Compagnia dei gelatieri offers a rich program full of interesting workshops where unique gelato flavors are paired with various raw milk cheeses from the Cheese market stalls.
Are you curious already? Here are a few examples!
Have you ever tried…
Tree resin gelato paired with aged Asiago (Slow Food Presidium);
Tuscan extra virgin olive oil gelato paired with Pecorino Pistoiese;
Fig sorbet paired with Bra duro;
Horseradish and mustard gelato paired with Formadi Frant (Slow Food Presidium);
Chocolate sheep cream gelato paired with a Pecorino of the same milk;
Milk cream gelato from raw Cabannina milk (Slow Food Presidium) with local herbs paired with prescinseua;
Honey and rosemary gelato paired with Moena Puzzone (Slow Food Presidium);
British fiordilatte paired with Colwick, both produced from the milk from Belvoir Ridge Creamery in Leicestershire;
Hay gelato paired with Historic Rebel (Slow Food Presidium);
Pumpkin and cinnamon gelato paired with Beltrami di Cartoceto:
Almond gelato from Val di Noto paired with Sibillini Mountain Pecorino (Slow Food Presidium);
We’re positive you haven’t. We haven’t either. The gelatieri have been experimenting for some months in order to prepare these pairings to have us experience a high level sensory journey.
You’ll find them at the Gelato Square at Cheese, in the workshop classroom. The workshops will be free entry while you need to book a spot before.
In addition to tasting the delicacies offered, we’ll also talk about the secrets to good, clean and fair gelatos, from the importance of raw materials to traceability and supply chain.
This is a not-to-miss occasion to discover how gelato masters – apart from choosing the highest quality ingredients – knows how to skillfully treat them with respect and care.
Among the gelaterie and exceptional teachers, we’d like to point out: Paolo Brunelli from the homonymous gelateria in Senigallia, Matteo Carloni from Gelateria Gambrius in Perugia, Simone De Feo from Cremeria Capolinea in Reggio Emilia, Antonio De Vecchi from Gelato Village in Leicester in the UK, Antonio Luzi from Gelateria Makì in Fano, Alberto Marchetti from the homonymous gelateria in Turin, Alassio and Milan, Andrea Soban from the homonymous gelateria in Valenza, Alessandria and Trieste, Daniele Taverna from Gelato Village in Leicester in the UK, Mirko Tognetti from Cremeria Opera in Lucca, and so much more.
In addition to the gelato workshops, there will also be meetings organized by Inalpi and IFI (official partner and sponsors of the Gelato Square) and by Alberto Marchetti who offers daily delicacies prepared with Slow Food Presidia products:Tortona strawberry, Bronda Valley Ramassin, Leonforte peaches, Bronte pistachio, Chontalpa cacao, Farina Bòna, and Robiola di Roccaverano.
And of course, the Gourmet Space where Alberto Marchetti will try out combinations in a fine dining style, thanks to the collaboration with two Michelins starred Antico Corona Reale di Cervere.
We did our part by suggesting you the best, now it’s your turn: Pass by the Gelato Square and taste as much as you can.
by Silvia Ceriani