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...
An intense and direct granita designed to bring out all the aromatic power of coffee. It is prepared in minutes and without complications, with a light but full-bodied texture, to be served by the spoonful or by the glass. To accompany it, a velvety Baileys espuma,...
Today’s recipe, the carrot cappuccino, has a special story. It all began about 20 years ago at a Christmas dinner when I was first served a simple carrot and coconut milk soup with a hint of lime zest. The flavor left a lasting impression on me, and since then,...
Fall is officially here and, like every year, the first winter porcini are starting to emerge. For those who don’t know, there is a big difference between summer cep mushrooms and those that come with the cold weather: the former are more delicate, with an...
This reinterpretation of pizzocchero stems from the idea of transforming an iconic dish of Valtellina tradition into a modern fingerfood version that keeps the authentic flavors and ingredients intact, but with a creative and unexpected presentation. The result is a...
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...
