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...
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...
When I was approached to teach an ice cream class for children ages 5 to 10, I wasn’t warm to the idea. I have two children, so I know how challenging it is to work with little ones. I feared chaos, lack of attention and a lot of energy. Then I found out that it...
August brings a new wave of recipes to the world of the Gelato Project: version 9.3 is a bold, inclusive and creative collection. From experiments with spirits to hypoglycemic sorbets, via mouthwatering variegations and a special closing chapter. Here are the...
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...
In celebration of July’s theme month on Gronda, dedicated to ice cream, I decided to do something special for those of you who follow me passionately. I would like to get to know better all of you who are inspired by my creations every day, replicate them, and...
