Gianluca Sottani
Sottani
Pelago (FI), Italia
This gelato is a stop of an itinerary
Stand group 12shares the stand with
- Savà 12A
- Il Mustacchio 12C
- Gelateria Cenzino1965 12D
Flavour produced
Gelato d’Altri Tempi Gelato di crema
Cream gelato with locally produced ricotta, rippled with a sauce of local raspberries and embellished with Pane Novecento, part of the Slow Food Ark of Taste.
Ingredients
Allergens
latte, caglio, panna, farina, uova, burro
- Latte e derivati (ricotta) To be confirmed
- Cereali contenenti glutine (Pane) To be confirmed
- Uova (uova)
Nutrition per 100 g
Grassi 7,8 g di cui saturi 2,9 g
Carboidrati 27 g di cui Zuccheri 25 g
Proteine 4,3 g
Sale 0 g
Gianluca Sottani is the long-standing gelato maker of Gelateria Sottani in Pelago, where he started very young alongside his father, describing himself as “born in an ice-cream churn”. Beyond his daily experience in the workshop, he studies and attends advanced courses with top-level professionals, driven by great discipline and the will never to settle. His bond with Sherbeth is strong: he likes to say he will take part “for as long as you want me”, because he considers the festival a place of technical and human growth. His philosophy is summed up in a phrase he often repeats to friends: “Bring me something good and I’ll make you an excellent gelato”. Living between the Tuscan hills and countryside, he works with honey, Vinsanto, local saffron and freshly picked fruit, turning them into flavours loved by the community. His creations include “Petaloso”, a gelato obtained by infusing in milk the petals of roses from his garden, presented with great success at Biofioricola, the village flower festival. In recent years Gianluca has chosen to tell the story of this world on social media too, with entertaining photos and videos that have increased the gelateria’s visibility and popularity, confirming that for him gelato is first of all a passion rather than a job.
