What will you find in this course?

In this basic gelato naturale course Manuele Presenti and Brigitte Canins will introduce you the basics of the innovative Balancing System which the chef teaches in his famous school in Tuscany.

You will see milk based gelato and sorbets as well as many other preparations such as vanilla sugar, nut pastes and a strawberry variegato made live and from the scratch starting from the raw materials and without industrial products.

In 9 videos, that last about 2 hours, you’ll have a lot of information. Every video has a PDF with the important informations in table form. You’ll also find 5 recipes: Lemon, Strawberry, Vanilla, Salty Caramel and a delicious Rocher.

Learn an innovative system that allows you to make gelato without industrial products using the best quality of the raw materials of your choice for real Italian natural gelato.


The course consists of 9 videos lasting 2 hours of theoretical and practical lessons, 9 PDF documents, 5 recipes and variegations


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.