Professional gelato courses
Training in a working lab
Courses are individual and take place in the Cremeria Scirocco lab in Bologna, inside a fully operating gelato shop, working with the machines and processes used every day.
Individual paths
The work is built around the participant: from a first approach to the trade to technical refinement for existing operators.
Inside an active gelato shop
It is not a separate classroom: training takes place in the real Cremeria Scirocco lab, with daily processes and rhythms.
Method and tools
Theory and practice move together, using lab machines and ReadyToGo software to create, archive and analyze recipes.
Method
A multi-level path
The complete technical path is six days: three for Level 1 and three for Level 2. Specialist courses and custom paths can be added.
Level 1
Starting point also for people with no experience: raw materials, gelato structure, production, defects, storage and introduction to balancing.
Level 2
Continuation focused mainly on balancing and recipe design, so participants do not depend only on ready-made recipes.
Specializations
Courses dedicated to gastronomic gelato and cold pastry, built around the participant's technical level and objectives.
Custom
Paths built around the specific needs of the participant or business.
Lab
Cremeria Scirocco as working classroom
The course takes place in the Cremeria Scirocco lab in Bologna. Participants learn by seeing and using machines, recipes and processes that are part of daily work.
- Individual lessons, continuously alternating technical explanation and practice.
- Use of professional machines and tools in the lab.
- Inside view of the trade: production, storage, organization and product control.
Course cards
Available courses
These cards collect the available paths, from the first level to specialist and custom training.
Agentic System Workshop
A two-day practical workshop to build a system of agents that organizes invoices, price lists and food cost using the business's own data.
Objectives
- Organize invoices, prices and recipes into one working flow.
- Calculate food cost for each flavour or product using the data available.
- Build a dashboard to follow costs, margins and changes over time.
Audience
- Gelato shop and pastry business owners who want to review costs and margins more consistently.
- Professionals managing invoices, price lists and recipes with files, spreadsheets or disconnected tools.
Gelato course - Level 1
individual three-day course for beginners, combining theory, practice, ingredients, production and an introduction to recipe balancing.
Objectives
- Understand the function and role of raw materials.
- Understand the structure and composition of artisanal gelato.
- Produce milk-based gelato and fruit sorbets.
- Introduce recipe balancing and the use of ReadyToGo software.
Audience
- People starting out with no previous experience in the sector.
- Aspiring gelato makers who want to see the trade from inside while learning it.
- Operators who want to consolidate the technical foundations of artisanal production.
Gelato course - Level 2
continuation of Level 1, three days focused mainly on balancing, recipe design and technical product control.
Objectives
- Develop customized recipes with ReadyToGo software.
- Replace or modify ingredients.
- Correct texture, sweetness and structure.
- Adapt gelato to specific production needs.
- Evaluate the product technically and nutritionally.
- Calculate and control recipe costs.
Audience
- People who have completed Level 1 or have equivalent skills.
- Gelato makers and operators who want to design recipes without depending only on ready-made formulas.
Gastronomic gelato course
Specialist course dedicated to gastronomic gelato and savory applications.
Objectives
- deepen gastronomic gelato as a specialist area.
- connect natural method and savory applications.
Audience
- aspiring gelato makers and operators interested in gastronomic gelato.
Cold pastry course
Specialist course for gelato training in a working lab.
Objectives
- integrate cold pastry techniques into gelato training.
- deepen semifreddi, mousse and related preparations cited in the brochure.
Audience
- aspiring gelato makers and existing operators interested in cold pastry production techniques.
Custom course
Custom individual path built around the participant or business needs.
Objectives
- build a path around the person or business needs.
- deepen specific technical areas in gelato or cold pastry.
Audience
- participants who need a tailored path for gelato, cold pastry or specific technical methods.
Not sure which path fits?
Tell me about your level, your goal and the context you work in or want to enter: I will help you understand whether to start from Level 1, Level 2 or a specialist path.
Registration
Practical information
Information request
The first step is an information request to check objectives, availability and the most suitable path.
Calendar
Dates are agreed based on the type of course and lab availability.
Lab location
Where courses take place
Cremeria SciroccoVia Barelli 1/C, 40138 Bologna, ItaliaThe Cremeria Scirocco lab is a working gelato shop: its machines, recipes and pace are the ones used every day.
Have a project to discuss?
Tell me about goals, context and priorities: I will point you toward the most suitable path across consulting, training and product development.