Good morning! The closest campus to Nairobi, it is located in Lagos, Nigeria. For more information: www.gelatouniversity.com/nigeria

We are very sorry for your negative experience. On the Carpigiani Services website, by entering the serial number of your machine, you will find videos and brochures devoted to technical aspects. Otherwise, fill out the form on the site in order to be contacted by our after-sales department: service.carpigiani.com/en

$40,000- to $50,000-

@@erxu Wow 🤯😱

Bonjour, vous pouvez contacter notre distributeur en Algerie, EURL PROGELATO: 64 Rue Tripoli, Hussein Dey, Algiers, Algeria +21323 77 50 33 [email protected]

Good morning! Our courses can also be taken in the class, for more information we invite you to visit our website: www.gelatouniversity.com/en/courses

Hello! There are no courses in India at the moment! However, you can take our online courses and find more info at the following link: www.gelatouniversity.com/en/online-courses/webinar. You can also contact our official distributor in India Delta Nutritives (deltanutritives.com/)!

Hello! Thank you for the question! We invite you to attend our free lesson online "How to make artisan gelato" on June 6 to find out this and other curiosities: www.gelatouniversity.com/en/courses/online-courses/free-lesson-open-day-1793

Bonjour, les prix varient selon qu'ils sont suivis en personne ou en ligne. Pour plus d'informations, visitez le site web : www.gelatouniversity.com/fr/cours

Hello! You can contact our official distribitor Falcon Professional Kitchen LLC in Dubai (+97142053444 - [email protected])

Good morning! Our courses can also be taken online: www.gelatouniversity.com/en/online-courses/webinar. But also, sometimes our local distributors organise on-site gelato courses, so please check out your nearest one: www.carpigiani.com/en/page/sales-network

早上好，我们使用自动翻译器给您回复，如有错误，敬请原谅。有关中国冰淇淋课程的信息，请点击以下链接： www.gelatouniversity.com/china. 如需了解更多信息，请发送电子邮件至 [email protected]

Bonjour. Vous pouvez trouver tous nos cours en ligne sur notre site web en français ici: www.gelatouniversity.com/fr/cours-en-ligne/webinar

Hello. If you are referring to pasteurization, it can be considered both a traditional hot process and a thermal shock process, since the dairy base is brought to high temperatures.

Good morning! If you wish to be contacted by our sales department and get to know more about our range of gelato machines, I kindly ask you to share with me your e-mail address and your business location. Thank you!

Bonsoir. Vous pouvez consulter notre site web en français ici : www.gelatouniversity.com/fr/home Vous pouvez choisir de vous inscrire à nos cours en ligne ou de vous inscrire à des cours en classe sur notre campus de Bologne, en Italie. Pour plus d'informations, vous pouvez nous écrire à [email protected] ou nous appeler du lundi au vendredi au +39 051 6505457.

@@gelatouniversity Je suis ravi de votre réponse ; je vais explorer le site pour approfondir mes connaissances. mille mercis.

أهلاً! انقر هنا لمزيد من المعلومات: carpigiani.com/en/segment/Foodservice

Hello Mohammed. The price of the machine(s) varies depending on the country. Please fill out this form to be contacted by a representative from your country: www.carpigiani.com/en/request-quote?product=T-Line

You can download the machine's catalogue and/or ask for more information about the ReadyChef here: www.carpigiani.com/en/product/ReadyChef

Ciao! Dipende da vari fattori (come la miscela utilizzata) ma in media impiega meno di 10 minuti

¡Saludos! Antes de abrir tu propio negocio siempre recomendamos realizar tanto el curso básico como el intermedio, de esta forma obtendrás los conocimientos necesarios para crear tus propias recetas y gestionar tu propio negocio.

@@gelatouniversity Gracias por responder! Pero me habla del curso presencial o el online es igual de efectivo? Gracias nuevamente

@@gilarytorrespagan5831 El curso presencial y el curso online tienen los mismos contenidos teóricos, que son la base de la enseñanza. Claramente sólo el presencial, además de teoría, también tendrá horas de práctica. Si además de teoría quieres aprender a utilizar las máquinas, preparar la mezcla y decorar una bandeja, te recomendamos el curso presencial.

يرجى الاتصال بنا على [email protected]

Hi! Yes, they are. Take a look at this link: carpigiani.com/us/segment/Foodservice

Hi! If the milk is already pasteurised it is not necessary to pasteurise it again

@@gelatouniversity hi, how long can the gelato last, if I'm using pasteurised fresh milk?

@@nguyenanhnguyen5712 it depends on the way it's stored (display case and temperature). Fresh, artisanal gelato which has been put in classical open display cases usually is changed every few days max, but if stored in pozzettos (vertical, closed tubs) it can last a big longer. If the gelato is stored in a freezer right after production and never opened before being served, it cast last several weeks.

Hi! Of course it would work, and we would be glad to help you with that. Here at our Gelato University, we offer 3 types of gelato courses according to each person's previous knowledge about gelato making (Basic, Intermediate and Advanced). These courses can be followed both online and in class here in Bologna. Take a look to our website for more info and choose which-ever course you prefer: www.gelatouniversity.com/en/courses

This is not correct. Gelato can be either water-based (sorbet) or milk-based (classic gelato), and its main flavor can be obtained by using any type of ingredients (chocolate, pistachio, fruits etc.). A "crema" (custard) gelato has egg in it, a "fiordilatte" gelato hasn't. Most milk-based flavors do not have egg in it, while they have some cream.