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SPECIAL SEMINAR 114

A UNIQUE, HANDS-ON MASTERS CLASS ON
GELATO & ICE CREAM PRODUCTION.

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Two-Day Seminar
Location - La Sorbetteria, Bologna, Italy
Class size is limited to 15 people
Seminar Cost - $1,400/person ($700 for 2nd person)

Ice Cream University is very proud to announce the First International Gelato/Ice Cream Masters Class in partnership with Giacomo Schiavon of La Sorbetteria, Bologna, Italy. This Masters Class is open to experienced gelato and ice cream producers. This is an outstanding opportunity to learn along side the experts: Giacomo Schiavon, gelato making and Malcolm Stogo, gelato and ice cream making. If you are inspired to learn new ideas, techniques, and the use of different ingredients, this three-day Masters Class of creative and passionate learning is for you. For more information on La Sorbetteria, look up www.lasorbetteria.it.

WHAT'S COVERED AT THE SEMINAR

  • Base diversification- white, egg, chocolate made from scratch using a pasteurization process.
  • Sorbet- using fresh fruit as the base with different sweeteners and stabilizers.
  • Mixes- nonfat and lowfat gelato, and high fat super premium ice cream.
  • Stracciatella- making a liquid chip from scratch.
  • Complex compositions- using different sweeteners, stabilizers, skim milk powders, and 36-42 DE corn syrup.
  • Preparing fruit flavors- Fruit flavoring and marinating fruit.
  • Aromas- use of extracts for boosting flavor composition.
  • Recipes- for many unusual and amazing gelatos, ice creams and sorbets.
  • Private consultations- to discuss individual needs and issues with each student.

ABOUT LA SORBETTERIA

Let me tell you something about Giacomo and La Sorbetteria. When I first walked into his shop several years ago, I felt something that is hard to explain. It was the anticipation that I was going to experience something that I was not prepared for. And then it hit me when I tasted his pistachio (for which he makes his own paste). It was like nothing I have ever tasted. It was smooth and clean but with a burst of pure pistachio flavor that is exceptional. It was a WOW experience, which I have always wanted to share with my students. So, now is your opportunity of a lifetime to learn from an expert who will show us what true passion is all about. Take it from me you have never tasted such flavor anywhere.

MASTERS CLASS PRODUCTION WORKSHOP

DAY 1
Morning Session

  • An opening orientation on the equipment we will use, the Cattabriga Batch Freezer (a vertical ice cream machine).
  • A presentation by Giacomo Schiavon and Malcolm Stogo on their passion for making gelato and ice cream and the route each took to become experts in frozen dessert production.
  • The class will prepare three basic gelato base recipes (White, Egg, and Chocolate) from scratch with a Cattabriga pasteurizer, and a 16% ice cream base, both with and without egg yolk.
  • The class will learn how to use different sugars, skim milk powders, and stabilizers.

Flavors you will create

  • Vanilla Gelato: There’s an old saying in the business: "you are always judged by the vanilla you produce."
  • Chocolate Gelato: Both dark and milk chocolate; it takes patience, but the results are worth it.
  • Nocciola (hazelnut), Amaretto (almond liqueur), and Pistachio Gelato: From scratch, you will grind the nuts to create the paste, the finest nut flavors you will ever produce.

Lunch- at the seminar
Afternoon Session

  • You will make Fragola (Strawberry), Raspberry, Fruit di Bosco (mixed berry) and Mango- we will prep the fruit by a marination process, puree some and integrate the balance into the finished flavor.
  • Break-out sessions to discuss individual concepts (privately) and answer your individual questions.

DAY 2
Morning Session

  • Continue production of gelato and ice cream flavors, Italian ice and sorbet flavors.
    Lunch- At the seminar.

Afternoon Session

  • Creating gelato/ice cream cakes and novelties (ice cream sticks)

DAY 3
Morning Session

  • Responding to individual requests of class participants- What would you like to make but it always seemed too hard or out of your reach and expertise—now is your chance.
    Lunch- At the seminar

Afternoon Session

  • We will continue your individual requests.
  • GRADUATION and certificate.

The Masters Class is scheduled in conjunction with the Chocolate Fair in Bologna and complimentary passes will be provided to our students. The fee for the workshop includes lunch each day; it does not include airfare and lodging.

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