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.
Methods and recipes to make dozens of delicious and elegant compositions – by Fulvio Scolari and Palmiro Bruschi
230 pages – English text
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
Semifreddos: the best 100
120 pages
Monoportions: the best
150 pages
