Here is finally the most requested zoom lesson at all: yogurt flavors!
Yogurt is a fresh and summery taste that is creamy, tasty, rich and healthy at the same time!
Even children love it and it has a lot of beneficial properties!
Plus, it's one of the most versatile flavors ever!
It tastes great just in a neutral way, but it also lends itself to all the toppings and inclusions you can imagine and create with our Variegato Balancing System!
Some examples? All fruit toppings (wild berries,cherry, apricot, pineapple, lemon and apple and cinnamon), chocolate toppings (like stracciatella or spreadable creams and chocolate flakes), other yummy toppings (caramel, toffee sauce, cookie spread or coffee sauce) and crunchy variegates and inclusions of any kind!
In addition, the yogurt itself can also be varied!
We have it lactose-free, without fat, whole, greek, made from soy or coconut and so on.
Raise your hand if you don't want to start studying this flavours!!
In this lesson, Manuele Presenti will present numerous recipes (in a PDF that you can download at the beginning of the lesson) approved over time thanks to his great experience.
Once you have purchased the Podcast you can watch it anytime you want for 3 months!
Those who are trained do not stop: don’t wait and sign up NOW!
NEW:
Ultra HD broadcast with professional 4K cameras!
We will send PDFs from the brand new multimedia interactive whiteboard!
Possibility to have your questions answered in real time!
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Sign up now, Manuele Presenti and Brigitte Canins are waiting for you online!
For further information please do not hesitate to contact us at +39 3384753397 and +39 3386403418 or at [email protected]
No more excuses, this is your chance!
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.