\\/strong&gt;\\r\\n\\r\\n3 tips:\\r\\n-trust and be guided by Manuele and the school because only then, you can walk with your own legs\\r\\n-Update and experiment\\r\\n-always smile\\r\\n\\r\\n&lt;strong&gt; How would you summarize the experience of starting your own business in a few sentences? &lt;\\\/strong&gt;\\r\\n\\r\\nThe experience of opening a business in a few sentences ... is like always being in a blender at maximum power but it gives a lot of satisfaction and emotions\\r\\nThanks to you for this possibility, Manuele?&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/gelateria-le-giuggiole-moltrasio\/\" title=\"Link a Gelateria Le Giuggiole &#8211; Moltrasio\" rel=\"bookmark\">Gelateria Le Giuggiole &#8211; Moltrasio<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:32.07250949999999,&quot;longitude&quot;:34.77137019999998,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;STEFAN GELATO \\u2013 Tel Aviv&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/stefan-gelato-tel-aviv\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;STEFAN GELATO \\u2013 Tel Aviv&lt;\\\/a&gt;&lt;\\\/h4&gt;&lt;strong&gt; You opened your natural gelato shop a few days ago. How did it go? &lt;\\\/strong&gt;\\r\\n\\r\\nThe plan to build an gelato shop abroad was ambitious and tiring. After resurrecting us to open I am very happy, I must say yes, it went well. I am happy with the opening.\\r\\n\\r\\n&lt;strong&gt; What made you want to open an gelato shop? And why in Tel Aviv? &lt;\\\/strong&gt;\\r\\n\\r\\nAlready as a child I liked to prepare desserts and I always helped at home to prepare them, It was a desire to open something of my own in the food sector.\\r\\n\\r\\n&lt;strong&gt; What job did you do before and what was your everyday life unlike now? &lt;\\\/strong&gt;\\r\\n\\r\\nI love gelato, but I was always demanding for quality. 100% natural and a must!\\r\\n\\r\\n&lt;strong&gt; Why did you choose the Natural Gelato Academy? &lt;\\\/strong&gt;\\r\\n\\r\\nI searched the Internet where we study gelato preparation and so I found you.\\r\\n\\r\\n&lt;strong&gt; Were internships useful for your training? &lt;\\\/strong&gt;\\r\\n\\r\\nWhen I did the courses in Grosseto I immediately understood that this job is mine. And very creative without limit.\\r\\n\\r\\n&lt;strong&gt; What gelato does Tel Aviv like? &lt;\\\/strong&gt;\\r\\n\\r\\nSince then I have also created the Linzer flavor, which is now also very successfully prepared by the students in their gelato parlors.\\r\\n\\r\\nHere in Tel Aviv they love Pistachio and Chocolato. In fact, Sacher tastes very much.\\r\\n\\r\\nPopular flavors are also Malabi (taste of roses) and Halva. (sesame flavor)\\r\\n\\r\\n&lt;strong&gt; What advice would you give to someone who wants to open a business like yours? &lt;\\\/strong&gt;\\r\\n\\r\\nTo open an gelato shop you must first understand how to make yourself different from other gelato shops, then work on the concept and obviously everything on the basis of a business plan.\\r\\n\\r\\nAnd the most important thing is to do it with a lot of passion and an open heart.&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/stefan-gelato-tel-aviv\/\" title=\"Link a STEFAN GELATO \u2013 Tel Aviv\" rel=\"bookmark\">STEFAN GELATO \u2013 Tel Aviv<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:38.3129709,&quot;longitude&quot;:140.4420225,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;COZAB GELATO &#8211; Dai Ishida&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/cozab-gelato-dai-ishida\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;COZAB GELATO &#8211; Dai Ishida&lt;\\\/a&gt;&lt;\\\/h4&gt;Ciao!\\r\\n\\r\\nIl mio nome \\u00e8 &lt;strong&gt;Dai Ishida&lt;\\\/strong&gt; e ringrazio la Gelato Naturale Academy per aver condiviso con me la propria conoscenza e la propria passione per il mondo del gelato.