GELATO CAMPUS RECIPE PACK

THE GELATO CAMPUS CHEFS' RECIPES AT YOUR FINGERTIPS!

Gelato Campus pack is available on Equilibrio®, download the free app for iPad from the App Store!

HOW TO:
1. Download Equilibrio-Bravo App from the App Store (you will need ad iPad 2 or newer)
2. Go to Equilibrio App and select "login without equilibrio smart scale"
3. Tap on the Gelato Campus pack and proceed with the purchase
4. Enjoy!



THE MASTERS

Vetulio Bondi

Vetulio Bondi Born in the very heart of Florence, President of the "Florentine Artisans Gelato Chefs Association" and "Florence Gelato Ambassador", Chef Vetulio opened his gelato shop in his native neighborhood, San Lorenzo. After a world tour where he discovered new trends, he dedicated the latest years to education and cooking shows, becoming also the host of the YouTube web series "Unconventional Gelato".

Gilles Carbone

Gilles Carbone Ambassador of the Florentine Artisans Gelato Chefs Association abroad, Chef Gilles has always wanted to create something unique and natural. Since the beginning of his career, he's been looking for the perfect combination of natural ingredients, following the new market trends around the world. He is the owner of the Geko Gelato shop in Milan, where he produces an incredible variety of 100% vegan gelato.

Recipes you will find inside the pack

  • APPLE BEETROOT CARROT

    APPLE BEETROOT CARROT

    Popular taste among adults and children, and depending on the ingredients used, the final color will have an appealing intensity of variable red.

    - GILLES CARBONE

  • BAROLO SORBET

    BAROLO SORBET

    A pleasant variation, which can be created with any wine, to be included as an accompaniment during the aperitif.

    - VETULIO BONDI

  • CHARCOAL

    CHARCOAL

    Like a blind test, this taste excites curiosity, test the senses, invite to experiment and to think about one's own perceptions.

    - VETULIO BONDI

  • CHOCOLATE

    CHOCOLATE

    Dark, milk, sweet, salty... to each their own. Here in its most classic version

    - GILLES CARBONE

  • CHOCOLATE WITH COCOA

    CHOCOLATE WITH COCOA

    Another version of the classic chocolate, made with cocoa powder instead of the melting type.

    - GILLES CARBONE

  • CREMA FIORENTINA

    CREMA FIORENTINA

    Recipe of the classic Florentine cream: a simple and ancient recipe of cream taste that despite its age is very appreciated even in modern gelato. In this recipe the egg yolk will perform well as stabilizer and emulsifier.

    - VETULIO BONDI

  • FIORDILATTE

    FIORDILATTE

    The most classic taste, rich in milk and cream. It is an excellent starting point for developing new tastes. It goes well with everything, chocolate (stracciatella), black cherry, honey, vanilla, fruit sauces, gianduia, etc...

    - VETULIO BONDI

  • FIORDILATTE (CLASSIC)

    FIORDILATTE (CLASSIC)

    Another version of this evergreen taste

    - GILLES CARBONE

  • HAZELNUT

    HAZELNUT

    Beloved by almost everyone, hazelnut does not need any introduction. Taste the real richness of flavor of this artisanal gelato

    - GILLES CARBONE

  • KIWI, SPINACH AND GINGER

    KIWI, SPINACH AND GINGER

    Healthy vegan taste enjoyable by adults and children. It combines fruit and vegetables with a flair of spice, which matches very well with the ferrous note of the spinach and the vitamin C of the kiwi.

    - GILLES CARBONE

  • LEMON

    LEMON

    A sorbet that is the expression of the territory and one of its most characteristic products, and its many types give always different scents. Excellent combined with different aromas such as basil, rosemary, mint, for interesting variations on the theme.

    - GILLES CARBONE

  • LEMON GRANITA

    LEMON GRANITA

    The pure and refreshing taste of lemon in all its richness, originally from the south of Italy.

    - VETULIO BONDI

  • LEMON (GREEN)

    LEMON (GREEN)

    A sorbet that is the expression of the territory and one of its most characteristic products, and its many types give always different scents. Excellent combined with different aromas such as basil, rosemary, mint, for interesting variations on the theme.

