Emanuele Monero
Papalele
Torino, Italia
This gelato is a stop of an itinerary
Stand group 3shares the stand with
Flavour produced
Nocciola Contemporanea 2,0 Vegetale
Plant-based gelato with Piedmont PGI Hazelnut, caramel and miso, a meeting of intensity, sweetness and savouriness.
Ingredients
Allergens
nocciole
- Frutta a guscio (Nocciole) To be confirmed
Nutrition per 100 g
Grassi 9,4 g di cui saturi 0 g
Carboidrati 19 g di cui Zuccheri 15 g
Proteine 2,4 g
Sale 0,40 g
Papalele – Il Gelato che fa bene al Mondo was born from the experience and vision of Emanuele Monero, a gelato maker from Turin whose path interweaves confectionery tradition, artisan technique and contemporary research. For over thirteen years Emanuele worked in the family business, specialising in sweets, jellies, gummies, chocolate and confectionery products; a setting that allowed him to develop a deep knowledge of raw ingredients, processes and the balance of flavours. In 2009 he decided to devote himself entirely to the world of artisan gelato, embarking on a path built on experimentation, technique and constant study, combining his workshop activity with teaching at the Scuola del Gambero Rosso and La Piazza dei Mestieri in Turin. In 2024 Papalele came to life, a project that reflects a precise idea of contemporary gelato making: sustainable, inclusive and strongly research-oriented. The daily work focuses on vegan flavours, gastronomic ingredients, fermentation, foraging and the study of raw ingredients, with particular attention to seasonality, local produce and Slow Food Presidia. In the workshop each flavour is balanced individually using the direct method, using mainly natural ingredients and limiting the use of animal products as far as possible; the whole production is gluten free and much of the range is plant-based, with the aim of expressing place, biodiversity and a conscious approach to food.
