My diary

The experimentation of new tastes and particular ingredients, the search for unconventional working methods, have always been the most interesting part of my work.

Since I started with cooking classes I noticed how interested the participants are in these aspects.
So I decided to publish my experiments online.

But you can also find simple recipes for homemade preparation of gelato, with as few ingredients as possible and guides that can help those who didn’t take part in one of my cooking classes.

Christmas gelato cakes book

christmas gelato cakes bookA book to download with gelato dessert and sorbets recipes to prepare for Christmas: Zuccotto, Tiramisù, Cremino and furthermore lemon (& vodka), tangerine (& prosecco), pear (& rhum), orange apple sorbets.

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Thanksgiving day gelato recipes

thanksgiving gelato recipes bookA book to download with gelato recipes to prepare for Thanksgiving day: pumpkin and persimmon, cinnamon custard with backberry sauce, orange dark chocolate gelato.

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Sicilian mango sorbet recipe

vegan sicilian mango sorbet

A delicious sorbet prepared with the tasty Sicilian mango and enriched with lemon caviar.
A simple vegan recipe with the tastiest of exotic fruits.

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Vegan chocolate hazelnut spread

vegan chocolate hazelnut spread

A very simple recipe to prepare a tasty vegan chocolate hazelnuts spread with hazelnut paste, dark chocolate and maple syrup.

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Lavender gelato recipe

lavender gelato

A delicious unordinary gelato recipe with a creamy texture and the aroma of fresh summer lavender fields.

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Hazelnut and dark chocolate gelato recipe

hazelnut and dark chocolate gelato

A divine gelato recipe that comes from the combination of the strong taste of toasted hazelnut and the tasty flavor of dark chocolate.

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Sicilian pistachio gelato recipe

sicilian pistachio gelato

The most celebreted and appreciated of all gelato flavors: Pistachio.
In this creamy gelato recipe you will discover the true taste of Sicilian pistachio, the most precious of nuts.

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Gelato and ice cream makers: a comprehensive review

gelato makers

In this guide we will review the different types of commercial gelato or ice cream makers to use in the freezing-churning step; in this phase the mixture is quickly cooled down to about -7°C (19°F) while it is kept in motion, so that small air bubbles are incorporated in gelato, essential for the right consistency.

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Vegan pear sorbet recipe

pear sorbet with wisteria

A true fruit sorbet, without any dairy, with fresh pears.
In this vegan pear sorbet recipe, with an incredible smooth texture, you can taste the true flavour of the pear that meets other ingredients like fresh edible flowers and balsamic vinegar.

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Edible flowers and gelato

lemon sorbet with nasturtium flowersFlowers and gelato: a great combination!
Of course if we are talking about edible flowers.

Recent research from different universities around the world has highlighted the remarkable antioxidant power of flowers which allows to counteract the harmful effects of free radicals on the body.

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The ultimate vegan dark chocolate gelato recipe

dark chocolate gelatoA luxurious, creamy chocolate gelato completely dairyfree but with a silky, smooth texture thanks to a special ingredient, the cocoa butter.
A true 100% vegan recipe you will fall in love with for sure...

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Vanilla custard gelato recipe

vanilla egg custard gelatoA classic custard gelato recipe with a creamy body and smooth mouthfeel, enriched from the flavour of Tahiti vanilla bean.

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The homemade gelato preparation steps

gelato equipmentTo prepare a good gelato at home, there are specific steps to follow: choosing ingredients, creating a balanced recipe, preparation and maturation of the mixture, freezing of the mixture, hardening of gelato at low temperature.
Let's see them in detail.

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How to create your own gelato recipe at home: balancing the ingredients

balancing sheetAlthough there is no universal recipe for making a good gelato, there are rules of balancing the ingredients that allow us to have good results without wasting ingredients.
What I propose is a simplified balancing board to prepare gelato at home, based on the one developed by gelato master Luca Caviezel for professional purpose.

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