In an undated handout image, dark chocolate from Perugia is used for gelato. For travelers looking for a hands-on dessert experience, a number of Italian shops and cooking schools offer workshops in ...
Air gets whipped in during churning. More air makes it lighter and fluffier, while less air makes it dense and decadent.
Vulcan Post on MSN
Most would retire, but this senior couple learnt to make gelato from scratch & sells 500kg/month
The S’porean couple behind Freshio Gelato is proving that age has no limit At 73 and 77, most people would be slowing down.
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