A two-day course focused on coffee and gelato to create unique recipes
Who is it for?
This course is designed for gelato makers who want to use coffee as ingredient in gelato recipes.
Topics covered
• What is coffee
• Different types of extraction
• The use of coffee in gelato parlors
• The best coffees to use
• Flavored coffees
• Storage
• Recipes and pairings
- Questions and answers
Duration
2 days, 4 hours per day
*the organization of the course may vary if the minimum number of students is not reached or for other organizational needs
Certificate
Certificate of participation issued by Carpigiani Gelato University for those who have attended at least 80% of the course.
Website development, website content management system (AnthericaCMS), newsletter system (AnthericaMail).
Antherica Srl
Via Passo Buole 82 - 42123 Reggio Emilia - Italy
tel.: +39.0522.436912
fax: +39.0522.445638
email: info@antherica.com
web: www.antherica.com
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