Artisan Gelato

• Chemistry review
• Component ingredients
  • Milk
  • Cream
  • Eggs
  • Natural flavours
  • Physical properties
• Types of Gelato
  • Cream Based
  • Egg Based
  • Fruit Based
  • Sorbet
  • Granita
  • Semi Freddi
• Equipment introduction

• Machines and equipment
• Gelato machines
• Pasteurisers
• Maturing tins
• Freezers and flash freezers
• Display cabinets
• Presentation equipment and supplies
• Storage and transport
• Laboratory design
• Hygiene and safety
• Recipe development
• Begin to construct recipes using all the techniques covered in the previous days
• Design recipes for the production of tomorrows gelato creations

• Gelato making for commercial production
• • Bases
  • Sugar syrups
  • Creams and natural flavours
  • Cream bases
  • Egg bases
  • Specialised bases
  • The addition of flavours
  • Maturing techniques
  • Equipment comparison
• Gelato making for small and restaurant production
• Tailoring bases
• Individual recipe development
• The addition of flavours: natural and commercial preparations
• Equipment comparison

• Today our Masters work closely with each student to demonstrate essential techniques and recipe development formulas to create their own unique flavours. Each student will learn how to operate the different types of Gelato making equipment.
  • Cream based gelato
  • Egg based gelato
  • Fruit based gelato
  • Sorbet
  • Granita
• Decorations
• Demonstration on how to present and decorate your gelato

• Introduction to spectacular creativity with the assembly of various Gelato tortes and individual serves for Restaurant settings.
• Students wishing to open a Gelateria will also benefit from unique presentation techniques and will learn to successfully increase profit margins with the introduction of semifreddi and gelato tortes.
• Private consult with our Chefs (if desired), for business planning, product sourcing and equipment purchasing

• Combination hands on and demonstration lessons by Italian Master Gelato Makers
• Complete course Manual written by Italy’s Master Chefs with all theory and recipes included and English translation where necessary
• Fully equipped classrooms/laboratories
• Classroom assistants
• Raw materials
• Lunch and coffee breaks throughout the course
• Certificate of Completion
• 1 Week study in Italy**
• 6 nights accommodation with buffet breakfast and evening meals for those choosing a board option ***

€2,500 per person (accommodation and evening meals excluded).
€2,850 per person (twin share accommodation and evening meals included).
€3,150 per person (single supplement included, double room sole occupancy).

A deposit of €1,000  is required upon reservation.
This deposit is refundable minus a €200  administration fee until 90 days prior to the commencement date for change of mind.

The balance is due 90 days before the commencement date.

* Price does not include airfares or travel organised in free time.

** Manuelina Culinary operates out of 2 different locations, one in Brescia and one in Milan. This location may change based on laboratory availability and class numbers. Manuelina Culinary reserves the right to change destinations; both are of equal quality and value.

*** Prices are based on double occupancy in a 4 star or higher accommodation, and will incur a single occupancy fee based on availability. Single occupancy is in a double room for single use. Evening meals are taken at the hotel.

Hotels are subject to class numbers and availability.