80,00€
Methods and recipes to make dozens of delicious and elegant compositions – by Fulvio Scolari and Palmiro Bruschi
230 pages – English text
Monoportions: the best
150 pages
Social medias and gelato-shops
How to keep in touch with your clients in a 3.0 mode.
Cream Gealtos: the best interpretations
100 pages
Semifreddos: the best 100
120 pages
