Today’s recipe was inspired by a trip. Sharing this recipe in the Open Lab is Gabriele Manzi, a curious gelato maker and tireless experimenter, who, during a family trip to New Zealand and the Cook Islands, came across an ingredient he’ll never forget: vanilla grown...
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...
We met with Yui Kanokwan in a somewhat atypical way, as is often the case in the Gelato Project: she had written to me before even downloading BilanciaLi, then a few exchanges during the course at ALMA with Stefano Guizzetti, and finally we met in person at Sherbeth....
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 members of the Gelato Project community is Giovanni Luigi Milardi: a microbiologist, and avowed ice cream nerd who has been living in Greece for 3 years and, between trips to the islands, has been collecting flavors, stories and techniques that are...
