Andrea Sorgini
Il Fenicottero
Anguillara Sabazia, Italia
This gelato is a stop of an itinerary
Stand group 7shares the stand with
Flavour produced
Uovo Sbattuto Gelato di crema
Cream gelato with egg, inspired by the old-fashioned “ovo sbattuto” made with fresh egg yolk and sugar: a simple gesture of love that brings back memories of grandmothers and mothers.
Ingredients
Allergens
latte, uovo, panna
- Uova (Tuorlo) To be confirmed
- Latte e derivati (latte)
Nutrition per 100 g
Grassi 8,9 g di cui saturi 2,5 g
Carboidrati 27 g di cui Zuccheri 26 g
Proteine 5,5 g
Sale 0,11 g
Andrea Sorgini is an artisan gelato maker from Rome who in 2022 opened Il Fenicottero in Anguillara Sabazia, on Lake Bracciano. His production philosophy is clear-cut: to use only real ingredients and transparent techniques, without resorting to semi-finished products, colourings or artificial flavourings. In the workshop he carefully studies the structure of gelato, balancing solids and liquids to achieve a clean, stable creaminess able to carry flavour at its best. The range alternates gelati dedicated to the local area, sorbets and gastronomic flavours designed to enhance the raw ingredient without overpowering it, churned daily in small batches to guarantee freshness. Il Fenicottero is an open workshop where dialogue with customers is central: Andrea believes it is important to explain what lies behind every recipe and to let those who taste truly know what they are eating, an approach that has earned him recognition from industry guides and attention for the artisan consistency of his work.
