Ice-cream. History of Tasting and Matchings. - Giuseppe Vaccarini
A unique opportunity to learn to appraise the quality of ice-cream, enhance its presentation on the table and, finally, to test new sweet and savoury recipes. The history of this very original cold sweet goes back a long way, from ancient China to the Arab world Middle Ages, from the Medici Court to France and to other parts of the world, up to the present day, with a large industrial production and a rediscovery of craft workshops.
Giuseppe Vaccarini, a world renowned sommelier chose a selection of sweet wines, distillates and herbal teas, which are imminently suitable to pair with classical ice-cream.

Coffee - Gabriella Baiguera, Rosalba Gioffrè
Finally a book which offers an encyclopaedic coverage on coffee, providing information on its processing, traditions as well as recipes from five continents. Although Italian Espresso has attained worldwide leadership and is famous all over the world, coffee is grown and drunk across the globe. To learn about the processing techniques and rites linked to the consumption of what has been
defined as “the black gold of the tropics”. At the end of the book is a superbly illustrated recipe section setion comprising more than 60 recipes.
Gabriella Baiguera, a professional barwoman, is a respected author of articles and contributions in trade magazines. Rosalba Gioffré, author of top selling cookbooks, is a well-known foodstylistand art buyer in the publishing and advertising sectors.