THE ICE CREAM GRAMMAR
‘The Ice Cream Grammar’ is the complete guide to artisanal Ice Cream and Gelato making. A scientific tool, designed for professional Ice Cream Makers, Chefs and Artisans.
Written by Alessio Piantinida, a highly experienced Italian Executive Pastry Chef with a passion for ice cream, he was compelled to write the definitive guide to help other Chefs understand the science behind how premium quality is achieved because of the way the separate ingredients work with each other.
The book is packed full of easy-to-understand processes and explanations, from the history of ice cream, its components, production and manufacturing, food safety and hygiene, additives, allergens and, of course, some of Alessio’s own delicious recipes for ice cream, gelato, sorbet and granita.
However, the aim of the book is to educate Chefs in the understanding of how ice cream is made and to empower them to be creative with their own recipes.
About the author
From an early age, he was passionate about cooking, especially making pastry, and when he was eight, he baked his first soufflè.
After his first studies in the agro-food field, which gave him insight into the secrets of using raw materials, he studied chemistry at university. He started working as a pastry chef and baker and, after a few years, opened his artisan pastry shop, immediately devoting himself to the preparation of quality ice cream.
During this time, he held cooking, pastry and ice cream courses in northern Italy and at the same time, he perfected his art with some of the most famous Italian Pastry Chefs in the world. Curious and passionate to broaden his technical knowledge, he began to apply his knowledge of chemistry to the world of ice cream making, understanding the way ingredients interact and developing new recipes, but always using high-quality raw materials and respecting the Italian ice cream tradition.
Since 2015, he has been working for some of the most prestigious Cruise shipping companies as an Executive Pastry Chef and Corporate Pastry Chef. Whilst on land, he teaches and acts as a consultant in the artisanal and industrial field of the ice cream world.
Alessio Piantanida lives in London, United Kingdom.
About The Book THE ICE CREAM GRAMMAR
The book THE ICE CREAM GRAMMAR, dedicated to professionals in the sector, is the natural evolution of Alessio’s career, in which he proposes, with a technical and scientific view, to synthesize the balances and secrets of the ice cream.
