Base/intermediate course

Level: *

Duration: 3 days

Date: 28 October 2024

Language: English

Price: € 800,00

Theoretical and practical course


  • Welcome and presentation of the course;

  • The history of gelato - guided tour of the Gelato Museum;

  • What is gelato? Product composition sensory analysis of the ingredients;

  • Chemical analysis of sugars, proteins, fats, fibers and other functional ingredients;

  • Semi-finished products for gelato (fat and fruit pastes), powdered and neutral bases;

  • The production cycle of artisan gelato;

  • Difference between direct, classic and combined production systems;

  • Basic concepts of gelato balancing;

  • Analysis of an ice cream recipe;

  • Simple, variegated and layered;

  • Production of gelato and sorbets with Iceteam1927 equipment - practical laboratory.



It is possible to take advantage of the hotel reservation through Iceteam at HOTEL AMADEUS ****:

  • Via Marco Emilio Lepido 39, Bologna (BO)

    1 x DUS – 68 euros (tourist tax excluded)

    1 x double – 88 euros (tourist tax excluded)

    1 x triple – 108 euros (tourist tax excluded)

PRICE: 800 € + IVA

HOURS: 9:30-17:30


Dimostra di non essere un robot: