I saw an article about a gelato university in Italy, of course.
A little googling reveals that it’s a combined museum and school in Bologna, offering different courses in 4 languages:
to assist all those entrepreneurs throughout the world who want to open gelato shops, as well as those who are already working in the sector but seek to strive towards gelato excellence
Courses range from casual one day tasting at €100 to a fully immersive 4 week course that combines their basic, intermediate, advanced and internship courses for €4000. Students learn techniques, recipes, recipe design, flavour balance and the business aspects of running a gelato shop.
Sounds fun. €4000 is a lot, and here are also accommodation, airfares and daily expenses to consider too. In comparison, the 9-month pastry course at le cordon bleu in Paris is €22800. Guess it’s a matter of supply vs demand. There are people who want to open gelato shops and they may see the course as investment.
And talking about gelato and ice cream, here’s a sort of related but not really sandwich alignment chart that was on twitter:
The Sandwich Alignment Chart: pic.twitter.com/WzVQpdPGw7
— ℳatt (@matttomic) May 1, 2017
I’ve had ice cream in a sandwich made with bread. I’ve had sandwiches made with waffles. So ice cream between waffles is definitely a sandwich. Anything between or wrapped in an edible container is a sandwich.