Sincerita
The Gelato Textbook
Il manuale del gelato
A book about gelato, for the people who eat it and the people who make it. Born in Italy, and met here by the ingredients of Japan.
Per chi ama il gelato
Foundations
For everyone who loves gelato. History, ingredients, how it is made, and the science of why it tastes good. A book to enjoy, and a way to see more in a single cup.
Per i professionisti
Advanced
A reference for the people who make gelato. From the theory of the formulation to the science of making, to application, law and cost, and the running of a shop. Five parts: theory, making, application, management, operation.
Approfondimento
Approfondimento — Why It Happens
The third layer, going down from the very place where a question arises — the physics of freezing-point depression, partial coalescence, rheology. Each piece stands on its own: a separate stair, complete without the main text.