Nicolò Donati
Pasticceria Ferretti
Peccioli, Italia
This gelato is a stop of an itinerary
Stand group 1shares the stand with
Flavour produced
Toscana - Oaxaca Gelato di crema
Cream gelato with Tuscan Alchermes and Mexican chocolate, a flavour that creates a bridge between the history and traditions of Tuscany and Mexico.
Ingredients
Allergens
latte, panna
- Latte e derivati (latte)
Nutrition per 100 g
Grassi 7,5 g di cui saturi 5,3 g
Carboidrati 15 g di cui Zuccheri 15 g
Proteine 2,4 g
Sale 0,02 g
Nicolò is 29 and has been a gelato maker for about seven years. He grew up and lives in Peccioli, a small Tuscan village between Pisa and Volterra, in a family that unites pastry and countryside: his maternal grandparents opened a pastry shop in 1959, while his father’s family comes from a tradition of brokers and farmers. From childhood he lived in close contact with nature and with workshops, between his grandfather’s cowshed and the shop counter. After a carefree adolescence, once he had finished secondary school he left for Australia, where he worked as a waiter in an Italian restaurant and in the cafeteria of the University of Sydney, discovering the pleasure of workshop work. Back home, he worked in the vineyard and for a time studied Agriculture in Pisa, spending two years in the countryside between cellar and vine rows, an experience that made him understand the deep value of the raw ingredient, shared with the elders during snacks in the shade of the trees.
