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Top 5: Best Ice-Cream Shops in Florence, Tuscany - We rank with a touch of taste

Deadline 15-04-2019

The fundamental rule of the ice-cream prescribes that a mixture correctly balanced must be constitutes always from a general quantity of fat substances, sugars, solid not fat of milk and other solid, rigorously contained in a varying percentage from 32 to 40% in proportion to the whole ice-cream. Once dosed and carefully mixed the ingredients, it begins the cycle of workmanship that foresees, fundamentally, the pasteurization, the emulsion, the homogenisation and, finally, the maturation of the mixture

About The Author

Bsc in International Science and Diplomatic Relations, University of Turin and a Master in “Management of Cooperative and NoProfit Organizations” at SDA Bocconi University Milan. He has taken part for almost 8 years in the University of Gastronomic Sciences’ projects at Pollenzo; he has been dealing with fundraising, marketing, communication, external relations, tastings and above all he has been organizing educational journeys through Italy and the rest of the world. He collaborates with the magazine Spirito diVino and he cooperates with communication companies.