\\r\\n\\r\\nDallo scorso aprile ho aperto un nuovo negozio e ogni giorno riesco a vendere tutto il quantitativo che riesco a fare e i clienti ne richiedono dell&#039;altro..non riesco ancora a crederci.\\r\\n\\r\\nI clienti mi dicono che non hanno mai assaggiato un gelato cos\\u00ec buono e beh...lo penso anche io .\\r\\n\\r\\nIl lavoro di produzione \\u00e8 entusiasmante, stimolante e ogni giorno mi dona libert\\u00e0, creativit\\u00e0 e divertimento.\\r\\n\\r\\nOvviamente ci sono ancora molte cose che non so ma vorrei avere altre opportunit\\u00e0 di seguire altri corsi nella scuola e far\\u00f2 costantemente delle domande ai maestri che mi hanno accompagnato in questo viaggio del &lt;strong&gt;Gelato Naturale .\\u00a0&lt;\\\/strong&gt;\\r\\n\\r\\nMi piacerebbe organizzare un evento in Giappone con voi e non vedo l&#039;ora di rivedervi.\\r\\n\\r\\n&lt;strong&gt;Dai Ishida&lt;\\\/strong&gt; ( Il vostro primo allievo giapponese )\\r\\n\\r\\n&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/uploads\\\/2019\\\/03\\\/IMG_2444.jpg\\&quot;&gt;&lt;img class=\\&quot;alignnone size-full wp-image-5436\\&quot; src=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/uploads\\\/2019\\\/03\\\/IMG_2444.jpg\\&quot; alt=\\&quot;Gelateriagiappone\\&quot; width=\\&quot;2664\\&quot; height=\\&quot;1776\\&quot; \\\/&gt;&lt;\\\/a&gt; &lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/uploads\\\/2019\\\/03\\\/IMG_2445.jpg\\&quot;&gt;&lt;img class=\\&quot;alignnone size-full wp-image-5437\\&quot; src=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/uploads\\\/2019\\\/03\\\/IMG_2445.jpg\\&quot; alt=\\&quot;Daiishida\\&quot; width=\\&quot;2880\\&quot; height=\\&quot;1920\\&quot; \\\/&gt;&lt;\\\/a&gt; &lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/uploads\\\/2019\\\/03\\\/IMG_2446.jpg\\&quot;&gt;&lt;img class=\\&quot;alignnone size-full wp-image-5438\\&quot; src=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/uploads\\\/2019\\\/03\\\/IMG_2446.jpg\\&quot; alt=\\&quot;Cozabgelato\\&quot; width=\\&quot;2880\\&quot; height=\\&quot;1920\\&quot; \\\/&gt;&lt;\\\/a&gt; &lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/uploads\\\/2019\\\/03\\\/IMG_2447.jpg\\&quot;&gt;&lt;img class=\\&quot;alignnone size-full wp-image-5439\\&quot; src=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/uploads\\\/2019\\\/03\\\/IMG_2447.jpg\\&quot; alt=\\&quot;Dai Ishida\\&quot; width=\\&quot;2880\\&quot; height=\\&quot;1920\\&quot; \\\/&gt;&lt;\\\/a&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/cozab-gelato-dai-ishida\/\" title=\"Link a COZAB GELATO &#8211; Dai Ishida\" rel=\"bookmark\">COZAB GELATO &#8211; Dai Ishida<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:19.4282518,&quot;longitude&quot;:-99.15532680000001,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Joe Gelato &#8211; Citt\\u00e0 del Messico&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/joe-gelato-mexico\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Joe Gelato &#8211; Citt\\u00e0 del Messico&lt;\\\/a&gt;&lt;\\\/h4&gt;Hola, mi nombre es Jos\\u00e9 Luis Cervantes, pero todos me conocen como \\&quot;Joe\\&quot; y vengo de Ciudad de M\\u00e9xico.\\r\\n\\r\\n&lt;strong&gt;\\u00bfC\\u00f3mo naci\\u00f3 tu pasi\\u00f3n por el helado?&lt;\\\/strong&gt;\\r\\nSiempre me ha apasionado la helader\\u00eda, pero decid\\u00ed dedicarme a ella despu\\u00e9s de haber hecho el \\&quot;Corso Superiore di Pasticceria\\&quot; en ALMA y haberme convertido en pastelero, de ah\\u00ed, quise aprender m\\u00e1s y estudi\\u00e9 en L&#039;Universit\\u00e0 del Gelato de Carpigiani, aprendiendo de varios Chefs sobre el helado, pero ninguno como Manuele.\\r\\n\\r\\n&lt;strong&gt;\\u00bfComenzaste desde temprana edad con los helados\\\/helader\\u00eda?