Additional information
| Versione | Cartacea, Ebook (pdf) |
|---|
30,00€
A basic topic, explained in a clear and complete way, to make this phase of production easy to understand. A concrete help to find and correct the flaws of your gelato, to check if a recipe is valid or not, to make a good gelato without too many calculations.
54 pages
| Versione | Cartacea, Ebook (pdf) |
|---|
Gelatology by Paolo Cappellini is the theoretical and practical manual that holds everything you need to know about Gelato and its production, an actual course on the production of artisan gelato put on paper.
2 volumes – 1290 pages
National delivery included
Ettore Reati and Viviana Gori, the former a field expert, the latter an archivist, wrote and exuisite book on our history. A fascinating historical research starting from the milk, to discover where it al started.
Social medias and gelato-shops
How to keep in touch with your clients in a 3.0 mode.
All Fruit: new recipes
Recipes for gelatos, popsicles and granitas.
92 pages
