The Gelato Project is not just an ice cream recipe book: it is an ever-evolving project, built together with its readers and enriched with recipes from some of the best italian & international ice cream makers. Each month, new recipes, improvements and ideas are...
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...
When you start making ice cream at home, the risk is always the same: buying a thousand “ice cream shop” ingredients without really knowing what they are used for. Dextrose, milk powder, neutrals, inulin, glucose, locust bean gum, guar gum, tara gum, dried...
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...
