Instructor Luciano Ferrari adding roasted pistachio paste to the base for his pistachio gelato, hands down my favorite. (S. Irene Virbila / Los Angeles Times)
An array of gelato from the afternoon’s class. Clockwise from left, tiramisu, mint chocolate chip, strawberry, blueberry, pistachio and banana. (S. Irene Virbila / Los Angeles Times)
Here’s the recipe I was charged with making: Strawberry sorbetto (S. Irene Virbila / Los Angeles Times)
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Instructor Luciano Ferrari surveys the gelato students made in his class (S. Irene Virbila / Los Angeles Times)
Blueberry sorbetto made with just water, sugar, fresh blueberries and a touch of lemon juice. (S. Irene Virbila / Los Angeles Times)
My masterpiece: strawberry sorbetto (with garnish furnished by instructor Luciano Ferrari) (S. Irene Virbila / Los Angeles Times)
Fresh banana gelato. Note that it is cream-colored, no colorants. It tasted just like a banana. (S. Irene Virbila / Los Angeles Times)
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Instructor Luciano Ferrari serves up freshly made tiramisu gelato, the last gelato of the day. (S. Irene Virbila / Los Angeles Times)
Tiramisu gelato made with mascarpone and layered with lady fingers soaked in espresso and topped with a dusting of cocoa. (S. Irene Virbila / Los Angeles Times)
