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INTERVIEWED: Gerard Low, chef owner of Gelato Dal Cuore in Shanghai, China WHAT WAS 2020 LIKE? Like a rollercoaster ride, full of uncertainties and surprises. We were attending SIGEP 2020, where we got to meet lovely people of Gelato Naturale Academy, Manuele and Brigitte. I was lucky I could enrol in their gelato courses while …
Covid-19 : il Gelato Naturale nel 2020 a Shangai Read More »
Here we are telling a new Sigep , a beautiful experience like every year that this year was even more special from a professional point of view. As you well know, our school has existed for 11 years now , and in this year that followed our tenth anniversary I committed myself body and soul …
What we report from SIGEP 2020: news and confirmations Read More »
Also in 2020 we will be present at the Sigep of Rimini ! You can find us at the Telme stand that we thank for believing in us from the beginning and that this year also gives us the opportunity to manage the gelato parlor. Being the only ones to bring gelato #nosemilavorati to Sigep …
Here are the 100% natural flavors that we bring to Sigep 2020 Read More »
As every year, even in 2020 we will be present at Sigep! From 18 to 21 January passes to taste the difference of natural gelato by Presenti’s #nosemilavorati system and to know the staff and all the news that offers you the Gelato Naturale Academy from Grosseto! SIGEP 2020Pad a5 stand 41C/o Telme s.p.a Read …
Becoming an gelato master may seem affordable, it is enough to put together good products, a bit of creativity, follow market demands and anyone can be able to make a good gelato . On the other hand, not everyone has the good fortune of being able to know, and learn, the deepest secrets of this …
Here’s why Gelato Naturale Academy is considered “the inimitable gelato school” Read More »
Equipment in gelato parlors is always an interesting topic, because is also about the process of preparing recipes . Many of you will know the distinction between the following two production system concepts: Traditional system (batch freezer and pasteurizer) Combined system (unique machine with both functions) Today I’ll talk about the combined method ! This …
How to choose the right equipment: pros and cons of combined machinery in gelato shops Read More »
In September it’s time to go back to school … gelato school of course! A big thank you for telling our story to Chiara and Storie di Gelato, a blog that we recommend you to follow.
This year I celebrated an important event: I helped a gelato parlor for the 150th time! I have seen so many people pass by: there are those who take the basic course and then lose themselves on the street by putting aside art as they say, those who do the courses and make good and …
150th consulting for the opening of a natural gelato parlor! Read More »
The season of one of the most delicious fruits and with the most combinations in the world of gelato has begun! Why is fig also called the “false fruit”? Because it is one of the few fruits in the world that is not fertilized !!! There are hundreds of types, the first to come into …