Galatea’s blog

Golosa: a naturally sweety novelty!

Published on 6 December 2017 | Category: no category

Italian artisanal confectionery is an exquisitely multi-faced reality: it allows you to make a sweet journey among the regional traditions of our country in order to discover the peculiarities and the recipes of their seasonal products, as well as the resources of the territory and the traditions of each location.

From North to South, our peninsula presents a collage of well-established food practices and ingredients that built a story full of anecdotes about the birth of our favorite sweets and their background landscapes.

If Milan is considered the panettone homeland, Cremona the torrone one and Palermo that of Sicilian cassata, it is because a piece of our culture derives from what we eat.

Sweets and breads derives from what used to arrive on our tables in ancient times, cheering both conviviality moments and important occasions.

Galatea concentrated several researches on the artisanal confectionery: the Golosa line’s purpose is to always make this type of products healthier and more and more genuine.


The creativity of Italian confectioners and bakers is recognized all over the world and Galatea dedicated extraordinary quality preparations to the art of these professionals, able to provide a valid and healthy alternative to what has been used until now with the aid of chemical ingredients. A wide range of totally vegetable and gluten-free ingredients is now available for the artisans’ inspiration.

The Golosa Line includes SHELFRI, the natural semi-finished ingredient for bakery products, and also the nucleos for vegetable fat, cream, short pastry, puff pastry, cream puffs, sponge cake, shortbread and plum cake, ingredients able to revolutionize sweety and salty pastry in terms of 100% organic wellness. These ingredients grew from the desire of helping the professionals’ world who chose to offer genuineness and safety to their clients, even in case of gluten and lactose intolerance. The new Galatea mixes are ideal for stabilizing the products both in the process of reducing the temperature, essential for maintaining the fragrance and quality of artisan preparations, andfor increasing their shelf-life.

The meaning of the line name does not need any explanation: each ingredient naturally contributes to the goodness of each creation, leaving the possibility to decide whether to use or not any chemical ingredients and additives in order to embrace an ethic that satisfiesall well-being requests.
The lastevolution result in Galatea does not forget also the “Clean Label” traditional principles: transparency stating every mix ingredients.

Gelato is an art you learn!

Published on 19 November 2017 | Category: Corsi

The Greek philosopher Talete said: “Teach and learn the best”. We at Galatea have turned this expression into one of our mottoes.

Since always we believe in the training importance as a way to spread values and to give substance to one’s own aspirations. Research and study are the key elements for the constant professional improvement, a process that lays the foundations of a self-awareness which is essential for the job and for the creation of a strong enough business able to overcome even possible difficult times.

Both in Italian and international culture, artisan gelato is highly appreciated and is a highly widespread food, one of our large-scale habits protagonists; but what matters most in the market is to know how to make the difference among excellent proposals that can stand out only for an unmistakable quality. From these considerations derives the idea of conveying the basics to create one’s own unique products, above all standards and from every viewpoint.

The cohesion of our corporate ethical principles with the experience gained along decades gave birth to the Galatea’s Gelateria Italiana School, a steady evolving courses set able to coach both beginners to approach the ice cream and the artisan pastry world, and those who already work in this field but want to deepen and improve their knowledge.


In order to meet the market demands, the needs of the most attentive customers and to take care of every single step of the artisanal preparation, we created training courses aimed to build a strong professionalism for the Ice Cream maker and Confectioner.

Our approach explores a wide range of skills, from raw material selection to nutrition, to food safety, to production processes knowledge. Each course is structured with the aim of giving both to beginners or experts the right tools and skills in order to carry on ethical and winning activities.

Learning how to create excellent, healthy and genuine products easily translates into a strong business that does not fear any competition and gets publicity on its own… at the very first taste!

At all times our focus is on quality and well-being, both integrated into a vision that combines the artisanal gelato art with the technical know-out.

In order to learn all about our courses or for subscription please go directly to our website page: