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Itinerary no. 7

Lighter

Light

Six tastings chosen among the lightest flavours available. Pleasure, without the sin.

6 stops nobody follows it yet one free product

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The stops, in order

See the stands on the map Open the map of the square: every stop is in its own gazebo

You walk them in this order, but any gelato paid with the QR counts: the passport stamps itself, in any order.

  1. U Peanuts Burro

    Futura Granita + Gelato · Toronto

    by Carlo Diano e Lois Kim

    Storie in Viaggio · PROFUMI DEL MEDITERRANEO

    Stop 1 · Futura Granita + Gelato

    U Peanuts Burro

    Plant-based

    Plant-based gelato with peanuts and fragola grape, inspired by “peanut butter & jelly” and by the history of Italian immigration to Canada. From aunt Emilia comes “U Peanuts Burro”, a family memory.

    Ingredients

    acqua, zucchero di canna, burro di arachidi, trealosio, destrosio, uva fragola, sciroppo di glucosio dis. 38DE, inulina, proteine vegetali, stabilizzante: farina di semi di carruba, sale.

    Allergens

    arachidi

    Peanuts (Peanut) To be confirmed Cereals containing gluten (pane) To be confirmed
    Nutrition per 100 g

    Kcal 115 KJoule 483 Grassi 0 g di cui saturi 0 g Carboidrati 27 g di cui Zuccheri 22 g Proteine 1,1 g Sale 0,20 g

  2. Balsamico

    Lorenzo Gelato & Dessert · Fiorano Modenese

    by Lorenzo Giacobazzi

    Profumi e Aromi · FRUTTA IN VIAGGIO

    Stop 2 · Lorenzo Gelato & Dessert

    Balsamico

    Sorbet

    Sorbet with balsamic Alpine herbs, fresh and aromatic, enriched with a crunchy nut crumble that gives structure and a pleasant contrast of textures.

    Ingredients

    acqua, saccarosio, destrosio, sciroppo di glucosio dis. 38DE, stabilizzante: farina di semi di carruba, farina di semi di guar. Ingredienti Variegato: burro, farina di riso, saccarosio, farina di nocciole, farina di mandorle, sale.

    Allergens

    burro, nocciole, mandorle

    Milk and dairy (burro) Tree nuts (nocciole)
    Nutrition per 100 g

    Kcal 109 KJoule 458 Grassi 0 g di cui saturi 0 g Carboidrati 27 g di cui Zuccheri 25 g Proteine 0 g Sale 0 g

  3. Poires Fenouil

    Mystère et boule de glace · Lesdain

    by Anne-Chantal Dupont

    Sottili Contrasti · VERDE

    Stop 3 · Mystère et boule de glace

    Poires Fenouil

    Sorbet

    Pear sorbet, made from a syrup delicately flavoured by infusing wild fennel seeds.

    Ingredients

    pera decana, acqua, saccarosio, sciroppo di glucosio disidr 38DE, inulina, succo di limone, stabilizzante: farina di semi di carruba, farina di semi di guar, semi di finocchio.

    Allergens
    Allergens not declared yet: ask the staff at the stand before tasting.
    Nutrition per 100 g

    Kcal 121 KJoule 508 Grassi 0 g di cui saturi 0 g Carboidrati 29 g di cui Zuccheri 22 g Proteine 0 g Sale 0 g

  4. Menta Romana

    Criollo. Il Bistrot Del Gelato · Roma

    by Simona Papagno

    Freschezza e Spezie · VINO, LIQUORI E DISTILLATI

    Stop 4 · Criollo. Il Bistrot Del Gelato

    Menta Romana

    Sorbet

    Sorbet with fresh Roman mint, embellished with drops of peppermint essential oil to enhance its freshness and aromatic intensity.

    Ingredients

    acqua, saccarosio, inulina, destrosio, sciroppo di glucosio dis. 38DE, maltodestrina, menta fresca, stabilizzante: farina di semi di carruba, farina di semi di guar.

    Allergens
    Allergens not declared yet: ask the staff at the stand before tasting.
    Nutrition per 100 g

    Kcal 129 KJoule 538 Grassi 0 g di cui saturi 0 g Carboidrati 30 g di cui Zuccheri 21 g Proteine 0 g Sale 0 g

  5. Sorbetto “Col Fondo” •

    Fingusto · Pieve di Soligo (TV)

    by Simone De Nardi

    Vino, Natura e Fermenti · MEMORIA

    Stop 5 · Fingusto

    Sorbetto “Col Fondo”

    Sorbet

    Sorbet with Piave apple, Prosecco Col Fondo and lacto-fermented lemon. The notes of natural yeasts and the slight savoury finish tell of the UNESCO hills of Veneto.

    Ingredients

    mela verde, acqua, prosecco di Valdobbiadene, saccarosio, inulina, sciroppo di glucosio dis. 38DE, trealosio, succo di limone, fibra di agrumi, stabilizzante: farina di semi di carruba, farina di semi di guar, Xantano.

    Allergens
    Allergens not declared yet: ask the staff at the stand before tasting.
    Nutrition per 100 g

    Kcal 119 KJoule 498 Grassi 0 g di cui saturi 0 g Carboidrati 24 g di cui Zuccheri 15 g Proteine 0 g Alcool 2,0 % vol Sale 0 g

  6. Terra Madre

    La Bottega del Gelato · Alberobello

    by Daniela Martellotta e Gregorio Mignozzi

    Rotte del Gusto · SORPRESE

    Stop 6 · La Bottega del Gelato

    Terra Madre

    Cream gelato

    Cream gelato with Cima di Mola extra virgin olive oil, with percoca peach in syrup, taralli crumble, candied capers from Pachino and Trapani salt.

    Ingredients

    latte fresco, olio extravergine di oliva (EVO), destrosio, saccarosio, latte in polvere, sale, farina di semi di carruba, farina di semi di guar. Ingredienti Variegato: percoca sciroppata (pesca percoca, saccarosio, aromi naturali), taralli (farina tipo 00, olio extravergine d'oliva, vino bianco secco e sale) capperi canditi (capperi, saccarosio, acqua, malvasia), sale.

    Allergens

    latte, farina

    Cereals containing gluten (taralli) To be confirmed Milk and dairy (latte)
    Nutrition per 100 g

    Kcal 142 KJoule 594 Grassi 0 g di cui saturi 0 g Carboidrati 35 g di cui Zuccheri 35 g Proteine 0 g Sale 0 g

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