Prepare the Authentic Italian Artisan Gelato

About this tour

Roll up your sleeves in a Puglian gelato laboratory to craft authentic artisan ice cream using a 19th-century method. Over two hours, you'll work with fresh milk from Alta Murgia Park, free-range eggs, and a house-selected secret ingredient to understand why genuine gelato—made with minimal ingredients—remains rare even in Italy. Leave with the batch you've made and a deeper appreciation for what goes into a proper spoon of gelato.

Highlights

• Make gelato from scratch using a restored 1840s technique
• Work with milk from grass-fed herds in Alta Murgia Park
• Discover the house's secret ingredient and why it matters
• Understand why artisan gelato with short ingredient lists is scarce
• Take home your own batch to taste immediately
• Hands-on session with full laboratory kit provided
• Learn why industrial gelato dominates despite inferior quality

What to expect

You'll arrive at the laboratory apron-ready. The artisans will walk through the recipe—unchanged since the 1840s—then hand you spatulas and spoons to mix milk, eggs, sugar, and their signature ingredient yourself. Expect precision: temperatures matter, timing matters, technique matters. Halfway through, the realisation hits that shortcuts are what flood Italian gelaterias. By the end, you'll taste your creation still warm, understanding exactly why that depth of flavour costs more and why so few places bother.

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