Itinerary no. 9

Journey of the senses

Six tastings to explore textures, aromas and unexpected pairings. What happens at the Festival stays at the Festival.

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: Crema Stregata • Contains alcohol

Idem Congelato · Reggiolo Italia

Master gelato makers: by Patrick Andreoli e Daniela Loffredo

Profumi e Aromi · SPEZIE

Stop 1 · Idem Congelato

Crema Stregata
Cream gelato
Cream gelato with Strega liqueur, rippled with caramelised almonds and dark chocolate stracciatella.

Ingredients

fresh milk, cream, sucrose, Strega liqueur, egg yolk, inulin, skimmed milk powder, dextrose, milk whey proteins, stabiliser: locust bean gum, guar gum.

Ripple ingredients

caramelised almonds (almonds, sucrose, fresh whole milk, butter, glucose syrup DE 60.)

Allergens

milk, cream, egg, almonds, butter

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

Nutrition per 100 g

Kcal 204 KJoule 854 Fat 7,7 g of which saturates 4,4 g Carbohydrate 23 g of which sugars 19 g Protein 4,9 g Alcohol 2,0 % vol Salt 0 g
Stop 2: Dolce di Latte • Contains alcohol

Barroccino l’ora del gelato · Firenze Italia

Master gelato makers: by Pierpaolo Portogallo

Terre Lontane · CAFFÈ, TOSTATURE E PROFONDITÀ

Stop 2 · Barroccino l’ora del gelato

Dolce di Latte
Cream gelato
Cream gelato with caramelised banana and condensed milk, with gluten-free sponge cake lightly soaked in Baileys. Pio Nono tells of memory, travel, identity and recovery.

Ingredients

fresh milk, cream, water, sucrose, dextrose, skimmed milk powder, milk whey proteins, salt, stabiliser: locust bean gum.

Ripple ingredients

caramelised condensed milk, banana, sucrose, sponge cake (eggs, rice flour, sucrose, salt), Baileys.

Allergens

milk, cream, eggs

Milk and dairy (latte) Eggs (pan di Spagna)

Nutrition per 100 g

Kcal 189 KJoule 789 Fat 9,3 g of which saturates 6,5 g Carbohydrate 22 g of which sugars 22 g Protein 3,8 g Salt 0,27 g
Stop 3: Cioccolato e Gorgonzola

Al Polo Gelato Pensato · Parma Italia

Master gelato makers: by Alex Erioldi e Giulia Zanettin

Golose Tradizioni · CACAO E NOCCIOLA

Stop 3 · Al Polo Gelato Pensato

Cioccolato e Gorgonzola
Cream gelato
Cream gelato with white chocolate and Gorgonzola Dolce PDO, with a crumble of walnuts, polenta and Pecorino Romano PDO.

Ingredients

fresh milk, gorgonzola (milk, salt, rennet), white chocolate (sucrose, cocoa butter, whole milk powder, emulsifier: soy lecithin, natural vanilla extract), cream, sucrose, dextrose, skimmed milk powder, stabiliser: locust bean gum, salt, guar gum.

Ripple ingredients

rice flour, maize starch, walnut flour, polenta flour, taragna, butter, sucrose, pecorino (sheep's milk, salt, cultures, rennet), salt.

Allergens

milk, soy, cream, walnuts, butter, pecorino

Milk and dairy (gorgonzola) Tree nuts (noci) Soybeans (soia)

Nutrition per 100 g

Kcal 198 KJoule 827 Fat 11 g of which saturates 5,3 g Carbohydrate 18 g of which sugars 18 g Protein 5,5 g Salt 0,11 g
Stop 4: Malaga Siciliano • Contains alcohol

Maxsimo Gelateria Naturale Creativa · Düdingen Svizzera

Master gelato makers: by Massimiliano Lanzafame

Memorie da Assaggiare · ISOLE

Stop 4 · Maxsimo Gelateria Naturale Creativa

Malaga Siciliano
Cream gelato
Cream gelato with Marsala and candied capers, a meeting of sweetness and deeply Mediterranean aromatic notes.

Ingredients

fresh milk, egg yolk, Passito di Pantelleria, cream, sucrose, skimmed milk powder, glucose syrup DE 38, milk whey proteins, stabiliser: locust bean gum, guar gum.

Ripple ingredients

candied Salina capers, Passito di Pantelleria and Marsala

Allergens

milk, egg, cream

Eggs Milk and dairy (latte)

Nutrition per 100 g

Kcal 231 KJoule 966 Fat 11 g of which saturates 4,3 g Carbohydrate 22 g of which sugars 19 g Protein 7,0 g Alcohol 2,0 % vol Salt 0,01 g
Stop 5: Rosherbet • Contains alcohol

Rosamundi · Roma Italia

Master gelato makers: by Marco Puxeddu e Giorgia Ricci

Mediterraneo Inatteso · OLTRE IL GELATO

Stop 5 · Rosamundi

Rosherbet
Cream gelato
Cream gelato with sheep’s milk ricotta, Sicilian citrus and rosolio, where an ancient tradition becomes a contemporary gelato.

Ingredients

fresh milk, ricotta (sheep's milk whey, whole sheep's milk, water, salt, rennet), sucrose, cream, dextrose, skimmed milk powder, condensed milk, milk whey proteins, inulin, citrus fibre, salt, stabiliser: locust bean gum, guar gum.

Ripple ingredients

almonds, sucrose, rice flour, extra virgin olive oil, butter, egg white, semi-candied sour cherries, icing sugar, Damask rose syrup, orange peel, lemon peel, salt, rosolio liqueur.

Allergens

milk, rennet, cream, almonds, butter, egg

Milk and dairy (Ricotta) Tree nuts (mandorle) Eggs (uovo)

Nutrition per 100 g

Kcal 218 KJoule 913 Fat 12 g of which saturates 2,5 g Carbohydrate 22 g of which sugars 21 g Protein 4,9 g Salt 0,19 g
Stop 6: Limone e Makao

Frigomio Gelateria 義式冰淇淋 · Taichung Taiwan

Master gelato makers: by Chun Yu Liu

Rotte del Gusto · SORPRESE

Stop 6 · Frigomio Gelateria 義式冰淇淋

Limone e Makao
Cream gelato
Cream gelato with Makauy and Sicilian lemon, where Taiwanese mountain pepper meets tea seed oil and grated coconut, creating an aromatic bridge between Taiwan and Sicily.

Ingredients

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

Ripple ingredients

camellia oil, lemon zest.

Allergens

milk, cream

Milk and dairy (latte)

Nutrition per 100 g

Kcal 187 KJoule 783 Fat 7,0 g of which saturates 4,9 g Carbohydrate 27 g of which sugars 25 g Protein 4,0 g Salt 0,01 g

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