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The Ice Cream Grammar is a comprehensive guide to artisanal ice cream and gelato created as a scientific reference for chefs, artisans, and professional ice cream makers. Written by Alessio Piantanida, an accomplished Italian Corporate Executive Pastry Chef, the book explains the science of achieving premium quality by showing how ingredients interact. Inspired by his passion for ice cream and his determination to help chefs understand both the technical and creative aspects of the craft, Piantanida produced a resource that combines scientific knowledge with practical application. It explores the history of ice cream, its essential components, methods of production and manufacturing, food safety and hygiene, additives, allergens, and also features some of his personal recipes for ice cream, gelato, sorbet, and granita. More than a recipe collection, its true purpose is to provide chefs with the knowledge to master the fundamentals so they can confidently create and experiment with their own unique recipes. Alessio Piantanida was born in 1987 in Piedmont, Italy, and his passion for cooking and pastry developed early, baking his first soufflé at the age of eight. His initial studies in the agro-food field gave him valuable insight into raw materials, while his later studies in chemistry deepened his understanding of food science. He began his career as a pastry chef and baker before opening his own artisan pastry shop, where he devoted himself to producing high-quality ice cream. Alongside managing his shop, he also taught pastry, cooking, and ice cream courses across northern Italy and refined his expertise with some of the most renowned Italian pastry chefs in the world. His curiosity and determination pushed him to apply his chemistry background to ice cream making, studying ingredient interactions and developing innovative recipes while staying true to Italian traditions and the use of premium raw materials. Since 2015, he has worked as Executive Pastry Chef and Corporate Pastry Chef for prestigious cruise companies while also teaching and consulting in both artisanal and industrial pastry and ice cream sectors. The Ice Cream Grammar represents the culmination of his lifelong dedication to blending scientific precision with culinary creativity, offering chefs a complete manual and an inspiring resource to master ice cream and craft their own original creations. »» Details

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