20,00€
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.
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
Cream Gealtos: the best interpretations
100 pages
The mos important men, topics, events published by Gelato Artigianale in its 300 issues.
152 pages
All Fruit: new recipes
Recipes for gelatos, popsicles and granitas.
92 pages
