The Art of Gelato

INTERMEDIATE COURSE IN GELATO MAKING

The course introduces the gelato maker to more specific areas deepening his technical knowledge. The well-organized agenda, provides lessons on balancing with neutrals, on the management of the showcase, with a generous space dedicated to the world of fruit, the flavouring sauces and cream and chocolate flavours.

Subscribe

Duration:

4 DAYS
FROM 9 AM TO 5:30 PM
(LAST DAY AT 3:30 pm)

Location:

MEC3 - OPTIMA S.P.A.
Via Gaggio 72, 47832 San Clemente Rimini, Italy
Language: 

Price:

€ 560 + VAT
(WELCOME KIT INCLUDED)

Participants number:

12

IDEAL FOR:

For all those who have acquired the basics of gelato making and wish to deepen their knowledge to personalize their gelato.

Content

Balancing with neutrals and category of gelato

Reconstruction of the primary raw materials

Preparation of sauces to flavour the white base:
cream, zabaione (eggnog) and chocolate

Difference and comparison of production using the vertical and horizontal machines .

Sensorial analysis of gelato produced with animal and vegetable fats

Gelato as a food: nutraceutical, vegan and high protein gelato.

Fresh fruit : granita, cremolate and sorbets

Alternative takeaway gelato: gelato mignon (takeaway)

Calculation of the calories of artisanal gelato

SUBSCRIBE TO THE COURSE

Complete the form: our team will take care about your subscription.
These courses will be held @ MEC3 a San Clemente (Rimini).

€ 560 + VAT

The Art of Gelato
This website uses technical cookies and third party domain cookies, used to collect statistical information the use of the website by users.
If you continue browsing through access to another area of the website or by selecting the same item (for example, an image or a link) you manifest your consent to the use of Cookies and other profiling technologies employed by the site. Close