Gelatology - Paolo Cappellini

The first volume, aimed at those taking their first steps into the world of ice cream and eager to experiment, features more than 100 recipes designed to surprise customers with refreshing sorbets and delicious ice cream flavours. It also covers the entire production process, from recipe development to the final sale, provides guidance on the equipment required, and includes the fundamentals for making ice cream at home.

The second volume takes a more scientific approach, focusing on the chemistry of ingredients and the structure of ice cream. Divided into five chapters, it also provides practical advice on marketing and business planning to support the successful sale of ice cream.

With a degree in Chemistry, Cappellini has extensive experience in training and consulting within the artisan gelato industry.