Sherbeth off. GELATO E MIXOLOGY

Papalele – Il Gelato che fa bene al Mondo was born from the experience and vision of Emanuele Monero, a gelato maker from Turin whose path interweaves confectionery tradition, artisan technique and contemporary research. For over thirteen years Emanuele worked in the family business, specialising in sweets, jellies, gummies, chocolate and confectionery products; a setting that allowed him to develop a deep knowledge of raw ingredients, processes and the balance of flavours. In 2009 he decided to devote himself entirely to the world of artisan gelato, embarking on a path built on experimentation, technique and constant study, combining his workshop activity with teaching at the Scuola del Gambero Rosso and La Piazza dei Mestieri in Turin. In 2024 Papalele came to life, a project that reflects a precise idea of contemporary gelato making: sustainable, inclusive and strongly research-oriented. The daily work focuses on vegan flavours, gastronomic ingredients, fermentation, foraging and the study of raw ingredients, with particular attention to seasonality, local produce and Slow Food Presidia. In the workshop each flavour is balanced individually using the direct method, using mainly natural ingredients and limiting the use of animal products as far as possible; the whole production is gluten free and much of the range is plant-based, with the aim of expressing place, biodiversity and a conscious approach to food.

In Palermo, inside a former chapel a few steps from the centre, Sartoria MiscelazioneDemocratica is a convivial street bar designed to welcome anyone who wants to drink well without feeling out of place. The four partners — Fabrizio Candino, Matteo Bonandrini, Ivan Geraci and Andrea Caputo — pursue a lively, cross-cutting idea of mixology: every cocktail works on textures and reinterpretations, taking the guest on an original yet clear sensory journey. Sartoria was born from the wish to make quality drinking democratic: hospitality, attention to detail, selected ingredients and a strong bond with guests. Tailors have needle and thread; these Tailors have a shaker and a glass. Fabrizio Candino has worked in hospitality for about fifteen years, specialising almost immediately in mixology. He fell for bartending at once, discovering not only cocktails but cultures, stories and skills, and took the profession around the world: Spain, Portugal, the United States, Mexico. He blends work with his greatest passions — the new, adventure, travel, new flavours and creative pairings between kitchen and bar. He has taken part in several top-level international competitions, winning many, most recently Art of Italicus 2023, which earned him the title of global bartender of the year. In 2021 he opened Sartoria – Miscelazione Democratica with his partners.