Five Italian gelato masters tell their professional experience at 360°. Andrea Bandiera, Paolo Brunelli, Lucca Cantarin, Giovanna Musumeci and Andrea Soban are the undisputed standard bearers of the Italian gelato culture, and for the occasion they are the interpreters of this book that ranges from gelato to sorbets, passing through granitas, and also touches on the themes of pastry and chocolate. Through 101 questions, the main problems regarding the basics of know-how, production methods, gastronomic and alcoholic ice creams, balancing, the choice of mantecatories and counters, the importance of the location and how to manage space are unveiled. Valuable teachings, tips, recipes, and more. Starting with the simplest of questions: how do I make a good gelato?
Warnings: Before using or consuming the product, please always carefully read the label and the warnings and instructions provided on the product by the manufacturer.
