Casa di Scoop — Training

Beyond the Formula

From sourcing your first ingredients to perfecting texture, flavour, and presentation — we guide you every step of the way.

Request Training Info Back to Home

What we cover

Everything you need to succeed

Our training is built for real production environments — not classrooms. Whether you are opening your first gelateria or refining an existing operation, every session is tailored to your equipment, your market, and your vision.

🥛

Ingredient Sourcing

Learn how to select and evaluate milk, cream, sugars, stabilisers, and flavouring pastes. Understand what quality looks like at every stage of the supply chain.

⚖️

Formula Balancing

Master AFP, sweetening power, and MSNF — the three pillars of professional gelato science. Build formulas that are consistent, stable, and perfectly scoopable every batch.

🌡️

Pasteurisation & Process

Understand temperature curves, pasteurisation cycles, and ageing times. Get the most from your machinery and avoid the process errors that cost texture and shelf life.

🍦

Texture & Presentation

From extraction temperature to display cabinet management — learn how to present gelato that looks stunning and stays perfect from morning to close.

📋

Menu Development

Build a balanced, profitable menu across bases, flavours, and dietary options. We help you design a range that excites customers and works within your production capacity.

🔧

Equipment Guidance

Get honest, brand-neutral advice on batch freezers, blast chillers, display cabinets, and pasteurisers — matched to your volume, budget, and space.

How it works

Your journey from zero to gelato

A structured programme that takes you from the fundamentals to full production confidence — at your own pace, in your own kitchen.

Discovery call

We start with a conversation about your project, your equipment, your market, and your goals. No two trainings are the same.

Tailored programme

We build a session plan around exactly what you need — whether that is one focused day or a multi-day deep dive into every aspect of production.

Hands-on training

Live, practical work in your kitchen or remotely via video. We work through real batches with your actual ingredients and machinery.

Follow-up support

After the session you have direct access to follow-up guidance as you put everything into practice. We do not disappear after day one.

Who it is for

Built for real kitchens

Whether you are opening your first gelateria, adding gelato to an existing café or restaurant, or looking to raise the standard of what you already produce — our training meets you exactly where you are.

New gelateria owners preparing to open
Café and restaurant operators adding gelato
Existing producers wanting better consistency
Pastry chefs expanding into frozen desserts
Hotel and catering teams scaling production

Get in Touch

Delivery options

On-site or remote

Training is available in whatever format works best for your situation. Both options deliver the same depth of knowledge and hands-on practical focus.

🏪

On-site

We come to your kitchen. Work directly with your equipment, your ingredients, and your team in your actual production environment. The most immersive option.

💻

Remote

Live video sessions covering formulation, process, and troubleshooting. Ideal for pre-opening preparation or producers anywhere in the world.

"The difference between good gelato and great gelato is not just the recipe — it is understanding why every decision matters."

Casa di Scoop — Training Philosophy

Ready to start

Let's talk about your project

Send us a message with a few details about your situation and what you are looking to achieve. We will get back to you within one working day.

Request Training Info Back to Home