Welcome to CucinaLi!
On this blog you will find recipes for all tastes, seasons and levels of cooking. If you have a clear idea you can use the search engine, otherwise get inspired by browsing the page
Featured News
To celebrate Halloween 2025, we decided to do something really monstrous!
For two days only, October 30 and 31, 2025, the Gelato Project will be available in the exclusive version
Gelato Project Forever.
Have you ever wondered what makes the gelato you buy from your favorite gelateria so incredibly creamy? Have you tried making gelato at home only to be disappointed by the results? Many gelato enthusiasts struggle to achieve that perfect consistency and flavor with homemade gelato.
Look no further, finally we have finalized our successful Online Gelato Basic Class in English. The class is ready to start. Check it out!
We’re thrilled to announce the launch of the English version of BilanciaLi Gold and our accompanying online ice cream balancing class to learn the art of ice cream making, now available for gelato enthusiasts worldwide!
Introducing BilanciaLi Gold: your best friend in ice cream making
BilanciaLi Gold, the crown jewel of the BilanciaLi line, is now accessible to a global audience. This advanced software is designed to cater to both professional and home ice cream makers who are passionate about crafting the perfect ice cream. With BilanciaLi Gold, users enjoy unlimited recipe management, 9 fully configurable profiles, food cost management, detailed printing options, and the ability to manage semi-finished products. This version stands out by offering a level of sophistication and flexibility unmatched by its predecessors (BilanciaLi Home and Pro, only available in Italian), ensuring that your ice cream creations are not only delicious but also cost-effective and efficiently managed.
Articles & Recipes from the Blog
Kaimaki ice cream – how to make it at home
Among the members of the Gelato Project community is Giovanni Luigi Milardi: a microbiologist, and avowed ice cream nerd who has been living in Greece for 3 years and, between trips to the islands, has been collecting flavors, stories and techniques that are...
Gelato Project v10.3
The new Gelato Project 10.3 release is here and marks one of the richest months of the year. New recipes, new content, new collaborations, and a new feature I've been waiting for a long time: a truly open space for the community. In this article you will find a...
Gelato Project Open Lab
Ice cream is a world of technique, creativity, trial and error, happy hunches and ideas that sprout when you least expect them. That is why, over time, Gelato Project has become much more than a book: it has become a community of people experimenting, trying new...
Pumpkin and Hay Sorbet
Among the many ice cream makers met at Sherbeth Festival is Marco Ottaviani, owner of Gelateria Il Castello in Rimini, where he works with selected ingredients, essential flavors and a contemporary approach to ice cream. A lover of aromatic contrasts and clean raw...
What else do you have?
Check out the 100+ recipes available on the blog in chronological order!
Learn the art of Gelato
Order your private chef
My recipes on Gronda
Follow me on Socials
If you are more into videos and visual content or prefer to get updated via telegram, follow me on one of the below channels!
The telegram channel is like a newsletter, whereas instagram and youtube are the most up-to-date ones for visual contents.
Find me on linkedin for B2B inquiries, team bulding and consulting.