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Many people abandon the idea of ​​enjoying gelato in autumn and winter.

A great help in increasing the turnover in the winter months are spreads!

They are easy to make and with a long shelf life. They also make you even more trusted as the best #nosemilavorati gelato maker.

Many of you are already making spreads and enjoying enormous success, but in this webinar we teach you how to make a new product in a rapidly developing market: PROTEIN and SUGAR FREE SPREADABLE CREAMS!

You will learn the balancing of traditional protein spreads as well as that of vegan protein spreads. You can make your own recipes according to your tastes and needs. Plus, you will learn how to calculate the correct sales price!

What are you waiting for? Sign up for this webinar and amaze with a brand new product made in a few simple steps.

We assure you that your #nosemilavorati protein spreads will be snapped up!

As always, attached you will find a rich PDF with lots of recipes, tips and useful ideas!

For more information, do not hesitate to contact us.

 See you soon,

 Manuele and Brigitte

+39 338 47 53 397 | +39 338 64 03 418

[email protected]



When purchasing the course, remember to agree to receive emails from the school (otherwise it will not be possible to send you links and material for the course)

You will receive an email with the link to access the Zoom meeting right before the course starts

Possibility to have your questions answered in real time by writing in chat

Once the lesson is over (or if you can't be online at that time), you can watch it as many times as you want for up to 3 months

Downloadable PDF with important information and / or recipes

Transmission in ULTRA HD with 4 professional cameras in 4K and technician support if needed

No more excuses, this is your chance!
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.