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suger

insulin

Ongaro, and also the two flavors with the tonic Peru-
vian root shown by Candida Pellizzoli with her “Maca:
long life root” and “Maca and Pomegranate” by
Franco Di Benedetto. Maurizio Alessi in his “Km
42,195” used an aqueous extract of equisetum to make
sorbet with low glycemic load ideal for mineral inte-
gration. The “Passion sport” of Piero Salomone was
instead made with egg white and sweetened by dates,
raisin and banana therefore with fructose from fresh
fruits and fiber.
Instead, the recipes studied for the recovery ef- oil and vitamin C from citrus fruits, are useful ingredients to
fect after training could maintain a normal balance of counteract oxidative stress. Omega 3 from seeds and dried
sugars because release of insulin is important in res- fruits are also important ingredients for their anti-inflamma-
toration glycogen stores and amino acids absorption. tory properties.
Classic ingredients such as milk, eggs and yogurt are A good example is “sbatudìn”, a sort of cream by Giorgio
a good resource of high-grade proteins, good for mus- De Pellegrin or the “vanilla-protein” by Stefano Venier, both
cular protein turnover; the antioxidants, represented with a high quality and high content of milk and egg proteins
by some vitamins and others phytochemicals such as or also an aromatic flavor of Corrado Sanelli with his “tanger-
anthocyanins from fruits, vitamin E from virgin olive ine flavored olive oil gelato”, a complete mixture of hydro- and
fat-soluble antioxidant vitamins and high-grade proteins. Gi-
ampaolo Cianuri brilliantly proposed a conversion of the drink
Here the complete and ideal recipe Golden Milk to a sorbet with oatmeal milk; integration of
of Claudia Urbinati: “viable cell”, omega-3 was the idea of Paolo Bettelli, Gianni Toldo instead,
with high-grade protein from egg prepared “Seduction of Aphrodite” with Greek yogurt and
and milk, omega-3 from nuts and fresh red fruits topping.
antioxidants from saffron.

Viable Cell “*The maestri Claudia Urbinati (the author of the described recipe) and Franco Di
Benedetto will be in China, in Shangai for Hotelex, to be present, as usual, as judges
in the China Gelato Championship.”
White base recipe* 930 g
Fresh pasteurized egg 60 g For more information:
Email: info@scuolaitalianagelateria.it
dextrose 10 g Web: http://www.maestridellagelateriaitaliana.it
add nuts at the end
Author: Dr. Roberta De Sanctis
*White Base recipe:
Whole milk with saffron 713 g
A biologist and a nutritionist; 15-years-experience as
Extra-virgin olive oil 40 g a biochemist researcher. From 2014, working with the
sucrose 120 g Maestros of Italian Gelato Makers on the issue of gelato
maltodextrins 40 g proposed as a functional food. Training gelato-makers to
dextrose 30 g new concepts concerning the impact of the single ingredients and whole
emulsifiers and stabilisers 7 g recipes on the body.
whole milk powder 50 g https://www.facebook.com/robertadesanctisgelateria/

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