It was a fun experience. After making gelato only a few ingredients it made me not to want to eat American ice cream again. Francesca was a great teacher and made it seem so simple to make. The toppings were a nice touch and you haven't lived until you've had olive oil or a good balsamic on your gelato

Good introduction to making your own gelato and sorbet using a domestic icecream maker. Learnt to about how to combine different ingridients for four different variants.

Feel I have a base to start experimenting myself afterwards. The teacher was knowledgable and handled a combination of kids and grown ups well.

Our family of five was really looking forward to this gelato-making class, but unfortunately it didn't meet our expectations.

The class started rather quickly with no real introductions or instructions or a communicated plan. Rather than each participant making a batch of gelato from start to finish, our group of eight simply took turns completing one small step each—one person poured the milk, another poured the cream, someone else stirred in the sugar, and so on. The eggs, for example, were pre-cracked and waiting in a bowl for one person to simply dump into the beaker. It felt more like watching a group demonstration than participating in a hands-on class. The kids became bored/let down pretty quickly at the lack of engagement.

The instructor was nice but was only “present” for part of the experience and didn't provide much instruction about the process, techniques, history, or the science behind making gelato. At several points, she appeared unsure of the recipes, stopping to check a scrap piece of paper and correcting herself. She also handled much of the process on the other side of the room, quickly loading ingredients into the machines without inviting the class over to see or explaining what she was doing.

To make matters more disappointing, some parts were premade and some of the gelato we sampled at the end wasn't even the batch we had helped make—it was one the instructor had prepared earlier in the day. Even so, the tasting was a fun part for all, and the variety of toppings were a nice added feature.

Lastly, we are not usually cost sensitive but it’s important to note that after two full weeks in Bologna this experience ended up being the most expensive “meal” we had our entire time, and it was not worth the high price.

If you're looking for a truly hands-on and engaging class where everyone learns how to make gelato from beginning to end, this experience is unlikely to meet those expectations.