Testimonials Unconventional twist Giapo Ice Cream began with Giapo Grazioli and his wife Annarosa taking Italian gelato tradition and giving it a firm, [...]
Recipes Irresistibly Bright MEDITERRANEAN Yields 30 medium glass cups MANDARIN ORANGE SAUCE INGREDIENTS: Mandarin orange juice 900 g Sugar 450 g Dehydrated glucose [...]
Ingredients 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 [...]
Recipes A Big Family BERGAMOT SORBET (sorbet with cocoa nibs) with fruit base 50 INGREDIENTS: • bergamot juice 100 g • water 575 g [...]
Testimonials 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 [...]
Recipes Spectacular colours VITAMIN CHROMATISM The protagonists of this lively and articulate work are citrus fruits rich in vitamin C, with a taste, [...]
Events PuntoItalyWire 2019 NRA Chicago, USA, May 19-22 2,500 exhibitors - 67,000 visitors Two years from my previous experience, I returned to Chicago, [...]
Recipes Gelato biscuit – Basil lemon COMPOSITION Almond shortbread sablé Evo oil basil lemon gelato Lemon compote Browned meringue Crystallized basil ALMOND SHORTBREAD SABLÉ INGREDIENTS: butter [...]
Recipes Spring of flavours Giancarlo Timballo Master gelato maker Marco Martinelli Chef and instructor THE INGREDIENTS CELERY ROOT Vegetable grown in northern Italy, with [...]
Interview The Art of teaching Angelo Grasso is considered one of the most qualified gelato instructors in the world. How much does this responsibility weigh [...]