Marco Cipolla e Martina Ivancic
Ombra - Laboratorio del Gelato
Rovigno (Rovinj), Croazia
This gelato is a stop of an itinerary
Stand group 10shares the stand with
- Biancamenta 10A
- Kōri 10B
- Fingusto 10D
Flavour produced
Mandorla di Campo Vegetale
Plant-based gelato with raw Avola Almond, with an infusion of chamomile flowers and rosemary.
Ingredients
Allergens
mandorla
- Frutta a guscio (MANDORLA) To be confirmed
Nutrition per 100 g
Grassi 8,3 g di cui saturi 0,7 g
Carboidrati 21 g di cui Zuccheri 21 g
Proteine 3,3 g
Sale 0,10 g
Ombra – Laboratorio del Gelato is a four-handed project born in 2023 from an idea that goes against the tide: offering high-quality gelato in a small tourist town. At its root is the path of Marco Cipolla, who graduated from the University of Gastronomic Sciences in Bra and completed his training with a Master’s in Hospitality, Management and Food and Beverage. He worked in Germany, Spain and Italy as dining room and cellar manager, food and beverage assistant in the hotel sector and cook, building a broad knowledge of hospitality and the world of food. Beside him is Martina Ivancic, a graduate of IUAV in Venice, who worked as an architect in Germany, Spain, Venice and Croatia. Her design experience helps to define the spatial and visual identity of Ombra, conceived as a gelato workshop but also as a welcoming place. Both trained with established gelato professionals in Turin, Milan, Reggio Emilia and at ALMA – the International School of Italian Cuisine – investing in continuous training, research and the quality of raw ingredients. Ombra concentrates its work on a small selection of gelati and granitas that changes continually during the season, prioritising care in service, attention to detail and the wellbeing of its staff. The aim is to offer a gelato that is both high in quality and close to people, able to fit coherently into the fabric of a tourist town without giving up its artisan identity.
