Art & Science of Gelato
Click on topics below for more information
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2018: September 10–16 | October 14–20 (special Christmas edition: learn to make panettone using sourdough starter)
2019: January 13–19 |February 11–17 | April 7–13 | June 2–8 Availability: 2018: Sep 5 places | Oct 4 places Sign up for our newsletter to receive updates Professional development course designed and led by Mirko Tognetti of Cremeria Opera Naturali per Gusto, Lucca Learn the secrets of Italian gelato with one of the top gelatieri in Italy. Mirko Tognetti describes himself as utterly pazzo because he goes to extremes to discover the principles of making perfect gelato and sorbetto. You'll explore the anti-freeze and sweetening powers of different sugars, the theory and practice of balancing sugars and fats, how to use natural stabilisers and to develop your own recipes. Sourcing the best natural raw ingredients is labour intensive, but Mirko has succeeded because of his genius for time and motion efficiency, his keen eye for the market and his collaborative exchanges with the other twenty crazy gelatieri in Italy. He wants more excellent natural gelato in the world, and since he can’t make it all himself, he’s going to teach you how to do it and how to make it financially successful for your restaurant, dairy or gelateria. The course takes place near Pisa and is taught in English. Maximum course size: 6 people (3-day course), 3 people (2-day add on). Click on topics below for more information To request a booking form email info@sapori-e-saperi.com |
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Course at a glance Course dates include arrival and departure days Option 1: Three-day course (maximum 6 people) For chefs, caterers, dairy farmers and keen amateurs who want to develop their own gelato recipes and maintain a range of natural flavours in optimum condition Option 2: Two-day add on (total five days, maximum 3 people) For chefs who want more practice developing recipes and for people who want to launch a gelateria, gelateria owners and staff seeking to improve their product and efficiency Venue Laboratory fully equipped for making gelato at showroom of Carpigiani gelato equipment manufacturer, Ospedeletto (Pisa) Principles of the course During this course you learn to make natural, artisan gelato by a scientific method
Sunday Arrival at Pisa airport or train station no later than 4.00 pm. Transfer to Agriturismo La Pisana, Colignola (Pisa) Welcome dinner at Il Conventino in the Pisan Mountains Monday Session 1: Introduction and history of gelato, equipment for making gelato, balancing ingredients (sorbetto), properties of fruits, properties of sugars, sugar syrup Session 2: Hands on in laboratory Dinner at Il Granaio, Coltano Tuesday Session 3: Balancing ingredients (gelato), direct and indirect production, recipe development Session 4: Hands on in laboratory Dinner at Pizzeria La Panacea, Ghezzano Wednesday Session 5: Gourmet and savoury gelato: theory of balancing ingredients, recipe development, sugar substitution Visit Cremeria Opera, Lucca Session 6: Hands on in laboratory Dinner at Re di Puglia, Coltano Thursday Three-day course participants depart: Transfer to Pisa airport and station departing at 9 am to arrive at airport at 9.30 am and onward to station to arrive at about 10.00 am Session 7: Review of course, practice recipe development with new flavourings, ingredient substitution, sauces, pastes and flavoured sugars Session 8: Hands on in laboratory Dinner at Osteria di Ceppato, Vicopisano Friday Session 9: Work experience at Cremeria Opera, laboratory layout, business plans, location and marketing Session 8: Real-time production in laboratory Farewell dinner at Da Gino, Marina di Pisa Saturday Transfer to Pisa airport and station departing at 9 am to arrive at airport at 9.30 am and onward to station to arrive at about 10.00 am. For more details, please click Course tab above To request a booking form email info@sapori-e-saperi.com |
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Sunday Arrival at Pisa airport or train station and transfer to Agriturismo La Pisana, Colignola (Pisa) One pick up only around 4.00 pm or if everyone arrives earlier, at a time to suit the majority Welcome dinner at Il Conventino in the Pisan Mountains Accommodation: La Pisana | Meals: Dinner Monday Breakfast at agriturismo and transfer to laboratory Session 1
Lunch at nearby bar Session 2
Dinner at Il Granaio, Coltano Radio Accommodation: La Pisana | Meals: breakfast, dinner Tuesday Session 3
Lunch at nearby bar Session 4
Dinner at Pizzeria La Panacea, Ghezzano Accommodation: La Pisana | Meals: breakfast, dinner Wednesday Session 5: Gourmet & savoury gelato
Visit Cremeria Opera, Lucca Lunch at Cremeria Session 6
Accommodation: La Pisana | Meals: breakfast, dinner Thursday Three-day course participants depart: Transfer to Pisa airport and station departing at 9 am to arrive at airport at 9.30 am and onward to station to arrive at about 10.00 am Session 7
Lunch at nearby bar Session 8
Dinner at Osteria di Ceppato, Vicopisano Accommodation: La Pisana | Meals: breakfast, dinner Friday Session 9
Lunch at Cremeria Opera Session 8
