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Itinerary no. 8

Sorbets & plant-based creativity

Lactose-free

Six interpretations among sorbets and plant-based gelati, with no dairy creams.

6 stops 12 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. Al-Suss

    Settimo Gelo · Limidi di Soliera (MO)

    by Dario Cazzola

    Storie in Viaggio · PROFUMI DEL MEDITERRANEO

    Stop 1 · Settimo Gelo

    Al-Suss

    Sorbet

    Sorbet with liquorice and mint, a tribute to the historical origins of sherbeth, where the depth of the pure root meets the balsamic freshness of mint.

    Ingredients

    water, sucrose, dextrose, trehalose, glucose syrup DE 30, liquorice powder, invert sugar, inulin, locust bean gum, guar gum, salt.

    Allergens

    None of the 14 statutory allergens.

    Nutrition per 100 g

    Kcal 129 KJoule 538 Fat 0 g of which saturates 0 g Carbohydrate 31 g of which sugars 27 g Protein 0 g Salt 0,05 g

  2. BBR - Bergamotto, Basilico e Rosmarino

    Zelato · Roma

    by Alberto Zezza

    Profumi e Aromi · FRUTTA IN VIAGGIO

    Stop 2 · Zelato

    BBR - Bergamotto, Basilico e Rosmarino

    Sorbet

    Sorbet with bergamot, basil and rosemary. Freshness, fragrance and acidity: seemingly contrasting ingredients that the unique character of bergamot manages to bring into agreement.

    Ingredients

    water, bergamot juice, sucrose, dextrose, inulin, glucose syrup DE 38, fresh basil, stabiliser: locust bean gum, guar gum, rosemary.

    Allergens

    None of the 14 statutory allergens.

    Nutrition per 100 g

    Kcal 118 KJoule 492 Fat 0 g of which saturates 0 g Carbohydrate 28 g of which sugars 23 g Protein 0 g Salt 0 g

  3. Albedo Mandorlato

    100% Naturale · Sestri Levante

    by Filippo Bertagna e Francesco Pannozzo

    Sottili Contrasti · VERDE

    Stop 3 · 100% Naturale

    Albedo Mandorlato

    Plant-based

    Plant-based gelato with lemon albedo (the white pith) and almond paste, for a fresh, delicate meeting of citrus and nuts.

    Ingredients

    water, sucrose, lemon albedo, dextrose, almond paste, inulin, stabiliser: locust bean gum, guar gum, salt.

    Allergens

    almonds

    Tree nuts (mandorla)
    Nutrition per 100 g

    Kcal 166 KJoule 697 Fat 4,4 g of which saturates 0,3 g Carbohydrate 27 g of which sugars 25 g Protein 1,9 g Salt 0,20 g

  4. Mandorla di Campo

    Ombra - Laboratorio del Gelato · Rovigno (Rovinj)

    by Marco Cipolla e Martina Ivancic

    Vino, Natura e Fermenti · MEMORIA

    Stop 4 · Ombra - Laboratorio del Gelato

    Mandorla di Campo

    Plant-based

    Plant-based gelato with raw Avola Almond, with an infusion of chamomile flowers and rosemary.

    Ingredients

    chamomile flower infusion, raw blanched Avola almond, sucrose, dextrose, guar gum, rosemary, salt, stabiliser: locust bean gum.

    Allergens

    almond

    Tree nuts (MANDORLA)
    Nutrition per 100 g

    Kcal 175 KJoule 732 Fat 8,3 g of which saturates 0,7 g Carbohydrate 21 g of which sugars 21 g Protein 3,3 g Salt 0,10 g

  5. Estate Pugliese

    Savà · Santeramo in Colle

    by Alex Paciolla

    Territori da Raccontare · CONTAMINAZIONI

    Stop 5 · Savà

    Estate Pugliese

    Plant-based

    Tomato and extra virgin olive oil sorbet, served with crunchy crumbled frisella and a drizzle of raw olive oil. A tribute to the Apulian frisella, capturing the scents and flavours of summer in Apulia.

    Ingredients

    water, sucrose, tomato, extra virgin olive oil, glucose syrup DE 62, Grana Padano (raw Milk, salt, rennet, lysozyme), inulin, dextrose, maltodextrin, citrus fibres, salt, locust bean gum, guar gum.

    Ripple ingredients

    frisella (type 00 flour, water, fresh brewer's yeast, salt)

    Allergens

    Milk, flour

    Cereals containing gluten (frisella) Milk and dairy
    Nutrition per 100 g

    Kcal 171 KJoule 716 Fat 7,1 g of which saturates 0 g Carbohydrate 24 g of which sugars 17 g Protein 1,3 g Salt 0,5 g

  6. Avola Selvatica

    Tiramisu Gelateria Artigianale · Cartagena

    by Cristina Bonfadini e Michael Capitanio

    Mediterraneo Inatteso · OLTRE IL GELATO

    Stop 6 · Tiramisu Gelateria Artigianale

    Avola Selvatica

    Plant-based

    Plant-based gelato with almond and prickly pear, creamy, delicate and fragrant, with all the authentic sweetness of the fruits of the Mediterranean.

    Ingredients

    water, almond paste, sucrose, dextrose, trehalose, cream, skimmed milk powder, stabiliser: locust bean gum, guar gum, inulin, salt.

    Ripple ingredients

    prickly pear pulp, sucrose, dextrose, lemon juice, pectin.

    Allergens

    almonds, cream, milk

    Tree nuts (mandorla) Milk and dairy (panna)
    Nutrition per 100 g

    Kcal 227 KJoule 952 Fat 13 g of which saturates 2,1 g Carbohydrate 22 g of which sugars 22 g Protein 5,6 g Salt 0,11 g

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