Professional Ice cream (gelato italiano): 3 desserts by Garbriele Vannucci

Inside the Carpigiani Gelato University, Gabriele Vannucci presents three ice cream desserts. Creative and gourmet, Vannucci's recipes are the result of long research on techniques and raw materials. Here are the three desserts served by the master pastry chef:
- LIke an Italian Breakfast 0:32
- Citra 6:58
- Granny 9:57
The ice creams:
Butter, Honey and Jasmine Blossom ice cream 0:38
Blossom 4.07 Strawberry Jam and Zallotti Sorbet 4:07
Bergamot and Majiii Leaves sorbetto 7:02
Apple Sorbet and Apple Blossom 10:03
In collaboration with Koppert Cress
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[@TouFik]

When I was a kid, in every corner of the place I grew up, there was always a shop with a Carpigiani machine. We would buy lemon or vanilla flavored ice cream for almost nothing. That Carpigiani logo is engraved in my memories and has the sweet taste of my childhood.

[@gelatouniversity]

[@adrenapacma]

Stupendi e scientifici. Top.

[@AndrejTomas]

he gives away the recipe because he knows no one at home either has time or money to make this xd

[@shotokhan4078]

I'm opening an ice cream shop and I think I could try to do everything except the last one because I don't know how to make a green apple ketchup ahahaha

[@rafaelmartinvannostrand2084]

real chefs give away recipes because they know it's not about having a secret, it's about skill and hard work. Anyone can have the ingredients of a napolitan pizza dough but to make it right you need a set of skills that requires a lot of training

[@AndrejTomas]

@@rafaelmartinvannostrand2084 I agree but joke was more focused on how complicated the recipe is...

[@AlessandroVene]

che belli sti gelati, complimenti!

[@Sarx88]

Livello altissimo, complimenti

[@futassecretingredients810]

more videos of gelato university pls, I love it

[@carlitofernandes5491]

Fantástico, como eu amo gelato e pasta italiana.

[@chefmayi70]

Bachelor's degree in Gelato with a master's in barista. 2 dream degrees.

[@theodoreadelarian5259]

"Ice cream master" Damn, what a title

[@Neoptolemus]

Thank you for sharing

[@BenedictHarris]

Great!

[@Apollo440]

Watercress is my second favorite ice cream flavor. Right after Vanilla.

[@recipe30]

Is there a more natural and healthier way then using stabilizers and glucose?

[@abtRS6]

Oh well...what is it wrong with glucose and stabilizers now?🤦🏽‍♂️

[@callebooi123]

The "natural stabilizer" is often extracted from fruit. Doesn't have to be that bad

[@malatour27]

Yes of course, do your own at home without them and complain it's not as good as the shop.

[@siniscalco3]

Gelato, meraviglia veneta

[@shotokhan4078]

Proverò sicuramente a farle però vorrei capire come si fa il ketchup di mela verde

[@sandracapote385]

Buenos días gracias,por favor la referencia de la máquinas

[@suichoy3014]

There is a Gelato UNIVERSITY???

[@sharknado623]

In Italy, yes.

[@sharknado623]

In Italy, yes.

[@Apollo440]

Wait until you see Skittles Academy

[@illousion7]

Yes but, as far as I (semester abroad in bologna) understood it, they are not a 'real' university on which you can get a degree. Rather you have quite expensive (clearly aimed at professionals, not homecooks) courses that may take a number of days.

[@FoodforThought12345678dsds]

what is a university? I work at mcdonalds

[@leobmw69]

Scusate i zallotti blossom e i majii leaves in che parte dell’Himalaya li posso trovare?

[@domenicozagari2443]

Che cosa e' il crumble ??

[@gelato9239]

Ciao..per favore come gelato capuccino gelato?

[@brunapelusi1559]

Complimenti, vorrei sapere a cosa si riferisce quando nell'elenco si parla di 5gr. Di neutro, grazie , saluti

[@gelatouniversity]

Il neutro per gelati è un addensante che serve a dare consistenza e corposità al gelato. Si divide in neutro crema (per gusti come il cioccolato, la nocciola ecc.) e neutro frutta (per i gelati a base acqua, i sorbetti). In quest'ultimo caso il neutro non contiene latte in polvere.

[@brunodartibale9629]

La molecola che ha il gelatiere come tatuaggio a cosa corrisponde?

