Basic Course 1 Level
When
2020, October 20th - 22th
Teachers
Sergio Colalucci Sergio Dondoli
Participants
Max 15 members
Where
The Proposal
Proper training is essential for transparency and functionality of any process, to facilitate relationships, facilitate business proceedings and develop production.
The course aims to implement the tools, to work on the reduction of costs and the increase of credibility, public reputation and the quality of the final product.
Through these training days, advanced knowledge is shared so as to understand the importance of level production cycles through the use of high-quality raw materials and specific instruments to meet every need and economic standard.
Benefits and Discounts
Along with the course, you have access to concessions and discounts
dedicated to future courses as well as useful tools.
Basic Course
- Theoretical knowledge on the ingredients used in gelato making
- Mastering of the product category charts mainly used for gelato making
- Food composition, the product category of the gelato maker
- Expertise on the ingredients' balancing systems (The course includes manual and electronic balancing with the aid of a computer program or directly using the internet)
- Balancing of gelato blends with the use of simple or compound ingredients (Ingredients, neutrals, semi-finished, and so on)
- Practise on some types of simple or compound semi-finished products, to use in gelato making:
- Produced by companies
- Made in one’s own laboratory
Basic Course
The practise on gelato
- Practical knowledge of work process and use of ingredients
- Balancing the ingredients of gelato
- Milk based gelato
- Chocolate based gelato
- Balancing the ingredients of fruit gelato
- Milk based fruit gelato
- Water based fruit gelato
- Balancing the ingredients of cream flavours gelato (sorbet, without milk and derivatives)
- Chocolate based gelato
Benefits and Discounts
Along with the course, you have access to concessions and discounts
dedicated to future courses as well as useful tools.
Teachers
Sergio colalucci & Sergio Dondoli
Sergio Colalucci
Sergio Colalucci has been a gelato maker since 1980.
In 2006, he won the Gelato World Cup. He joined his father in their family business and in 1990, he became the owner.
He extended his knowledge of the world of gelato, originally by participating in numerous training courses and finally through targeted studies in Food Sciences, confronting with Italian and foreign colleagues. Teaching at Ciga Hotel Costa Smeralda since 2003 and at ALMA since 2012, in 2004 he qualified in third position at the “Gelato in Tavola” event.
As a Consultant at Carpigiani Gelato University since 2001, he received the honours of Gibellina for his excellence in the Gelato field and from the magazine “Il Gelatiere Italiano” as a world reference figure for gastronomic Gelato.
Sergio Dondoli
Sergio Dondoli grew up with a passion for handcraft products.He has spent 18 years of his life travelling through the whole of Europe enriching his expertise through a wide experience in the culinary field as a restaurateur and Gelato maker. In 1992, he opened the famous Gelateria di Piazza in the heart of San Gimignano a unique ice cream parlour, included by Lonely Planet in the list of 10 “Best Gourmet Places in the World” in 2011. In the same year, Fisar appointed him ‘Gourmet Personality’.
He is a Lecturer at Gelato University and played the role of competition commissioner in many editions of the Gelato World Cup.He has participated in numerous “Slow Food” events, is Ambassador of Italian Gelato across the world and participated in the EXPO Milan 2015 with his specialty: Crema di Santa Fina®. In 2016, he received the MAM Master of Art and Craft Award.
In 2020, he was awarded the role of Ambassador being one of the “100 National Ambassadors”. This recognition rewards the commitment of those who promote Italian regions, such as agricultural-food, tourism, art and culture, food and wine and many others. The goal is to raise the awareness on the area of origin, the raw materials and the iconic style, in Italy and abroad.