&lt;\\\/strong&gt;\\r\\nInici\\u00e9 con el negocio en el 2015, a los 25 a\\u00f1os\\r\\n\\r\\n&lt;strong&gt;\\u00bfC\\u00f3mo combinas tu pasi\\u00f3n por el helado con la pasteler\\u00eda?&lt;\\\/strong&gt;\\r\\nCombino la helader\\u00eda y la pasteler\\u00eda seguido porque van de la mano. Es as\\u00ed como podemos hacer en la tienda pasteles modernos, variegaturas inusuales o postres al plato empleando los conocimientos de las dos \\u00e1reas.\\r\\n\\r\\n&lt;strong&gt;\\u00bfC\\u00f3mo es el mercado del helado en M\\u00e9xico? \\u00bfCu\\u00e1les son los sabores m\\u00e1s pedidos?&lt;\\\/strong&gt;\\r\\nEl mercado en M\\u00e9xico es muy grande y hasta cierto punto noble. La gente consume bastante el helado sin importar si es verano o no. Cada d\\u00eda los clientes buscan m\\u00e1s un producto natural y de mayor calidad. En s\\u00ed, los sabores que m\\u00e1s se venden son mezclas frutales, vainilla, caf\\u00e9 y chocolates; pero en nuestra helader\\u00eda el sabor estrella y m\\u00e1s vendido es el de aceite de oliva.\\r\\n\\r\\n&lt;strong&gt;Haz hecho muchas cosas bellas y deliciosas...\\u00bfAlguna vez has fallado en alg\\u00fan experimento?&lt;\\\/strong&gt;\\r\\n\\u00a1Muchas gracias! S\\u00ed , claro, hemos tenido varios experimentos que no han resultado como lo esper\\u00e1bamos y que nos han hecho cambiar incluso nuestra forma de trabajo. Claro ejemplo de ello es nuestro sorbetto de jitomate y miel, el cual tiene un sabor espectacular, pero es dif\\u00edcil de convencer a la gente de que lo pruebe y por ende era un sabor que no se vend\\u00eda tan bien. Ahora hemos aprendido que es posible venderlo en combinaci\\u00f3n con otras frutas y es un sabor que se vende bastante.\\r\\n\\r\\n&lt;strong&gt;\\u00bfEs cierto que \\&quot;Corona\\&quot; es la mejor cerveza de M\\u00e9xico?&lt;\\\/strong&gt;\\r\\nNo tengo comentarios al respecto... jajaja\\r\\n\\r\\nGrazie di nuovo per tutto Chef, davvero \\u00e8 stata una bellissima esperienza che mi mancher\\u00e0 un sacco. Spero ci possiamo rivedere presto.\\r\\n\\r\\nUn grandissimo abbraccio\\r\\n\\r\\nJoe&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/joe-gelato-mexico\/\" title=\"Link a Joe Gelato &#8211; Citt\u00e0 del Messico\" rel=\"bookmark\">Joe Gelato &#8211; Citt\u00e0 del Messico<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:52.5321437,&quot;longitude&quot;:13.42293129999996,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Early Bird &#8211; Berlin (Germany)&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/early-bird-berlin-germany\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Early Bird &#8211; Berlin (Germany)&lt;\\\/a&gt;&lt;\\\/h4&gt;&lt;strong&gt;Why did you open an ice cream parlor?&lt;\\\/strong&gt;\\r\\n\\r\\nAfter years spent in computer science I was looking for a new adventure in the world of food and beverage and I found in the ice cream parlor the opportunity for a creative work in contact with the public.\\r\\n\\r\\n&lt;strong&gt;With which technique did you start making ice cream?&lt;\\\/strong&gt;\\r\\n\\r\\nRight from the start I chose the Presenti method, I toured Italy far and wide, visiting schools and ice-cream parlors. The lightning strike is popped in Grosseto.\\r\\n\\r\\n&lt;strong&gt;Why did you choose the Natural Gelato Academy?&lt;\\\/strong&gt;\\r\\n\\r\\nAt the beginning I was intrigued by the excellent reviews and the opinions of the previous students, then I had the opportunity to chat with Manuele who immediately proved to be very courteous and competent and very interested and enthusiastic about my project to open an ice cream shop Berlin and finally I took the car and I made 400 kilometers to try his ice cream.\\r\\n\\r\\n&lt;strong&gt;How do you find yourself with the present balancing system?