Additional information
| Versione | Cartacea, Ebook (pdf) |
|---|
50,00€
| Versione | Cartacea, Ebook (pdf) |
|---|
Practice in a gelato-shop
Balancing the mixtures
A Gelatiere’s math
All in one volume!
All Fruit: new recipes
Recipes for gelatos, popsicles and granitas.
92 pages
Methods and recipes to make dozens of delicious and elegant compositions – by Fulvio Scolari and Palmiro Bruschi
230 pages – English text
Cream Gealtos: the best interpretations
100 pages
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