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Your Private Gelato Making Class in Florence

from 52.00

This hands-on private gelato making class will be a hit for the whole family! Learn about the invention, history, and the artisans who blazed the trail. Then, engage all five senses: smell the spices, taste the ingredients, see the colors and the gelato-making process, get hands-on and create your own, and then (the best part) taste your final product! You will not only leave this workshop with a belly full of delicious gelato, but also an understanding of what sets gelato apart from ice cream, sorbet, granita, and semifreddo. Take home an official certificate of completion as a professional gelataio, and never eat “fake” gelato ever again!

Includes:

·        A custom gelato-making kitchen
·        Work with the finest ingredients
·        Hands on experience
·        Enjoy eating your creation


The finer details of the Gelato Making Class:

Meeting time and dates: To be decided upon request. 

Length: 1 hour

Meeting point: To be confirmed upon request.

Minimum required to run tour: 2 adults.  

Maximum participants per group: 15 people

Weather: Runs rains or shine 

Start Location: Florence
End Location: Florence
Important information

The finer details of the Gelato Making Class:

Meeting time and dates: To be decided upon request. 

Length: 1 hour

Meeting point: To be confirmed upon request.

Minimum required to run tour: 2 adults.  

Maximum participants per group: 15 people

Weather: Runs rains or shine 

  • One to Three persons 180.00 € from 60.00 €
    per person
  • Four to Six persons 345.00 € from 57.50 €
    per person
  • Seven to Nine persons 505.00 € from 56.11 €
    per person
  • Ten to Twelve persons 654.00 € from 54.50 €
    per person
  • Thirteen to Fifteen persons 780.00 € from 52.00 €
    per person
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Italy's climate varies greatly from the Alps in the north to the southern areas and islands. Many parts of the country are fairly mild climate and beautiful for different reasons throughout the year. Some prefer to visit in the spring when...

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