Claudia Colla e Roberto Ghignone
Bun da Mat
Santo Stefano Belbo, Italia
This gelato is a stop of an itinerary
Flavour produced
Gianduia Vegetale
Plant-based gelato with Ecuador Arriba Nacional bitter cocoa and Piedmont PGI Hazelnut, enriched with paste and chopped hazelnuts from the Langhe.
Ingredients
Allergens
nocciole
- Frutta a guscio (NOCCIOLE) To be confirmed
Nutrition per 100 g
Grassi 7,6 g di cui saturi 0,6 g
Carboidrati 29 g di cui Zuccheri 27 g
Proteine 2,6 g
Sale 0 g
Claudia Colla is the founder and master gelato maker of Bun da Mat, established in 2020 in Santo Stefano Belbo. The project took shape after a period of training alongside experienced masters, from whom she learned the principles of the chemistry of cold and the importance of accurately balanced recipes. Bun da Mat’s production philosophy can be summed up in the word “authenticity”: no ready-made mixes, no industrial semi-finished products, no artificial flavourings. Every flavour is made starting from fresh, traceable ingredients, worked in the workshop with attention to structure, creaminess and a clean taste. The distinctive feature of the gelateria is the total transparency of its supply chain and its bond with the local area: the selection of local raw ingredients, the use of seasonal fruit and the creation of zero-kilometre sorbets and gastronomic flavours express the vocation of the Langhe and the surrounding hills. Bun da Mat positions itself as a contemporary workshop of excellence, able to combine memory and innovation; the work of Claudia and her team has earned recognition such as one cone in the Gambero Rosso guide and inclusion in rankings of the best Italian gelaterias.
