When I was a kid, in every corner of the place I grew up, there was always a shop with a Carpigiani machine. We would buy lemon or vanilla flavored ice cream for almost nothing. That Carpigiani logo is engraved in my memories and has the sweet taste of my childhood.
I'm opening an ice cream shop and I think I could try to do everything except the last one because I don't know how to make a green apple ketchup ahahaha
real chefs give away recipes because they know it's not about having a secret, it's about skill and hard work. Anyone can have the ingredients of a napolitan pizza dough but to make it right you need a set of skills that requires a lot of training
Yes but, as far as I (semester abroad in bologna) understood it, they are not a 'real' university on which you can get a degree. Rather you have quite expensive (clearly aimed at professionals, not homecooks) courses that may take a number of days.
0:03 si vede al centro una macchina del gelato anni 50 che era il vero segreto della bonta' del gelato di una volta haime oggi totalmente illegale grazie a quei genii dell' asl, la consistenza era insuperabile .,... ci sono alcuni chef che rischiano e le usano ancora
Il neutro per gelati è un addensante che serve a dare consistenza e corposità al gelato. Si divide in neutro crema (per gusti come il cioccolato, la nocciola ecc.) e neutro frutta (per i gelati a base acqua, i sorbetti). In quest'ultimo caso il neutro non contiene latte in polvere.
Ma... Gelsomino non si dice? Glucosio in polvere? Foglie di Majii? Dessert non è Dolce? Lemon Curd crema al limone? Cos'è questa macellazione gratuita della lingua italiana? Non ci si può considerare ambasciatori della cultura e cucina italiana per poi fare scelte linguistiche che decisamente non celebrano l'Italia.
Tutto quello che volete, ma vuoi mettere i gelati che faceva mia nonna (aveva una gelateria negli anni 50) con latte appena munto, fragoline di bosco appena colte nei colli veneti, ecc. ecc. ecc. Certo i tempi sono cambiati ma il gusto no (almeno per certe persone)
la bonta del gelato degli anni 50 e grazie alla tipologia di macchina usata al tempo che tra l' altro si intravede all' inizio del video haime totalmente illegale grazie a quei genii dell' asl....gli ingredienti buoni si trovano anche oggi se vuoi
Sorry brother no chemicals in Italian icecream, unlike the crap you find in most countries, if you refer to the stabilizer is made of sodium and carob flour.....wich grow all over Italy
once upon a time a taxi driver went to gelato university....3 days later he graduated and was able to mix Magic powder, milk and sugar and make gelato. For a modest investment, he can buy the Italian gelato machines ( which I recommend 1000%- Carpigiani is world-class). He will be able to open a gelato shop soon as well. I wonder with flavours like bubble gum etc (bubble gum trees don't grow in Canada, too cold) do you squeeze the bark to get the wonderful pink natural colour out. I used to remember in Italy 20-30 years ago when the powder was not around how the true masters made everything from scratch, hell gelato is going to celebrate its 500th birthday. Making praline from scratch, using only vanilla bean -real saffron etc ( I even made oreo cookies from scratch as to be natural) no easy way out) Yes gum emulsifiers are natural and a student of a 3-day course will need it to keep his gelato from deflating because he has no clue how to calculate the warm and cold ingredients Thank god Neopolitan is still keeping the tradition and knowledge alive
