Di: Carlotta Moccetti
Il gelato gastronomico ben oltre la tradizionale concezione del gelato come semplice dessert. Questa forma d’arte culinaria trasforma il gelato da protagonista di fine pasto a sorprendente condimento in piatti di portata, giocando con contrasti di caldo e freddo, dolce e salato, portando sicuramente creatività e innovazione in cucina. Provate per esempio ad immaginare un gelato all’olio d’oliva servito su una bruschetta con pomodorini confit….
Con Andrea Rapanaro, autore del libro “Gelato Project, Ricette su misura”
Scopri la serie
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