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) |
|---|
Cream Gealtos: the best interpretations
100 pages
Methods and recipes to make dozens of delicious and elegant compositions – by Fulvio Scolari and Palmiro Bruschi
230 pages – English text
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.
All Fruit: new recipes
Recipes for gelatos, popsicles and granitas.
92 pages
