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"I wanted to become an expert chef. Only the Italian Culinary Institute (ICI) in Calabria met my criteria. Upon my return it was clear to me that my life had changed. This thing that I loved in my life was now about to take center stage." 

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" Mastering Artisan Italian Gelato is an incredibly valuable resource for anyone interested in the art and science behind this unique Italian delicacy." 

– John Nocita, President, Italian Culinary Institute, Stalettì, CZ, Italy

– Gary J Mihalik

A culinary adventure with recipes!

 

 

This amazing three-month culinary adventure unfolds in one of Italy's top cooking schools, the Italian Culinary Institute in Calabria, Italy, situated amid natural beauty and cultural richness. Presented as daily journal entries coupled with scores of amazing recipes and beautiful photos, this book's narrative is based on a series of blog posts Gary J. Mihalik wrote at the time. Each engaging “dispatch” is paired with five or six related recipes that will enlighten and delight the reader. All were selected from the hundreds of dishes that the author and his classmates made and tasted throughout the course.

  • 285 full-color pages of travelogue and amazing recipes from Calabria, Italy.

  • 18 exotic and informative dispatches from one of the world's foremost culinary centers.

  • Over 90 exquisite, easy-to-follow recipes elected from the hundreds of dishes that the author made and tasted throughout the course.

Coming this summer!

Create your own artisan Italian gelato the way it is done in Italy!

Other gelato books contain recipes, but few of them would be acceptable to a gelato master because they are not balanced – that is, they do not contain the correct proportion of components that true Italian gelatieri insist on. Written for home cooks, gelato enthusiasts, caterers, chefs, and restauranteurs, this beautifully illustrated and definitive artisan gelato guide provides everything you need to get started, including:

  • 228 full-color pages of valuable artisan gelato-making expertise.

  • More than 75 balanced and tested formulas that will withstand scrutiny by any gelato professional in Italy.

  • The process for creating and balancing gelato formulas using the Italian method.

  • The basic science needed to go even further creatively with perfect artisan gelato.

  • Guidance for both small-scale and commercial large-scale artisan gelato production.

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About
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About Gary J. Mihalik

Gary J. Mihalik grew up with the legacy of his grandmother’s cooking. A child of four when her parents moved to the United States, Angelina DeRosa, learned to prepare superb southern Italian food from her mother. She was known throughout the neighborhood as an excellent cook.

Trained at at the Istituto Culinario in Italy, Gary's traditional recipes are now his passion.  He wants to know how something was made historically and then recreate it (within reason) today.  He has a personal connection to each of the recipes in his books. The smells and the tastes of each of these dishes connects Gary and his readers to the past and also propel them into the future. 

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Reviews / Endorsements
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“Author Gary Mihalik transports the reader to a remote culinary center nestled in a picturesque mountainside in Calabria run by a charismatic and talented chef. By vividly sharing his experiences, Dispatches from Calabria beautifully captures the magic that John Nocita has created for his students at the Italian Culinary Institute. This book is packed full of recipes, strongly influenced by Gary’s time in Calabria and honed in his home kitchen, that illustrate his passion for food."

– Dr. Bill Schindler, author of Eat Like a Human: Nourishing Foods and Ancient Ways of Cooking to Revolutionize Your Health

 

“Gelato! When we think of it, most of us have feelings of a delicious, creamy, airy, chilled delicacy. Elusive ecstasy in a cone or cup that can only be found in a few exclusive venues or on your next trip to Italy. Dr. Gary presents the first and only book in English that reveals the secrets behind artisan gelato making. Whether you are a novice or a professional gelatitian, you will learn the science necessary to make perfect gelato and the techniques to make it more intensely flavorful than ever. Mastering Artisan Italian Gelato: Recipes and Techniques will unleash the sweet side of your culinary creativity as no book has ever done before!”

– John Nocita, President, Italian Culinary Institute, Stalettì, CZ, Italy

 

Mastering Artisan Italian Gelato is an incredibly valuable resource for anyone interested in the art and science behind this unique Italian delicacy. With 77 gelato formulas and many component ingredient recipes, you will have access to a wealth of information that will help you take your gelato-making skills to the next level. In addition to providing practical, hands-on guidance, the book also offers a comprehensive understanding of the theoretical and scientific principles behind the undisputed king of frozen desserts. Whether you are a novice or an expert, I highly recommend Gary’s book. With its comprehensive approach and in-depth coverage of both theory and practice, this book is a must-read for gelato enthusiasts everywhere.”

– Juan M Penzini Granier, Academic Director,  Artisan Culinary School, SL, Altea, Spain

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Contact Author Gary J. Mihalik

 Gelato@VillaSentieri.com

 

Media and Rights Inquiries

info@highpointpubs.com

201.703.1020

RECIPES AND TECHNIQUES

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COMING THIS SUMMER!
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