Basics on gelato making

A Beginners Course held by our gelAteneo teachers Maurizio Paci and Elisa Volanti. 



  • What is Gelato?
  • Raw materials analysis
  • Production cycle and laboratory equipment
  • Analysis and production of gelato recipes and fruit sorbets with base50
  • Balancing and production techniques
  • Computer helping during balancing processes and establishment of PAC and POD
  • Food intolerances
  • Hygienic rules and practical applications
  • Gelato production and fruit sorbets with base 50
  • Diplomas

For further information,  051.6505.329

Gelato PRO