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The Mediterranean and the invisible ingredientwith Rocco MoliterniTalk
The Mediterranean and the invisible ingredient
Social gestures, preservation and memory in the contemporary basin.
Sunday 15 November
·
13:30–14:15
Officina Culturale - Piazza Verdi
The Mediterranean is a story of ingredients that travel, recipes that change and cultures that meet. A look at contemporary cooking through the relationships between territories, eating habits and new interpretations of taste.
Who is there
With
Marco Ambrosino
Marco Ambrosino is an Italian chef from Procida, known for his anthropological, Mediterranean-inspired cooking. In Naples he blends cultural narrative, creativity and contemporary techniques born of international experience. At 23 he joined the kitchen of Il Melograno in Ischia, a formative experience that defined his vocation and introduced him to haute cuisine as a fusion of culture, philosophy, history and art. After five years he grew in several internationally renowned kitchens, with a decisive period in Copenhagen where he discovered the freedom and creativity possible in contemporary cooking. Back in Italy in 2014, he shaped his culinary identity at 28 Posti in Milan, grounding his cuisine in anthropological thought and the cultural fluidity of Mediterranean port cities. In 2023 he opened a new chapter in Naples with Sustanza, uniting tradition, research and personal narrative, drawing menus by hand and celebrating the ever-evolving multicultural soul of the Mediterranean; in 2024 Identità Golose named him Chef of the Year. In 2026 he will conclude the Neapolitan project, ready for new adventures. In 2018, with his wife Simona Castagliuolo, he founded the Collettivo Mediterraneo, a project of inclusion and sharing across the Mediterranean basin.
With
Martina Francesconi
Gelatina
Martina Francesconi, born in Trentino, trained in the visual arts and gradually moved towards gastronomy until she opened Gelatina in 2017. Gelatina is an artisan gelateria and at the same time a gastronomic bookshop: two tools that allow her to carry forward every day a vision of food deeply tied to awareness and ethics, in the choice of raw ingredients and in the conditions of those who work. For years Martina has been part of the Tempi di Recupero network – of which she has become secretary – and is active in the Slow Food convivium of Genoa. One of her most representative projects is that of “free fruit”: a mapping of the fruit that grows in urban areas as decoration or in the wild, harvested and turned into gelato or preserved with techniques such as probiotic fermentation, restoring its dignity as food. For Martina gastronomy is also a political act, which passes through recipes, projects and respect for those who work alongside her. Gelatina is recognised as a consistent and committed place; in 2020 Martina was named best newcomer gelato maker and the gelateria earned the Gambero Rosso Three Cones, confirming the strength of a philosophy that unites taste, culture and rights.
Hosted by
Rocco Moliterni
A journalist from Basilicata and Turinese by adoption, Rocco Moliterni writes about art and food and wine for the daily La Stampa. His books include Parlami d'amore ragù and Non so che pesci pigliare, both published by Mondadori.
1. You buy Tasty2. You show your QR3. Discover the Gelato itineraries4. Review and win5. Transfer TASTY, anywhere and to anyone6. You join our events7. You find where the makers are
Tasty are the festival's credit. Buy them as often as you like from your phone or at one of the tills — then wander among the stands and enjoy your gelato.
One Tasty is worth one euro of gelato. But each package is an offer of its own: the bigger it is, the more tastings we throw in. Keep an eye on the promotions.
There are many ways to cross Sherbeth: following your curiosity, letting an ingredient guide you, finding a familiar flavour again. Or taking a new road and seeing where it leads, one taste at a time.
That is how «Gelato itineraries» are born: 10 cross-cutting tasting routes, each with 6 stops, weaving together flavours, places and interpretations through affinities and contrasts, new perspectives.
Not sure where to start? The “What gelato are you?” quiz suggests yours. Pay with the QR at one of the itinerary’s gelaterias and the passport stamps itself, even for the tastings you had before signing up.
Complete an itinerary, any itinerary: you get a Conetto on us in your Wallet, ready to collect at the counter.
A few minutes after each tasting you can rate that gelato, until 16 November: one vote per gelateria. The votes cast by 15 November decide the People's Choice Award. With 25 votes you become a Grand Juror: the badge shows up in “My festival”.
Every 6 votes a Conetto on us, landing in your Wallet by itself: up to 10 in all.
You can send Tasty to anyone, as many as you like, and receive them from anyone who sends you some. And if you are holding a receipt with Tasty on it, you load it and they land in your wallet: that works even for a receipt you did not buy yourself.
Whatever is left stays where it is, and you can always hand some to whoever is with you.
Who is taking part, which flavours they offer and where in the square their stand is: the map tells you in one tap, and each maker's page tells you the rest.
Favourite the ones you want to taste: you will find them together once you are there.
Talk
