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The Ice Cream Grammar is a comprehensive guide to artisanal ice cream and gelato created as a scientific reference for chefs, artisans, and professional ice cream makers. Written by Alessio Piantanida, an accomplished Italian Corporate Executive Pastry Chef, the book reveals the science of achieving premium quality by showing how ingredients interact. Motivated by his passion for ice cream and his desire to help chefs master both the technical and creative aspects of the craft, Piantanida developed a resource that unites scientific knowledge with practical application. It covers the history of ice cream, its main components, production and manufacturing methods, food safety and hygiene, additives, allergens, and also includes some of his own recipes for ice cream, gelato, sorbet, and granita. Beyond being a recipe collection, its real purpose is to equip chefs with the knowledge to master the fundamentals so they can confidently innovate and create their own distinctive recipes. Alessio Piantanida was born in 1987 in Piedmont, Italy, and from an early age he showed a love for cooking and pastry, baking his first soufflé at just eight years old. His early studies in the agro-food field gave him valuable insight into raw materials, while later studies in chemistry expanded his understanding of food science. He began his professional career as a pastry chef and baker before opening his own artisan pastry shop, where he focused on producing high-quality ice cream. Alongside running his shop, he also taught pastry, cooking, and ice cream courses across northern Italy while refining his skills under the guidance of some of the world’s most renowned Italian pastry chefs. His curiosity and determination led him to apply his chemistry background to ice cream making, studying ingredient interactions and creating innovative recipes while always respecting Italian tradition and prioritizing premium raw materials. Since 2015, he has served as Executive Pastry Chef and Corporate Pastry Chef for prestigious cruise companies while also teaching and consulting in both artisanal and industrial pastry and ice cream sectors. The Ice Cream Grammar stands as the culmination of his lifelong commitment to combining scientific precision with culinary creativity, offering chefs a complete manual and an inspiring guide to mastering ice cream and developing their own original creations.

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