5 Lessons, 10 Videos, 10 PDFs

The intermediate course is divided into 5 lessons of 2 videos each, of which the first will be theoretical and the second practical. Attached to each lesson two PDFs.

From replacing sugars for example with caramel and honey, to how to do without skimmed milk powder in the recipe, but not only. You will see yogurt gelato which will be processed in two different ways: one hot and one cold.

You will learn how to reconstruct a dessert or a bakery product in gelato with different techniques and how to insert them even in the recipe being able to do without stabilizers in some cases!

In addition to very detailed technical scientific contents, you will also find many ideas, hacks and goodies from chef Manuele Presenti.

This course is suitable for anyone but is recommended for those who have already attended the basic online or live course or who have an equal work experience.


Once you have purchased the Course, you can watch it whenever you want for 3 months!

We will refound you up to 200€

After following the online course, if you become a student of the same course in Live, the deposit of 200 € will not be charged.

You will have two courses for the price of one!

Manuele Presenti

MANUELE PRESENTI | Master Chef Gelato Naturale

Toscano, Ice cream maker with international experience, Manuele Presenti is the owner of the Gelateria Chiccheria - awarded with Tre Coni in the prestigious Gambero Rosso guide.

In 2008 he founded the “Natural Gelato School”, whose philosophy is precisely that of producing a deeply natural product, free of thickeners, dyes and chemical flavors, using only selected and high quality raw materials.

In 2013 the “Natural Gelato School” evolved into the “Gelato Naturale Academy”.

He is the creator of the recipe for creamy ice cream on a stick Geloso.

The first ice cream on stick in the world produced without the aid of preservatives, thickeners, semi-processed and dyes: using only selected and high quality raw materials.

Geloso is put on the market in 2018 with the participation and experience of Allegra Antinori and Francesco Trapani.

150 ice cream parlors all over the world - since 2017 he has been a consultant for Gelato Secrets, with 15 stores between Bali and Jakarta and with a real specialization in the Australian and American market.