Gian Paolo Capaldo
The Rag.
Atripalda (AV), Italia
This gelato is a stop of an itinerary
Stand group 11shares the stand with
Flavour produced
Mora e Vermouth Sorbetto
Sorbet with blackberries from Mirabella and Vermouth di Torino. A meeting of place, memory and travel, tied to the memory of university years.
Ingredients
Allergens
Allergens not declared yet: ask the staff at the stand before tasting.
Nutrition per 100 g
Grassi 0 g di cui saturi 0 g
Carboidrati 30 g di cui Zuccheri 17 g
Proteine 0 g Alcool 2,2 % vol
Sale 0 g
Gian Paolo Capaldo is the founder and gelato maker of The Rag., an artisan gelateria opened in 2024 in Atripalda. The project came from the desire to offer a gelato made entirely from raw ingredients, without industrial bases or semi-finished products, with constant attention to the quality of every ingredient. The production philosophy is founded on craftsmanship, research and respect for the natural characteristics of raw ingredients: every recipe is developed to enhance flavour, balance and identity, combining contemporary technique and gastronomic sensitivity. Its distinctive feature is the will to tell the story of Irpinia through gelato, reinterpreting local ingredients and traditions in a modern, elegant and accessible key. Alongside the great classics, The Rag. offers original flavours and unexpected pairings that engage with memory, place and travel. Despite the project’s young age, the gelateria has already earned national recognition, such as 25th place in Dissapore’s ranking of the 100 best artisan gelaterias in Italy and inclusion in Gambero Rosso’s Guida Gelaterie d’Italia 2027, confirming a clear vision: to promote a gelato culture based on authenticity, innovation and quality.
