Gelato for contemporary cuisine
A course dedicated to gastronomic ice creams with natural fibers, to transform ice cream from a simple dessert to the protagonist of creative dishes.
Who is it for
This course is designed for chefs who want to include gelato in their menus.
Course Objectives
Provide the knowledge needed to recognize and produce artisanal gelato and sorbets, along with an overview of production technology and organization.
Topics Covered
• Contemporary Trends
• Gelato Production Technologies
• Natural Fibers
• Pairings
• Creating Sustainable Recipes
• Design and Service
• Creating Snacks and Finger Foods
• Gastronomic Gelato
• Dairy-Free Gelato
• Vegan Sorbets
• Business Models
• Gelato Profitability
Duration*
1 day (9:00 AM – 5:00 PM)
Format
This is an in-person course. The two-day course is divided as follows: 9:00 AM to 2:00 PM, classroom theory, and 3:00 PM to 5:00 PM, laboratory practice. Lunch is scheduled from 2:00 PM to 3:00 PM at the Carpigiani cafeteria.
*The course schedule may vary if the minimum number of students is not reached or for other organizational reasons. Course confirmation will be sent by email before the start of the course. Please consult the cancellation or modification policy at https://www.gelatouniversity.com/it/chisiamo/domande-frequenti or contact us by email at info@gelatouniversity.com.
If the student is under 18, please contact us by email at info@gelatouniversity.com before registering.