&lt;\\\/strong&gt;\\r\\n\\r\\nThe system is excellent, simple and intuitive, it allows me with great ease to work on the consistency and sweetness of the ice cream by changing each recipe without difficulty according to the needs.\\r\\n\\r\\n&lt;strong&gt;Which taste do you sell more?&lt;\\\/strong&gt;\\r\\n\\r\\nMy ice cream parlor is located in Berlin and the favorite flavors here are Vanilla and Mango followed by chocolate.\\r\\nOur customers greatly appreciate our Salted Caramel and the sorbet versions of Pistachio and Peanut Butter that we variegate with raspberry jam or blackcurrant.\\r\\n\\r\\n&lt;strong&gt;How is the market in Berlin?&lt;\\\/strong&gt;\\r\\n\\r\\nGermans love ice cream, they are very big consumers. Unfortunately, the ice cream parlors with ice creams produced by large companies and then sold in bars and kiosks at very low prices have been the masters for years. This means that digesting \\u20ac 2 for a small cup for someone is sometimes a bit &#039;difficult, so it is important communication that we tell how much passion we put and how we are careful to choose the products we use without forgetting the fact that our it is a 100% natural ice cream. There are, however, besides us, many other ice cream parlors that are born year after year and that make the quality and research of the ingredients their flag and this ends up being a team game that helps all the professionals in the scope of quality ice cream.\\r\\n\\r\\n&lt;strong&gt;Are you open all year? How&#039;s work during the cold winter months?&lt;\\\/Strong&gt;\\r\\n\\r\\nDuring 2017 we closed only the week of Christmas, this year we decided to close the whole month of December and even a few days in January. We must add that we are not only an ice-cream parlor but also a cafeteria, we serve an excellent hand-roasted coffee here outside Berlin, croissants, cakes and sandwiches; in the warmer months, 35% of the revenues are given by this sector up to 95% in the coldest months when the ice cream the Germans do not run for nothing, this allows us to extend the season and have a lifebuoy when the weather is not on our side.\\r\\n\\r\\n&lt;strong&gt;Projects for the future?&lt;\\\/strong&gt;\\r\\n\\r\\nI won&#039;t hide that I&#039;d like to open a second ice cream parlor here in Berlin but before there are still many things to fix and improve, it would be nice to have a bike to sell ice cream in one of the many beautiful parks in the city.\\r\\nAh ... We also received a proposal from Brooklyn.&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/early-bird-berlin-germany\/\" title=\"Link a Early Bird &#8211; Berlin (Germany)\" rel=\"bookmark\">Early Bird &#8211; Berlin (Germany)<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:47.9398312,&quot;longitude&quot;:12.937197100000049,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Gelateria Rizzardini &#8211; Laufen (Germany)&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/rizzardini-germany\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Gelateria Rizzardini &#8211; Laufen (Germany)&lt;\\\/a&gt;&lt;\\\/h4&gt;The story of 5 generations of ice cream makers, now 100% Natural with the commitment of Luca Rizzardini\\r\\n\\r\\n&lt;strong&gt;Luca is the fifth generation, what motivated you to continue this work?&lt;\\\/strong&gt;\\r\\nFor me it is not a job first of all, for me it is a tradition, a passion ... Making ice cream is my life. Ice cream is happiness, creativity and the story of my family.\\r\\nIf you love this product, it is in nature to carry on this wonder.\\r\\n\\r\\n&lt;strong&gt;How did you develop your recipes?&lt;\\\/strong&gt;\\r\\nI have a recipe book at home, written by all those who, in my family, have made ice cream before me. Then every so often from the stories came out other recipes that I have always transcribed. And if something was wrong, trying the recipe, then adjusted to the eye.