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A Big Family

A Big Family
BERGAMOT SORBET (sorbet with cocoa nibs) with fruit base 50 INGREDIENTS: • bergamot juice 100 g • water 575 g [...]

Spectacular colours

Spectacular colours
VITAMIN CHROMATISM The protagonists of this lively and articulate work are citrus fruits rich in vitamin C, with a taste, [...]

PuntoItalyWire 2019

PuntoItalyWire 2019
NRA Chicago, USA, May 19-22 2,500 exhibitors - 67,000 visitors Two years from my previous experience, I returned to Chicago, [...]

Gelato biscuit – Basil lemon

Gelato biscuit – Basil lemon
COMPOSITION Almond shortbread sablé Evo oil basil lemon gelato Lemon compote Browned meringue Crystallized basil ALMOND SHORTBREAD SABLÉ INGREDIENTS: butter [...]

All the trending food

All the trending food
At the same time, the desire for wellness products is constantly growing. For example, there is a growing interest in [...]

Spring of flavours

Spring of flavours
Giancarlo Timballo Master gelato maker Marco Martinelli Chef and instructor THE INGREDIENTS CELERY ROOT Vegetable grown in northern Italy, with [...]

The Art of teaching

The Art of teaching
Angelo Grasso is considered one of the most qualified gelato instructors in the world. How much does this responsibility weigh [...]

THE ICE AGE

THE ICE AGE
DESSERT COMPOSITION (ingredients for 10 servings) fennel sauce hazelnut snow hazelnut creamy sweet hazelnut cream heart of hazelnut cream sweet [...]

AMALFI LEMON DELIGHT

AMALFI LEMON DELIGHT
INSTRUCTIONS Sponge cake Lemon cream Lemon-flavoured pastry cream Whipped cream (infused with lemon peel) Limoncello simple syrup Filling for limoncello [...]