PAOLO CAPPELLINI
The Journey from Practice to Discovery
At first it was supposed to be just a practical manual, an essential guide with a few explanations here and there.
But then… the explanations took over, they expanded, they demanded space, forcing me to revolutionize everything!
And so, from a simple book, two volumes were born that complement each other:
- The first volume is your ally in the laboratory: practical, compact, ready to use when needed.
- The second volume is perfect for exploring all the secrets of ingredient chemistry.
Two different, yet inseparable, souls. A bit like science and magic, theory and practice, questions and answers. And now, it's up to you to decide where to begin!
WHO I AM
PAOLO CAPPELLINI
"A chemist in the world of ice cream" (this is my serious profile, don't waste your time reading, go check out the semi-serious one )
He graduated in Chemistry from the University of Bologna in 1992, continuing with a scholarship in Agricultural Chemistry and a PhD in Cellular Biology and Physiology. In 1998, he obtained his PhD, but chose to leave academia to dedicate himself to the world of gelato. He has been active in education for over twenty years, collaborating with prestigious academies in the sector both in Italy and abroad. In 2014, he published his first book, "4 steps in the chemistry of gelato," followed in 2021 by the technical manual "Gelatology," a reference for professionals in the field.
If you haven't committed suicide yet, read the semi-serious profile.
PAOLO CAPPELLINI
Knowledge and Innovation
Delve deeper into the world of ice cream with the works of Paolo Cappellini, available in both e-book and paperback formats .
Two essential volumes for anyone who wants to master the science and technique of artisanal ice cream.
They say about me
Fabio Pasquarella
The Italian reference manual today that every advanced ice cream maker should have in their library, not surprisingly the only one I have reviewed.
Owner of Gelateria Fiordiluna, Rome
Arianna Silva
A colleague, but above all a great professional, who in these two volumes "GELATOLOGY" has contributed knowledge and food for thought that I found invaluable for our profession... the ironic notes, inevitable in all his works, make for a pleasant and flowing read.
Owner of Ilia's Gelatone Ice Cream Shop, Ostia
Ciro Fraddanno
"Truly a wonderful journey into the world of gelato!" A valuable text for anyone wishing to delve deeper into the world of gelato, which manages to address in a "simple" way topics that are sometimes so complex for us gelato makers. A book that the Italian-language market absolutely needed. A must-have for anyone making gelato, at any level!
Gelato AdvisorChocolate Academy, Milan
Dominic Major
Despite my decades of experience as a teacher in this field, I found this book beautiful, interesting, comprehensive, and a true milestone for the sector.
Owner and Ice Cream Shop Teacher
Enzo Bigazzi
Any comment is superfluous, given the overall beauty, the careful packaging, and the wealth of pre-reading instructions that surprise you as soon as you open the texts. I'm happy with my purchase and I'm also convinced that this reading will help me better understand the work I've been doing for 45 years.
Former Ice Cream Shop Owner
Raffaele Lepore
It is truly one of the most beautiful and comprehensive texts on ice cream making, in my opinion another milestone in the field of ice cream making. Everyone should have a copy and, after reading it, keep it in their labs to peruse from time to time. It's a treasure trove of information, for beginners and experienced alike. Well done.
Owner of Bar delle Sirene, Salerno
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