Directly from Naturale Gelato Academy laboratory
This is what you will see:
In two hours of theory and practice, you will learn many things including two different techniques of realization: one starting from gelato and one from liquid mixture.
You will see different couvertures for the sticks and you can indulge yourself even with crunchy and soft inclusions at -18!
We will tell you about the correct storage and optimal conservation, the necessary equipment and many tricks that will make everything easier!
Fruity sticks (even without added sugar and 70% fruit!), high protein sticks and popsicles (with and without alcohol) in all their facets will be treated!
That's why we recommend this course:
1. Because these beloved and widely consumed products implement the offer of your gelato shop
2. Because gelato sticks are suitable for take-away and storage in the home refrigerator!
3. Because we will show you quick and practical ways to personalize your recipes, inserts and decoration!
4. Because delicious sticks, popsicles and fruit sticks with no added sugar are healthy as well as delicious and beautiful to look at in the vetrine!
5. Because Manuele Presenti has a lot of experience and has followed Geloso, a startup that has depopulated for the excellent quality of the product and that is conquering airports, stations, restaurants and bars!
6. Because without using any kind of industrial product, success is guaranteed!
Before the lesson you can download a PDF that will help you follow the lesson even better.
Once you have purchased the Podcast you can watch it anytime you want for 3 months!
Sign up now, Manuele Presenti and Brigitte Canins are waiting for you online!!!
For further information, do not hesitate to contact us at: +39 338 47 53 397 and +39 338 64 03 418 or at [email protected]
MANUELE PRESENTI | Master Chef Gelato Naturale
Toscano, Ice cream maker with international experience, Manuele Presenti is the owner of the Gelateria Chiccheria - awarded with Tre Coni in the prestigious Gambero Rosso guide.
In 2008 he founded the “Natural Gelato School”, whose philosophy is precisely that of producing a deeply natural product, free of thickeners, dyes and chemical flavors, using only selected and high quality raw materials.
In 2013 the “Natural Gelato School” evolved into the “Gelato Naturale Academy”.
He is the creator of the recipe for creamy ice cream on a stick Geloso.
The first ice cream on stick in the world produced without the aid of preservatives, thickeners, semi-processed and dyes: using only selected and high quality raw materials.
Geloso is put on the market in 2018 with the participation and experience of Allegra Antinori and Francesco Trapani.
150 ice cream parlors all over the world - since 2017 he has been a consultant for Gelato Secrets, with 15 stores between Bali and Jakarta and with a real specialization in the Australian and American market.