Itinerary no. 4

Faraway lands

Six interpretations inspired by different cultures and lands. If the world is in Palermo for three days, we find it here.

6 stops 11 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: Maghreb

Godot · Rovigo Italia

Master gelato makers: by Elio Palmieri

Profumi e Aromi · FRUTTA IN VIAGGIO

Stop 1 · Godot

Maghreb
Cream gelato
Cream gelato with almond, sesame and neroli. Maghreb, in Arabic “the place where the sun sets”, is inspired by the typical ingredients of Maghrebi pastry.

Ingredients

fresh milk, water, almond paste, sucrose, cream, dextrose, inulin, milk whey proteins, skimmed milk powder, stabiliser: locust bean gum, guar gum, neroli essential oil.

Ripple ingredients

sucrose, sesame.

Allergens

milk, almonds, cream

Tree nuts (mandorla) Sesame seeds (sesamo) Milk and dairy (latte)

Nutrition per 100 g

Kcal 233 KJoule 975 Fat 12 g of which saturates 3,3 g Carbohydrate 24 g of which sugars 22 g Protein 5,8 g Salt 0 g
Stop 2: Nocciola Contemporanea

Papalele · Torino Italia

Master gelato makers: by Emanuele Monero

Profumi e Aromi · SPEZIE

Stop 2 · Papalele

Nocciola Contemporanea
Plant-based
Plant-based gelato with Piedmont PGI Hazelnut, caramel and miso, a meeting of intensity, sweetness and savouriness.

Ingredients

water, hazelnuts, dextrose, rock sugar, glucose fibre, inulin, miso, salt, tara, stabiliser: locust bean gum.

Allergens

hazelnuts

Tree nuts

Nutrition per 100 g

Kcal 199 KJoule 832 Fat 9,4 g of which saturates 0 g Carbohydrate 19 g of which sugars 15 g Protein 2,4 g Salt 0,40 g
Stop 3: Uovo Sbattuto

Il Fenicottero · Anguillara Sabazia Italia

Master gelato makers: by Andrea Sorgini

Radici · DOLCE E SALATO

Stop 3 · Il Fenicottero

Uovo Sbattuto
Cream gelato
Cream gelato with egg, inspired by the old-fashioned “ovo sbattuto” made with pasteurised egg yolk and sugar: a simple gesture of love that brings back memories of grandmothers and mothers.

Ingredients

fresh milk, egg yolk, sucrose, cream, dextrose, skimmed milk powder, stabiliser: locust bean gum, salt, guar gum.

Allergens

milk, egg, cream

Eggs (Tuorlo) Milk and dairy (latte)

Nutrition per 100 g

Kcal 208 KJoule 871 Fat 8,9 g of which saturates 2,5 g Carbohydrate 27 g of which sugars 26 g Protein 5,5 g Salt 0,11 g
Stop 4: Gelato d’Altri Tempi

Sottani · Pelago (FI) Italia

Master gelato makers: by Gianluca Sottani

Territori da Raccontare · CONTAMINAZIONI

Stop 4 · Sottani

Gelato d’Altri Tempi
Cream gelato
Cream gelato with locally produced ricotta, rippled with a sauce of local raspberries and embellished with Pane Novecento, part of the Slow Food Ark of Taste.

Ingredients

fresh milk, ricotta (sheep's milk whey, whole sheep's milk, water, salt, rennet), sucrose, cream, dextrose, glucose syrup DE 38, skimmed milk powder, condensed milk, sodium caseinate, stabiliser: locust bean gum, guar gum.

Ripple ingredients

raspberries, sucrose, lemon juice, Novecento bread (ancient grain flour, sourdough starter, whole milk, sucrose, whole eggs, butter, salt).

Allergens

milk, rennet, cream, flour, eggs, butter

Milk and dairy (ricotta) Cereals containing gluten (Pane) Eggs (uova)

Nutrition per 100 g

Kcal 195 KJoule 816 Fat 7,8 g of which saturates 2,9 g Carbohydrate 27 g of which sugars 25 g Protein 4,3 g Salt 0 g
Stop 5: La Matcharena

Wave Gelato · Londra Regno Unito

Master gelato makers: by Cristian Bonacina e Biagio Di Fiore

Giardini e Terre Lontane · MEDITERRANEO CONTEMPORANEO

Stop 5 · Wave Gelato

La Matcharena
Cream gelato
Cream gelato with fiordilatte, matcha tea and sour cherries. La Matcharena unites the delicacy of fiordilatte with the character of matcha and the fresh, fruity sweetness of sour cherries.

Ingredients

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

Ripple ingredients

sour cherries, sucrose, lemon juice.

Allergens

milk, cream

Milk and dairy (fiordilatte)

Nutrition per 100 g

Kcal 188 KJoule 785 Fat 9,0 g of which saturates 6,3 g Carbohydrate 23 g of which sugars 21 g Protein 3,7 g Salt 0,12 g
Stop 6: Pistacchio Meraviglia

Oh My Gelato · Victoria Australia

Master gelato makers: by Eugene Quah e May Quah

Rotte del Gusto · CAFFÈ, TOSTATURE E PROFONDITÀ

Stop 6 · Oh My Gelato

Pistacchio Meraviglia
Cream gelato
Cream gelato with Sirora pistachio, specialty coffee, dark chocolate and honey. Australian ingredients showcased through a careful balance of flavours and textures, for a rich and surprising taste experience.

Ingredients

milk, pistachio, sugar, dextrose, skimmed milk powder, espresso ripple (ground coffee beans, glucose, maltodextrin, dextrose, sugar, salt, xanthan gum), chocolate-coated honeycomb (sugar, dark chocolate [cocoa beans, sugar], glucose, honey, coconut oil, bicarbonate of soda), egg yolk, carob seed flour, salt, guar seed flour.

Allergens

milk, pistachio, egg

Milk and dairy (latte) Tree nuts (pistacchio) Eggs (uovo)

Nutrition per 100 g

Kcal 207 KJoule 865 Fat 9 g of which saturates 2,3 g Carbohydrate 25 g of which sugars 22 g Protein 6 g Salt 0,20 g

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