Showing all 14 results
Practice in a gelato-shop
Balancing the mixtures
A Gelatiere’s math
All in one volume!
The mos important men, topics, events published by Gelato Artigianale in its 300 issues.
152 pages
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
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
Monoportions: the best
150 pages
What are Brix Degrees and Baumè Degrees, how to make a 30 Bè syrup and how to modify it.
Calculate the overrun and re-balance a mixture.
34 pages
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
You’ve made your decision: “I will open a gelato-shop” and once you have yourshop, what are you going to do?
We won’t pretend to be able to teach you everything in a few pages, but we are going to try and tell you some things that will help you make good evaluations of all proposals.
49 pages
Cream Gealtos: the best interpretations
100 pages
Semifreddos: the best 100
120 pages
Methods and recipes to make dozens of delicious and elegant compositions – by Fulvio Scolari and Palmiro Bruschi
230 pages – English text
Social medias and gelato-shops
How to keep in touch with your clients in a 3.0 mode.
