3 or 4 weeks of theoretical and practical lessons with board and lodging included to learn the art of making Italian gelato and the possibility to carry out a training period at selected artisans


Become a professional of Italian gelato!



Become a professional of Italian gelato!




ICIF has created the Course on Italian Pastry in collaboration with the Italian Pastry, Ice Cream and Chocolate Federation (

ICIF has created a specific training program for the Ice cream industry: the Course on Italian Gelato. A 4-weeks training course of theoretical and practical lessons at the Institute, the program of the course allows you to undertake, through an integrated approach between theory and practical skills, a profession that give unlimited satisfaction as well as personal and professional growth in the context of the true Italian tradition. Through a relatively brief training period, the student learns from Master Ice Cream makers, promoter of the Italian Artisan Gelato, whom introduce also the beginners, to the world of the Italian Gelato, starting from the organoleptic composition of the raw materials in order to learn the techniques for the preparation of properly balanced ice creams, sorbet and granites, the student at the end of the course is able to create and study his own recipes for any flavor of ice cream, offering flavors appropriate to the tastes and local customs of his own Country. The training program is also complemented by basic concepts for the food industry such as the HACCP system, concepts related to projecting a classical artisan ice cream parlors or a central laboratory for a more industrial production, the Cake Design related to the ice cream world, modern and innovative trends such as the Gourmet Gelato or the Natural Gelato, and the correct pairing of Gelato with wines and spirits.
A training Course to become a professional Ice cream maker, a profession that is strongly required both in Italy and abroad.
The course is in Italian language and teachers are supported by an interpreter in English language.

Maximum attendance: 20.


The course has a total duration of 12 weeks:

  • 3|4 weeks of theoretical and practical lessons at the Institute
  • 8|9 weeks of internship (optional) at ice cream parlours previously selected by the Institute


Certificate of participation from the Institute at the completion of the course


  • Italian and foreign professionals of food and wine
  • Italian and foreign food lovers and enthusiasts


First Week

The techniques for preparing an artisanal Italian gelato of quality and of the highest level

  • balancing of gelato bases
  • emulsifiers, stabilizers and thickeners
  • commodity study of ingredients: milk, cream, sugars
  • gelato goblets (basic criteria for creation and decoration of a gelato goblets captivating for its goodness and aesthetics)
  • balancing of semifreddos
  • bases for semifreddo
  • freezing inserts
  • freezing mirror glazes
  • penguin glaze
  • cannolo wafer for gelato
  • brioche for gelato
Second week
  • Gelato balancing:
    • milk base
    • cream base
    • cocoa base
    • low-fat base
    • sugar base
  • Balancing sorbets
  • Balancing semifreddo with pate à bombe and Italian-style meringue
  • Different types of spreadable cremini in negative temperatures:
    • Dark chocolate
    • Gianduia
    • White chocolate & pistachio
Third week

Basic pastry recipes:

  • Brioche dough:
    • Maritozzo Romano
    • Brioche with Tuppo
  • Biscuit
  • Little fruit
  • Crunchy mass
  • Cremino glaze
  • Insights into the chemistry and commodity study of gelato (function of sugars on balance indices)
Fourth week
Modern-creative gelato and niche products:

  • plate dessert for restaurant
  • gourmet gelato and gelato for restaurant
  • hot gelato

Food safety and HACCP

  • Notions of microbiology applied to food
  • HACCP system
  • Main DTF (Diseases Transmissible with Food)
  • Main systems for food storage
  • Sanitary procedures (hygiene in the workplace, personal hygiene)
  • Correct choice of materials and articles in contact with food

The correct pairing of gelato with wines and spirits: guided tasting exercise

Experimentation of pairing with:

  • gelato cakes
  • gelato (different flavors, also testing with a Gourmet gelato)

    The student can choose whether to continue the programme of the Course by carrying out a period of internship lasting a total of 8 or 9 weeks at ice-cream parlours, previously selected by the Institute.

    Accommodation and meals will be paid by the student, the Institute will provide the necessary assistance in finding the company and the accommodation.


    4.300€ for the first 3 weeks of lessons and 9 weeks of Internship (optional)

    5.400€ for 4 weeks of lesson and 8 weeks of Internship (optional)

    The course can also be purchased in single weeks, the fee for each weekly module is of 1.700€

    Included in the price of the course:

    • Accommodation at the ICIF’s guesthouse for 3 or 4 weeks in small apartments (2-rooms flats with single, twins or triple rooms and one bathroom)
    • Breakfast from Monday to Friday
    • Meals (lunch and dinner) in the school canteen from Monday to Friday
    • A complete chef uniform: jacket, trouser, apron and paper hat
    • Support for the Student Visa application procedure (if needed)


    • Group bus transfer from Milano Malpensa airport to Costigliole d’Asti, price: € 50
    • Purchase and activation of new sim card
    • Support and organization of Food and Wine tours
    • Support and organization of transfer for food sector events and fairs


    Scholarships are available to participants of Italian nationality who are resident in Italy. To find out how to apply please contact us or call the ICIF Institute in Costigliole d’Asti.


    For further information about the courses please fill out and send us the following form.

    Contact us for more information

    Facebook From a friend Newsletter Instagram Others