The Happy World of Dri Dri Gelato

Simple recipes for authentic Italian-style ice cream to make at home

The Happy World of Dri Dri Gelato

Easy-to-achieve recipes for delicious additive-free Italian-style gelato, sorbet and granita to make and enjoy at home.

Easy-to-achieve recipes for delicious additive-free Italian-style gelato, sorbet and granita to make and enjoy at home.

Gelato is not simply the Italian word for ice cream. “A good gelato should be rich in flavor but you shouldn’t feel full even after you’ve eaten a pint of it. Trust me!” So says Adriano di Petrillo, owner of Dri Dri, the artisan gelateria. Authentic Italian gelato is made with milk rather than cream, so it’s much lighter and significantly lower in fat. Gelato is made by a process called ‘mantecazione,’ where it is frozen and churned very slowly so it doesn’t absorb too much air. This achieves a creamy texture without the fat. Gelato is surprisingly easy to make at home with a domestic ice cream maker. Try Adriano’s simple recipes for Vanilla, Coffee, Bitter Chocolate, Cookies and Cream, and Tiramisù. Also included are recipes for fresh and fruity sorbets and granitas, including Green Apple and Mixed Berries. Suggestions for delicious ways to serve your creations include Bitter Chocolate Gelato with Cherry Compote; Lemon Gelato with Brioche; and Almond Gelato drowned with hot espresso. Ideas for gelato-based drinks include Italian classics such as a Rossini (strawberry sorbet with Prosecco) and Sgroppino (lemon gelato blended with vodka or Prosecco).
  • Ryland Peters & Small | 
  • 128 pages | 
  • ISBN 9781849759434 | 
  • April 2018
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Gelato is not simply the Italian word for ice cream. “A good gelato should be rich in flavor but you shouldn’t feel full even after you’ve eaten a pint of it. Trust me!”

So says Adriano di Petrillo, owner of Dri Dri, the fashionable artisan gelateria. Authentic Italian gelato is made with milk rather than cream, so it’s much lighter and significantly lower in fat. Gelato is made by a process called “mantecazione,” where it is frozen and churned very slowly so it doesn’t absorb too much...

About the Author

Adriano di Petrillo

Adriano di Petrillo was born in Parma, Italy, and before launching Dri Dri in July 2010, he lived in New York and managed Art Partner, a leading talent agency for fashion photography and styling. He could never find a good gelato outside of Italy, so he opened his three London Dri Dri stores in the fashionable districts of Portobello Road, Chelsea and Covent Garden. Dri Dri Gelato’s first shop in Brazil has recently opened in Sao Paulo.

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