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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
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
The mathematical secret of the perfect quenelle: OQP
Anyone who works in the restaurant business or is a fan of desserts on the plate knows this: a perfect quenelle is the signature of a great dessert. That elegant, smooth, three-sided shape turns a simple scoop of ice cream into a work of art. But making a perfect...
March 15 is Quenelle Day: you have no excuse on Sunday
Mark the date. Quenelle Day returns on March 15, 2026, and this year it falls on a Sunday. That is: no work, no rush, no alibis. Just you, a spoon, and something soft in the refrigerator. If you still don't know, you can read here how this international day came about...
Andrea Zingrillo’s salmiakki ice cream
If my first version of licorice for Gelato Project Open Lab recounts a clear and established choice, this second recipe stems from a different question: how far can one go without losing identity? The inspiration here is salmiakki, the Finnish licorice candies made...
Licorice ice cream, an “atomic bomb” by Andrea Zingrillo
When we recorded the podcast with Andrea Zingrillo (Wally Milano), one of the ice creams that struck me the most in the ice cream shop was his licorice. Intense, deep, uncompromising. One of those that you either love or hate, but you can't ignore. At one point I...
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