Accommodation: La Pisana | Meals: breakfast, dinner Saturday Transfer to Pisa airport and station departing at 9 am to arrive at airport at 9.30 am and onward to station to arrive at about 10.00 am. To request a booking form email info@sapori-e-saperi.com |
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Course Leader
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Mirko Tognetti By the 1950s the tradition of artisan handmade gelato had almost been lost in Italy. Mirko didn’t learn his art from his parents and grandparents. He started in a huge warehouse scheduling the efficient dispatch of goods. When the firm ran into trouble and made its employees redundant, Mirko was free to take up something closer to his heart. He visited a gelato trade fair only to be profoundly disillusioned. The stands were invaded by brightly coloured gelato and producers of semi-worked mixes which allowed anyone to make gelato with little effort and zero knowledge. Mirko began to think there was a better gelato waiting to be rediscovered. He swore that if he ever took up this craft, he would do everything from scratch and never, ever open a single packet. After two and a half years pursuing a formative path toward his goal, he was convinced he had arrived and could call himself a gelatiere. Training, imagination and sharing. These are the fundamental characteristics of the gelatiere. Now he hopes to share with aspiring gelatieri what he has discovered for himself and what others have shared with him. In 2013 Mirko opened the Cremeria Opera Naturali per Gusto in Lucca. According to the prestigious Gambero Rosso gourmet magazine, it’s the third best in Italy. |
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Course Organiser
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Erica Jarman Following Heather’s careers as archaeologist, orchestra and artist manager and chef, she Italianised her name to Erica and came to Lucca to pursue her passion for traditional artisan food. Her tours, inspired by her infectious curiosity, open captivating new worlds to her guests. |
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Agriturismo La Pisana, Colignola (Pisa) A working farm within minutes of the historic centre of Pisa, the beach, the thermal springs of San Giuliano and the Pisan Mountains. The 18th-century renovated farmhouse retains period features while providing modern conveniences and elegant period furnishings. Swimming pool, wifi, home-baked cakes for breakfast. http://www.lapisana.it/ |
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Price Chef’s course (3 days): €1250 (Euros) per person (maximum 6 people) Gelateria course (5 days): €2400 per person (extra 2 days: minimum 2 people, maximum 3 people) Private 5-day course: €5500 per person Includes Chef’s course 4 nights welcoming, relaxing accommodation, single or double room with en suite bathroom Local ground transportation for 5 days Daily continental breakfast, 4 dinners Gelateria course 6 nights welcoming, relaxing accommodation, single or double room with en suite bathroom Local ground transportation for 7 days Daily continental breakfast, 6 dinners Both courses Course lectures and sessions with gelatiere, course notes Does not include Airfares Travel and cancellation insurance Lunches in bar near course venue Wine and drinks other than those served with meals, additional meals Personal expenses such as telephone, mini-bar, etc. Meeting points Where: Pisa airport, Pisa Centrale station When: not later than 4.00 pm If everyone arrives earlier, we'll pick you up as soon as everyone is there. Recommended international travel: Nearest airport: Pisa Airlines from UK: British Airways, EasyJet, Ryanair Airlines from other countries: You may have to fly to another European city and take a connecting flight or train to Pisa Centrale. There are good low-cost flights from many European cities. There are better train connections from Roma Termini (about 3.5 hrs) than from Milan. If you need to travel at another time, a taxi can be arranged at your own expense. Departure points Where: Pisa airport, Pisa Centrale station When: Thursday (chefs): no earlier than 10.30 am; Saturday (gelateria): no earlier than 10.30 am If you need to travel at another time, a taxi can be arranged at your own expense. Dress Informal. Jeans are acceptable everywhere. Weather Check this website: https://www.ilmeteo.it/meteo/provincia-PI Itinerary is subject to change if necessary due to weather or agricultural conditions or other events outside our control. To request a booking form email info@sapori-e-saperi.com |
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The Sapori e Saperi 5-day gelato course is a must do for any professionals who want to learn the art of gelato making. The course totally exceeded my expectations. It’s probably been the most professional culinary course I’ve taken since I was in hotel management school. Mirko is an absolute legend! Anyone who gets the opportunity to train under him is bound to learn stuff they never thought possible. He’s been my best mentor in over 16 years in the hospitality industry. Not to forget Erica who put together such a wonderful and unforgettable experience. Let’s just say Erica & Mirko make an amazing team and this course is mandatory for any gelato enthusiast.
