The new Gelato Project 10.3 release is here and marks one of the richest months of the year. New recipes, new content, new collaborations, and a new feature I’ve been waiting for a long time: a truly open space for the community. In this article you will find a...
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...
For more than 2 years I have been part of the Gronda platform as a creator, and I must say that it is one of the most inspiring and useful realities for those who love or work in the culinary world. It is more than just a platform: it is a community of chefs 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,...
Christmas gift anxiety? We’re coming at you again this year with some special offers on courses and digital materials! From 11/16/2024 until the end of the month (midnight on 11/30/2024) you will have access to the discounts below! Offers on digital material For...
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...