[@stenzenneznets]

È la molecola della teobromina, un alcaloide simile alla caffeina naturalmente presente nel cioccolato.

[@6872elpado]

Nostro

[@abdellahbenyassine7536]

Ciao a tutti per favore dove posso trovare una scuola del gelato

[@MarcoBissacco]

in the video, he advertises his school www.gelatouniversity.com/en/home

[@EGOCOGITOSUM]

0:03 si vede al centro una macchina del gelato anni 50 che era il vero segreto della bonta' del gelato di una volta haime oggi totalmente illegale grazie a quei genii dell' asl, la consistenza era insuperabile .,... ci sono alcuni chef che rischiano e le usano ancora

[@edkhil]

Ci sarà un motivo se sono vietate, no?

[@EGOCOGITOSUM]

si sono pericolose per le persone con problemi di concentrazione

[@vulcanswork]

@@EGOCOGITOSUM Hahahahahahahah

[@mindsoulpower]

vorrei vedere uno che riesce a lavorare senza macchine... :D mi son rotta di ste macchine..

[@plastixpoon]

Sembra Drake

[@SayaZhao]

Ma... Gelsomino non si dice? Glucosio in polvere? Foglie di Majii? Dessert non è Dolce? Lemon Curd crema al limone? Cos'è questa macellazione gratuita della lingua italiana? Non ci si può considerare ambasciatori della cultura e cucina italiana per poi fare scelte linguistiche che decisamente non celebrano l'Italia.

[@cristinafaganello7153]

Tutto quello che volete, ma vuoi mettere i gelati che faceva mia nonna (aveva una gelateria negli anni 50) con latte appena munto, fragoline di bosco appena colte nei colli veneti, ecc. ecc. ecc. Certo i tempi sono cambiati ma il gusto no (almeno per certe persone)

[@EGOCOGITOSUM]

la bonta del gelato degli anni 50 e grazie alla tipologia di macchina usata al tempo che tra l' altro si intravede all' inizio del video haime totalmente illegale grazie a quei genii dell' asl....gli ingredienti buoni si trovano anche oggi se vuoi

[@mariocesarano6585]

E una schiappa sto gelatiere.

[@micheleamedeiministrodella6259]

Ahahahahaha

[@settatek]

SI PO REMIDIARE AL GLUCOSIO E AL STABILISATORE ?????????????

[@das81]

Gelato university. Che schifo cuando usanno parole inglese per essere elegante.

[@74tgf]

your grandmother understood the molecular science to make ice-cream?...don't break traditional recipes please!!!

[@74tgf]

i guess that "ice cream" is very easy to made !!!..this guy is a troublemaking person

[@kamillamanassova5850]

Garbriele? 😧 Seriously ?😳 make sure that you wrote title & his name correctly 😮 before uploading a video 🙄🤦‍♀️

[@cdimi13]

shame...using powdered chemicals

[@Algol94]

what chemicals? lol

[@EGOCOGITOSUM]

Sorry brother no chemicals in Italian icecream, unlike the crap you find in most countries, if you refer to the stabilizer is made of sodium and carob flour.....wich grow all over Italy

[@pr88189]

Cooking IS chemistry

[@alessandromassimo5717]

ignorance is all i see

[@cdimi13]

once upon a time a taxi driver went to gelato university....3 days later he graduated and was able to mix Magic powder, milk and sugar and make gelato. For a modest investment, he can buy the Italian gelato machines ( which I recommend 1000%- Carpigiani is world-class). He will be able to open a gelato shop soon as well. I wonder with flavours like bubble gum etc (bubble gum trees don't grow in Canada, too cold) do you squeeze the bark to get the wonderful pink natural colour out. I used to remember in Italy 20-30 years ago when the powder was not around how the true masters made everything from scratch, hell gelato is going to celebrate its 500th birthday. Making praline from scratch, using only vanilla bean -real saffron etc ( I even made oreo cookies from scratch as to be natural) no easy way out) Yes gum emulsifiers are natural and a student of a 3-day course will need it to keep his gelato from deflating because he has no clue how to calculate the warm and cold ingredients Thank god Neopolitan is still keeping the tradition and knowledge alive

[@michpug1]

Una catastrofe di Maestro, una casalinga farebbe molto meglio