Unconventional twist
Giapo Ice Cream began with Giapo Grazioli and his wife Annarosa taking Italian gelato tradition and giving it a firm, [...]
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Irresistibly Bright
MEDITERRANEAN Yields 30 medium glass cups MANDARIN ORANGE SAUCE INGREDIENTS: Mandarin orange juice 900 g Sugar 450 g Dehydrated glucose [...]
A heritage to be valued
When one thinks about citrus, the first ones that come to mind are oranges, mandarins and lemons. Some might expand [...]
A Big Family
BERGAMOT SORBET (sorbet with cocoa nibs) with fruit base 50 INGREDIENTS: • bergamot juice 100 g • water 575 g [...]
A sweet reportage across America
This is a report about a road trip from Chicago to New Orleans, about 2,000 kilometres covering eight states, that [...]
Spectacular colours
VITAMIN CHROMATISM The protagonists of this lively and articulate work are citrus fruits rich in vitamin C, with a taste, [...]
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
COMPOSITION Almond shortbread sablé Evo oil basil lemon gelato Lemon compote Browned meringue Crystallized basil ALMOND SHORTBREAD SABLÉ INGREDIENTS: butter [...]
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
Angelo Grasso is considered one of the most qualified gelato instructors in the world. How much does this responsibility weigh [...]
