After his mouthwatering Apple Pie for the Gelato Project’s Author Recipes, Pierpaolo Portogallo is back, with a completely different flavor, this time for the Gelato Project Open Lab! No comfort food, but we go for something more subtle, less immediate, but...
If my first version of licorice for Gelato Project Open Lab recounts a clear and established choice, this second recipe stems from a different question: how far can one go without losing identity? The inspiration here is salmiakki, the Finnish licorice candies made...
When we recorded the podcast with Andrea Zingrillo (Wally Milano), one of the ice creams that struck me the most in the ice cream shop was his licorice. Intense, deep, uncompromising. One of those that you either love or hate, but you can’t ignore. At one point...
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...
