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YOUR GUIDE TO THE NEW WORLD OF FROZEN DESSERTS
info@gelato.expert
What is gelato.expert?
Welcome to the new era of gelato, where everlasting traditions meet
the creativity of genius and continuous innovation, teaming up for
an ambitious mission: to reach the maximum quality, and to offer
it to bold and visionary entrepreneurs all over the world.
Whatever shall be the project you want to build with our assistance,
we commit to our ethical principles of quality of the product, equal-
ity of people involved, and respect for the ecosystem.
Sourcing of the finest raw ingredients: we will find the best raw
ingredients suitable for your business, anywhere in the world.
Luca Musolesi
I was born in a region of Italy where the culinary tradition flows in your blood.
Since when you are a child you are “trained” by your grandmothers and mothers
to appreciate, recognise, and create high quality food. It is a tradition that not only
comes from the soul, but also develops into an ocean of amazing raw ingredients,
and moves towards the future with innovation and knowledge of what food was,
is and will be.
When you grow up in such environment you cannot compromise on quality, ever.
Since the age of 12, I started making my own gelato at home, and not satisfied
with the recipes of the few books about homemade ice cream, I started learning
and experimenting, until eventually sharing the recipes with everybody to spread
the knowledge of the italian tradition of gelato.
Despite the love for food I did not go to cooking school, but I found myself studying
violin at the conservatoire while following a scientific path in school, and physics
afterwards. But probably the duality of art and science brought me back to what
combines both: food.
Studying physics at university, the step to get passionate about food science was
very short. My topic was cloud physics, and it was from clouds that I went back to
ice cream. While studying how clouds form and develop, I realised that the processes
involved in the formation of ice crystals and water drops in clouds are very similar
to those involved in the formation of ice crystals in ice cream and other frozen des-
serts. From that moment I never stopped studying and researching about gelato,
from its basic physics to the flavour, and perception science.
Now I combine my scientific knowledge to the culinary tradition, that I have in my
blood, to help people create the most amazing ice cream and frozen desserts, with
no limits to creativity, ingredients and techniques.
I work together with the best specialists in the gelato industry to provide you the
right partners for a successful business.
Training and teaching
We believe in teaching according to scientific principles, and totally
free from the influence of ingredients or machine manufacturers.
One to one courses: to get the most out of each session, where the
student has all the time to deeply understand the topics.
Schools and training centers (Gelato, ice cream and frozen desserts courses
and workshops...)
Projects of gelato.expert
Veganima - www.veganima.com (Italy)
Creation of a vegan gelato shop inside one of the best vegan restau-
rant in Italy. From recipes formulation to shop layout.
Training and recipes development for the most famous and iconic
gelato shop in Lisbon.
Creation of vegan gelato shops, and training center for italian gelato
in Guangzhou (China).
Gelatoincasa.org (Italy)
Since 2011 the most followed italian website about gelato with home-
made gelato recipes, science divulgation and independent research.
Spain, India, Israel, Georgia, China, Taiwan, Thailand, Malaysia...
We are present in these and more countries with new and ongo-
ing projects. Ready to assist you with our network and with a deep
knowledge of the indo-asian market.
Italian gelateria - The most iconic ice cream business, the italian
gelato shop (gelateria) is a great way to communicate the value and
quality of the product. Italian gelato is a delicious product loved
without borders, everywhere in the world.