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Progetto Gelato (Ice Cream Project) is the perfect book for those who have a dream of opening an ice cream shop or want to improve the business they already have. At the center of this book is its author Andrea Soban: his vitality, his pride, his identity. Andrea is the son of ice cream makers and has never stopped loving and exploring this world. Growing up, experimenting, comparing himself with his colleagues who are widely quoted in these pages.

 

Progetto Gelato tells you what choices you have to make in order to open a gelato shop... Where to look for a place, how to position yourself, how important it is to have a business plan, how to have clear ideas about the product and the raw materials that make it up. You will also find a focus on techniques and machinery to be used. You'll delve into aspects of marketing, understand the concept of diversification, and analyze specific cases and "ideologies" of gelato. In fact, if the first chapters are dedicated to the choice of the location, the study of the format and its design, the following chapters deal with the theme of ingredients (from sugars to fats, from milk to fruit...) and their management/processing, the creation of the recipe and its very important balancing, the production of ice cream through the phases of pasteurization, maturation, creaming and then maintenance. This leads to the actual recipes that include those of the author and of the many - as he himself defines them - 'champions of Italian gelato': from classic chocolate gelato, hazelnut gelato, tiramisu, to the less unusual... peas and mint, guacamole or Austrian strudel or even pineapple, cinnamon and honey and chocolate-banana.

 

Progetto Gelato is certainly a book for professionals, but also for enthusiasts and the curious!

 

 

Author: Andrea Soban 

 

Publication date: 2019

 

Language: Italian

 

Pages: 304