Master
Mattia Mainardi
His experience and passion for the world of ice cream lead Mattia Mainardi to delve into the sensory world of ingredients, guiding him in an innovative approach to proposing new flavors and combinations. He grows within Comprital as an international demonstrator and today holds the position of Athenaeum manager and product application manager.
His story
His experience and passion for the world of ice cream lead Mattia Mainardi to delve into the sensory world of ingredients, guiding him in an innovative approach to proposing new flavors and combinations. He grows within Comprital as an international demonstrator and today holds the position of Athenaeum manager and product application manager.
His story
His experience and passion for the world of ice cream lead Mattia Mainardi to delve into the sensory world of ingredients, guiding him in an innovative approach to proposing new flavors and combinations. He grows within Comprital as an international demonstrator and today holds the position of Athenaeum manager and product application manager.
How to open a successful gelato shop
How to open a successful gelato shop
FIRST DAY OF COURSE with Giacomo Tonelli
Topics: The numbers that count in an ice-cream parlour/The profit and loss account: how to read it and improve results/Food cost: analysis and optimisation/Margin calculation/How to draw up an effective price list
SECOND DAY OF THE COURSE with Mattia Mainardi
Topics: The ice cream market/Customer approach and market trends/Typologies of premises/The workshop/The production/Production/Ice cream display/Equipment/Business opportunities and diversification of the offer/Comprital, partnership and consultancy for the ice cream parlour
Creativity, pairing science and sensory analysis of gelato
Creativity, pairing science and sensory analysis of gelato
Course aimed at Gelato Makers who want to deepen their knowledge of the process behind the creation of a winning combination, to develop new flavours using a reasoned and creative method.
Topics: How to combine flavours creatively/Accents of sensory analysis and gelato tasting/Mattia Mainardi‘s creative process and Alphabetum project/Taste combinations/Creating amazement and diversifying the proposal with surprising flavours/Differentiating the presentation of gelato/Layered containers, from the idea to the finish.