\\r\\n\\r\\n&lt;strong&gt;Why did you choose Academy Natural Gelato?&lt;\\\/strong&gt;\\r\\nDestiny has wanted that since 2008 I followed &lt;em&gt;La Chiccheria&lt;\\\/em&gt;on Facebook, shortly after they left with the Academy and they captured me.\\r\\nAnd then they are professional guys, great friends, with whom to share this art. What to look for?\\r\\n\\r\\n&lt;strong&gt;Which taste do you sell more?&lt;\\\/strong&gt;\\r\\nThe taste that I sell more? what I will create tomorrow!\\r\\n\\r\\n&lt;strong&gt;How is the market in Germany?&lt;\\\/strong&gt;\\r\\nIn Germany, ice cream is appreciated, and also the quality you offer: they are open to all news, in every direction.\\r\\n\\r\\n&lt;strong&gt;What are your future plans?&lt;\\\/strong&gt;\\r\\nI want to carry on the family tradition with love and passion.\\r\\nCarrying out the good, healthy gelato, as it once was.\\r\\nAnd my dream is that after me come the sixth generation and forward again...&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/rizzardini-germany\/\" title=\"Link a Gelateria Rizzardini &#8211; Laufen (Germany)\" rel=\"bookmark\">Gelateria Rizzardini &#8211; Laufen (Germany)<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:42.6691125,&quot;longitude&quot;:23.35339810000005,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Gelato e Latte &#8211; Sofia (Bulgaria)&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/gelato-latte-sofia-bulgaria-2\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Gelato e Latte &#8211; Sofia (Bulgaria)&lt;\\\/a&gt;&lt;\\\/h4&gt;&lt;strong&gt;In November 2017 Gelato &amp; Latte open his lab in Sofia. They chose Gelato Naturale Academy to learn how to turn fresch milk in an excellent homemade Gelato.&lt;\\\/strong&gt;\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;Why did you want to open the ice cream shop?\\u00a0&lt;em&gt;Come mai avete aperto una gelateria?&lt;\\\/em&gt;&lt;\\\/strong&gt;\\r\\n\\r\\nWe would like to find interesting way to produce some dairy product and gelato os one of the best options.\\r\\n\\r\\n&lt;em&gt;Volevamo trovare un modo interessante per produrre alcuni prodotti caseari e il gelato \\u00e8 una delle migliori opzioni.&lt;\\\/em&gt;\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;What is your philosophy? &lt;em&gt;Qual&#039;\\u00e8 la vostra filosofia?&lt;\\\/em&gt;&lt;\\\/strong&gt;\\r\\n\\r\\nTo live a real life and eat real food and to be honest with ourself and our friends and clients.\\r\\n\\r\\n&lt;em&gt;Vivere una vita vera e mangiare cibo vero ed essere onesti con noi stessi, gli amici e i clienti.&lt;\\\/em&gt;\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;Why did you chose the Natural Gelato Academy and what was your training? &lt;em&gt;Come mai avete scelto la Gelato Naturale Academy e quale \\u00e8 stato il vostro percorso formativo?&lt;\\\/em&gt;&lt;\\\/strong&gt;\\r\\n\\r\\nWe choose the Academy because we read on your web site what are you offer. I suppose we speak on \\u201cthe same language\\u201d and ours philosophy is the same.\\r\\n\\r\\n&lt;em&gt;&lt;span title=\\&quot;\\&quot;&gt;Abbiamo scelto l&#039;Academy perch\\u00e9 abbiamo letto sul tuo\\u00a0 sito web cosa offre.&lt;\\\/span&gt; &lt;span class=\\&quot;\\&quot; title=\\&quot;\\&quot;&gt;Suppongo che parliamo \\&quot;la stessa lingua\\&quot; e la nostra filosofia \\u00e8 la stessa.&lt;\\\/span&gt;&lt;\\\/em&gt;\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;Did you attend other schools? &lt;em&gt;Avete seguito altri corsi?&lt;\\\/em&gt;&lt;\\\/strong&gt;\\r\\n\\r\\nNo, we have been just in Carpigiani University on basic course before your course. And we have some small experience in real gelato business.\\r\\n\\r\\n&lt;em&gt;&lt;span title=\\&quot;\\&quot;&gt;No, siamo stati solo all&#039;Universit\\u00e0 di Carpigiani per il corso base prima del tuo corso.