Itinerary no. 5

Contemporary contrasts

Six encounters between sweetness, savouriness, roasting and textures. Daring is the new watchword.

6 stops 8 people follow it one free product

The passport is yours: it needs your account. After signing in you come back here.

The stops, in order

See the stands on the map Open the map of the square: every stop is in its own gazebo

You walk them in this order, but any gelato paid with the QR counts: the passport stamps itself, in any order.

Stop 1: Il Ponte

Dal Dalla Gelato · Varsavia Polonia

Master gelato makers: by Luca Dalla Costa

Profumi e Aromi · SPEZIE

Stop 1 · Dal Dalla Gelato

Il Ponte
Cream gelato
Cream gelato with fiordilatte and bergamot, with pink grapefruit sauce and salted pistachio brittle. To unite two lands you don’t need a bridge: tastes and flavours have been doing it for centuries.

Ingredients

fresh milk, cream, concentrated whole milk sugar, dextrose, glucose syrup DE 38, mascarpone (milk cream, acidity regulator: citric acid), sucrose, trehalose, skimmed milk powder, guar gum, stabiliser: locust bean gum, bergamot juice.

Ripple ingredients

glucose syrup DE 62, grapefruit, rice starch, citric acid, pistachio brittle (sucrose, pistachio)

Allergens

milk, cream

Tree nuts (pistacchio) Milk and dairy (Fiordilatte)

Nutrition per 100 g

Kcal 193 KJoule 807 Fat 9,0 g of which saturates 4,6 g Carbohydrate 24 g of which sugars 21 g Protein 3,8 g Salt 0,01 g
Stop 2: Peccato • Contains alcohol

Fattoria Dassogno · Rogeno (LC) Italia

Master gelato makers: by Francesca Dassogno

Intensità · MANDORLA: MILLE IDENTITÀ

Stop 2 · Fattoria Dassogno

Peccato
Cream gelato
Cream gelato with mascarpone and saffron from Lago di Como, with pralined Bronte Green Pistachio PDO and black Cyprus salt.

Ingredients

fresh milk, mascarpone (milk cream, acidity regulator: citric acid), sucrose, dextrose, egg yolk, glucose syrup DE 38, skimmed milk powder, rum, stabiliser: locust bean gum, salt, flax fibre, saffron.

Ripple ingredients

praline-coated Bronte DOP green pistachios (pistachios, sucrose, water), Cyprus black salt.

Allergens

milk, egg, pistachios

Tree nuts (pistacchi) Milk and dairy (mascarpone) Eggs (uovo)

Nutrition per 100 g

Kcal 201 KJoule 840 Fat 9,8 g of which saturates 1,3 g Carbohydrate 22 g of which sugars 20 g Protein 4,9 g Salt 0,20 g
Stop 3: Trentagradi

Il Castello · Rimini Italia

Master gelato makers: by Marco Ottaviani

Radici · DOLCE E SALATO

Stop 3 · Il Castello

Trentagradi
Cream gelato
Cream gelato with raw almond, mulberry and Maldon salt. The plain of Enna at midday: three ingredients tell of a single season and a single land, Sicily.

Ingredients

fresh milk, almond, sucrose, skimmed milk powder, trehalose, glucose syrup DE 38, dextrose, stabiliser: locust bean gum, guar gum.

Ripple ingredients

mulberry, sucrose, dextrose, Maldon salt.

Allergens

milk, almond

Milk and dairy Tree nuts (mandorla)

Nutrition per 100 g

Kcal 252 KJoule 1.053 Fat 8,5 g of which saturates 1,8 g Carbohydrate 36 g of which sugars 32 g Protein 7,1 g Salt 0 g
Stop 4: Delizia al Caffè

Biancamenta · Porto Recanati Italia

Master gelato makers: by Serena Corbo e Antonio Russo

Vino, Natura e Fermenti · MEMORIA

Stop 4 · Biancamenta

Delizia al Caffè
Cream gelato
Cream gelato with coffee, with a cardamom infusion, cocoa crumble and blackberry compote.

Ingredients

fresh milk, cream, sucrose, maltodextrin, skimmed milk powder, dextrose, concentrated coffee, sodium caseinate, milk whey proteins, guar gum, stabiliser: locust bean gum, tara.

Ripple ingredients

cocoa crumble (sucrose, butter, almond flour, rice flour, maize starch, cocoa, salt), blackberry compote ( blackberries, sucrose, lemon juice)

Allergens

milk, cream, butter, almonds

Milk and dairy (latte) Tree nuts (mandorle)

Nutrition per 100 g

Kcal 192 KJoule 804 Fat 8,9 g of which saturates 6,3 g Carbohydrate 24 g of which sugars 21 g Protein 4,1 g Salt 0,02 g
Stop 5: Essenza Segreta

R65 · Itō (Izu Kōgen) Giappone

Master gelato makers: by Yutaro Rokugo

Mediterraneo Inatteso · OLTRE IL GELATO

Stop 5 · R65

Essenza Segreta
Cream gelato
Cream gelato with vanilla, lemon and shiitake, with a touch of salt. The slight umami note of the shiitake gives depth and a surprising, clean finish.

Ingredients

fresh milk, sucrose, cream, dextrose, skimmed milk powder, glucose syrup DE 38, lemon juice, inulin, salt, stabiliser: locust bean gum, guar gum, Shiitake mushroom powder, vanilla pods.

Allergens

milk, cream

Milk and dairy

Nutrition per 100 g

Kcal 170 KJoule 710 Fat 5,4 g of which saturates 3,8 g Carbohydrate 25 g of which sugars 20 g Protein 3,6 g Salt 0,21 g
Stop 6: Cinnamon Roll Siciliana

Lody Szypuła 1974 · Racibórz Polonia

Master gelato makers: by Tomasz Szypuła e Dominika Szypuła

Giardini e Terre Lontane · MEDITERRANEO CONTEMPORANEO

Stop 6 · Lody Szypuła 1974

Cinnamon Roll Siciliana
Cream gelato
Cream gelato with cinnamon and egg yolks, inspired by the Polish cinnamon roll reinterpreted with a Sicilian touch: butter and cinnamon crumble, dulce de leche sauce and a preserve of candied Sicilian oranges. A meeting between Poland and Sicily.

Ingredients

fresh milk, sucrose, cream, egg yolk, skimmed milk powder, dextrose, butter, water, cream (cream, stabiliser: carrageenan), cane sugar, type 405 soft wheat flour, chicory inulin, oranges, glucose syrup, milk whey proteins, sunflower lecithin, butter, locust bean gum, tara gum, almond flour, cassia cinnamon, cinnamon, vanilla pod, salt.

Allergens

milk, cream, egg, butter, flour, almonds

Milk and dairy (latte) Eggs (uovo) Cereals containing gluten (farina) Tree nuts (mandorle)

Nutrition per 100 g

Kcal 230 KJoule 963 Fat 11 g of which saturates 7,5 g Carbohydrate 26 g of which sugars 24 g Protein 4,9 g Salt 0,15 g

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