Students' report

Up-to-date report from one of our students!

Reporter
K.

Nationality: Japan
Course: Gelato Internship
Program: Internship
Period: Jan. 27, 2025 – Jan. 23, 2026

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Internship


In order to realize the dream that I had always longed for, I decided to take the plunge and retire last year at the age of 44 from the company I had worked for for 22 years, and decided to study abroad in Italy. I was looking for a school where I could make the gelato I wanted to make, and I found Accademia Riaci.

ずっと憧れていた夢を実現する為、思い切って去年22年間勤めた会社を44歳で退職し、イタリア留学を決意。自分の作りたいジェラートを形に出来る学校を探し、アカデミアリアチに出会いました。

Gelato Internship Course (#21) – K

Monday, June 16th. Italian class starts at 10 AM. Began with about 10 minutes of conversation about weekend events. Tendonitis from gelateria prep? Couldn’t take notes due to the pain, so I took photos while attending class.
Tuesday, June 17th. Went shopping after work today. Cotton is the most comfortable fabric for Florence’s heat! Bought a cotton T-shirt and thin denim-style pants.

6月16日(月)イタリア語の授業が10時から。10分程度、週末の出来事を会話するところから始まる。ジェラテリアの仕込みで腱鞘炎?痛みでメモが取れない為、写メを撮りながら授業を受けました。
6月17日(火)今日は仕事帰りに買い物へ。Firenzeの暑さには綿素材が快適!綿のTシャツと薄いデニム風のパンツを購入。

Gelato Internship blog


June 18 (Wed) Morning in Florence. Relaxing time before commuting. Still few people around, and the morning air is a bit chilly. With the daily heat and the addition of granita, the amount of fruit prep has increased. Gelato after work is absolutely delicious.

6月18日(水)朝のFirenze.。通勤前のリラックス時間、未だ人通りも少なく朝は少し肌寒いです。連日の暑さでグラニテも加わり、フルーツの仕込み量も増えました。仕事帰りのジェラートも最高に美味しい。

Gelato Internship blog