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The Perfect Stracciatella4 machines. 4 recipes. 1 live test.

Live· Thursday 12 November at 5:00 pm (Berlin time)

Four batch freezers started at the same moment, measured side by side: overrun, viscosity, melting speed, texture. Then the best base becomes stracciatella. Free, online, with a live Q&A.

Starts in
09days
:
10hours
:
28min
:
20sec
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Learn to make real gelato.

Five or ten days inside a working Sicilian production facility in Berlin. Ten people per group, and the machines are running.

See the coursesThe facility
  • Ten people per group
  • Real production floor
  • Ends with a certificate
Freshly made gelato in a tray, with a caramel swirl folded through it
Real productionNo premixesSicilian since 1972Ten people per groupKreuzberg, BerlinReal productionNo premixesSicilian since 1972Ten people per groupKreuzberg, Berlin

Why here

Most courses teach gelato in a classroom with one demonstration machine. You will learn it in the room that supplies nine Berlin gelaterias.

See the courses

Inside

Inside the facility

Not a classroom with a demonstration machine in the corner. A production floor that has to deliver gelato to nine shops the same week you are standing in it.

The machines

Several professional brands, so you leave able to work with whatever a real kitchen owns.

The ingredients

Piedmont and Turkish hazelnuts, pistachio, amarene cherries, seasonal fruit. No premixes.

Ten at a time

A hard cap. Nobody watches from the back of the room while someone else works.

The people who run it

Open consultation with the team behind nine shops, for as long as you are here.

A cup of Duo Sicilian gelato with pistachio and amarene cherries
Pistachio and amarene, made in the room you will be standing in.

Two courses

Five days, or ten with the business

5 daysWeek one

Professional Gelatiere

The foundation, and also week one of Master Gelatiere. From the science of frozen desserts to your first independently produced gelato.

  • 5 days
  • Mon–Fri, 10:00–16:30, incl. break
  • German / EnglishTaught in German. If someone in the room needs it, we switch to English.
  • Max 10 people
  • Certificate of participation
€69910 of 10 places left
incl. 19% VAT

23 to 27 November 2026

See the course
10 daysWeeks one and two

Master Gelatiere

Professional Gelatiere plus a second week. The same foundation, then freezing curves, sugar free, vegan, alcohol and your own signature product.

  • 10 days
  • Mon–Fri, 10:00–16:30, incl. break
  • German / EnglishTaught in German. If someone in the room needs it, we switch to English.
  • Max 10 people
  • Certificate of completion
€1,29910 of 10 places left
incl. 19% VAT

23 November to 4 December 2026

See the course

Prefer to read the whole thing first? Both programmes are written up day by day, in English and German.

Week 1 programme (PDF, opens in a new tab)Week 2 programme (PDF, opens in a new tab)

Next dates

What is open right now

Every date below is live and bookable. Ten places on every date.

Professional Gelatiere · €699
Reserve
Master Gelatiere · €1,299
Reserve
For Everyone · Master Class · €85
Reserve
See every date and the full programme
Also

For EveryoneMaster Class

A one-day workshop for hobbyists. No professional course required.

€85From 14 November
See the course
Private and corporate

Booking for a group?

Team days, client events, birthdays, or a one-to-one session. Built around your group and quoted individually.

Get a quote
Gift cards

Give it as a present

A gift card from €10 to €100, valid for any course for three years. Emailed straight away, with your message.

Create a gift card

Duo, in numbers

A gelato cone held up in front of a Duo shop front on a sunny street
6,000+five star Google reviews across the shops
9gelaterias across Berlin
1972making gelato in Sicily since
10people per group, never more

Students

What people say after a class

4.9 / 5 on average from the first 10 participants who answered our post-class survey, and 9.4 / 10 would recommend us.

5.0
“Antonio and his team have created a fantastic (and fun!... and tasty!) course to learn the art and science of making gelato.”
StephenFor Everyone · 18 Oct 2026
5.0
“The perfect first encounter workshop for anyone interested in ice cream making. Thank you so much!”
TamarFor Everyone · 17 Oct 2026
5.0
“We had a lot of fun and learned quite a bit. The gelato we made ourselves also tasted absolutely delicious. It was simply a wonderful experience that I would happily do again anytime!”
UlrikeFor Everyone · 18 Oct 2026

From the feedback form we send after every class, only to people who took part. Quoted with their permission and first name; reviews written in German are shown in our translation.

Taught by Antonio Tomasello

Second generation Sicilian gelato maker, and founder of Duo Sicilian Ice Cream. He took the brand from one shop to nine across Berlin, and he teaches these programmes himself.

  • Founded Berlin Ice Cream Week, running since 2019
  • Created the Berlin Ice Cream Festival in 2023 and 2024
  • Organises the Sicilian Street Food Festival and Gelato Day Berlin

Written up by

  • The Berliner
  • Berlin Food Stories
  • Creme Guides

Ten places. One room. November 2026.

When the ten are gone for a date, they are gone. The next date opens later in the season.

See the courses