The evolution, interest, and appreciation of sorbet over time guarantee its validity and appeal, historically, culturally, and in terms of taste. Luciana Polliotti recounts its history, right up to the present day. Two recent, different events showcased its versatility: one with suggestive and exciting spirits, and the other with spices, powerful emotional catalysts....
Finding new flavors Hello Master, as we're soon going to reopen our shop, I'd like to offer new flavors to our clients, but not the usual mixtures you usually find around, as I'd like a flavor that would give my shop its identity, but I don't want to seem boring. Could you help...
We arrive at the Gelateria Del Biondo in Brescia with keen interest and great curiosity, and this is for multiple reasons. The first is because it's not easy to get interviews with its owner, Tiziano Chincoli, who has been at the helm of this artisan business for many years, managing...
Lately, artificial intelligence (AI) exited our laboratories to enter our smartphones, our offices...and our gelato shops too. From being a technology exclusive to engineers and multinational corporations, it has become a practical, concrete and accessible tool. And, more importantly, a great ally for marketing. Today AI can help a gelato...
Let’s discover a new, excellent product by the historical company Prodotti Stella, that evokes the healthy and genuine taste of a classic breakfast with cereals, rusks and jam. We tested this base in different combinations, always getting excellent results Cereals are more and more present in daily nutrition and are...
Ricotta gelato with neutro ingredients Fresh whole milk g 380 35% fat cream g 80 Sheep ricotta g 300 Sucrose ...
The hibiscus, from Greek Hibiskos, is a plant of the Malvaceae family; more than 300 species are known and, among them, the “Hibiscus sabdariffa” used all over the world not only as a houseplant, but also as the main ingredient of karkadé. Other common denominations are carcadé. Abyssinian tea, Rossella,...
To celebrate the magazine’s 40th anniversary, we decided to publish some pieces that made history in our field, hoping that such articles could incentive new generations of artisans to bring more innovation to the industry. In a context such as ours, where historical revisionism is used by some to manipulate the...
The general idea is that in the last few years we’re witnessing a constant accelration of the challenges that a gelatiere has to face in order to manage his shop making some gains. One of such challenges has become crucial and, for many gelato shops has become the main issue: staff management. Most gelato shops […]
