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Side event Free

Gelato Alla Barra

La Barra Bistrot Chef Marco Massaia · Master Gelato Maker Dario Cazzola

Friday 13 November · 21:00–22:00

DA DEFINIRE

Gelato takes its rightful place in the kitchen as an essential element of flavor. The collaboration between Marco Massaia and Dario Cazzola will explore its role in the creation of a dish, where temperature, texture, and aromatic intensity come together to create balance and contrast. An evening dedicated to discovering how gelato can find its way throughout the menu and become an integral part of a chef’s culinary vision. La Barra is Marco Massaia’s bistro in the historic center of Palermo, near Piazza San Francesco d’Assisi. The counter is the heart of this welcoming space, dedicated to conviviality, where wines and small seasonal dishes take center stage. Dario Cazzola, Master Gelato Maker at Settimo Gelo in Limidi di Soliera, in the province of Modena, is also an instructor and consultant. His approach is rooted in the careful selection of ingredients and a deep respect for seasonality.

Who is there

Hosted by

Marco Massaia

Alla Barra

Born in 1987 in Turin and a graduate in Law, Massaia turned his passion for food into a personal and professional journey that led him to explore the roots of Italian culinary traditions. Deeply connected to rural cuisine and committed to showcasing local ingredients, he has developed a distinctive style that blends innovation, aesthetics, and conviviality.

With

Dario Cazzola

Settimo Gelo

Dario Cazzola is the owner of the artisan gelateria Settimo Gelo, opened in 2017 in Limidi di Soliera, in the province of Modena. After a hotel-school diploma and several specialised courses with certified professionals and schools, he decided to devote himself to gelato making with a clear philosophy: to obtain a healthy, natural product, using only quality raw ingredients and avoiding industrial compound semi-finished products and colourings. Dario loves simple flavours, built with a few well-chosen ingredients, and keeps up a continuous search for new products to include and showcase in his recipes. The gelateria’s specialities include Fior di Bufala, made with buffalo milk, and Crema Settimo Gelo, a vanilla custard cream with a limoncello reduction and white chocolate. Settimo Gelo has been included several times in industry guides, earning one cone in the Gambero Rosso guide and recognition as one of the best gelaterias in Italy, with a philosophy that puts naturalness, clean structure and a bond with the Emilian land at the centre.

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