30 DAYS OPEN PURCHASE
Hanna and Angelo Scarfò run Gelato Scarfò in Ålsten, Stockholm, where they make gelato daily using dairy and berries from Sweden and lemons, nuts, chocolate and liquorice from Italy. The book contains just over thirty of their best recipes, plus the basics of what actually separates gelato from ice cream, namely lower fat content, less air and a higher serving temperature. It's a small book about one narrow subject, written by people who make it every single day.
Format: Hardcover
Number of pages: 126
Language: Swedish
First published: 2020
