Ice Cream News
I ce Cream Times - January-February 2018
29
Gelato University in Italy teaches the art of making ice cream
W
ant to learn the art of making icecreams, book tickets and go to Italy wherein there is an ice-cream university that teaches how to make delicious frozen treats. Anzola dell'Emilia in Bologna, Italy, is home to Carpigiani Gelato University after a four-week intensive training program — you can become a gelato master. From learning the difference between ice cream and gelato in the university classroom (more milk and less cream) to getting first-hand experience making fluffy mounds of Nutella, pistachio, and stracciatella (plain milk flavor with chocolate shavings) gelato, students leave the university with a "Master Gelatiere" certificate. Several pass-outs have even opened their own gelato shops.
accommodations, pick you up every morning, and take you to the university. You're there for eight hours a day, five days a week. I was in the same room as an 18-year-old kid who had just graduated from high school and a 65-year-old entrepreneur from Australia. Italian gelato is an artisanal product. You have to take into consideration, temperature variations, humidity, and much more. All will affect the quality. Gelato is the way ice cream should be made and enjoyed,” he added.
Kelerstein elaborated “The classroom is an actual classroom next to a lab; it's like going to class at a regular university. It's state-of-the-art. You attend the class with your uniform and your utensils. You sit down in class and learn the basics of gelato, and then you go straight into making it. You can make any flavor you want: pistachio, hazelnut, chocolate, there's a famous flavor called stractiella. You have your sorbets, your gelati with
inclusions (pieces like cookies and cream), and variegated where you put a sauce on top of the gelato. In the basic course we teach what gelato is and how it differs from industrial ice cream.” Mastering the craft of gelato is not just about learning how to make it, although that's a huge chunk of it. You also have to run a successful gelateria, or ‘gelato shop’
Carpigiani Gelato University was founded in 2003 as an educational arm of Carpigiani: an Italian company best-known for manufacture of gelato machines for restaurants and gelaterias. In 2013, the university launched its first four-week training program called ‘Become a Gelatiere’ that includes three weeks of training with a one-week internship at a gelato shop in Italy. Kelerstein who attended the Gelato University in 2014 and opened his own gelato shop called Glyk Gelato in Parkland, Florida 18 months after graduation, and Kaori Ito, Director of the Carpigiani Gelato University. “The entire course allows a person to understand and to dive in to what the Italian way of making gelato is. They helped me a lot in terms of understanding the process, how it's made, the type of equipment used, and what the difference is between gelato and regular ice cream,” Kelerstein said. "It's set up like a summer study-abroad program. They get you into a nice hotel with
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