&lt;\\\/span&gt; &lt;span class=\\&quot;\\&quot; title=\\&quot;\\&quot;&gt;E abbiamo una piccola esperienza nel settore della gelateria.&lt;\\\/span&gt;&lt;\\\/em&gt;\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;What differences did you find? &lt;em&gt;Quali differenze avete trovato?&lt;\\\/em&gt;&lt;\\\/strong&gt;\\r\\n\\r\\nWe cant compare Carpigiani and Natural Gelato Academy because there are different strategies.\\r\\n\\r\\n&lt;em&gt;Non possiamo paragonare Carpigiani e la Gelato Naturale Academy perch\\u00e9 sono basate su strategie diverse.&lt;\\\/em&gt;\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;Which taste do you sell more?\\u00a0&lt;em&gt;Quale gusto vendete di pi\\u00f9?&lt;\\\/em&gt;&lt;\\\/strong&gt;\\r\\n\\r\\nGianduia, Pistachio and Vanilla.\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;How is the market in Bulgaria? &lt;em&gt;Come \\u00e8 il mercato in Bulgaria?&lt;\\\/em&gt;&lt;\\\/strong&gt;\\r\\n\\r\\nThe market is very small and competition is high.\\r\\n\\r\\n&lt;em&gt;Il mercato \\u00e8 molto piccolo e la concorrenza \\u00e8 alta.&lt;\\\/em&gt;\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;What are your future plans?\\u00a0&lt;em&gt;Quali sono i vostri piani futuri?&lt;\\\/em&gt;&lt;\\\/strong&gt;\\r\\n\\r\\nWe are going to open this year agri-gelato lab&amp;shop on the farm and next year one gelato shop with lab in downtown.\\r\\n\\r\\n&lt;em&gt;Apriremo quest&#039;anno un laboratorio\\\/negozio di agri-gelateria nella fattoria e il prossimo anno una gelateria con laboratorio in centro citt\\u00e0.&lt;\\\/em&gt;\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;a href=\\&quot;https:\\\/\\\/www.facebook.com\\\/Gelatoandlatte\\\/\\&quot; target=\\&quot;_blank\\&quot; rel=\\&quot;noopener noreferrer\\&quot;&gt;&lt;strong&gt;Segui su Facebook Gelato &amp; Latte!&lt;\\\/strong&gt;&lt;\\\/a&gt;\\r\\n\\r\\n&nbsp;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/gelato-latte-sofia-bulgaria-2\/\" title=\"Link a Gelato e Latte &#8211; Sofia (Bulgaria)\" rel=\"bookmark\">Gelato e Latte &#8211; Sofia (Bulgaria)<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:38.7152313,&quot;longitude&quot;:-9.164744299999938,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Mamma Mia &#8211; Lisbon (Portugal)&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/mamma-mia-lisbon-portugal\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Mamma Mia &#8211; Lisbon (Portugal)&lt;\\\/a&gt;&lt;\\\/h4&gt;&lt;strong&gt;In 2017 the first truly artisanal gelato shop in Lisbon opens its doors in Lisbon!\\r\\nThis is how their adventure and collaboration with the Gelato Naturale Academy was born.\\r\\nMamma Mia that goodness!&lt;\\\/Strong&gt;\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;Why did you open an ice cream parlor?&lt;\\\/strong&gt;\\r\\n\\r\\nThe ice cream parlor is part of a sector that I always like and I love.\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;Why Lisbon?&lt;\\\/strong&gt;\\r\\n\\r\\nBecause it&#039;s a fantastic city, on a trip for a few days&#039; holidays I was struck by its beauty and its light ... I decided it would become my home and that&#039;s how it was!\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;Why did you choose the Natural Gelato Academy and what was your training?&lt;\\\/strong&gt;\\r\\n\\r\\nThe fact is a bit &#039;curious because I was not an ice cream connoisseur, I did not like it at all, until I tried a great homemade ice cream at the course of Manuele Presenti. The first course I did as a hobby, but then everything turned into a passion that I continued to cultivate over the years, until this passion has turned into a real professional activity. In the last 8 years I have attended several courses at the Gelato Naturale Academy where I improved and perfected the artisan ice cream technique and, when I opened here in Lisbon with a Portuguese partner, we decided together to take advantage of the advice and support on site Manuele. The whole team \\&quot;Mamma Mia\\&quot; is grateful to Manuele Presenti and to the Natural Gelato Academy.