Francesca Dassogno
Fattoria Dassogno
Rogeno (LC), Italia
This gelato is a stop of an itinerary
Stand group 6shares the stand with
- Stella Marina 6A
- Pop 2Go 6C
- Bar delle Sirene 6D
Flavour produced
Peccato Gelato di crema
Cream gelato with mascarpone and saffron from Lago di Como, with pralined Bronte Green Pistachio PDO and black Cyprus salt.
Ingredients
Allergens
latte, uovo, pistacchi
- Latte e derivati (mascarpone) To be confirmed
- Frutta a guscio (pistacchi) To be confirmed
- Uova (uovo)
Nutrition per 100 g
Grassi 9,8 g di cui saturi 1,3 g
Carboidrati 22 g di cui Zuccheri 20 g
Proteine 4,9 g
Sale 0,20 g
Francesca Dassogno is the owner of Fattoria Dassogno together with her husband Riccardo and her brother Simone; since 2018 they have carried on their grandparents’ business, integrating milk processing, livestock farming and gelato making. Riccardo looks after the processing of the milk, Simone the rearing of Friesian and Brown Swiss cattle, while Francesca leads the farm gelateria and retail side. The idea of opening a gelateria came from her love of gelato and the desire to make the most of the family’s milk: after a cheesemaking course in Piedmont, she followed a gelato-making programme and courses with the masters Arnaldo Conforto (2024) and Stefano Ferrara (2025), who helped her give the product an ever stronger identity. The production philosophy is based on transparency, quality and the provenance of raw ingredients, favouring nearby farms and seasonality, with the aim of producing in-house as many as possible of the ingredients that characterise the gelato. A strong point is the A2A2 milk of the whole herd, characterised by a more digestible protein, chosen after a trip by Francesca’s father to Australia. In 2025 Fattoria Dassogno entered Dissapore’s ranking of the 100 best gelaterias in Italy, confirming the soundness of its vision.
