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DURATION: 3 days long   COACH: Somale Francesco   LANGUAGE: Italian   TO WHOM IT IS ADDRESSED: This course is aimed at all professionals and all chocolate lovers. Dedicated to all those wish to expand their knowledge on cocoa, from history to the manufacturing process, ending with the creation of the finished product.   OBJECTIVES: The aim of the course is to provide our students with the basics of chocolate making, starting from the history of cocoa, analyzing the production process and ending with the preparation

DURATION: 3 days long   COACH: Somale Francesco   LANGUAGE: Italian   TO WHOM IT IS ADDRESSED: This course is aimed at professionals in the sector who want to expand their ice-cream offer by producing natural semifreddi in a practical and fast way.   OBJECTIVES: The goal of the course is to make ready to produce cakes of different types and to know the forms of conservation and storage to optimize time. The preservability of the cakes will go from + 4 ° C to

DURATION: 2 days long   COACH: Manuele Presenti   LANGUAGE: Italian   TO WHOM IT IS ADDRESSED: This course is aimed at all professionals in the sector who know the balancing method in depth and are looking for a current way to differentiate and customize the ice cream offer.   OBJECTIVES:: The aim of the course is to make you autonomous to apply different types of low-calorie sweeteners thus obtaining an ice cream for diabetics and athletes. In addition, at the end of the course, you

DURATION: 4 days long   COACH: Manuele Presenti   LANGUAGE: Italian TO WHOM IT IS ADDRESSED: The Natural Gelato Base Course is aimed at aspiring ice cream makers who want to know and learn the basic techniques of production of natural homemade ice cream, at professionals in the sector who want to know the natural methodology and at restaurateurs who want to insert natural ice cream in their menu.   OBJECTIVES: Training on the theoretical and practical knowledge necessary for the production of natural