Filippo Bonacini
Spatolata
Reggio Emilia, Italia
This gelato is a stop of an itinerary
Stand group 5shares the stand with
- Al Polo Gelato Pensato 5A
- Drop gelato 5C
- Fred. 5D
Flavour produced
Torta di Tagliatelle Gelato di crema
Cream gelato with almond and Sassolino liqueur, rippled with almond shortcrust and thin egg tagliatelle. A cold version of the traditional cake of Reggio Emilia.
Ingredients
Allergens
latte, mandorle, panna, farina, uovo
- Uova (uovo) To be confirmed
- Frutta a guscio (mandorla) To be confirmed
- Cereali contenenti glutine (frolla) To be confirmed
- Latte e derivati (latte)
Nutrition per 100 g
Grassi 8,4 g di cui saturi 3,0 g
Carboidrati 25 g di cui Zuccheri 23 g
Proteine 4,9 g
Sale 0,06 g
Spatolata is an artisan gelato workshop operating since 2023 in the historic centre of Reggio Emilia, born from the union of a passion for good gelato and the desire to promote inclusion in the workplace. The project was founded by Filippo Bonacini together with his wife Nicole: after studying at the Scuola dei Gelatieri Artigiani Fiorentini, Filippo devoted a year to experimentation and research to define the recipes and identity of the brand. His creations are inspired by childhood memories and by the authentic flavours of the city. A central element of the project is the team: Spatolata entrusts key roles in the production and sale of gelato to young women and men with disabilities, turning the workshop into a place of training and growth, where work is a tool for learning and for developing independence and skills. In addition to its permanent shop, Spatolata is also a travelling gelateria equipped with a food truck for events. In 2025 it earned two cones from the Gambero Rosso guide, recognition that rewards product quality, attention to raw ingredients and the social value of its mission.
