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...
Inverted sugar is one of the most useful and versatile ingredients in artisan ice cream making, especially when working with low-temperature recipes or with a complex sugar component. In this article we explore its technical functions, home production, differences...
Last week I prepared an old recipe of mine that I hadn’t unleashed in years: ricotta and radicchio gnudi with pears and toasted almonds. While eating the dish, I got the idea to create an ice cream with some of the ingredients of this dish: pears, butter, and...
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,...
The inspiration for this BBQ marshmallow ice cream came about during a barbecue with my family in Valle Maggia. Dad, can you make marshmallow ice cream? The challenge set by my children immediately intrigued me, and so I began to imagine how to turn marshmallows into...
A few weeks ago, for the release of version 2.3 of the ice cream project, I wanted to give my followers on instagram a chance to make some requests for the November issue. Since several interesting requests came in, I posted one in version 2.3 and combined two of them...
