Il gelato
A handbook for ice cream makers who want to learn the tricks of the trade for delicious home-made gelato. Written by an author with decades of experience who has devised an outstanding, tried-and-tested ergonomic approach.
The first part of the book details the history of Italian artisan gelato and describes the most common ingredients. Then all the main gelato-making techniques and their variants (sorbets and semifreddi) are laid out.
The last part of the book is packed with mouth-watering recipes and pictures as well as practical and technological tips and tricks for applying the notions acquired throughout the book.
Donata Panciera has been a Master Gelato Chef since 2000. Over the years she has opened many successful gelato shops around the world. She teaches and advises associations and companies in Italy and abroad.
