With a perspective that sees nature not only as the source of ingredients but also as a guide to understanding their uniqueness, Tassi reminds us that the true art of ice cream lies in respecting and engaging in dialogue with its environment.
The text is divided into sections on sorbets and dairy desserts, each further divided by the predominant ingredient or flavoring (e.g., berries, stone fruits, tropical fruits; dulce de leche, spices, chocolate).
Tassi’s personal creativity is evident in recipes such as a sorbet combining apricots with white wine grapes called torrontés. Another one is made with green oranges, which Tassi values for their acidity.
The influence of Italian immigration in Argentina is evident in the gelatinous textures of many of the dairy desserts.
This section is characterized by fewer recipes and a greater emphasis on ingredient selection: an ice cream made with Jersey cow's milk; a stracciatella made with buffalo milk; and another ice cream flavored with nasturtium leaves.
This is a professional-oriented book.
Throughout these pages, the importance of raw materials, formulas, and technology is explored, but so is the respect for the uniqueness of the ingredients and their surroundings.
With recipes that combine tradition and innovation, Helados en Argentina is an invitation to savor the cultural legacy that makes ice cream the emblematic dessert of the country.
With impeccable editing and the design and artwork by artist Andrés Sobrino, this book, inspired by nature and a love for the craft, not only speaks of ice cream but also of a deep desire: to create something that awakens memories, sensations, and pleasure in every bite.
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