Demonstrational class with Ciro Fraddanno aimed at enriching your offer through the production of a unique artisanal gelato to stand out from the ice cream parlors mass.

The gelato will be made and customized with homemade and semi-finished products. You will also see the creative application of infusions and spices. A richer, pleasant and good taste.

The class will see the active involvement of the participants in creating recipes and producing the ice cream.

The two-day program:

Day I

– Baked bases production

– Recomposed shortcrusts

– Infusions and flavorings

– Sauces and creams for variegation

– Semi-candied fruit

– Pralined dried fruit

Day II

– Recipes creation and balancing

Who this course is addressed to?
The course is dedicated to pastry chef and icecream professionists that wish to increase their offer with unique and personalized icecream flavours
What’s included in your tuition fee:

Participation, coffee break, lunch break.

At the end of the course you will get a certificate signed by the teacher.

Course Schedule:

Day 1

8.30 welcome
9.00 morning class
13.00 lunch break in Hangar78
14.00 afternoon class
17.00 end of the first day class

Day 2

8.30 welcome
9.00 morning class
13.00 lunch break in Hangar78
14.00 afternoon class
17.00 end of the class