Products

Package composition:

- Volume 1: 544 pages
- Volume 2: 800 pages
not sold individually

Are you sure you want to buy a copy of Gelatology?

Did you know that there are two volumes?

Did you know that Chapter 33 is dedicated to sugars and is almost 100 pages long?

Do you have a lame table, or rather two, since they are two volumes, or a nice fireplace?

Have you found out how to resell it on eBay if you don't have the fireplace?

Do you want to send it to a colleague to spite him?

Looking for an excuse to argue with your partner?

In the last two cases, don't forget to write his name, so I can dedicate it to him!

Last thing: since I'm out and about giving courses these days, it might take me a few more days to send it to you (the technical time it takes to get back, 3-4 days, dedicate it to you, and hand it over to the courier).

Ok, I give up. Fill out the form next to it. You'll receive an email with payment instructions via bank transfer or PayPal.

In the meantime, the pen for dedicating your copy is already ready!

Good day,

Paolo.

Hello and welcome to the GELATO TECHNOLOGY course
which will be held in Rimini on 15-16-17 December 2025 (€597 + VAT).

This course has a format that you won't find in any other course:

FIRST DAY

We'll talk about sugars and see their practical effects. Much more practical than you might think. You'll see the effects of each individual sugar firsthand after seeing them from a theoretical perspective.

Of course, I can't help but talk about balancing, and how to do it quickly and easily. If you're already familiar with it (as I believe you are), you'll find it's a much simpler method than the one you've used so far. If you've never gotten along with it, however, it'll take you 20 minutes to become friends.

SECOND DAY

We'll talk about fats and proteins and see their effects on ice cream.

During this day we will also see how there are different ways of working that allow you to save time and money (who knows why they always go together, perhaps because time is money?).

THIRD DAY

Thickeners and emulsifiers like there's no tomorrow. For the first time, you'll experience their effect on gelato firsthand (or, better yet, on your palate). You'll understand why certain neutrals make gelato instantly glossy, and why certain bases remain stable and opaque.

If you want more information , download the flyer (PDF).

The course will be held at: AFSYSTEM

Via Coriano n. 58
Block 67/c, Traversa 6, Gros Rimini
47924, Rimini.

The excerpt from Gelatology Vol. 1 & Vol. 2 is finally available online. Exclusively at www.paolocappellini.it

Take advantage of the current promotion to download an excerpt of the two volumes in ebook format: the cost will be deducted from your purchase of the two full volumes.

Over 300 pages to help you understand the world of Gelatology and learn more about the approach to the subject.