ADVANCED COURSE – GIACOMO SCHIAVON

An intensive training program dedicated to high‑end contemporary gelato, designed for professionals who want to go beyond traditional techniques and embrace a more evolved, gastronomic vision of the product. Three training sessions that combine research, premium ingredients, innovative production methods and advanced laboratory management, guided by Giacomo Schiavon.

Course Objectives

A program created for professionals aiming to elevate their gelato craft, working on technique, creativity and commercial positioning.

• High‑end contemporary gelato — Trends, modern approaches and new market expectations.

• Advanced production techniques — Innovative processes, evolved methods and new perspectives on gelato making.

• Premium & gastronomic ingredients — High‑quality raw materials, contemporary pairings and culinary contaminations.

• Commercial positioning — Strategies to enhance your offer and stand out in the market.
  
  

Technology Focus

Compacta Vario ICONA

Technology plays a central role in this advanced course, with a focus on the evolved use of Compacta Vario ICONA for gastronomic productions and optimized workflows.

• Advanced production cycles — Intelligent phase management, full control and consistent results.

• Innovative gastronomic productions — Creative preparations that expand the expressive potential of gelato.

• Advanced lab management — Organization, workflow optimization and resource efficiency.

• Optimized production processes — Higher efficiency, reduced time and constant quality.
  
  

Why Join

This course is ideal for professionals who want to:

• embrace a more contemporary and gastronomic approach to gelato,

• work with advanced techniques and premium ingredients,

• improve laboratory management and production processes,

• strengthen their commercial positioning,

• gain an evolved vision of signature gelato.