There is an abundance of cooking schools in Italy but are there any &quot;gelato schools&quot;??? Strange question, I know...but I'm really curious as to the process and art of making gelato.<BR><BR>

I don't know of any, but if you find one I'll be happy to check your homework ;.)

With all of the Italian cookbooks out there, I would hope one would have a recipe for gelato. I can make ice cream, but have never seen a recipe for gelato. Alas.

There's a recipe for Gelato in the March Gourmet issue on Rome. It is full of fabulous Italian recipes. There's one for Gnocchi that I am thinking of making.

But it will never taste the same as the one you had overlooking Rome, or Florence or san Gig............

Gelato making has been described in these archives in detail by an Italian, and also in food cable tv (mario). From that I gather there is hardly enough to it to make much of a class.<BR><BR>Apparently it's quick, simple, and centers around an elegant trick that has to do about unusual air content and crystal formation that allows it to stay warmer (thus easier to taste) without melting.<BR><BR>And of course it relies on insanely fresh/good/wholesome ingredients and possibly special equipment - not something you can easily replicate at home with just a list of ingredients and directions.<BR><BR>

thanks for the info and comments! To clarify, I'm not really looking into replicating the taste of gelato in my home as I know it will NEVER come close to the taste of authentic gelato. <BR><BR>I'm really just interested in the whole process to observe and learn as I plan to pursue a Master's in Food Science. Much like going to wine-tastings where they show you how they process and develop the wine, etc. <BR><BR>Unlike ice cream in the US where we have factories that manufacture our ice cream in masses, Italian gelato is homemade and varies depending upon geographical location--i.e. Sicily, Northern Italy, Tuscan. <BR><BR>So, I guess I should just befriend some gelataii to show me how it's done!

Check out this month's Food and wine magazine. There is an article on a young man who made great gelato, sold his comany and is now in business again selling to all the best restos!