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
The mos important men, topics, events published by Gelato Artigianale in its 300 issues.
152 pages
Semifreddos: the best 100
120 pages
