PROFESSIONAL GELATO MAKING COURSE IN ROME (or Florence)
Jan 27th, 2014, 07:38 PM
#1
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PROFESSIONAL GELATO MAKING COURSE IN ROME (or Florence)
Hi everybody! So I'm planning a trip to Italy, I want to do a PROFESSIONAL gelato course, I want to master the craft so that I will be able to sell gelato from my store. Any boy know about any really good gelato making courses in Rome? I will also be going to Florence, but if possible I would love to learn gelato making in Rome. Thanks in advance.
P.S. If you know of a professional gelato AND pizza making course I wouldn't mind learning both!
P.S. If you know of a professional gelato AND pizza making course I wouldn't mind learning both!
Jan 28th, 2014, 12:09 AM
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Maybe you could start having a look at this link - http://www.carpigiani.com/index.html...lngid=3&stid=1
Jan 28th, 2014, 01:30 PM
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I hate to disillusion you, but most professional gelato makers put all the ingredients into a machine and turn it on. Sometimes they just add water to a mix, and they can still call it artisanal gelato.
Making pizza, on the other hand, takes a long apprenticeship and lots of practice. You also need a wood-burning oven to make a genuine pizza.
Making pizza, on the other hand, takes a long apprenticeship and lots of practice. You also need a wood-burning oven to make a genuine pizza.
Jan 28th, 2014, 07:06 PM
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It is not as dire as bvlenci writes, there are still real artisanal gelato producers, of those Claudio Torce in Rome , for exampke, gives courses to professionals but in Italian, you will need someone's help, like Katie Parla, to arrange and translate the course. And though learning pizza making is a long process, Gabriele Bonci gives courses, too - his usual ones are geared towards homebakers, but he also helps professionals with private lessons. Again, you will need someone as an intermediary. At a private lesson he will show the basics of different types of pizza and explain his philophy, to start you off, bcs it is true there is no set recipe but instead you have to react to the flour's properties (humidity, proteins, etc) and the ambiance temperature, humidity, your yeast, your oven etc etc.
Jan 29th, 2014, 04:10 PM
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Nochblad if you google me or look at other forums you will see who i am and that i have nothing to do with fior di luna, if that is what you are saying. I live in rome and am a wine and food professional, that is why i know these things and gave feedback.