Pravesh Mirpuri, hospitality industry, Hong Kong, Art & Science of Gelato (5 day), July 2018
I took the 5-day gelato course. I am more than satisfied, and it was great value for the money. Mirko is an amazing coach and very patiently explained the art and science of Gelato making. I learned how to make Granita, Sorbets and Gelato. I learned how to calculate the amount of ingredients very well. I live in India and all the raw products are different from Italy, especially the dairy. Mirko taught me how to work with the products from India. I am back in India and people are raving about my mango sorbet, saying it is the best they have eaten. Thanks to Mirko.
Erica is an amazing host. Always around to help with translations and she too knows so much about gelato. She is always smiling and is tirelessly there the whole time.
Over all it was a great experience and I would definitely recommend that anyone who wants to learn the art of Gelato making take this course.
Chindi Varadarajulu, India, Art & Science of Gelato (5 day), April 2018
The course is very intense with lots of information about ingredients and how to balance them, so be ready to take lots of notes! But once we were able to apply the knowledge to the method, everything came together beautifully. I returned to the restaurant full of enthusiasm for natural gelato and with the knowledge and confidence to help produce a business plan and secure a financial backer for a new gelateria.
Samantha Nipps, sous-chef, La Tavola Grandview, Ohio, USA, Art & Science of Gelato (5 day), December 2017
The knowledge and the skills I acquired in the 3 days course are helping me to make gelato at my restaurant. Also I’m saving money on all the conservatives that I read about that makes gelato as the perfect one. Now after the course I know definitely that the real gelato, the one that they call in Italy ‘’Natural Gelato'' is 100% pure with out any industrial chemicals. In addition, in those days as in other courses offered by Sapori & Saperi all the meals and pick up and travels are included in the price in which case you just need to come to the airport or train station and not think about anything except of studying and enjoying. Sapori & Saperi makes the study into a joy that you feel like on a vacation and not like in school. I’ve already taken two courses with Sapori & Saperi and I definitely will take more courses in the future.
Andrey Kravchenko, chef, Israel, Gelato Course (3 day), December 2017
Mirko is an amazing teacher and gelatiere. I would recommend this class to anyone who loves gelato and would like a different perspective on the artisan process. It is amazing that Mirko is willing to share his skill and knowledge with others. I consider myself lucky to have been taught by a great artisan like Mirko.
Will Langlois, chef, USA, Gelato Course for Chefs (one day), July 2016
This evening I made fiordilatte again, and it is the best gelato I have ever made. It is perfect in every way. Simply knowing how to make it is worth the price of our entire trip to Italy.
DM, keen amateur, USA, 3-hr gelato lesson, July 2017
What participants say about our salumi course
I have to say that this was one of the best training I have had in my whole career (either as a butcher and also as a Geologist). Theory, tradition and practice has been explained in depth with hands on the job and plenty of Italian joy. I strongly recommend this training for any enthusiast of the salumi art.
David Contreras, Romania, Advanced Salumi Course, March 201
Thank you for your tireless efforts in making sure that I got the most out of the course.
Thank you for handpicking the most talented and genuine artisans for me to learn from.
Thank you for going out of your way for me to get spices.
Thank you for one of the most memorable and fulfilling experiences of my life.
Vahe Jr Seraydarian, chef, Lebanon, Advanced Salumi Course, February 2017
