The Trinity of Pasta

70 simple yet sophisticated recipes for real Italian ice cream

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Imprint: Bloomsbury Publishing l Publication date: October 2026 l Format: 210 x 148 mm | Extent: 224 l Word Count: 40,000

Jacob Kenedy was born in London in 1980 and continues to live there today. When he graduated from St John's, Cambridge, he was already a chef at Moro in London, and he continued to flit between the kitchens there and those at Boulevard in San Francisco, until taking a year out to travel round Italy. There he ate a great deal, and learned to make gelato at Gelatauro. br br He opened Bocca di Lupo in a hidden backstreet in Soho's underbelly in 2008, and it has since been twice named London's best restaurant. In 2010 he opened Gelupo, a gelateria and delicatessen in the same street. He is the author of iBoccai and the co-author of iThe Geometry of Pasta.i