Gelato University launches e-Taste, a week of distance learning to discover the art of gelato making

3 tags Carpigiani Gelato University Education Pastry

Anzola Emilia, February 26, 2020 – Carpigiani Gelato University opens the doors of its Bologna campus with “e-Taste”, the e-learning project that, starting March 2, will include one lesson per day in live streaming with the possibility of participating and asking questions to the gelato instructors.

“During e-Taste, Gelato lovers will have a chance to begin their Gelato and culinary journey with Carpigiani Gelato University. The topics covered in the one and half hour e-courses will be based upon the Gelato University Basic course. The users who complete all of the e-courses will gain access to an exclusive in-person practice session at one of the 20 Gelato University campuses transforming this virtual experience into a hands-on experience. This project allows anyone to enter our main campus and try out the teaching methodology that has given rise to numerous success stories worldwide since 2003”. – comments Kaori Ito, Carpigiani Gelato University director – “Thousands of former students have changed their lives with gelato and the market still offers many business opportunities. With global locations and e-courses we are now able to provide gelato education to more people than ever before. We look forward to sharing this e-classroom experience with aspiring gelato chefs and to seeing many come to our locations for hands-on lessons, putting theory to practice. Gelato is fantastic to make and enjoy!”.

For those who cannot follow the live sessions, podcasts will be available from 9 March 2020 until 31 March 2020

Signing up is free and easy: just go to , sign up for “e-Taste” online course and access the dedicated area through the link that will be sent by email. The calendar of the topics covered is the following:

  • March 2: What is gelato and how to make it
  • March 3: Enriched gelatos
  • March 4: Fruit sorbets and balancing
  • March 5: Milk-based gelatos and balancing
  • March 6: Gelato sticks and jars


For more information:

Privacy notice

We use cookies or similar technologies for technical purposes and for different purposes only with your prior and explicit consent as specified in cookie policy.

You can express your consent using the button "Consent all". Unless you select one of this options we will use essential functional cookies only