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...
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...
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...
Ice cream is too good a thing not to share with everyone, do you agree? Today I would also like to extend the “party” to vegan friends and those who are dairy intolerant (in all their forms) and explain how to make good ice cream without using dairy...
