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,...
This summer one of the most original requests came to me through the Gelato Project: a gastronomic ice cream version reinterpretation of brandacujun. Brandacujun is a traditional Ligurian dish, also popular in Piedmont, and made with stockfish. Also known as brand de...
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...
Many people think making gelato at home is complicated and requires special culinary skills. The truth is, most avoid trying simply because they feel intimidated by what they believe are complex processes or the idea that they need to buy expensive equipment. Now...
Last week I went to dinner with friends who, having returned from London, told me about an amazing smoked yogurt ice cream they had at a restaurant, and it intrigued me quite a bit. So I got right to work and did some research on possible pairings to get a...
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...