\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;Which taste do you sell more?&lt;\\\/strong&gt;\\r\\n\\r\\nA good fight between Oreo and Pistachio.\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;What are the biggest differences compared to the Italian market?&lt;\\\/strong&gt;\\r\\n\\r\\nThey have less tradition to eat ice cream in winter and on cold days but it is a trend that is changing. Most people like an ice cream with more ice cream, in the coldest sense. For the rest more or less like the Italians.\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;Would you choose this choice?&lt;\\\/strong&gt;\\r\\n\\r\\nYes, I would do it all the same.\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;What are your future plans?&lt;\\\/strong&gt;\\r\\n\\r\\nContinue to grow while maintaining quality in ice cream production and customer service!\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;a href=\\&quot;https:\\\/\\\/www.facebook.com\\\/gelatariamammamia\\\/\\&quot; target=\\&quot;_blank\\&quot; rel=\\&quot;noopener noreferrer\\&quot;&gt;&lt;strong&gt;Follow Mamma Mia Gelato in Lisbon on Facebook!&lt;\\\/strong&gt;&lt;\\\/a&gt;\\r\\n\\r\\n&nbsp;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/mamma-mia-lisbon-portugal\/\" title=\"Link a Mamma Mia &#8211; Lisbon (Portugal)\" rel=\"bookmark\">Mamma Mia &#8211; Lisbon (Portugal)<\/a><\/li><li><input type=\"hidden\" name=\"kgm-info\" value=\"{&quot;static&quot;:null,&quot;width&quot;:null,&quot;height&quot;:null,&quot;latitude&quot;:32.068344,&quot;longitude&quot;:34.770160199999964,&quot;label&quot;:null,&quot;color&quot;:null,&quot;newDesign&quot;:null,&quot;mapOptions&quot;:{},&quot;markerOptions&quot;:{&quot;icon&quot;:&quot;https:\\\/\\\/www.scuolagelato.it\\\/wp-content\\\/themes\\\/gna-2025\\\/includes\\\/img\\\/icona-gelateria-successo.png&quot;},&quot;title&quot;:&quot;Glideria Arte &#8211; Tel Aviv (Israel)&quot;,&quot;description&quot;:&quot;&lt;h4&gt;&lt;a href=\\&quot;https:\\\/\\\/www.scuolagelato.it\\\/en\\\/storie-di-successo\\\/glideria-arte-tel-aviv-israel\\\/\\&quot; target=\\&quot;_blank\\&quot;&gt;Glideria Arte &#8211; Tel Aviv (Israel)&lt;\\\/a&gt;&lt;\\\/h4&gt;&lt;strong&gt;In April 2015 in Tel Aviv we flanked an enthusiastic team that passionately created the Glideria Arte: 100% natural and artisan ice cream with the touch of creativity and Italian genius!\\r\\nDiscover their passion for Natural Gelato in our interview.&lt;\\\/strong&gt;\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;What did you do before opening an ice cream parlor?&lt;\\\/strong&gt;\\r\\n\\r\\nWe were diving instructors and managers of cruise liners in Indonesia.\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;Why did you open an ice cream parlor?&lt;\\\/strong&gt;\\r\\n\\r\\nTo realize the dream of our \\&quot;second life\\&quot;, for passion and because we had very precise the particular concept of the natural ice cream we wanted to create, linked to art in general, not only in ice cream.\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;Why did you choose the Natural Gelato Academy and what was your training?&lt;\\\/strong&gt;\\r\\n\\r\\nWanting to create a \\&quot;really\\&quot; natural ice cream shop, we inquired about what was the best school. After the course at the Natural Gelato Academy we have had experience at the Dolce Amaro gelateria in Marco Tumino, in Viareggio, and in Sicily at the Aquarius of Carmelo Gullo, in Oliveri.\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;Which taste do you sell more?