Advanced Course: Gelato, Sorbetto, Granita

Course Code: CAG

Addressed to

Gelato makers, pastry chefs, restaurateurs, and gelato lovers who wish to perfect their expertise in “Frozen Delight”


3 days


€ 750,00 + IVA


Gelato is a complex product consisting of a combination of:

  •  solid          (partially hydrated)
  •  solution    (solids dissolved in liquid)
  •  emulsion  (fat and water together)
  •  foam         (liquid and air)
  •  ice             (frozen water)

Endless are the variables: the quantities and the proportion of the ingredients, the different formulas of the ingredient’s producer, the ripeness of the fruit, the temperature of gelato and therefore the content of unfrozen water…and so on.

Balancing started to become the way of achieving the same creaminess and structure for all various flavours. The aim was to create products with the same consistency even if they had different characteristics and tastes.

Up until recently the following criteria:

  • recipe
  • water content
  • sugar
  • fat
  • milk solid non fat
  • other solids
  • total solids

were assessed to achieve the correct quantities and proportion of ingredients for granting best conservation and scoopability, with the correct consistency of a creamy gelato.

Due to limited improvements it was no longer enough to operate with few parameters. Given how different sugars can be, they are now mixed together calculating their sweetness (POD), and anti-freezing power (PAC), as well as the results obtained when they are prepared either “hot” or “cold”.When prepared professionally, in a properly organised system and in compliance with current standards, self-made gelato offers numerous benefits: it can be made with natural, fresh, wholesome ingredients, so its superior quality in terms of aspect, colour, flavour and nutritional value is guaranteed in an infinite variety of ingredient compositions. The cleanliness and general hygiene of the staff, equipment and machines are equally important.

The availability of ingredients, local climate conditions, consumer tastes and traditions and the creativity of the gelato maker should all contribute to produce the composition of ingredients.

Whereas rigid formulas will turn fresh, self-made gelato into a boring, samey product that will soon lose its popularity and create a significant drop in consumption.

Modern gelato-making is based on the calculation of ingredient combination and mix proportion. This is the main focus of the advanced Italian gelato course that teaches participants how to create genuine, clean-tasting products that will appeal to customers and boost consumption.

The perfect gelato does not exist, but there is the right gelato for every special moment, location, occasion, climate, temperature and favourite flavour and taste.

There is undoubtedly a market for genuine, old-fashioned flavours, but presenting them in versions that have become obsolete is not recommended. No one can afford to stand still or become a fundamentalist. On the contrary, we need to welcome the demand for innovation with common sense by taking advantage of the benefits of progress. The consumer’s growing awareness of what constitutes good, healthy gelato means that many old recipes have had to be updated as they are no longer suited to today’s world, even if they may still have a certain appeal.