Accademia Riaci
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4月. 03, 2024 | Posted in 未分類 , Student Reporter | Tags:Ibuki B.Reporter: | Course:
Gelato Course (n1) – Ibuki B
Long ago, gelato was made using this machine.
You can feel the wisdom of the people of the past.
ずっと昔は、ジェラートは、この機械を使って作っていたそう。
昔の人の知恵が感じられますね。
This is a mixer for professional use.
Modern machines are still more convenient than in the past.
Still, unlike factory production, this is how gelato is made by hand.
こちらは業務用のミキサー。
現代の機械は昔に比べたら、やっぱり便利になりました。
それでも、工場生産とは違い、こうして手作業でジェラートを作っていきます。
This is a video of the teacher making gelato.
You can’t help but admire this skilled technique.
先生がジェラートを作っている様子を撮影。
この熟練された技、ついつい見とれてしまいますね。
More and more gelato is being made.
どんどんジェラートが出来上がっていきます。
What a surprise! Making gelato with fresh apples!
You don’t see much apple ice cream in Japan.
In Italy, it is common to use seasonal ingredients like this.
(It was winter when Mr. I studied in Italy.)
なんと！生のりんごでジェラート作り！！
日本でりんごのアイスってあまり見かけないですよね。
イタリアではこうして旬の食材を手掛けることが一般的。
（Iさんが留学したのは冬でした）
Gelato served for the first time by herself!
I am sure you must have been very nervous about serving it for the first time, but it is very nicely arranged!
ご自身で初めて盛ったジェラート！！
初の盛り付けはきっとドキドキされたと思いますが、とても素敵に盛り付けられてますね
A quick shot of the gelato in front of the store.
The Italian cityscape and gelato are really picturesque!
お店の前でジェラートをパシャリ。
イタリアの街並みとジェラートって本当に絵になります！
The showcase of the gelateria where we took the lesson.
Every gelato is handmade in the store. I am curious to see what they taste like.
レッスンを受けたジェラテリアのショーケース。
どのジェラートもお店で手作りしています。どんな味なのか気になるものばかり。
レポーターに質問する
At Accademia Riaci, we are recruiting Course Reporters from our students. The students who are chosen to become Course Reporters are given 10 % of the tuition as their scholarship fee.
The Reporters who have submitted excellent reports will have his or her profile posted on our school website for the next 5 years as an alumnae and will be able to connect with their business chancesafter their graduation.
