Do you also want to know the secret of a tasty and good gelato with a perfect consistency, which is scoop able over weeks and that also is… Without added sugars?

No! It is not a dream! With Balancing Present it is reality.


Here you have a zoom lesson dedicated to a topic that is an absolute MUST HAVE: gelato with no added sugars !!!


Always with the respect for the raw material and with the first aim of enhancing its taste, we propose a solution to obtain a gelato with no added sugars (that is obviously with no semifinished products!!!)


It is very important to have in the offer an excellent product for diabetics and for people who need or want to follow a diet. But we don't stop there! Our goal is to produce a gelato that everyone likes and that is appreciated regardless of dietary needs.


In this lesson, Manuele Presenti will present a lot of new 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 want to learn new things are always going on!!
So don’t wait and sign up NOW!



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!


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

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.