The Ice Cream Grammar by Alessio Piantanida serves as a practical and scientific guide to artisanal ice cream and gelato, created for chefs and professionals. It explores the history, ingredients, production methods, food safety, and recipes, with a strong emphasis on understanding the science that ensures premium quality. Born in Piedmont in 1987, Piantanida blended his passion for pastry with academic studies in chemistry, building a career as a pastry chef, educator, consultant, and executive chef, committed to tradition while innovating with top-quality raw materials.
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