80,00€
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
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
