You are in a hurry, the high season doesn't let you breathe or something unforeseen happens?
Smile and don't worry because your customers will appreciate your… Super fast toppings!!!

In this long-awaited Webinar you will see fruit, caramel, gianduia (Nut....), rocher and chocolate toppings.
We'll also show you crumbles and crunchy bases made in two minutes!

They can all be made in less than 5 minutes, without cooking, and are simply delicious. The sauces will be pretty shiny and with a perfect consistency. The inserts will remain crunchy in the gelato even after several days.

Sign up again today and don't miss the lastest #gelatoacademy news!!!

As always, we provide a PDF with recipes approved by chef Manuele Presenti. All ingredients are easily available.

What are you waiting for? Sign up now!

For further information please 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.