We offer a variety of classes and consulting services

andrea bandiera responsabile corsi gelateria

WHO SHOULD TAKE THE CLASS?: Future gelatieri who, having taking the Primo Livello class, desire to go to the next level, mastering artisanal and natural gelato recipe balancing. The class also appeals to established gelatieri who wish to deepen and discover natural gelato making techniques.

The classes take place at the Gelateria CREMERIA SCIROCCO in Bologna: The workshop has latest generation equipment such as CARPIGIANI MAESTRO *** batch freezer, IRINOX blast chillers and holding cabinets. The class will provide a unique opportunity to learn the trade in a fully operational business as opposed to a classroom full of other students!

THE INGREDIENTS: fresh milk, fresh heavy cream, seasonal fresh fruit, whole milk yogurt, fresh eggs, Sicilian pistachios, IGP hazelnuts, sugars (sucrose, dextrose, glucose, maltodextrin, maltitol, Bourbon vanilla, 10/12 and 22/24 cocoa, Valrhona couverture chocolate.

ATTENDANCE CERTIFICATE: At the end of the course you will be issued an Attendance Certificate signed by Andrea Bandiera and will be provided with an OpenOffice-based recipe creation and archiving software.

WHO SHOULD TAKE THE CLASS?:Mainly geared towards future gelatieri who want to learn natural artisanal gelato production methods. The class also appeals to established gelatieri who wish to deepen and discover natural gelato making techniques.

The classes take place at the Gelateria CREMERIA SCIROCCO in Bologna: The workshop has latest generation equipment such as CARPIGIANI MAESTRO *** batch freezer, IRINOX blast chillers and holding cabinets. The class will provide a unique opportunity to learn the trade in a fully operational business as opposed to a classroom full of other students!

THE INGREDIENTS: fresh milk, fresh heavy cream, seasonal fresh fruit, whole milk yogurt, fresh eggs, Sicilian pistachios, IGP hazelnuts, sugars (sucrose, dextrose, glucose, maltodextrin, maltitol, Bourbon vanilla, 10/12 and 22/24 cocoa, Valrhona couverture chocolate.

ATTENDANCE CERTIFICATE: At the end of the course you will be issued an Attendance Certificate signed by Andrea Bandiera and will be provided with an OpenOffice-based recipe creation and archiving software.

Request information

WHO SHOULD TAKE THE CLASS?: Future gelatieri who, having taking the Primo Livello class, desire to go to the next level, mastering artisanal and natural gelato recipe balancing. The class also appeals to established gelatieri who wish to deepen and discover natural gelato making techniques.

WHO SHOULD TAKE THE CLASS?: Future gelatieri who, having taking the Primo Livello class, desire to go to the next level, mastering artisanal and natural gelato recipe balancing. The class also appeals to established gelatieri who wish to deepen and discover natural gelato making techniques.

The classes take place at the Gelateria CREMERIA SCIROCCO in Bologna: The workshop has latest generation equipment such as CARPIGIANI MAESTRO *** batch freezer, IRINOX blast chillers and holding cabinets. The class will provide a unique opportunity to learn the trade in a fully operational business as opposed to a classroom full of other students!

THE INGREDIENTS: fresh milk, fresh heavy cream, seasonal fresh fruit, whole milk yogurt, fresh eggs, Sicilian pistachios, IGP hazelnuts, sugars (sucrose, dextrose, glucose, maltodextrin, maltitol, Bourbon vanilla, 10/12 and 22/24 cocoa, Valrhona couverture chocolate.

ATTENDANCE CERTIFICATE: At the end of the course you will be issued an Attendance Certificate signed by Andrea Bandiera and will be provided with an OpenOffice-based recipe creation and archiving software.

Request information

WHO SHOULD TAKE THE CLASS?:Future gelatieri who, having taking the Primo Livello class, desire to go to the next level, mastering artisanal and natural gelato recipe balancing. The class also appeals to established gelatieri who wish to deepen and discover gastronomical gelato making.

The classes take place at the Gelateria CREMERIA SCIROCCO in Bologna: The workshop has latest generation equipment such as CARPIGIANI MAESTRO *** batch freezer, IRINOX blast chillers and holding cabinets. The class will provide a unique opportunity to learn the trade in a fully operational business as opposed to a classroom full of other students!

THE INGREDIENTS: fresh milk, fresh heavy cream, seasonal fresh fruit, whole milk yogurt, fresh eggs, Sicilian pistachios, IGP hazelnuts, sugars (sucrose, dextrose, glucose, maltodextrin, maltitol, Bourbon vanilla, 10/12 and 22/24 cocoa, Valrhona couverture chocolate.

ATTENDANCE CERTIFICATE: At the end of the course you will be issued an Attendance Certificate signed by Andrea Bandiera and will be provided with an OpenOffice-based recipe creation and archiving software.

Request information

The right tools for the right solutions. Every day.

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The Right Tools.

Our production process only uses commercial tools such as Irinox, Carpigiani, Orved…

The Right Solutions.

In our classes we offer solutions for diverse manufacturing processes, with a focus on cost optimization and time management.

Every Day.

The technique you are taught in the class are the very same ones we employ daily in our Gelateria!

Equipment that will be used in the classes

mya multifresh Irinox

You will be using the last generation of Irinox Blast Chillers.

 Organize your production runs as you want them and manage your production process with flexibility 24/24. MyA gives you the highest degree of customization: you can tweak specs for each cycle and create the ideal process for each product.

Carpigiani Maestro 3 Star HE

You will use a Carpigiani Maestro *** batch freezer.

You will use a vacuum sealer for cooked preparations and pasteurized ingredients.

We’re here to help you get your business off the ground!

Through Creative Ideas, Innovation and Absolute Determination

IT BEGINS!