Want to make homemade ice cream at home but don’t know where to start? Making homemade ice cream at home is not difficult if you know what you need and how to prepare it. But when you start to inquire, confusion is just around the corner: sugars with strange...
Ice cream making can be about technique, tradition, or – as is the case with Tomomi Morikane – pure poetry. With deep roots in Japanese culture and a unique sensitivity to the balance of aromas, Tomomi interprets ice cream as an art capable of evoking...
There are journeys that nourish the spirit. Others that educate the taste buds. And then there are experiences like Quenelle & Zen: a journey out of time, where contemplation meets gastronomy, temperature becomes language, and the perfect shape of a quenelle is...
June 19 will be an important date for me and I hope for everyone who follows me as well: there will finally be an opportunity to taste my ice creams in a unique setting, within a kitchen of the highest level. Together with Ivan Capo, recently named Chef of the Month...
For more than 2 years I have been part of the Gronda platform as a creator, and I must say that it is one of the most inspiring and useful realities for those who love or work in the culinary world. It is more than just a platform: it is a community of chefs and...
Today we are going to reinterpret a timeless classic of Italian cuisine: lasagna! We will, of course, make it into a savory ice cream version by going to turn the béchamel a gastronomic ice cream, the Parmesan into an espuma, and we will leave the bolognese ragù sauce...
