Art & Science of Gelato
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2021: October 17–23 (cancelled)
2022: February 20–26 | April 3–9 |October 16–22 Availability 2022: Feb: full | Apr: 3 places | Oct: 3 places (The October course will include making panettone with sourdough starter.) Sign up for our newsletter to receive updates including 2022 dates as soon as they're published 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. Course suitable for chefs, pastry chefs, gelateria owners and staff. It takes place in Lucca and is taught in English. Maximum course size: 3 people. Click on topics below for more information To request a booking form email info@sapori-e-saperi.com |
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Better than a gelato university --
Train with a member of the elite Compagnia Gelatieri Our instructor is Mirko Tognetti, a founder member of this corps of the most accomplished interpreters of natural Italian gelato in the world today. Venue Cremeria Opera, Lucca (Mirko's gelateria) You'll be learning and producing in the environment of a working gelateria. Principles of the course During this course you learn to make natural, artisan gelato by a scientific method
Method Why don't we call ourselves a school or university of gelato? Because our experience tells us that you learn more quickly and in greater depth when you're in a working gelateria. Here you learn from someone who has been through the same experience you're heading into. Mirko started with little knowledge of making gelato. After extensive research, in 2013 he founded a gelateria business from scratch instead of buying a running concern. Since then he has made gelato nearly every day and at the same time successfully expanded his business. Why don't we have instructors trained in food chemistry and business consultancy? When it comes to small-scale, natural food production, practical experience is at least as useful, if not more so, than academic knowledge. There is little that Mirko doesn't know about the world of gelato, from the science to the practice to the business and the marketing. In addition to gelato, his pastry skills extend to frozen desserts, sourdough Panettone and Colomba. He collaborates with Michelin-star chefs inventing new flavours to enhance their menus. Most importantly, he is inspired to convey to you what he has learned during his eight years of making gelato in his own successful gelateria. How can you learn as much in 5 days with Mirko as other longer courses? Mirko took the other courses. He also travelled throughout Italy meeting and working with the grandfathers of gelato. He distilled what he learned into an intensive course which clarifies the principles, teaches a simple method of balancing ingredients and applies them immediately in the lab. With a maximum of 3 students you get individual attention and can ask as many questions you like. You can experiment in the lab, and Mirko helps you analyse the results. This is the best and quickest way to learn and remember. You really can learn in a week everything you need to know about gelato to set off on your own gelato adventure. After care If you have questions after the course, Mirko is only a text message away. He wants you to be successful making gelato. At the moment we don't charge for this support. For a consultancy fee he will he will advise you at your own premises anywhere in the world. Have a look at the 'What People Say' tab above for verification that our method works. For details of the course curriculum, 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 Pisa or Lucca train station and transfer to Piccolo Hotel Puccini, Lucca One pick up only around 4.00 pm or if everyone arrives earlier, at a time to suit the majority. If you arrive at Lucca station, you can easily walk to the hotel at any time you like. Welcome dinner at Ristorante Giglio, Lucca Accommodation: Perle d'Ambra B&B | Meals: Dinner Monday Breakfast at hotel and transfer to Cremeria Opera Session 1
Lunch at Cremeria Opera Session 2
Dinner at Il Mecenate, Lucca Accommodation: Perle d'Ambra B&B | Meals: breakfast, dinner Tuesday Breakfast at hotel and transfer to Cremeria Opera Session 3
Lunch at Cremeria Opera Session 4
Dinner at Da Ildo, Via San Donato, 1739, Lucca Accommodation: Perle d'Ambra B&B | Meals: breakfast, dinner Wednesday Breakfast at hotel and transfer to Cremeria Opera Session 5: Gourmet & savoury gelato
Lunch at Cremeria Opera Session 6
Dinner at Sapore Pizza, San Leonardo di Treponzio Accommodation: Perle d'Ambra B&B | Meals: breakfast, dinner Thursday Breakfast at hotel and transfer to Cremeria Opera Session 7
Lunch at Cremeria Opera Session 8
Dinner at Alessandro solo per 21, Lucca Accommodation: Perle d'Ambra B&B | Meals: breakfast, dinner Friday Breakfast at hotel and transfer to Cremeria Opera Session 9
Lunch at Cremeria Opera Session 8
Accommodation: Perle d'Ambra B&B | 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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Price €2600 per person (minimum 2 people, maximum 3 people) Private 5-day course: €5500 per person Deposit: €200 when you book Balance: due 8 weeks before course starts Includes 6 nights welcoming, relaxing accommodation, single or double room with en suite bathroom Local ground transportation for 7 days Daily continental breakfast, 6 dinners Course lectures and sessions with gelatiere, course notes Does not include Airfares Travel and cancellation insurance Lunches 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, Lucca 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. If you arrive at Lucca station, you can walk to the hotel. Departure points Where: Pisa airport, Pisa Centrale station, Lucca station When: no earlier than 10.30 am (you can walk to Lucca station and leave whenever you like) 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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Erica and Mirko have my absolute recommendation if you are serious about gelato. I have studied gelato with other school and institution, but their personalized curriculum and willingness-to-help means you get better result in faster amount of time. Mirko is a delightful teacher which will help boost your knowledge and practical skills.
