{"id":4341,"date":"2019-08-05T16:38:21","date_gmt":"2019-08-05T14:38:21","guid":{"rendered":"https:\/\/www.scuolagelato.it\/2019\/150-affiancamento-allapertura-di-una-gelateria-naturale\/"},"modified":"2019-12-18T11:09:06","modified_gmt":"2019-12-18T10:09:06","slug":"150-affiancamento-allapertura-di-una-gelateria-naturale","status":"publish","type":"post","link":"https:\/\/www.scuolagelato.it\/en\/150-affiancamento-allapertura-di-una-gelateria-naturale\/","title":{"rendered":"150th consulting for the opening of a natural gelato parlor!"},"content":{"rendered":"

This year I celebrated an important event: I helped a gelato parlor for the 150th time!<\/h3>\n

I have seen so many people pass by: there are those who take the basic course and then lose themselves on the street by putting aside art as they say, those who do the courses and make good and natural gelato at home, perhaps with the mint of the vegetable garden or the eggs of the neighbor, those who do the courses for personal interest or because it fascinates this world or uses the contents learned in other areas that can for example be eaten with gourmet gelato.<\/p>\n

Then there are those who arrive in fund of the complete course which consists in the attendance of the basic course, the advanced course, possibly some specialization course and free internship, and opens the gelato parlor! Still there are those who prefer to open it on their own and there are those who want to be on the safe side and want to be followed step by step to start off on the right foot, like 150 people have done so far, including at the beginning of the month Alice in Lisbon!<\/p>\n