Artisan gelato workshop

Most gelato sold in Italy today is made with industrial bases and artificial flavourings. Real artisan gelato — the kind that has a reason for each ingredient — is something different entirely. In this workshop, you'll learn how to build a gelato recipe from scratch: how to balance sugars, fats, and water content so the texture is right; how to choose and work with natural flavours; and what actually separates a proper gelato from a frozen dessert that happens to be served in a cone.

You'll also make a sorbetto — lighter, dairy-free, and a good way to understand the underlying logic of the craft. By the end, you'll have made gelato you're proud of and a method you can take home and use.

Ideal for families with children, food enthusiasts of all levels, and anyone who has ever wondered why Italian gelato tastes different — and wanted to learn how to make it that way themselves.