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Itinerary no. 6

Naturally plant-based

Vegan

Six flavours among sorbets and plant-based gelati, with no dairy creams. Because we are 60% water.

6 stops 19 people follow it one free product

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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.

  1. Cioccolato e Arancia

    La Carapina · Reggio Emilia

    by Alessia Corti e Noè Pinetti

    Profumi e Aromi · FRUTTA IN VIAGGIO

    Stop 1 · La Carapina

    Cioccolato e Arancia

    Plant-based

    Plant-based gelato with dark chocolate and candied orange, with spicy and wild berry notes. An aromatic symphony able to evoke childhood memories.

    Ingredients

    water, dextrose, sucrose, 70% dark chocolate (cocoa mass, sucrose, natural vanilla flavouring, soy lecithin), cocoa powder.

    Ripple ingredients

    blood orange, sucrose.

    Allergens

    soy

    Soybeans (soia)
    Nutrition per 100 g

    Kcal 171 KJoule 717 Fat 4,7 g of which saturates 2,8 g Carbohydrate 29 g of which sugars 29 g Protein 1,7 g Salt 0 g

  2. Banana e Burro d'Arachidi

    Gelateria Duomo · L'Aquila

    by Luca Dioletta e Sara Dioletta

    Terre Lontane · CAFFÈ, TOSTATURE E PROFONDITÀ

    Stop 2 · Gelateria Duomo

    Banana e Burro d'Arachidi

    Plant-based

    Plant-based gelato with banana and peanuts, enriched with a plant-based hazelnut and cocoa cream and crunchy whole peanuts.

    Ingredients

    water, bananas, sucrose, peanut butter, dextrose, sunflower oil, stabiliser: locust bean gum, guar gum.

    Allergens

    peanuts

    Peanuts (arachidi)
    Nutrition per 100 g

    Kcal 175 KJoule 733 Fat 7,0 g of which saturates 0,7 g Carbohydrate 25 g of which sugars 25 g Protein 2,3 g Salt 0 g

  3. Papaya Zen

    Gelateria Ricci · Follonica

    by Martina Gazzarri

    Freschezza e Spezie · VINO, LIQUORI E DISTILLATI

    Stop 3 · Gelateria Ricci

    Papaya Zen

    Sorbet

    Sorbet with Sicilian organic papaya, yuzu and lemon, a meeting of the sweetness of the fruit and the aromatic freshness of citrus.

    Ingredients

    papaya, sucrose, yuzu, lemon juice, water, dextrose, glucose syrup DE 38, stabiliser: locust bean gum, xanthan gum, guar gum.

    Allergens

    None of the 14 statutory allergens.

    Nutrition per 100 g

    Kcal 175 KJoule 731 Fat 0 g of which saturates 0 g Carbohydrate 41 g of which sugars 40 g Protein 0 g Salt 0 g

  4. Mora e Vermouth •

    The Rag. · Atripalda (AV)

    by Gian Paolo Capaldo

    Memorie da Assaggiare · ISOLE

    Stop 4 · The Rag.

    Mora e Vermouth

    Sorbet

    Sorbet with blackberries from Mirabella and Vermouth di Torino. A meeting of place, memory and travel, tied to the memory of university years.

    Ingredients

    water, bramble blackberry, vermouth, sucrose, inulin, glucose syrup DE 38, maltodextrin, rice starch.

    Allergens
    Allergens not declared yet: ask the staff at the stand before tasting.
    Nutrition per 100 g

    Kcal 149 KJoule 624 Fat 0 g of which saturates 0 g Carbohydrate 30 g of which sugars 17 g Protein 0 g Alcohol 2,2 % vol Salt 0 g

  5. Gianduia

    Bun da Mat · Santo Stefano Belbo

    by Claudia Colla e Roberto Ghignone

    Mediterraneo Inatteso · OLTRE IL GELATO

    Stop 5 · Bun da Mat

    Gianduia

    Plant-based

    Plant-based gelato with Ecuador Arriba Nacional bitter cocoa and Piedmont PGI Hazelnut, enriched with paste and chopped hazelnuts from the Langhe.

    Ingredients

    water, dextrose, sucrose, hazelnuts, cocoa powder, inulin, stabiliser: locust bean gum, guar gum.

    Allergens

    hazelnuts

    Tree nuts (NOCCIOLE)
    Nutrition per 100 g

    Kcal 202 KJoule 845 Fat 7,6 g of which saturates 0,6 g Carbohydrate 29 g of which sugars 27 g Protein 2,6 g Salt 0 g

  6. Animas

    Gelateria da Brivido 100% naturale · Olbia

    by Michela Ischiboni

    Giardini e Terre Lontane · MEDITERRANEO CONTEMPORANEO

    Stop 6 · Gelateria da Brivido 100% naturale

    Animas

    Plant-based

    Plant-based gelato with stone-ground Tonara walnut, with whole helichrysum salt and a quince compote scented with Pompia.

    Ingredients

    water, walnut, sucrose, dextrose, inulin, trehalose, coconut butter, potato protein, salt, tara, guar gum.

    Ripple ingredients

    quince, sucrose, thistle honey, dextrose, Pompia powder

    Allergens

    walnut

    Tree nuts (noce)
    Nutrition per 100 g

    Kcal 215 KJoule 899 Fat 11 g of which saturates 1,1 g Carbohydrate 25 g of which sugars 21 g Protein 3,4 g Salt 0,40 g

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