Christmas gift anxiety? We’re coming at you again this year with some special offers on courses and digital materials! From 11/16/2024 until the end of the month (midnight on 11/30/2024) you will have access to the discounts below! Offers on digital material For...
This summer one of the most original requests came to me through the Gelato Project: a gastronomic ice cream version reinterpretation of brandacujun. Brandacujun is a traditional Ligurian dish, also popular in Piedmont, and made with stockfish. Also known as brand de...
Last week, I had the opportunity to talk about gourmet ice cream during an interview on “La consulenza” with Carlotta Moccetti on ReteUno. It was a perfect time to explore together the fascinating world of ice cream not as a dessert, but as the absolute...
Making quality artisanal gelato requires not only skill and passion, but also the careful selection of raw materials. But how to navigate the ingredients? Here is a practical guide so you will never find yourself unprepared. Estimated quantities by type of raw...
The Ice Cream Project turns 1 year old! We’re up to 225 recipes and I have no intention of stopping. The goal is to become the largest ice cream recipe book (it will then need to exceed 400 recipes). Right now this is what you can find there 63 gelato recipes 25...
The Gelato Project continues its monthly journey to infinity: we have now reached 195 recipes and the international clientele is also expanding! I remind you that if you are looking for the Italian version, you can find it here! As always, thank you for your continued...