Edwin Sugiaurto, restauranteur & restaurant management university lecturer, Indonesia, Art & Science of Gelato, May 2021
Erica hooked me with her Mozzarella & Its Cousins course this past summer and had me back for another spoonful this fall in her gelato course with Mirko Tognetti. In typical Erica fashion, the gelato course is intimate, hands-on, instructive and both theoretical and practical. You’ll spend several (necessary) hours with pen and paper learning the theory and math behind producing artisanal gelato from scratch (with real ingredients; not pre-made powder from a bag), and then you’ll spend significant time in the actual kitchen of an operational (and hugely successful) gelateria. As is the case with Erica’s other courses, this isn’t a tourist trap watching a professional make gelato through glass for a few hours in the name of “learning”; this is a course to get your hands dirty (or, more likely, sugary) and learn not only how to produce artisanal, high quality gelato, but also the economics, marketing and other considerations behind operating a successful gelateria. Given the small class size, Erica and Mirko go out of their way to make sure you’re learning how to produce recipes that are relevant for your local market (including by using alternative milks, fruits, nuts and other ingredients). The course’s teacher — Mirko — is an excellent and personable gelatiere and businessman, so come with questions, recipes and an appetite, and be prepared to leave with the confidence to launch your own gelateria.
Phil Giglio, mozzarella creamery & gelateria owner, USA, Art & Science of Gelato, October 2019
I would firstly like to thank Erica for a very well structured experience in Tuscany as well sincere gratefulness to Mirko Tognetti of Cremeria Opera for the extensive knowledge shared.
Overall the Gelato Course was the best learning experience of my life.
During the course I dusted off my math skills, I've learned about natural Gelato recipe development, equipment, I've studied the defects of Gelato making, ingredients; with the most important of them: LOVE.
I happily recommend any courses of Sapori e Saperi and in my opinion if you really want to master something you must go to the source in this case Sapori e Saperi is THE SOURCE.
Adriana Ramba, pastry chef, Romania, Art & Science of Gelato, June 2019
I was lucky enough to start 2019 with a double header of courses with Erica, starting with the advanced salumi and moving on to gelato. Both courses were a joy, giving an authentic insight into age old traditions and techniques. I came away from the salumi course with confidence and a good understanding to set me on my way in producing some great salumi. Mirko guided us through the gelato course with great panache and his genius was plain to see. My gelato has been taken to the next level. Mirko’s ongoing support is truly genuine only being a text away if needed. Thank you Erica, the accommodation and evening meals added to the experience. You certainly have a gift to sniff out true artisans!
Robin Gosse, head chef on 90m super-yacht, UK, Advanced Salumi Course Tuscany & Art & Science of Gelato, January & February 2019
More than just a technical course, Sapori e Saperi offers a chance to be part of the larger cultural and social context related to the process of creating a natural and delicious product like gelato.
Ardea Smith, librarian, Bulgaria, Art & Science of Gelato, July 2019
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
My wife and I wanted a real gelato class with a real gelatiere in the country where gelato originated, NOT with too many people in a classroom in the US. Sapori & Saperi took us directly to the Source: Mirko, the owner of Cremeria Opera, our teacher and the gelato genius of Lucca. We worked with him one-on-one for a week and were amazed daily to actually hear all of his secrets....that is rare and it was wonderful. His enthusiasm is so contagious that one week after returning home we bought a small professional gelato machine and have made our first batches of lovely gelato: fiordilatte, yogurt and chocolate gelato made with the milk from our own goats. It is a revelation and now part of our daily life.
Hilary Austen & Jack May, dairy farmers & cheesemakers, USA, Art & Science of Gelato, October 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
