Sottozero - Luca Montersino

Can ice cream reinvent itself in new and unexpected ways without losing flavor and indulgence? Absolutely! In 240 pages, across 8 chapters and more than 60 recipes, Luca Montersino —pastry chef, cook, trainer, and TV personality— presents a truly “different” kind of ice cream. Sottozero combines tradition and innovation to deliver creations that are delicious, light, and full of surprises.

Page after page, a world of possibilities unfolds: from filled leavened pastries to snacks inspired by the ’80s and ’90s, iconic ice cream sundaes, health-conscious ice creams without lactose or added sugars, granitas, and sorbets. The book also excels in visual presentation, especially in the chapter “The Great Classics in a Jar,” where Montersino transforms traditional Italian desserts —such as Zuppa Inglese, Tiramisu, Millefoglie, and Meringata— into ice cream versions served in elegant glass jars, playing with layers, colors, and textures.

Popsicles, the ultimate on-the-go ice cream, are explored in their own chapter, alongside ice cream cakes that showcase the highest-level techniques of both pastry and gelato, from Zuccotto and Millefoglie to the exquisite ice cream Sacher. Ice cream snacks reinterpret ’80s and ’90s classics like Fiesta and Tegolino, while health-conscious ice creams combine indulgence with lower sugar. And of course, the legendary ’80s sundaes are here too: Banana Split, Peach Melba, and the classic Mangia e Bevi.

The book closes with sorbets and granitas, where freshness is expressed in endless frozen textures and variations. Comprehensive, creative, and meticulously detailed, Sottozero offers a fresh, modern perspective on ice cream while honoring tradition and shaping the future of gelato.