Stéphan Lagorce - Amorino Guide to Gelato

INTRODUCTION

The smoothness of gelato, the coolness of sorbet, the flavor of fruits, the bounty of flavors are those qualities that the lover of frozen treats seeks when he or she passes beyond the threshold of a frozen treat artisans shop, facing the open storage containers of deliciousness right there in the glass case, just before making a choice and grabbing a cone.

Gelato is instantaneous delight, the tastes impulse, the openhearted punctuation mark after a meal, or the brief gastronomical break with which we gift ourselves simply for pleasure. These frozen creations can offer us endless combinations of flavors and an innumerable variety of desserts that we can make up thanks to them.

To celebrate one of the most beautiful treasures of Italian culinary traditionsto restore to it its standing as a homemade dish that enduresis altogether simple, despite a few stubborn conventional opinions. This is the promise made in the pages that follow.

From the making of traditional gelati (vanilla, chocolate, coffee, custard, yogurt) to the making of sorbets as close as possible to the fruit itself (strawberry, raspberry, lemon, mango), follow the advice and the secrets that we reveal to you to make your favorite frozen treats.

Dont have the time to run the ice cream maker to make a fabulous dessert? Learn to prepare and revisit some Italian pastry classics to accompany the frozen treats of the Amorino establishment: a dark chocolate affogato, a dish of tiramisu, a pistachio hot-and-cold, and more.

Allow yourself to be guided by your tastes and your taste buds. Frozen treats are gustatory joy epitomized . . .