Avanguardia Gelato Book


8-handed book written by the best Italian gourmet ice cream makers

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“All for one, one for all. Never a sentence was more appropriate for an idea, a synchronic project that has seen its fulfillment in the pages of this book. All, or rather four of the best gourmet ice cream makers, Paolo Brunelli, Gianfrancesco Cutelli, Alberto Marchetti and Andrea Soban; one, ice cream. All for ice cream, which does not want to be just a slogan, words without will, rather a call to identify and therefore to defend a decidedly ecumenical product and inextricably linked to Italian gastronomic tradition. A history that is lost over the centuries, from the Arabic ‘sherbeth’, a food obtained by refrigerating and then mincing fruit, to the undoubtedly revolutionary idea in its usefulness, of preserving food for a long time through refrigeration. , Babylonians, Greeks and of course Romans who were aware of this delight obtained by mixing pieces of fruit with compressed snow and stored in special barrels during the east months there, ice cream returns to Italy. From here it is a global success, from Palermo to Florence, to Milan, to Venice to Germany, England, Spain and France, where it arrives in 1533 thanks to the imagination of the chef Ruggeri and the determination of Caterina de ‘Medici who wanted the refined cook with himself to the French court. Not a history lesson, simply retracing the steps of an extraordinary product … “

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