GELATO GELATO GELATO

Starting on September 30th:

three days of GELATO TECHNIQUES  at GiglioCooking


gelato di Parmigiano


The Progrram covers: bases: milk base
cream ( custard) base
yogurt base
water ( sorbet)

Techiques: pasteurization
tempering

Flavours: vanilla, chocolate, nuts
herbs
fruits
and others

Salty Gelato ( for appetizer or finger food)

Semifreddo


the course lasts 3 days, three evening 6: 00 thourhg 9: 00,15 hours mostly hands on. There is a semi-professional gelato machine at school


for information: info@gigliocooking.com

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