Il Gelato in 101 domande

Five leading Italian gelato masters share their professional expertise in a unique volume built around 101 real questions—the very doubts, challenges, and curiosities raised over years by students, colleagues, and clients.

Gelato is a world in constant evolution, requiring both technical insight and practical solutions. Andrea Bandiera, Paolo Brunelli, Lucca Cantarin, Giovanna Musumeci, and Andrea Soban—undisputed ambassadors of Italian gelato culture—offer clear, experience-driven answers covering everything from gelato and sorbets to granita, as well as pastry and chocolate.

The book addresses the profession’s most crucial topics: bases and balance, production methods, gastronomic and alcoholic gelato, equipment and display cases, space management, staff training, and waste reduction. It also tackles strategic questions such as location planning when opening a gelateria and integrating gelato into modern pastry.

Readers will find recipes, technical guidance, business insights, and real solutions, enriched with unique contributions like Giovanna Musumeci’s vision of authentic Sicilian granita, or Paolo Brunelli’s uncompromising focus on quality, marketing, and the central role of chocolate as a driver of innovation.

A must-have resource for professionals aiming to understand contemporary gelato in depth and take their craft to the next level.