Alessandro Schintu
Glacier Alessandro
La Ciotat, Francia
This gelato is a stop of an itinerary
Stand group 3shares the stand with
- Papalele 3B
- Dal Dalla Gelato 3C
- Idem Congelato 3D
Flavour produced
Urubamba Sorbetto
Sorbet of avocado, passion fruit and extra virgin olive oil. Urubamba is a sensory journey to Peru, exotic and elegant, born from the memory of a discovery shared with family.
Ingredients
Allergens
Allergens not declared yet: ask the staff at the stand before tasting.
Nutrition per 100 g
Grassi 7,0 g di cui saturi 0 g
Carboidrati 33 g di cui Zuccheri 29 g
Proteine 0,8 g
Sale 0 g
Alessandro Schintu is the founder and gelato maker of Glacier Alessandro, an artisan workshop opened on 10 June 2023 in La Ciotat, in the south of France. His vision of gelato making comes from the desire to combine technical precision, gastronomic sensitivity and creativity, turning every flavour into an experience able to evoke memories, emotions and places. His work rests on continuous research: he carefully studies formulations, textures and the behaviour of ingredients to achieve balances that bring out the best in every raw ingredient. He loves to be inspired by the land that hosts him, by the Mediterranean and Provence, but also by travel and by the food cultures of the world. The distinctive feature of his approach is the will to bring gelato closer to the language of haute cuisine, creating original flavours that tell a story without losing the immediate pleasure of tasting, with respect for the seasons and the local area.
