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The Ice Cream Master
Let's get to know each other better
Through experimentation, study and practice I have developed a truly innovative working method. For the preparation of the recipes that you will learn during the course, we use only raw materials: fresh eggs, fresh cream, fresh fruit in season. 100% Italian nature & tradition.
From Milan, an ice-cream maker with international experience, Luigi Graziosi is the owner of Gelati Graziosi. After completing his studies, Luigi worked with commitment and dedication in the world of artisan ice-cream making, his first business was on the French Riviera. It is here that he refines his technical experience through experimentation and practice.
Expert in production techniques and laboratory management, increasing knowledge of the company's production cycles. with the philosophy: to produce a natural product free of thickeners and dyes using only selected raw materials of the highest quality, rejecting the use and formulations required .
Experience includes working with various chefs in Tuscany and Emilia Romagna, Milan etc. to create gastronomic flavours to be combined in the restaurant business.
One of the battles we have been fighting since day one is that for the true craftsmanship of ice cream. a method of ice cream production that presupposes the direct processing of all raw materials. a method of ice cream production that presupposes the direct processing of all raw materials.
Personalised One to One courses
Individual training courses
Duration 3 days Course for "Ice cream maker" - basic level".
Objective: To train professionals capable of working in an artisan gelato workshop, through an innovative methodology based on a full immersion training course lasting 3 days. Essential for entering the professional artisan gelato sector to begin to understand the production process starting from the raw materials.
The basic ice cream course adopts the balancing method for the preparation of all mixtures.
The structure and taste are the result of perfect balancing.
No pre-packed mixes, bags, bricks or anything else will be used during the course!
The programme of the training course is designed to provide the professional basics of the ice cream maker's job, such as the techniques for preparing ingredients, and the use of professional machinery, but not only.
Lessons will take place in well-equipped laboratories capable of accommodating students in the utmost comfort and providing them with the maximum technology currently available on the market.Course:
The didactic path is structured in an initial theoretical part, necessary to understand the aspects of the specific work in gelato parlours and in general of the professional catering sector.
Then we move on to the practical part where the theory learned is immediately put to the test inside a real company content of the sector.
Students who pass the final examination are awarded a Refresher's Certificate certifying what they have learnt during the training course.
GROUP COURSE
Group training courses
Training courses for small groups. Duration 7 days. Max 6 people
Course for "Ice cream maker" - advanced level" natural ice cream.
Objective: To train professionals capable of working in the role of "Qualified Gelato Maker" in artisan gelato parlours, through an innovative methodology based on a full immersion training course lasting 7 days.
Essential for entering the professional artisan gelato sector to begin to understand the production process starting from the raw materials.
The basic ice cream course adopts the balancing method for the preparation of all mixtures. The structure and taste are the result of perfect balancing.
No pre-packed mixes, bags, bricks or anything else will be used during the course! The programme of the training course is designed to provide the professional basics of the ice cream maker's job, such as the techniques for preparing ingredients, and the use of professional machinery, but not only.
Lessons will take place in well-equipped laboratories capable of accommodating students in the utmost comfort and providing them with the maximum technology currently available on the market.
Course: The didactic course is structured in an initial theoretical part, necessary to understand the aspects of the specific work in the ice-cream parlour and in general of the professional catering sector.
Then we move on to the practical part where the learned theory is immediately put to the test inside a real company content of the sector.
Students who pass the final exam are awarded a Refresher's Certificate which certifies what they have learnt during the training course.
The right place for your course
DIPLOMA
Certificate of attendance.
All courses are based on the balancing technique.
TEAM OF EXPERTS
We will always provide you with the best professionals to manage your projects. OUR ice creams are ALWAYS creamy and easy to scoop 100% VEGAN WITH ALTERNATIVE SUGARS
QUALITY ASSURANCE
You will receive the support you need to ensure that your activities run smoothly. We are here to answer your questions and find solutions together.
For more information on how to register, contact the gelato graziosi secretariat
tel +39 3383363238 Italy - wathapp
The courses and demos have a limited number of participants.
Enrolments must be made within 15 days before the start of the course.
The Essential Guide to the Perfect Ice Cream
essential guide to the perfect ice cream in italian only
The Essential Manual for the Art of Gelato Making This guide is intended to be a significant contribution to the aspiring gelato maker who, with imagination and healthy modesty, wishes to get involved in the world of gelato making. Its purpose is to lead you to acquire specific skills, and at the same time remind you that enthusiasm alone is not enough. Perseverance and willpower are indispensable qualities to undertake this new and exciting adventure.