Alessio Piantanida

One of my earliest memories is connected to a mysterious metal tin my father used to store on the highest kitchen cupboard. I was curious as any child, and this unreachable, old-looking, battered container tickled my imagination. After questioning my parents, I learned that it contained the “magic powder” for ice cream and that my father used to add a teaspoon of it every time he prepared some homemade ice cream with our trustworthy ice cream maker.

Years later, I would have learned that the “magic powder” was, in fact, a mixture of locust bean seeds powder and dextrose, which gave our ice cream its peculiar softness and stability.

This tin accompanied me for years to come, and along with it my curiosity. I never stopped making ice cream since then.

Today I try to share the fruits of my curiosity with all of those who’d like to know a little bit more about the magic of Ice Cream.