The Ciao Bella Book of Gelato and Sorbetto - Pearce, F. W.; Zecchin, Danilo
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From the premier gelato and sorbetto makers in the country comes a must-have guide to re-creating Ciao Bella's award-winning unique and classic flavors, as well as inventing hundreds of original combinations.
Collects gelato and sorbetto recipes from the award-winning chain while sharing advice on how to create personalized flavor combinations, including Chocolate Guinness, Hazelnut Biscotti, and Grapefruit Campari.

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Produktbeschreibung
From the premier gelato and sorbetto makers in the country comes a must-have guide to re-creating Ciao Bella's award-winning unique and classic flavors, as well as inventing hundreds of original combinations.
Collects gelato and sorbetto recipes from the award-winning chain while sharing advice on how to create personalized flavor combinations, including Chocolate Guinness, Hazelnut Biscotti, and Grapefruit Campari.
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Autorenporträt
F. W. PEARCE is one of the founders and DANILO ZECCHIN is the executive chef and master flavor creator of Ciao Bella. Fondly called “America’s gelato,” Ciao Bella began in New York’s Little Italy in 1983. Ciao Bella was prominently featured on The Oprah Winfrey Show when she chose Blood Orange Sorbetto for her holiday special, and the company has received fifteen awards from the National Association for the Specialty Food Trade. Ciao Bella has appeared in hundreds of media outlets. www.ciaobellagelato.com