Gelato and Emotions by Giacomo Schiavon

Theoretical and practical course

Advanced professional gelato course led by Giacomo Schiavon, designed to turn instinct and passion into a structured technical and creative method.

The program explores the identity of modern gelato, consumer perception, and sensory analysis, alongside current production concepts and technologies. Strong focus is placed on recipe development and balancing, as well as understanding the role of sugars, fats, proteins, fibers, and stabilizers.

Participants will work on hot and cold processes, single-recipe systems, advanced bases, and custom formulations, with dedicated modules on vegan, lactose-free, and sugar-free gelato. The course also covers production techniques, mix processing, stress testing, storage, and display case management.

Hands-on sessions include recipe development using Excel and a final team challenge to create two special flavors. Participants receive comprehensive learning materials with over 60 recipes and a final diploma.

A personal laptop is required.

PROGRAM

• Modern identity of gelato: consumer perception, communication, and sensory analysis;
• Gelato as a dessert;
• Current production technologies and methodologies;
• Recipe development: intuition, identity, balance, and technical knowledge;
• Ingredient science: roles of sugars, fats, proteins, fibers, and stabilizers;
• Deep dive into sugar functionality and flavor impact;
• Hot and cold production processes;
• Single-recipe systems, advanced bases, and custom nucleus/powder bases;
• Development of modern gelato menus;
• Vegan, lactose-free, and sugar-free gelato formulations;
• Production techniques and ingredient blending methods;
• Transformation of liquid mix into finished gelato (key production phase);
• Stress testing, storage, and display case management, recipe validation and production optimization;
• Practical recipe development using Excel (bring your own laptop)

• Team-based final challenge: creation of two signature flavors

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 – 73 euros (tourist tax excluded)
  
  1 x double – 93 euros (tourist tax excluded)
  
  1 x triple – 108 euros (tourist tax excluded)

PRICE: 1000 € + IVA

HOURS: 9:30-17:30