Cristina Bonfadini e Michael Capitanio
Tiramisù
Cartagena, Spagna
This gelato is a stop of an itinerary
Stand group 13shares the stand with
- Bun da Mat 13A
- Rosamundi 13B
- R65 13D
Flavour produced
Avola Selvatica Vegetale
Plant-based gelato with almond and prickly pear, creamy, delicate and fragrant, with all the authentic sweetness of the fruits of the Mediterranean.
Ingredients
Allergens
mandorle, panna, latte
- Frutta a guscio (mandorla) To be confirmed
- Latte e derivati (panna)
Nutrition per 100 g
Grassi 13 g di cui saturi 2,1 g
Carboidrati 22 g di cui Zuccheri 22 g
Proteine 5,6 g
Sale 0,11 g
Michael Capitanio’s passion for gelato was born in the family gelateria in Bergamo, where from a young age he learned the value of craftsmanship, quality and respect for raw ingredients. In 2020 he began his professional path, combining experience in the field with specialised training at CAST Alimenti and professional courses dedicated to gelato making. His production philosophy is based on enhancing ingredients, continuous research and the constant improvement of recipes. He is convinced that innovation and tradition can coexist, giving life to products that are authentic and at the same time able to surprise. For this reason he devotes great attention to the choice of raw ingredients and to experimenting with new pairings and techniques. Tenacity, determination and clear goals guide his work every day, with the aim of creating gelati that tell of the tradition of Italian cuisine through a constant search for quality and for the finest local produce.
