Serena Corbo e Antonio Russo
Biancamenta
Porto Recanati, Italia
This gelato is a stop of an itinerary
Stand group 10shares the stand with
- Kōri 10B
- Ombra - Laboratorio del Gelato 10C
- Fingusto 10D
Flavour produced
Delizia al Caffè Gelato di crema
Cream gelato with coffee, with a cardamom infusion, cocoa crumble and blackberry compote.
Ingredients
Allergens
latte, panna, burro, mandorle
- Latte e derivati (latte)
- Frutta a guscio (mandorle)
Nutrition per 100 g
Grassi 8,9 g di cui saturi 6,3 g
Carboidrati 24 g di cui Zuccheri 21 g
Proteine 4,1 g
Sale 0,02 g
Antonio Russo is the gelato maker of Biancamenta, opened in 2013 in Porto Recanati and immediately recognised for an identity different from the tourist gelaterias of the area. Born in Lucania (Basilicata) and adopted by the Marche, after various experiences running pubs, pizzerias and bars he graduated in economics, honing his entrepreneurial skills. During his studies he met Serena Corbo, his partner in life and work, and together they decided to embark on the gelateria adventure. Biancamenta was created with a precise approach: entirely gluten-free production, vegan and lactose-free flavours, and gelato kept in pozzetti (lidded wells), among the first in the Marche to do so. Antonio attended courses at Gelato University and Gelato Master School, perfecting his technique with advanced courses by Arnaldo Conforto and Stefano Ferrara and cold-pastry consultancy from Francesco Boccia and Luca Bernardini. The distinctive feature of his work is an obsessive attention to the structure and creaminess of gelato, because “structure carries flavour”, with a range oriented towards naturalness, functional and healthy foods and great classics revisited in a modern, distinctive key. Over time Biancamenta has earned recognition such as the regional final of the Gelato World Tour 2017, two Gambero Rosso cones in 2025 and third place at the Procopio Cutò Award at Sherbeth 2025, confirming an ethical, sustainable and quality-driven approach to production.
