Consent to share course material
Thanks again for taking part in the course.
If youβd like to receive the digital materials (recipes, notes, and additional resources), you can leave your email below. Iβll use it only to send you the course content and a few related updates to help you continue experimenting at home.
No spam, just useful stuff.
Share your experience in one minute
If you enjoyed the course, taking one minute to share your experience would really make a difference.
Your feedback helps others understand what to expect and allows me to keep improving the experience over time.
Join our community
If you enjoy experimenting with gelato, testing new recipes, and exchanging ideas with others who share the same passion, you might want to join the Gelato Project WhatsApp community. Itβs where I share updates, behind the scenes, and where many of the next recipes actually start, from your requests.
My online cooking classes
Latest from the Blog
Kiwi and prickly pear shovel ice cream
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...
Nypa Tonka Ice Cream – A caramel that comes from Thailand
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...
Culinary team building and private chef services
It may be the approach of Christmas, but we are at that time of year when occasions to gather with friends, family or co-workers become more frequent. It is the perfect time to explore new culinary...
The mathematical secret of the perfect quenelle: OQP
Anyone who works in the restaurant business or is a fan of desserts on the plate knows this: a perfect quenelle is the signature of a great dessert. That elegant, smooth, three-sided shape turns a...








