Glaciale - Andrea Restuccia

A technical and contemporary volume that redefines semifreddo as the meeting point between pastry and ice cream. In this book, World Pastry Champion Andrea Restuccia presents his method for building “below-zero” desserts with awareness, precision, and creative freedom, providing practical tools for professional production.

The content combines scientific foundation with real-world application. It explores sugars, PAC and POD, stabilizers, fats, thickeners, overrun calculation, and temperature control, along with a professional classification of semifreddos (parfait, frozen mousse, frozen biscuit, Italian semifreddo, and soufflé glacé). Readers learn step-by-step balancing techniques to achieve light, stable, ready-to-serve structures.

Starting from essential base formulations designed for production and storage, the book develops multiple product families: ice cream cakes, single portions, sticks, biscuits, mini ice creams, snacks, plated desserts, vegan options, and savory creations.

It also covers subzero-ready baked bases, alcoholic and technical syrups (calculated using the St. Andrew’s Cross), inserts for negative molds, anhydrous and hydrated glazes, decoration techniques, and construction supports, with attention to sustainability. The innovative Fast Method stands out as a key tool to optimize recipes while preserving flavor and texture.

An essential professional resource for pastry chefs and ice cream specialists seeking technical mastery, versatility, and a modern approach to frozen dessert architecture.