Infinitely innovative TuttoGelato

The April issue of TuttoGelato, leads all of us in a study of themes such as solidarity, sustainability, well-being, communication... also offering very interesting and original recipes

Good, healthy, clean, kind, useful, ironic, delicious… these adjectives can be associated with Italian gelato. But there are many more actually (!)
In this issue of TuttoGelato, we feature our absolute protagonist from multiple, even innovative, facets. Because our #lovelyTuttoGelato leads all of us in a study of themes such as solidarity, sustainability, well-being, communication… also offering many interesting and original recipes, as well as the useful overview of the new products proposed by companies in the sector. An overview even more exhaustive to keep you updated and intrigued, with the usual desire to contribute to the pride of being passionate and gratified gelato makers and lovers!
All of this while keeping our fingers crossed for a favorable and profitable warm season, from infinite points of view!

 

Download for free the magazine TuttoGelato HERE

 

On our cover, ‘Matured grouper, yogurt, Zerli tra saor onion and carpione’
by Jorg Giubbani
Photo Laura Bianchi
FOCUS ON

Green approach
Jorg Giubbani’s sorbets and gelato are as surprising and distinctive as his dishes

The inquest
The taste of good

Pastiera gelato
by Romeo Trebottoni

Functional gelato
Win-win

The pastry chef gelato
Between water and fire | Enrico Rizzi

Developments and transformation
Special Faravelli company

 

Menù Gelato

Articoli simili