Course objectivesThe aim of the Advanced Gelato Course is to make students independent in creating the recipes most demanded by today's market, which require a deeper knowledge of balancing techniques and raw materials. Additionally, the course will provide the necessary tools for balancing artisanal sauces and toppings.PrerequisitesIt is requested to have prior knowledge of balancing and production of gelato. Subjects covered• Balance with water PAC calculation• No added sugars gelato: milk based, water based• Dairy free gelato: water based and plant-based beverage base• Topping, sauces, and fillings balance for negative temperatures• Chocolate: history, production, varieties, balancing, and applications• Savory gelato: milk based, water based• Alcoholic gelato: milk based, water basedDuration The course lasts 5 days.The in-class enrollment starts at 9.00 am and ends in the evening at 5.00 pm, with a 1h lunch break.