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Artisan Ice Cream: The Art of Making Gelato

VENICE, ITALY - JUNE 30: Carlo Pistacchi of Gelateria Alaska in Santa Croce prepares the ice creams display before opening on June 30, 2011 in Venice, Italy. Carlo has been making ice-cream using fresh ingredients for more than 25 years and is renowned for experimenting with new flavours, offering his customers classic favourites such as rum and raisin or chocolate as well as some of his more unconventional creations such as asparagus or rocket salad and orange. 

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Filename
Artisan Ice Cream Venice 001.jpg
Copyright
Marco Secchi
Image Size
3000x1995 / 1.5MB
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Carlo Pistacchi Artisan Ice Cream and Reggae
VENICE, ITALY - JUNE 30: Carlo Pistacchi of Gelateria Alaska in Santa Croce prepares the ice creams display before opening on June 30, 2011 in Venice, Italy. Carlo has been making ice-cream using fresh ingredients for more than 25 years and is renowned for experimenting with new flavours, offering his customers classic favourites such as rum and raisin or chocolate as well as some of his more unconventional creations such as asparagus or rocket salad and orange.