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Cooking

ARTISAN ITALIAN GELATO MAKING

Cooking

ARTISAN ITALIAN GELATO MAKING

107 reviews
24 recent guests said this is a once-in-a-lifetime experience
Duration
2 hours
Group size
Up to 6 people
Cuisine
Italian
Hosted in
English, Italian
Cooking

ARTISAN ITALIAN GELATO MAKING

Cooking

ARTISAN ITALIAN GELATO MAKING

107 reviews
24 recent guests said this is a once-in-a-lifetime experience
Duration
2 hours
Group size
Up to 6 people
Cuisine
Italian
Hosted in
English, Italian

What you'll do

I will welcome you to our ice cream shop where I will guide you through the gelato making process. First of all, I will provide you with some important theoretical information: what is gelato, how it differs from ice cream, and the tricks to recognize whether a gelato is handmade or industrially-made. I will also introduce you to our project and the philosophy behind it. Then the practical part will start: I will take you to our workshop to start making gelato. Together, we will go through all the fundamental steps to create an authentic Italian gelato. We will prepare the fresh ingredients with traditional methods in order to keep the flavors and properties intact. Then, we’ll mix, mash and simmer the fruit to eventually create the thickened gelato consistency you’re used to seeing. Each of you will have the opportunity to prepare your own ice cream to eat at our shop or take home.
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Your host

Learn more about Boris

Boris

I started working in the artisanal gelato business in 2016. Last year, in 2018, "È Buono" opened its first shop in Verona and Federico Zullo, the general manager, called me to work with them. Before the opening I took a course where I deepened my knowledge about the production system, product distribution, quality control, accounting and human resources. In the past years I’ve learned how to prepare high quality gelato, using a traditional recipe without any industrial products. Currently I follow our ice cream makers and I am responsible for the communications for our group of gelato shop

About the organisation

È Buono Società Cooperativa Sociale

We have created an innovative and sustainable project. "È Buono" is born to create job opportunities for young people through gelato italiano. Our aim is to create laboratories for the production of handmade gelato and sales points managed by young people who come from life situations outside the family of origin, or a community for minors, family houses and foster homes: so called "care leavers"

This is a social impact experience where 100% of what you pay for this experience goes to È Buono Società Cooperativa Sociale.

What's included

Food
Gelato!
Tickets
Pictures of the experience.
Equipment
Clothing for ice cream makers

Guest photos

Guest reviews

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Where you'll be

We will meet in front of our ice cream shop on Via Santo Stefano 9, a few steps from Ponte Pietra. After a presentation of the store and our ice cream, we will move to the laboratory where we will have a theoretical presentation and then the practical experience.

Things to keep in mind

Cancellation policy

Any experience can be cancelled and fully refunded within 24 hours of purchase, or at least 7 days before the experience starts.

Communication policy

Always communicate through Airbnb. To protect your payment, never transfer money or communicate outside the Airbnb website or app.

Guest requirements

Up to 6 guests ages 5 and up can attend. It’s up to each guest to understand the ingredients being used and communicate any allergies or dietary restrictions to the host. Guests should also consider that consuming raw or undercooked meats, poultry,…

Government ID

You’ll need to take a picture of yourself that matches the photo on your ID. This is so Airbnb can confirm who’s actually going on the experience. You’ll only have to do this once.

More tips

You are responsible for your health, please let us know in advance about allergies, intolerances or dietary restrictions so that we have time to prepare for your needs.
Boris
ARTISAN ITALIAN GELATO MAKING
107 reviews
₹3,168/person
107 reviews
₹3,168/person