Daniela Martellotta e Gregorio Mignozzi
La Bottega del Gelato
Alberobello, Italia
This gelato is a stop of an itinerary
Stand group 15shares the stand with
- Frigomio Gelateria 義式冰淇淋 15B
- Oh My Gelato! 15C
- Oh My Gelato 15D
Flavour produced
Terra Madre Gelato di crema
Cream gelato with Cima di Mola extra virgin olive oil, with percoca peach in syrup, taralli crumble, candied capers from Pachino and Trapani salt.
Ingredients
Allergens
latte, farina
- Cereali contenenti glutine (taralli) To be confirmed
- Latte e derivati (latte)
Nutrition per 100 g
Grassi 0 g di cui saturi 0 g
Carboidrati 35 g di cui Zuccheri 35 g
Proteine 0 g
Sale 0 g
La Bottega del Gelato was born in 2022 in Alberobello from the meeting of Gregorio Mignozzi’s professional path and Daniela Martellotta’s life choice. Gregorio comes from a family active in the sale of products for pastry and gelato making and, to broaden his work, decided to study the structure of gelato, exploring balancing and production processes in depth. Daniela, after years of office work, chose to change direction and began working in a gelateria, experimenting with a small domestic machine until deciding to open a workshop of her own. La Bottega del Gelato is an open workshop in the heart of the Alberobello of the trulli, where the counter speaks of transparency about the raw ingredients used. The gelateria is certified by AIC (the Italian Coeliac Association) and offers lactose-free creams and gluten-free cones, making gelato accessible to a wide public. The production philosophy focuses on fresh seasonal produce and on the use of ingredients of excellence, often Slow Food Presidia, such as the “Filippo Cea” almond from Toritto or the Piedmont PGI hazelnut, uniting Apulian tradition, technical care and contemporary creativity.