    - VETULIO BONDI

  • MANGO AND STRAWBERRY

    MANGO AND STRAWBERRY

    A sweet exotic taste which combines a mediterranean and an exotic fruit

    - GILLES CARBONE

  • MELON

    MELON

    A sorbet with the taste of summer, with all the properties and benefits that this fruit offers: rich in minerals, antioxidant, moisturizing and purifying

    - GILLES CARBONE

  • PEAR AND CINNAMON

    PEAR AND CINNAMON

    This pear sorbet with fruit content of 45% combined with cinnamon, gives origin to a perfect union of flavors.

    - GILLES CARBONE

  • PISTACHIO

    PISTACHIO

    A great classic among the Italian tastes of gelato, rich in flavor, that has to be consumed with moderation, because of its calories.. but don’t worry, they are “good” type of fats!

    - VETULIO BONDI

  • PISTACHIO (CLASSIC)

    PISTACHIO (CLASSIC)

    In this recipe, we combine a little bit of salt to the pistachio in order to enhance its taste

    - GILLES CARBONE

  • OLD-FASHIONED CREAM

    OLD-FASHIONED CREAM

    Recipe of the classic cream of the past: a simple and ancient recipe of lightly flavored cream taste with an aged marsala wine that gives an extra edge

    - VETULIO BONDI

  • SPEARMINT

    SPEARMINT

    Aromatic, refreshing, very green... but only in the leaf! Its real color is indeed transparent white, do not be fooled!

    - GILLES CARBONE

  • STRAWBERRY

    STRAWBERRY

    Strawberry sorbet with 50% of fruit content

    - GILLES CARBONE

  • STRAWBERRY (CLASSIC)

    STRAWBERRY (CLASSIC)

    Strawberry sorbet with 50% of fruit content.

    - GILLES CARBONE

  • TIRAMISÙ

    TIRAMISÙ

    Probably the most famous Italian dessert in the world. Here it has been translated into gelato starting from the raw materials of tiramisu

    - GILLES CARBONE

  • VEGAN ALMOND

    VEGAN ALMOND

    In this vegan recipe, we will use in combination with pure almond paste (100%) the almond plant milk (without added sugar or flavorings) to enhance its taste. Almond milk (better if organic) has excellent nutritional characteristics.

    - GILLES CARBONE

  • VEGAN COCONUT MATCHA

    VEGAN COCONUT MATCHA

    In this vegan recipe, we will use organic coconut milk, an ingredient widely used in the East for both sweet and savory preparations. It has a great flavor and could be used as it is, and in this very oriental recipe (Japan) we will combine it with the organic matcha (powder) tea which has a very particular and easily recognizable taste as well as giving a fantastic green color to our gelato

    - GILLES CARBONE

  • VEGAN HAZELNUT

    VEGAN HAZELNUT

    In this vegan recipe, in combination with the pure organic hazelnut paste (100%), we will use a hazelnut vegetable drink (without added sugar or flavorings) to enhance its taste. Hazelnut milk (better if organic) has excellent nutritional characteristics

    - GILLES CARBONE

  • VEGAN PEANUT

    VEGAN PEANUT

    In this vegan recipe made with peanut butter or pure organic peanut paste (there are many on the market, opting for the variety with the words "crunchy", the one with peanut pieces, you will get a gelato with more chewiness, usually preferred by customers.

    - GILLES CARBONE

  • VEGAN PISTACHIO

    VEGAN PISTACHIO

    In this vegan recipe we will use in combination with pure organic pistachio paste, the organic rice vegetable drink (rice milk) without added sugars or flavorings and the deodorized sunflower oil, to not alter the flavor structure.

    - GILLES CARBONE

  • VEGAN SESAME

    VEGAN SESAME

    In this vegan recipe, we will use in combination pure sesame paste (tajin) and the organic rice vegetable drink (rice milk) without added sugars or flavorings, as it turns out to be the one with a more "neutral" taste among vegetable drinks, that won't alter the structure of the finished gelato.

    - GILLES CARBONE

  • VEGAN CHOCOLATE

    VEGAN CHOCOLATE

    One of the most classic tastes in its vegan version, which allows everyone to savor the unmatchable taste of chocolate.

    - GILLES CARBONE