Power to the plants – producing plant-based recipes

March 24, 2024

Plant-based ice cream is on the rise. Discover how to create vegan recipes with the right ingredients, texture and flavour...

So you want to train with Antonelli? What to expect when you visit our training academy

October 10, 2023

Join Antonelli’s Gelato Academy to master gelato making with expert guidance, high-quality machinery, and inspiration for unique flavours....

Growing demand for your brand

September 28, 2023

Explore Antonelli’s top tips for increasing sales and customer engagement in your ice cream parlour during autumn and winter....

Let the fun be-gin – using alcohol in your ice cream

September 24, 2023

Thinking of adding alcohol to your ice cream or gelato this festive season? Discover how to balance flavour, texture and...

Choc up your recipe – improving your chocolate ice cream

September 21, 2023

Chocolate ice cream can often fall short on flavour. Discover how to create a rich, indulgent chocolate ice cream by...

Pump up the volume

August 24, 2023

Want to maximise your ice cream or gelato yield? Discover how increasing overrun improves texture, quality and profitability, with practical...

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