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...
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...
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...
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...
BilanciaLi 3.0 is the new version of my homemade ice cream balancer in Excel. It is not just a graphic update and not just a name change of the old versions. With the 3.0 series I have reorganized the entire range, improved existing functions, and added new tools for...
After his mouthwatering Apple Pie for the Gelato Project’s Author Recipes, Pierpaolo Portogallo is back, with a completely different flavor, this time for the Gelato Project Open Lab! No comfort food, but we go for something more subtle, less immediate, but...
We met with Yui Kanokwan in a somewhat atypical way, as is often the case in the Gelato Project: she had written to me before even downloading BilanciaLi, then a few exchanges during the course at ALMA with Stefano Guizzetti, and finally we met in person at Sherbeth....
It may be the approach of Christmas, but we are at that time of year when occasions to gather with friends, family or co-workers become more frequent. It is the perfect time to explore new culinary horizons and create unforgettable memories. If you are looking for a...
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...
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...
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...
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...
