Gelato Soft and Cold Pastry

Program

• Soft ice cream. What are the differences with homemade ice cream?
• fundamental ingredients for the production of a stable mixture.
• High and low branching stabilizers, which ones to use?
• Recipes for soft ice cream and single portion soft ice cream.
• Production of specific ice creams and soft sorbets for take away.
• Ice cream on sticks, jars and bowls, ice cream cakes. How to perfectly transform, decorate and preserve this type of product.
• Complementary elements: grains, crumbles, sauces and toppings.

HOW TO REACH US

LOCATION

Via Emilia 45/A, 40011, Anzola dell’Emilia (Bo) Italy 

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: 600 € + IVA

HOURS: 9:30-17:30