Have you ever thought about doing business on gelato? If so, then you need to Anzola delll'Emilia, a small town near Bologna: there at the University of Carpigiani Gelato (Universita 'Carpigiani Gelato) will teach you all the recipes, subtleties and wisdom of making popular Italian sweets.
And if the idea of studying for this at a special university seems redundant to you, then think about what being able to do gelato and do business on this is a very difficult task.
First of all, you need to learn how to mix different ingredients correctly, as well as accurately go through all the stages of the complex process of making gelato. Otherwise, you will not be able to achieve a perfect balance between taste and texture. But that’s not all: successful gelateria owners are well versed in marketing, management and design, and also have a clear idea of how to sell gelato.
University of Gelato
Teachers of the University of Karpidzhani Gelato, which was founded back in 2003 by Karpidzhani, the leading company for the production of machines for creating gelato, teach all these tricks.
This unusual educational institution has the following goal: to make gelato a product recognizable all over the world, by training future entrepreneurs in this field of activity.
Curious fact: the number of students in Karpidzhani Gelato doubled after the 2008 crisis hit. Gelatium owners are thriving: if it takes about 2 euros to produce one kilogram of gelato, then a kilogram of the finished product can be sold for 15-20 euros.
Moreover, a special advantage is that at the initial stage you will not need fabulous amounts of money: 100 thousand euros you will probably have enough "for everything about everything." It should be noted that the gelato market is quite large. Besides Italy, where gelato is confidently gaining ground (60 percent of the market versus 40 percent of the market occupied by regular ice cream), sweets are also popular in other European countries.
- University official website: www.gelatouniversity.com
By the way, about half of gelato university students are foreigners. Courses are taught in several languages, including English. Another interesting point is that the average age of students is 35-40 years. Many of them decided to get such an unusual education because they wanted to radically change their lives. They have a permanent job, but they cannot call themselves happy people and dream of moving to another country.
Such is the story of the 42-year-old Ferruccio Rivolta, who is happy married and unhappy with his current job. Rivolta plans to close its own logistics business in Milan and open a gelatin in Doha, the capital of Qatar. Raffaela Del Pastro from the province of Belluno found herself in a slightly different situation, who literally fell in love with gelato, as strange as it seemed, in Germany, where she worked in the local gelateria, which belonged to immigrants from Italy. According to the girl, she was so impressed and interested in the whole process of preparing Italian sweets that she simply could not resist the temptation to learn all the wisdom of gelato and entered the University of Karpidzhani. A student dreams that someday she will open her own gelateria somewhere in South Africa, but so far she is going to do all this in Australia, where she has relatives.
Gelato is delicious and healthy.
The following ingredients are used in the preparation of gelato: water, milk, eggs, cream, sugar, cocoa, fruits and many other products, which provides a sufficiently large calorie needed to saturate. All of them contain proteins, fats, vitamins and minerals. For example, milk contains high-quality proteins and calcium, as well as lactose and sucrose, so necessary for high spirits. Vitamins A and B2 and phosphorus are also present in gelato. The University of Karpidzhani jointly with the University of Bologna regularly organize seminars in which students will learn about the beneficial properties and qualities of gelato. Therefore, do not reproach yourself for the next portion of excellent Italian ice cream eaten by you!
What is the difference between gelato and ice cream
As a rule, gelato (gelato) is translated into other languages as "ice cream", which completely erases all the facets and differences between fresh ice cream and that which was prepared in large quantities and stored in supermarket refrigerators.
In fact, gelato and ice cream are not analogous to one product also because gelato contains less fat and air than ice cream, which does not allow the Italian dessert to be stored for a long time. Moreover, gelato is not served as cold as our "alenki" and "popsicle."
It is all these factors that provide gelato with a much more pronounced, and therefore more pleasant taste. Among other things, it is also worth considering the fact that, unlike ice cream, gelato is prepared in smaller portions and in more variations.
That is why we can safely say that Italian sweetness is almost the epitome of perfect taste and nutrition. Now that you know the difference between Italian dessert and ice cream, you will never name the latter with the proud name "gelato"!
