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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
BilanciaLi 3.0 is now available. It’s not just a graphical update, nor is it merely a name change from previous versions.
With the 3.0 series, I’ve reorganized the entire range, adding 2 software versions which didn’t exist in English (Basic and Studio), improved existing features, and added new tools for those who want to balance ice creams, sorbets, granitas, Pacojet recipes, gastronomic ice creams, and more advanced preparations with greater control and fewer trial-and-error attempts.
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
Gelato Project: From Book to Platform
Gelato Project is evolving: for years, it was a constantly evolving digital book, updated over time with new recipes, new ideas, and new content. Now that journey continues, but within a platform designed to be much more user-friendly. I didn't just want to "put the...
Noisette butter ice cream, Cook Islands vanilla, and Volterra salt
Today’s recipe was inspired by a trip. Sharing this recipe in the Open Lab is Gabriele Manzi, a curious gelato maker and tireless experimenter, who, during a family trip to New Zealand and the Cook Islands, came across an ingredient he’ll never forget: vanilla grown...
Yellow date, citrus zest and Szechuan green pepper granita
When Giovanna Musumeci publishes a slush like this, it is impossible not to write to her right away. And that is exactly what happened. I saw the post, read "yellow date, citrus and a pinch of Sechuan green pepper" and wrote to her practically in real time, "Gio what...
How to predict the behavior of your ice cream with the Freezing Curve
If you have been making ice cream for a while, you are probably familiar with AFP (Anti-Freezing Power) and Total Solids. Balancing these parameters is the critical first step in making good ice cream. Yet, sometimes classical math is not enough. Have you ever had to...
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