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"Haute Cuisine and Signature Gelato": the new recipe book by Iceteam 1927
he recipe book "Haute Cuisine and Signature Gelato", created by GelAteneo chefs Gian Luca Demarco and Cristian Monaco, represents a fusion of culinary innovation and artisanal gelato tradition.
The authors have skillfully harnessed the potential of our multifunctional gastronomy machines and continuous churning machines to prepare sorbets, gelato, and slushes.
By combining Gian Luca’s culinary expertise with Cristian’s pastry skills, the recipe book offers a journey through creations ranging from gourmet gelato to alcoholic treats, presenting creative solutions suited to every moment of the day.