Luca Caviezel reworks, deepens and updates his Mother Work, giving back to the world of Dolce Freddo the new edition of Science and Technology of Artisan Gelato. A fundamental volume for all those who dedicate themselves to the production of artisanal gelato, the dense volume is a true instrument of consultation and training, from history to machinery and raw materials and their function, from balancing to practical production, from defects to sales, ranging through all the topics in detail. A useful and practical work tool made available to gelato makers and pastry chefs to support them in their professional growth.
