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...
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...
When I was approached to teach an ice cream class for children ages 5 to 10, I wasn’t warm to the idea. I have two children, so I know how challenging it is to work with little ones. I feared chaos, lack of attention and a lot of energy. Then I found out that it...
August brings a new wave of recipes to the world of the Gelato Project: version 9.3 is a bold, inclusive and creative collection. From experiments with spirits to hypoglycemic sorbets, via mouthwatering variegations and a special closing chapter. Here are the...
