The Ice Cream Grammar by Alessio Piantanida is a detailed scientific guide to artisanal ice cream and gelato made for chefs, artisans, and professionals that explains how ingredients interact while covering history, production processes, food safety, additives, allergens, and offering recipes for ice cream, gelato, sorbet, and granita. Born in 1987 in Piedmont, Italy, Piantanida combined agro-food and chemistry studies with his pastry career, later becoming Executive and Corporate Pastry Chef, and his book blends science and creativity to help chefs master fundamentals and create unique recipes.