---
product_id: 113619672
title: "Gelato Messina: The Recipes"
price: "€ 50.70"
currency: EUR
in_stock: false
reviews_count: 11
url: https://www.desertcart.gr/products/113619672-gelato-messina-the-recipes
store_origin: GR
region: Greece
---

# Gelato Messina: The Recipes

**Price:** € 50.70
**Availability:** ❌ Out of Stock

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- **What is this?** Gelato Messina: The Recipes
- **How much does it cost?** € 50.70 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.gr](https://www.desertcart.gr/products/113619672-gelato-messina-the-recipes)

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## Description

Gelato Messina: The Recipes - Kindle edition by Palumbo, Nick. Download it once and read it on your Kindle device, PC, phones or tablets. Use features like bookmarks, note taking and highlighting while reading Gelato Messina: The Recipes.

Review: Deep and complex exploration of gelato processes - This is an outstanding book for gelato enthusiasts. The shops in Melbourne and Sydney have stunning gelato, and it is obvious why. nick has an absolute passion for the art and craft of producing fine Australian gelato, produced with the outstanding local ingredients available. I have really enjoyed reading the book and making some of the recipes. I enjoyed understanding the science of the processes as well as learning to make gelato that did not involve always making a custard. I would recommend this to anyone who wants to take a deeper and more complex approach. if you just want a few recipes this is not the book for you.
Review: Must buy to make professional gelato! - This is an excellent recipe book to make gelato! It goes in detail on both the domestic and professional process as well as the ingredients to make good gelato. I was hesitant to buy it because of the reviews it had but I'm glad I got it because it was well worthy! Every recipe I try comes out perfect! The author is very generous in sharing all the information and secrets about gelato making. I recommend this book 100%!

## Images

![Gelato Messina: The Recipes - Image 1](https://m.media-amazon.com/images/I/91CesKS4B5S.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Deep and complex exploration of gelato processes
*by J***A on December 17, 2014*

This is an outstanding book for gelato enthusiasts. The shops in Melbourne and Sydney have stunning gelato, and it is obvious why. nick has an absolute passion for the art and craft of producing fine Australian gelato, produced with the outstanding local ingredients available. I have really enjoyed reading the book and making some of the recipes. I enjoyed understanding the science of the processes as well as learning to make gelato that did not involve always making a custard. I would recommend this to anyone who wants to take a deeper and more complex approach. if you just want a few recipes this is not the book for you.

### ⭐⭐⭐⭐⭐ Must buy to make professional gelato!
*by A***R on January 29, 2017*

This is an excellent recipe book to make gelato! It goes in detail on both the domestic and professional process as well as the ingredients to make good gelato. I was hesitant to buy it because of the reviews it had but I'm glad I got it because it was well worthy! Every recipe I try comes out perfect! The author is very generous in sharing all the information and secrets about gelato making. I recommend this book 100%!

### ⭐⭐⭐⭐ Good recipes, authentic flavor and consistency - but, effort is required
*by M***K on July 3, 2020*

I have read some of the other reviews here, none of the ingredients Nick uses (except maybe for an Italian aperitif used in one of the recipes) are hard to find - all can be sourced from Amazon easily or from Walmart for that matter. The analysis at the front brings some science to the principles of proportion and balance and purpose of ingredients (outside the basics of milk, cream, sugar). For me, the message was simply, getting these basics right and understanding the proportions in the context of the balance they bring to the texture and consistency of the end result then sets you up to think about variations you might want to make and what are the ways that you can diverge from the basics to create your own new combinations, or variations on some of the recipes, and still get good results. All of that said, for a home "chef" there's definitely effort involved in getting it right and staying in step with the recipes. Extended periods of whisking while trying to keep the bases at a pretty specific temperatures, then cooling (again with still fairly high intervention) and then, ideally, aging the mix for at least 4 hours before you actually get it into your machine. BUT, the end product definitely made the effort worth while and, when you're eating it, suddenly you start thinking that well, maybe you could do it all over again if what you'll get is this good every time. And a last little caution which may only apply to the kindle edition (as someone mentioned) make sure you check the quantities, many are right but there's definitely cases where a decimal place seems to have been missed and if you added the quantity as written, you'll be tossing the batch and starting over,

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*Product available on Desertcart Greece*
*Store origin: GR*
*Last updated: 2026-03-09*