Itinerary no. 10

Festival discoveries

Six different flavours to discover the creativity of the master gelato makers. If you think you know gelato, think again.

6 stops 24 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.

Stop 1: Urubamba

Glacier Alessandro · La Ciotat Francia

Master gelato makers: by Alessandro Schintu

Profumi e Aromi · SPEZIE

Stop 1 · Glacier Alessandro

Urubamba
Sorbet
Sorbet of avocado, passion fruit and extra virgin olive oil. Urubamba is a sensory journey to Peru, exotic and elegant, born from the memory of a discovery shared with family.

Ingredients

water, avocado, sucrose, passion fruit, dextrose, inulin, extra virgin olive oil, tara, guar gum.

Allergens

None of the 14 statutory allergens.

Nutrition per 100 g

Kcal 203 KJoule 851 Fat 7,0 g of which saturates 0 g Carbohydrate 33 g of which sugars 29 g Protein 0,8 g Salt 0 g
Stop 2: Torta di Tagliatelle • Contains alcohol

Spatolata · Reggio Emilia Italia

Master gelato makers: by Filippo Bonacini

Golose Tradizioni · CACAO E NOCCIOLA

Stop 2 · Spatolata

Torta di Tagliatelle
Cream gelato
Cream gelato with almond and Sassolino liqueur, rippled with almond shortcrust and thin egg tagliatelle. A cold version of the traditional cake of Reggio Emilia.

Ingredients

fresh milk, sucrose, almond paste, cream, dextrose, type 00 flour, butter, glucose syrup DE 38, skimmed milk powder, egg yolk, tagliatelle (type 00 flour, egg, salt), Sassolino liqueur (water, alcohol, sucrose, flavourings), whole cane sugar, almonds, amaretto liqueur, locust bean gum, salt, guar gum, natural lemon flavouring.

Allergens

milk, almonds, cream, flour, egg

Eggs (uovo) Tree nuts (mandorla) Cereals containing gluten (frolla) Milk and dairy (latte)

Nutrition per 100 g

Kcal 201 KJoule 842 Fat 8,4 g of which saturates 3,0 g Carbohydrate 25 g of which sugars 23 g Protein 4,9 g Salt 0,06 g
Stop 3: Contessa di Castiglione

Stella Marina · La Spezia Italia

Master gelato makers: by Andrea Cabano e Ilenia Danese

Intensità · MANDORLA: MILLE IDENTITÀ

Stop 3 · Stella Marina

Contessa di Castiglione
Cream gelato
Cream gelato with mascarpone and ginger, with a wild blackberry sauce and a chocolate and chilli crumble. Dedicated to Virginia Oldoini, a noblewoman from La Spezia with a captivating story.

Ingredients

fresh milk, mascarpone (milk cream, acidity regulator: citric acid), sucrose, dextrose, egg yolk, skimmed milk powder, condensed milk, whey proteins, stabiliser: locust bean gum, guar gum.

Ripple ingredients

mixed berry sauce (berries, invert sugar, water, inulin, pectin, syrup DE 38), chocolate crumble (rice flour, sucrose, butter, potato starch, maize flour, maize starch, cocoa, salt, chilli pepper).

Allergens

milk, egg, butter

Milk and dairy (mascarpone) Eggs (uovo)

Nutrition per 100 g

Kcal 192 KJoule 802 Fat 8,7 g of which saturates 1,5 g Carbohydrate 23 g of which sugars 23 g Protein 5,1 g Salt 0 g
Stop 4: Realismo Magico

Karpos Gelato Lab · Bogotá Colombia

Master gelato makers: by Zuli Murcia e Raúl Medina

Radici · DOLCE E SALATO

Stop 4 · Karpos Gelato Lab

Realismo Magico
Cream gelato
Cream gelato with Sopó cheese, Andean lulo and basil, inspired by the Magical Realism of García Márquez and by the authentic flavours of Colombia.

Ingredients

fresh milk, sucrose, spreadable cheese (whole milk, cream, salt, lactic cultures (Lactococcus lactis, Lactococcus cremoris), rennet and preservative (potassium sorbate)), water, skimmed milk powder, dextrose, mascarpone (milk cream, acidity regulator: citric acid), stabiliser: locust bean gum, guar gum, fresh basil.

Ripple ingredients

lulo, sucrose, guar gum.

Allergens

milk, cheese, cream

Milk and dairy (formaggio)

Nutrition per 100 g

Kcal 159 KJoule 664 Fat 5,9 g of which saturates 3,2 g Carbohydrate 22 g of which sugars 22 g Protein 4,3 g Salt 0,09 g
Stop 5: Chai Latte

Granitiamo · Palmi Italia

Master gelato makers: by Antonio Grillea e Chiara Saffioti

Freschezza e Spezie · VINO, LIQUORI E DISTILLATI

Stop 5 · Granitiamo

Chai Latte
Cream gelato
Cream gelato with Masala Chai, inspired by the ancient Indian ritual: black tea, cardamom, cinnamon, ginger and a pinch of black pepper for a spicy, enveloping finish, with cocoa sauce and a spiced crumble.

Ingredients

fresh milk, cream, sucrose, dextrose, skimmed milk powder, stabiliser: locust bean gum, black tea, spices (cardamom, cinnamon, ginger, black pepper), salt.

Ripple ingredients

cocoa sauce (Sucrose, dextrose, cocoa, water and salt), Crumble (Flour, sugar, butter, spices and salt)

Allergens

milk, cream, flour, butter

Cereals containing gluten Milk and dairy (latte)

Nutrition per 100 g

Kcal 187 KJoule 785 Fat 9,2 g of which saturates 6,5 g Carbohydrate 22 g of which sugars 22 g Protein 3,8 g Salt 0,07 g
Stop 6: Carruba e Tahina del Libano

Oh My Gelato! · Beirut Libano

Master gelato makers: by Nathalie Boustany Massaad

Rotte del Gusto · SORPRESE

Stop 6 · Oh My Gelato!

Carruba e Tahina del Libano
Cream gelato
Cream gelato with carob molasses and tahini, rich and velvety, finished with toasted sesame seeds and a drizzle of the same molasses.

Ingredients

fresh milk, carob molasses, cream, tahini, skimmed milk powder, stabiliser. Topping ingredients: sesame, carob molasses

Allergens

milk, cream, sesame

Milk and dairy (latte) Sesame seeds (sesamo)

Nutrition per 100 g

Kcal 216 KJoule 902 Fat 11 g of which saturates 4,4 g Carbohydrate 22 g of which sugars 5,9 g Protein 7,6 g Salt 0,85 g

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