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So many came that our editor Franco Cesare Puglisi
decided to schedule a second “toast” the next day, to
give the authors time to greet everyone and to sign
the numerous “autographed” copies requested!
The book, described by critics as a volume on arti-
sanal gelato design, offers a modern reworking of tra-
ditional and modern recipes, to give back to gelato
artisans that dignity and confidence in their own abil-
ities that they had in the past. Pierpaolo and Riccardo,
father and son, expertly mixed their skills and experi-
ences to achieve an incredible work of a truly rare
beauty. All accompanied by the unique historical cul-
ture of a great writer of our trade, Luciana Polliotti,
undisputed queen of journalism of Italian gelato.