80,00€
Methods and recipes to make dozens of delicious and elegant compositions – by Fulvio Scolari and Palmiro Bruschi
230 pages – English text
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
The mos important men, topics, events published by Gelato Artigianale in its 300 issues.
152 pages
