How would you define Paolo Brunelli in one sentence? For a while now, I define myself as going beyond a gelato chef; certainly not to discredit gelato, which will always remain my biggest love, it is quite the contrary. The industry of cold desserts today has been turned upside down, contaminated by pastry, foodservice and chocolate arts. Me defining myself as going beyond a gelato chef serves as a way to include my whole world, which has increasingly malleable boundaries with other disciplines, not only with the contiguous ones but also with those that are extraneous to cuisine, such as music and design, two other great passions of mine. The greatest professional intuition of your career? The Brunelli cream, a pastry cream with dark chocolate chips, caramelised hazelnuts and anise. It contains all of the aromas of my region. It has the magical power to unlock memories of amusement parks and a blooming countryside. Still today it has an iconic and evergreen flavour, and it is a real sounding board for my name. The courage to be daring, supported by a strong passion for music and design, and a curiosity that goes beyond the production kitchen. Image by Lido Vannucchi Image by Lido Vannucchi 31
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