QUALITY ARTIGIANGELATERIA BASE

1st Level


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Would you like to learn how to make real artisanice? Do you want to learn how to do this from those who have direct laboratory experience in one of the best GELATERIE of ITALIA? We will teach you to make ICE and SORBETTI but above all we will reveal the SECRETS to make a quality ice cream.Read More


  • Date:24/03/2020 09:30 - 25/03/2020 17:30
  • Location Via F. Mormina Penna, 14, Scicli, RG, Italy (Map)
  • More Info:c/o lab.: NIVERA nature ice cream

Price:300


Who it's aimed at

Who it's aimed at

To aspiring ice cream goers. To gourmet enthusiasts. To all those who aspire to possess the essential skills to practice this profession.

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Course objective

Course objective

Make known the basic techniques to produce the real quality artisan ice cream.

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Registration

Registration

Download the registration form. Fill out its parts. Send to: nivera.gelateria@gmail.com

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09:30 - 17:30
Introduction to quality artisanal ice cream
Location:

Topics: The building blocks of artisanal ice cream Sugars: POD and PAC Fats Milk proteins The thickeners Emulsions Dietary fibers: inulina The clean label of ice cream

09:30 - 17:30
Methods of ice cream preparation
Location:

ARGOMENTI: • Metodo diretto ed indiretto • Le attrezzature indispensabili • Le fasi della produzione • Cosa sono i “neutri” • Cosa sono i gradi brix e l’uso del rifrattometro • Attività pratica: produzione sorbetti di frutta, con e senza neutro • Attività pratica: produzione creme gelato, con e senza neutro


Elizabeth Fidone

Ice cream maker and quality management expert

Federico Ristagno

Ice cream parlour and technical consultant for the ice cream industry


  • Via Francesco Mormino Penna, 14, Scicli, RG, Italy
  • 97018