Marco Ottaviani
Il Castello
Rimini, Italia
This gelato is a stop of an itinerary
Stand group 7shares the stand with
Flavour produced
Trentagradi Gelato di crema
Cream gelato with raw almond, mulberry and Maldon salt. The plain of Enna at midday: three ingredients tell of a single season and a single land, Sicily.
Ingredients
Allergens
latte, mandorla
- Frutta a guscio (mandorla) To be confirmed
- Latte e derivati (latte) To be confirmed
Nutrition per 100 g
Grassi 8,5 g di cui saturi 1,8 g
Carboidrati 36 g di cui Zuccheri 32 g
Proteine 7,1 g
Sale 0 g
Marco Ottaviani is the gelato maker of Gelateria il Castello in Rimini. His philosophy is clear: making gelato by subtraction. Fewer ingredients, fewer excesses, more flavour. Some recipes are based on four components, with no stabilisers or additives, avoiding the indiscriminate use of cream and exploiting the fats naturally present in the raw ingredients. Where possible he replaces sucrose with sugars that come directly from the ingredient, working on balanced sweetness and clean aromatic profiles. Marco’s research aims at the purity of the ingredient and at what he calls the “temporary layer”: the way a flavour opens, transforms and lingers on the palate, layer after layer. He selects raw ingredients of great quality – Sicilian sheep’s milk ricotta, Slow Food black bee honey, Tonda Iblea olive oil, Bronte pistachio, formaggio di fossa from Sogliano – bringing the land directly into the gelato. Opened in 2008 at via Dario Campana 1, Gelateria il Castello is today cited by the Sigep Observatory as a reference in artisan gelato trends, thanks to complex aromatic profiles and the showcasing of local ingredients.
