Gelato and Emotions by Giacomo Schiavon

Theoretical and practical course

PROGRAM

• Analysis of true artisan gelato;

• The conceptually perfect gelato;

• Advanced balancing with Excel (it is recommended to bring your own PC to the course);

• Systems with single, multiple and multifunctional bases and recipes;

• Gelato as a dessert;

• Delivery - new frontier of gelato at home, as perfect as in a gelato shop;

• Let's elaborate together: group production, experimentation and evaluation;

• Temporal and organoleptic analysis of the finished product.

ACCOMODATION

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: 1000 € + IVA

HOURS: 9:30-17:30