Among the many ice cream makers met at Sherbeth Festival is Marco Ottaviani, owner of Gelateria Il Castello in Rimini, where he works with selected ingredients, essential flavors and a contemporary approach to ice cream. A lover of aromatic contrasts and clean raw...
Last week I prepared an old recipe of mine that I hadn’t unleashed in years: ricotta and radicchio gnudi with pears and toasted almonds. While eating the dish, I got the idea to create an ice cream with some of the ingredients of this dish: pears, butter, and...
Today’s recipe, the carrot cappuccino, has a special story. It all began about 20 years ago at a Christmas dinner when I was first served a simple carrot and coconut milk soup with a hint of lime zest. The flavor left a lasting impression on me, and since then,...
This summer one of the most original requests came to me through the Gelato Project: a gastronomic ice cream version reinterpretation of brandacujun. Brandacujun is a traditional Ligurian dish, also popular in Piedmont, and made with stockfish. Also known as brand de...
This reinterpretation of pizzocchero stems from the idea of transforming an iconic dish of Valtellina tradition into a modern fingerfood version that keeps the authentic flavors and ingredients intact, but with a creative and unexpected presentation. The result is a...
The inspiration for this BBQ marshmallow ice cream came about during a barbecue with my family in Valle Maggia. Dad, can you make marshmallow ice cream? The challenge set by my children immediately intrigued me, and so I began to imagine how to turn marshmallows into...
