The Ice Cream Grammar is a comprehensive guide to artisanal ice cream and gelato written as a scientific reference for chefs, artisans, and professional ice cream makers. Authored by Alessio Piantanida, an accomplished Italian Corporate Executive Pastry Chef, the book explains the science behind achieving premium quality by analyzing how ingredients interact with one another. Inspired by his passion for ice cream and his goal of helping chefs understand both the technical and creative aspects of the craft, Piantanida created a resource that blends scientific knowledge with practical application. The book explores the history of ice cream, its essential components, methods of production and manufacturing, food safety and hygiene, additives, allergens, and also includes some of his personal recipes for ice cream, gelato, sorbet, and granita. Beyond recipes, its purpose is to give chefs the knowledge to master the fundamentals so they can confidently design and experiment with their own creations. Alessio Piantanida was born in 1987 in Piedmont, Italy, and from a young age showed a passion for cooking and pastry, baking his first soufflé at the age of eight. His initial studies in the agro-food field gave him a solid understanding of raw materials, and his later studies in chemistry deepened his grasp of food science. He began his professional career as a pastry chef and baker before opening his own artisan pastry shop, where he dedicated himself to crafting high-quality ice cream. Alongside running his shop, he taught pastry, cooking, and ice cream courses across northern Italy while also perfecting his craft by working with some of the world’s most renowned Italian pastry chefs. His curiosity and determination drove him to apply his chemistry background to ice cream making, analyzing ingredient interactions and developing innovative recipes while always respecting Italian tradition and using premium raw materials. Since 2015, he has served as Executive Pastry Chef and Corporate Pastry Chef for prestigious cruise companies while also teaching and consulting in both artisanal and industrial pastry and ice cream sectors. The Ice Cream Grammar embodies his lifelong dedication to uniting scientific precision with culinary artistry, providing chefs with a complete manual and a source of inspiration to master ice cream and develop their own original creations.