Instructor Alessandro Racca
Son of a pastry-chef and pastry-chef himself, Alessandro is heir to a long-standing tradition of pastry-making in Turin, Italy.
He is specialised in naturally leavened pastry, mignon pastry, chocolate making (technique and practise), gelato and semifreddo production, buisness organisation and management and the HACCP set of problems.
He has worked with Carpigiani for various years, achieving approval both in Italy and abroad.
Who It’s For
For people who want to learn how to manage a successful gelato shop or artisanal gelato chains.
BUSINESS PLAN OF A GELATO SHOP
WAREHOUSE AND LABORATORY ORGANIZATION
1 day, from 9:30am to 5:30pm.
A certificate of participation will be issued by Carpigiani Gelato University.