Gelato in fine dining. Chef Pier Giorgio Parini and soft serve gelato [Sub ENG + ITA]

Soft serve gelato can be transformed into a delicious restaurant dessert when it is conceived and served in the right way and in the right location. Chef consultant 𝐏𝐢𝐞𝐫 𝐆𝐢𝐨𝐫𝐠𝐢𝐨 𝐏𝐚𝐫𝐢𝐧𝐢 tells us about his passion for gelato and how he incorporated it into the menu at Quimerico, eclectic restaurant on the Cervia seafront, and at Calupe, the beach establishment with a kitchen where you eat while lulled by the sound of the waves.

Gelato, your next signature dish!

To make his recipes, chef Parini relies on the 𝟏𝟔𝟏 𝐓 𝐆 𝐒𝐏, the single flavor soft serve machine with gravity dispensing system: https://carpigiani.com/en/product/161...
To discover the entire foodservice range of gelato machines: https://carpigiani.com/en/segment/Foo...

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