Third-generation Gelatiere and Frozen Dessert Technologist with 10 years of specialized experience in artisanal gelato production. She focuses on balancing sugars, fats, and anti-freezing power for perfect texture.
Francesca Moretti grew up in a family of Italian gelato makers before earning a degree in Food Technology with a specialization in frozen dairy systems. She combines traditional Italian craftsmanship with modern food science to solve common issues like ice crystal formation, recrystallization, and flavor release in frozen desserts. Francesca is an expert on the balance of solids and water, advising on the correct usage of stabilizers, sugars, and churning temperatures to achieve the signature silky texture of artisanal gelato. Her articles guide readers through the technical differences between gelato, ice cream, and semifreddo, ensuring commercial-quality results in domestic and professional settings.