Stefano Guizzetti - The roots of gelato Going deep To find “The roots of gelato” is what Stefano Guizzetti of Ciacco Lab in Parma and Milan did. Following his journey into olfactive memories, another stop on his exploration was revealed. Kickstarting his search was the memory of playing outside and the scent of the soil. Working with various soil samples, the gelato chef obtained a water liquor to create an unusual gelato, which was placed on a sponge cake made with black chickpea flour. It was accompanied by a grilled pear and peated whisky jam and topped with a ball of cotton candy. This composition of earthy aromas is to be paired with a fermented black tea. Tasting and research The keys words of the talk by Paolo Brunelli from the eponymous Gelato and Chocolate shop in Senigallia (Ancona) translated into Slowcool with three raspberry sorbets. The challenge was to find a solution for a gelato tasting flight, like when tasting wine, which overcomes the problem of service temperature (around -12°C). The answer was Slowcool, a refrigerated support designed by Riccardo Diotallevi with three bowls and lids for serving flavours at an optimal temperature. As a demonstration of a tasting journey, three raspberry sorbets were offered each differing in amounts of sugars and fruit. Paolo Brunelli - Slowcool with three raspberry sorbets 20 EVENTS
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