Accademia Riaci
Student Reports

Read all class reports from our students!

Reporter
K

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

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。

Aug. 01, 2025 | Posted in Culinary, Reports , | Tags:, Reporter: K | Course: Internship

Gelato Internship Course (#14) – K

Private Italian lesson on Monday, April 28 at 9:00 a.m. for one hour. The lesson focused on conversation that I would use at the gelateria so that I would not have any problems at my internship. The teacher is flexible and tailors the lesson to suit my needs.

4月28日(月)9時から1時間イタリア語プライベートレッスン。インターン先で困らぬよう、ジェラテリアで使いそうな会話を中心に授業をしてくれました。先生は柔軟に私に合った内容で授業を進めてくれます。


Wednesday, April 30 Today, I wanted to eat dumplings, so I made them at home. You can buy them at Asian supermarkets or eat them at Chinese restaurants. I have bought and eaten them several times, but the taste is different from that of Japanese dumplings, probably due to the difference in spices. To make the dumplings from the skin, I looked for strong flour in the supermarket. I heard that the product with “MANITOBA” written on the label in Italy is close to strong flour. This is the first time I made it with only vegetables from the peel.

4月30日(水)今日は、餃子が食べたくなり家で作りました。アジアンスーパーで売っていたり、中国レストランでも食べれます。数回買って食べましたが香辛料の違いか日本の餃子と味が違います。皮から作る為、スーパーで強力粉を探しました。イタリアの表記では(MANITOBA )と書いてある商品が強力粉に近いそうです。初めて皮から野菜だけで作りました。
Gelato Internship blog
Gelato Internship blog
Gelato Internship blog
Thursday, May 1 Today I went to a gelateria that I had been curious about, a gelateria that has been around since 1989. The moment I took a bite, I was hooked by the richness.

5月1日(木)今日は気になっていたジェラテリアへ行きました。1989年から続いているジェラテリア。一口食べた瞬間、濃厚さにハマってしまいました。
Gelato Internship blog
Gelato Internship blog
Gelato Internship blog

OTHER REPORT

Gelato Internship Course (#14) – K

Private Italian lesson on Monday, April 28 at 9:00 a…
Language:   Reporter: K
Course: Internship

Read more

Jewelry Making Summer Course (#3) – Mi H.

6/30 Day1 (seal ring) Oh my! We had a rough start …
Language:   Reporter: M.H.
Course: Jewelry Making

Read more

Gelato Internship Course (#13) – K

Private Italian lesson on Monday, April 21 at 9:00 a…
Language:   Reporter: K
Course: Internship

Read more

more

CONTACT US

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.

Read more


    © 2025 Accademia Riaci. All rights reserved, P.I. IT02344480484 | "Accademia Riaci - International School of Arts, Design, Cooking, and Italian Language in Florence, Italy" | GENERAL CONDITIONS