The expert’s response

Hello, I’m a chef in a restaurant in Amsterdam, and this year we have started to offer gelato to our customers. I often read on specialized magazines such as yours, as well as online, that to make gelato you need to use specific ingredients, which I don’t usually use in my kitchen, such as the […]

Hello Master Tasinato, the trend, with regard to gelato and similar products, is to move towards product that are healthier and healthier. For this very reason, I would like to prepare sugar-free popsicles, do you think it’s possible to do so? Thank you. Andrew C. – Orlando (Florida – USA)   Hello Andrew, the battle […]

Hello, I became a gelatiere in the last couple of years. I have a combined gelato machine, as well as a small oven to bake croissants, which I fill with gelato. The person who taught me, recommended that, in order to obtain a good gelato, I use only the best ingredients on the market, such […]

Dear Master Zampieron, I would like to better understand what should I do to improve my semifreddos. Thank you for your answer.  Samuel from New York  Good morning Samuel, artisan semidreddo is a product that is usually prepared in gelato shops and bakeries. Ironically, I could say that semifreddo is a baker’s gelato and a […]

Kaki-flavored gelato  Dear Masters, I need help for a sorbet that I cannot prepare as I wished to. I’m talking about kaki, which always ends up being too gummy. I even decreased the amount of fruit, lowering it from 350 g to 250 g, but there was little change. For my fruit gelato I use […]

Hello, I would like to know how much vanilla beans you think I should use when making vanilla gelato. My ice-cream parlor is in Austria and here vanilla is very popular. Thank you for your help.  Maggie – Austin (Texas – USA)  Good morning Giuliano, and welcome. Vanilla is a very peculiar natural aroma. It […]

Hello, I have a question to ask.  After changing the neutro I usually used, I noticed that the coldness of the gelato changed as well, and that, using the same amount of product, the gelato ends up being colder. Therefore, does the neutro influence the coldness of a gelato?  George – New York (USA)  Good […]

Good morning master Zampieron, I wanted to ask for your advice on an issue we have due to the rising cost of raw materials: let’s begin by saying that the gelato we sell is stored in a display case at -14-15°C; in your opinion, would it be possible to re-balance all the recipes in order […]

I’m a newly-made gelato maker. I took a class to learn the bases on how to make a gelato that I would describe as good, but maybe a bit too sweet; for this reason I would like to ask for your expert opinion on the matter. I would like to know how to predetermine the […]

Egregio Maestro Zampieron, vorrei capire un po’ di più il sistema che dovrei utilizzare per migliorare i miei semi- freddi. Grazie in anticipo per la risposta. Vincenzo B. – Trani (BR) Buongiorno Vincenzo, il semifreddo artigianale è uno dei prodotti che normalmente vengono realizzati in gelateria e in pasticceria. Potrei, per assurdo, affermare che il […]