Francesco Fisotti
Gelateria Fisotti
Otranto, Italia
This gelato is a stop of an itinerary
Stand group 7shares the stand with
- Il Fenicottero 7A
- Il Castello 7C
- Karpos Gelato Lab 7D
Flavour produced
Pistacchio di Puglia Vegetale
Plant-based gelato with pistachio from the province of BAT, processed directly in the workshop and ground to a raw paste.
Ingredients
Allergens
latte, pistacchio
- Frutta a guscio (pistacchi) To be confirmed
- Latte e derivati (latte)
Nutrition per 100 g
Grassi 8,2 g di cui saturi 2,1 g
Carboidrati 24 g di cui Zuccheri 24 g
Proteine 6,1 g
Sale 0,40 g
Francesco Fisotti opened Gelateria Fisotti in 2012 in Otranto, building over time a very personal identity, which he himself defines as “authentic, funky, hipster gelato, but for everyone”. Born in 1986, he trained at Gelato University, Babbi and Gelato Naturale Academy, with masters such as Pino Scaringella and Roberto Lobrano, as well as through intense practical experience. Production is based on milk from a farm about ten kilometres from the gelateria, local fruit, nuts selected from different parts of the world and cocoa masses of various types. No flavouring pastes, industrial nut pastes, ready-made bases or emulsifiers are used in the workshop. The specialities include iconic flavours such as cellina olive, wild rocket, olive oil with taralli alla contadina, cucumeddrha with fresh wild mint, fig sorbet, Apulian almond and, more recently, pistachio made in Puglia. The gelateria appears in the Gambero Rosso guides and in the Dissapore rankings and also stands out for a creative soul beyond gelato: Fisotti is a record label that produces vinyl records, underlining the bond between gelato, music and pop culture.