&lt;\\\/strong&gt;\\r\\n\\r\\nApart from the classics (Pistachio and Chocolates) go very vegans (as the most recent creation: Lemon-Cardamom-Liquorice sorbet), the Cheesecake, and finally a cream with goat cheese, honey and pear.\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;How is the market in Israel and how are you?&lt;\\\/strong&gt;\\r\\n\\r\\nTel Aviv in particular is a young city, hungry for novelty and quality, very well disposed towards what is Italian.\\r\\n\\r\\nYou work hard but with satisfaction. We opened 3 years ago and achieved a primary position in the city.\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&lt;strong&gt;What are your future plans?&lt;\\\/strong&gt;\\r\\n\\r\\nWe are evaluating two possibilities:\\r\\n\\r\\nA) conquer the whole world with a galactic-sized enterprise\\r\\n\\r\\nor\\r\\n\\r\\nB) to maintain a family business as it is today, at most one extra store.\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n... We will probably opt for the second one.\\r\\n\\r\\n\\r\\n&lt;a href=\\&quot;https:\\\/\\\/www.facebook.com\\\/Arte-Glideria-%D7%90%D7%A8%D7%98%D7%94-%D7%92%D7%9C%D7%99%D7%93%D7%A8%D7%99%D7%94-234300030077129\\\/\\&quot; target=\\&quot;_blank\\&quot; rel=\\&quot;noopener noreferrer\\&quot;&gt;&lt;strong&gt;Follow on Facebook&lt;\\\/strong&gt;\\u00a0&lt;strong&gt;Gelateria Glideria Arte di Tel Aviv!&lt;\\\/strong&gt;&lt;\\\/a&gt;&quot;}\" \/><a href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo\/glideria-arte-tel-aviv-israel\/\" title=\"Link a Glideria Arte &#8211; Tel Aviv (Israel)\" rel=\"bookmark\">Glideria Arte &#8211; Tel Aviv (Israel)<\/a><\/li><\/ul><\/noscript><\/div>\n\n\n\n<p>We like to travel and bring our experience<strong>&nbsp;all over the world<\/strong>.<\/p>\n\n\n\n<p>During the coaching and one-to-one consultations we met wonderful people and bold entrepreneurs who have chosen with courage and a pinch of intuition to open a business of artisan gelato following the method of the <b>Gelato&nbsp;<\/b>Naturale&nbsp;<b style=\"font-style: inherit;\">Academy<\/b>.<\/p>\n\n\n\n<p>Experiences that have turned into&nbsp;<strong>Success Stories<\/strong>&nbsp;that deserve to be told.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Experiences that deserve to be told We like to travel and bring our experience&nbsp;all over the world. During the coaching and one-to-one consultations we met wonderful people and bold entrepreneurs who have chosen with courage and a pinch of intuition to open a business of artisan gelato following the method of the Gelato&nbsp;Naturale&nbsp;Academy. Experiences that [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":4197,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template-storiedisuccesso.php","meta":{"_acf_changed":false,"inline_featured_image":false,"site-sidebar-layout":"no-sidebar","site-content-layout":"page-builder","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","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":"default","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-2095","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Success Stories - Gelato Naturale Academy<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.scuolagelato.it\/en\/storie-di-successo-gna\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Success Stories - Gelato Naturale Academy\" \/>\n<meta property=\"og:description\" content=\"Experiences that deserve to be told We like to travel and bring our experience&nbsp;all over the world. During the coaching and one-to-one consultations we met wonderful people and bold entrepreneurs who have chosen with courage and a pinch of intuition to open a business of artisan gelato following the method of the Gelato&nbsp;Naturale&nbsp;Academy. 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