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gelato.

expert
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.

Gelato.expert is your assistant in the creation of italian gelato, ice


cream, and any sort of frozen desserts; we specialise in recipes for-
mulation, vegan (dairy free) ice cream, popsicles, and optimisation
of production processes. We help frozen dessert brands that are
starting up to achieve the highest standards.
But artisan gelato is not just the product of the art and genius of
the gelato maker: a strong network of specialists is necessary to
build a solid entreprise. We can guide you in the choice of the best
partners for your project, while giving you full freedom in the pro-
cess. We will work together with you to achieve the highest level of
quality for your product.

Our work is completely tailored on your needs.

Furthermore gelato.expert provides guidance to businesses that


are trying to strengthen their brand or that want to grow their
existing network. If you want to improve the performance of your
brand and be a step ahead of your competitors, gelato.expert will
guide you hand by hand.

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.

Do not miss the great opportunity to be assisted in your business


or start-up, by a renowned and awarded field expert and ice-cream
enthusiast.
Gelato.expert(ises)

Sourcing of the finest raw ingredients: we will find the best raw
ingredients suitable for your business, anywhere in the world.

Quality control: we never compromise on quality and we check


every aspect, from the sourcing to the transformation of the raw
ingredients into your frozen dessert product.

Equipment: we help you find the best equipment available in your


region to fit your production and budget needs.

Training: theoretical, technical, and practical training of all levels,


for individuals or schools.

Recipe development: our strength, we make recipes for any type


of request and market.

Recipe improvement: if you want to improve the quality of your


recipes, to get rid of the expensive industrial products, and optimise
the costs, we will help you with that.

Production optimisation: to help you expanding your business or


just to improve your workflow.

Marketing and Communication: to create an experience for your


customers, the product is nothing without the experience.
Who is gelato.expert?

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.

We offer several types of training:

One to one courses: to get the most out of each session, where the
student has all the time to deeply understand the topics.

School training: we collaborate with gelato and pastry schools to


offer trainings on theoretical topics as well as practical courses on
gelato, frozen pastry, innovative concepts.

Single topic training: courses on request on selected topics like


fibers, fruit, low sugar gelato, clean label products..
Gelato.expert assists:
Gelato newcomers (new business start up)

Small and Medium-sized artisan gelato businesses (improvement, re-


branding, optimisation..)

Gelato Franchising (recipes development, production line..)

Popsicles and ice cream on a stick projects

Innovative frozen desserts projects

Gelato or ice cream factories (Research and development, clean label


products..)

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.

Willisch - willisch.pl (Poland)

From a family business to a gelato shops network. Recipes formu-


lation and optimisation of the production line with a rebranding,
that brought a small family shop to a network of gelato shops with
a centralised lab. From 1 to 12 gelato shops in one year (28 shops in
3 years) with improvement of quality and cut of the costs.
Roberto gelato - lekkerijs.nl (The Netherlands)

Consultancy on new recipes and special recipe formulation for one


of the most famous italian gelato shop in The Netherlands.

Ice bar Ibiza (Spain - Israel)

Recipes development and production direction of cocktails like


Mojito, Aperol Spritz, Cosmopolitan, Margarita etc.. in form of
popsicles in a tube. A winning concept for warm and party places.

The gelato factory (Sarona Market, Tel Aviv) (Israel)

Recipes development, quality control and product develpment.


Essenza - essenzagelato.com (Italy)

Consultant in research and development on clean label solutions for


gelato and ice cream. Teaching and training, about low sugar, low
fat recipe formulation, and additives free products for Essenza’s
clients.

FRIIC - friic.pt (Madeira Island, Portugal)

Training and recipes development of special recipes using traditional


ingredients of Madeira island.

Nannarella - nannarella.pt (Lisbon, Portugal)

Training and recipes development for the most famous and iconic
gelato shop in Lisbon.

Massimo Gelato (Amsterdam, The Netherlands)

Training and recipes development for the most important italian


gelato shop in Amsterdam.

Musolesi Italian Gelato (China)

Creation of vegan gelato shops, and training center for italian gelato
in Guangzhou (China).

Pronto gelato srl - www.prontogelatosrl.it (Italy)

Product development, creation of special recipes and creation of the


concept “gelato on the road” to sell gelato on bicycles.
Ice cream for dogs and cats

Special recipes formulation for dogs and cats. An accessory product


formulated for several gelato shops and factories in Europe, USA
and Asia, with a great marketing impact.

Sherbeth Festival 2017-2019 - www.sherbethfestival.it

Luca participated together with Roberto Gelato to Sherbeth Festival


2017 in Palermo (Italy). The festival counted more than 400.000
visitors.

Luca partecipated to Sherbeth Festival 2019 in Catania (Italy) with


his own brand “Musolesi Italian Gelato”, receiveing attention and
interest for the innovative approaches to gelato formulation.
Tel Aviv gelato festivals (Israel)

Organisation and artistic direction of the first artisan gelato festivals


and workshops in Tel Aviv (Israel).

Guangzhou gelato festival (China)

Organisation and gelato production of the first Italian Gelato Festival


in Guangzhou in collaboration with the Italian Consulate of Guang-
zhou and Carpigiani, during the international Italian food week.

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.

Our next project can be


your future success!
Contact: info@gelato.expert
Gelato.expert concepts

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.

Vegan gelato shop - The vegan gelato shop is a great opportunity


in terms of marketing and production where the customers tend
to have vegan and vegetarian diets, are mostly lactose intolerant
(e.g. Asia), or where it is difficult to source milk and eggs. We are
specialised in developing vegan recipes that are healthy, delicious
and so creamy that nobody can see the difference with milk and
egg based gelato.

Cocktail popsicles - A new trend is growing in recent months: pop-


sicles (water ices) based on cocktails. While other products on the
market are of low quality, we decided to bring the highest quality
of the artisanal product to a bigger scale. Some of the flavours we
created are famous cocktails like Mojito, Cosmopolitan and Dai-
quiri, others are regional inspired like the italian Aperol Spritz or
the Arak Rimonim from middle-east and many more. All the recipes
will be customised for you and your market and other flavours can
be created upon request.

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