Not just summer: ice cream knows no seasons. We Italians like it at all times: we consume it on average 7- 8 kilos per person per year that we personally choose from the 39 thousand ice cream parlors scattered throughout the country or that we have them brought home. During the first lockdown, ice cream was the revelation product, with peaks in orders on all delivery platforms.
How do you say no to ice cream? The Italian one remains the best, and besides the great classic tastes there is much more for those who want to experiment. For example, have you ever tried salty ice cream? It is one of the workhorses of Massimilano Scotti: former top manager in the world of marketing and now one of the most celebrated and awarded ice cream artisans.
Best Gelato Chef in Europe, first Gelato maker at the Food & Travel Awards for the third consecutive year in 2020, among the fixed appearances of It is always noon by Antonella Clerici, its ice cream parlors True Milk of Vigevano, Novara and Pavia, are among the Three Cones of Gambero Rosso. Here he organized (and will propose again, as soon as possible) the Strange dinner on Thursday night consisting of 5 courses in which each dish is accompanied by a different ice cream, with unusual and perfectly balanced combinations. With him – in the gallery above – we talked about how to make (and how to recognize) a master ice cream, and about the new flavors of ice cream of the future. Browse the gallery
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