To whom it is addressed  :

For  all those that have no experience and would like to begin  to work in the world of Gelato.

Subjects  covered :

Definition of Gelato
Production procedures
The laboratory and machinery
Types of Gelato and  category of ingredients
Introduction to balancing techniques
Production of milk based Gelato: direct and indirect method
Balancing  pastes in milk based Gelato
Production of water based Gelato: fruit sorbets
Basic recipes for Gelato and Sorbets
Production cycle and organization of leftovers

Duration: 2 days. Time schedule: 09:00 - 18:00
Maximum number of participants: 12
Teacher: Massimo Vasini
Price: 320 € + VAT

To whom it is addressed:

For all those who wish to extend their knowledge and their  skills in the production of Gelato, to obtain an excellent product and to distinguish oneself in the market.

Subjects covered:
The chemistry and physics of Gelato
Properties of sugar and the correct use in Gelato .
Animal and vegetable fats
The functionality  of proteins in  low-fat  milk elements
The use of eggs and stabilizers in Gelato
Recipes old and new in comparison
What is balancing and what is it for
Antifreeze power  of the ingredients
Cocoa and chocolate: food for the Gods and the Gelato
Fruit : Gelato and Sorbets, creation of recipes
Different methods for the production of Sorbets

Duration: 3 days. Time schedule: 09:00 - 18:00
Maximum number of participants : 12
Teacher: Roberto Lobrano
Price: 375 € + VAT

To whom it is addressed:

To all Gelato makers who care about the issues related to food, how to present and communicate the right product to each consumer /sector.

Subjects covered:

 To make known the quality is compulsory by law: the single sign of ingredients
 Gelato, food intolerance and allergies
Dairy product intolerance, problems and solutions
Gluten intolerance, problems and solutions.
Gelato and calories: can Gelato be made without sugar?
Analysis of sugars and the glycemic  index of foods
Gelato and health:  yoghurt a new classic in the gelato parlour.
Functional ingredients : probiotics and prebiotics

Duration: 2 days. Time schedule: 09:00 - 18:00
Maximum number of participants: 12
Teacher: Roberto Lobrano
Price: 320 € + VAT

To whom it is addressed:

To all gelato makers who wish to enhance their creativity in the gelato parlour, personalizing  their proposals with the intention  of  building up a loyal clientele.

Subjects covered:

The art of creating Gelato
Make your mark on the market through  personalization  of the product and service
Effective  marketing  strategies  projected towards  a devoted clientele
Exercises of creativity to express ones artistic quality
Production of inedited  flavours  and the elaboration of appropriate names
Events and occasions: research of how to brighten up ones offers.
Gelato with alcohol
Savoury Gelato
Gelato and sorbets with herbs and infusions .

Duration: 2 days. Time schedule: 09:00 - 18:00
Maximum number of participants: 12
Teacher: Roberto Lobrano
Price: 320 € + VAT

To whom it is addressed:

To all gelato makers and pastry chefs who wish to expand their skills in the creation of semifreddi (frozen desserts)  in order to enhance their  individual assortment with simple execution and high quality and aesthetics value.

Subjects covered:

The categories of  semifeddo (frozen dessert)
Basic recipes: crema pasticcera (custard), Crème anglaise, Pàte a Bombe,  Meringue, Pafait
Modern Production of cakes with new decorative techniques
Mousse and single portions
The use of variegated pastes for gelato in the production of semifreddi (frozen desserts)
Cakes and semifreddi (frozen desserts)  for special occasions.

Duration: 3 days. Time schedule: 09:00 - 18:00
Maximum number of participants: 12
Teacher: Antonio Chiera
Price: 320 € + VAT

To whom it is addressed:

To all gelato makers and pastry chefs  who wish to improve the aesthetics of their artisan products through simple , effective techniques of decoration .

Subjects covered:

The presentation  of the product expresses quality and professionalism
The techniques of decoration for gelato, single portions , cakes and semifreddi (frozen desserts)
Fresh fruit, carving techniques for  tubs and gelato cups
Sugar as  a decorative element: the use of Isomalt
Chocolate for decorations : tempering  and staining of chocolate
Cigarette paste for decorations
Demonstrations and methods of decoration for the tubs of gelato, cups, cakes, single portions and gelato served on the plate
How to prepare and decorate gelato on a stick

Duration: 3 days. Time schedule: 09:00 - 18:00
Maximum number of participants : 12 people
Teacher: Antonio Chiera
Price: 375 € + VAT