Two professional programmes inside a working Sicilian gelato production facility. No premixes, no demo kitchen: real machines, real batches, real ingredients — and a maximum of ten people in the room.
Real productionYou train inside our Kreuzberg facility, not a classroom
Built from scratchEvery recipe balanced by you — sugars, fats, stabilisers
Max. 10 peopleEveryone runs the batch freezers, every single day
CertificateWeek 1 and Week 2 each close with a certificate
Professional Gelatiere
For future gelato makers, chefs & food professionals starting from zero
Five days of theory and hands-on production inside our Kreuzberg facility. You start with the science of frozen desserts and the ingredient families, learn to balance a recipe from scratch, run both the vertical and the horizontal batch freezer, and finish by producing your own gelato alone — from weighing to storage. Ends with a Week 1 certificate of participation.
The complete path — for those who want the whole craft, from fundamentals to product development
Ten days: the full Professional Gelatiere week, plus a second week of advanced work. Freezing curves and water activity, sugar-free and reduced-sugar formulation, building your own stabiliser blend, vegan and alcohol gelato, variegati, stracciatella and regional Italian styles — ending with a signature product you develop, produce and defend in front of a sensory panel. Ends with a Week 2 certificate of completion.
The Master week is not more of the same: it is where you stop following recipes and start writing them.
From supervised to autonomous
How much of the work you do on your own, day by day. Week 1 ends with your first solo production; Week 2 ends with a product you developed yourself.
What each programme covers
Share of each subject area covered by the curriculum. Week 1 gives you the whole foundation; the Master week is where the advanced formulation, the special diets and the product development live.
Professional GelatiereMaster Gelatiere
Every single day
Six hours a day, split down the middle: theory in the morning, production on the machines in the afternoon.
TheoryHands-on production
The Master week in numbers
What the second week adds to your training.
60hours in the lab10 days × 6 hours
≤10people per groupevery student runs the machines
−20%%less waste — our target for you*Balancing your own recipes instead of buying premixes is where the savings come from. This is the goal we train towards, not a measured result.
* Season 1 starts in October 2026. These figures describe how the programme is built and what it aims for — no student results have been measured yet.
Week 1 — Foundation
01
Gelato Fundamentals & Lab Orientation
Morning
History of gelato (4000 BC — today) · Science of frozen desserts: three-phase structure (liquid, gas, solid) · Gelato vs. ice cream: fat, overrun, temperature · World of frozen desserts: gelato, sorbetto, granita, soft serve, semifreddo · Ingredient families: functional vs. flavour
Flavouring ingredients: cocoa, nut pastes, coffee, fruit, herbs & spices · How flavours shift the recipe balance · Step-by-step recipe balancing method · Build a classic crema recipe together · Intro to the balancing spreadsheet
03
Applied Formulation & First Machine Run
Morning
Recipes for milk-based gelato, sorbetto & vegan gelato · Stabiliser blends (neutri): cold vs. hot soluble, selection criteria · Independent recipe workshop: each student builds their own recipe · Instructor review & group recipe comparison
Afternoon
3 bases pasteurised with different neutri · Intro to the vertical batch freezer · First machine run · Maturation test: immediate vs. rested base — viscosity, colour & texture compared · Sensory tasting & documentation of results
04
Gelato Production — Both Machines
Morning
Vertical vs. horizontal batch freezer: mechanics, differences & ideal products · Overrun: definition, control & impact on texture and cost · Production planning, team roles & workflow in a real facility · Base preparation: two teams, two products
Afternoon
Two teams · Team A: fior di latte on the vertical batch freezer · Team B: lemon sorbetto on the horizontal batch freezer · Teams swap machines for the second batch · Blast chilling & storage · Comparative tasting: vertical vs. horizontal · HACCP cleaning log
05
Creative Day — Your Own Gelato
Morning
Full Week 1 recap · Open Q&A · Free choice of product type: milk-based, sorbetto or vegan · Independent recipe development using the balancing spreadsheet · Instructor 1-to-1 review · Mini-presentation to the group: flavour concept, ingredient choices & expected result
Afternoon
Solo production: each student weighs, pasteurises, freezes, extracts & stores their own gelato · Machine choice based on product · Final group tasting of all personal gelati · Instructor technical evaluation · Week 1 certificate of participation · Preview of Week 2
Three-phase colloidal system revisited: interphases & stability · Water activity (aw), free vs. bound water · Freezing-point depression & the freezing curve · Theoretical curve vs. DSC reality · How ice-crystal size and temperature fluctuation define texture · Reading a curve to compare two recipes
Afternoon
Build the freezing curves of two milk bases with different sugar spectra · Pasteurise both · Machine run & controlled hardening · Measure serving temperature & scoopability · Blind texture comparison: crystal size, coldness, melting speed · Document results
07
Sugars, Sugar-Free & Stabiliser Systems
Morning
Carbohydrates in depth: mono-, di-, polysaccharides & polyols · PAC / POD tuning across the sugar spectrum · Reduced-sugar, no-added-sugar, keto & low-GI formulation · Fibres as sugar / fat replacers (inulin, polydextrose) · Thickeners vs. emulsifiers: function, dosage, cold / hot solubility · Should you build your own neutro?
Afternoon
Formulate a no-added-sugar gelato using polyols & fibres · Blend your own stabiliser mix (thickener + emulsifier) · Pasteurise & mature · Produce sugar-free vs. classic side by side · Compare sweetness, body, overrun & melting · Cost-per-litre check
08
Vegan & Alcohol Gelato
Morning
Vegan structure: replacing milk fat & protein · Plant bases: nut, coconut, soy, oat — flavour, fat & off-notes · Building creaminess without dairy · Alcohol in gelato: PAC of ethanol, ABV → weight conversion · Freezing-point & protein-denaturation effects · Stabilising with fibres, sugar reduction & the premix / late-add method
Afternoon
Produce a nut-based vegan gelato (no dairy) · Balance & churn an alcohol cocktail flavour · Apply the late-add technique at −3 / −5 °C · Compare vegan vs. dairy creaminess · Assess alcohol impact on hardness & scoopability · Tasting & notes
Cook a nut praliné & make a stracciatella (chocolate + cocoa butter) · Prepare a fruit variegato · Churn a base and ripple / layer the toppings · Test a soft-serve or low-fat mix on the machine · Compare inclusion behaviour at −14 °C · Tasting & defect analysis
10
Product Development & Signature Creation
Morning
The gelato food system: variables & sensitivity · Product development as problem-solving, not velleity · Sensory science & evaluation: the five senses, tasting panels · The bliss point (sugar-fat-salt) & the inverted-U of liking · Market research vs. sensory testing · Brief: design your own signature flavour
Afternoon
Solo development of a signature product using the balancing spreadsheet · Weigh, pasteurise, mature, churn, finish with a matched topping · Sensory panel & structured feedback · Cost & menu-positioning check · Final group tasting · Week 2 certificate of completion
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