Pierpaolo Portogallo
Barroccino l’ora del gelato
Firenze, Italia
This gelato is a stop of an itinerary
Stand group 4shares the stand with
- Alia Gelato 4A
- Damè 4B
- Gelateria Duomo 4C
Flavour produced
Dolce di Latte Gelato di crema
Cream gelato with caramelised banana and condensed milk, with gluten-free sponge cake lightly soaked in Baileys. Pio Nono tells of memory, travel, identity and recovery.
Ingredients
Allergens
latte, panna, uova
- Latte e derivati (latte) To be confirmed
- Uova (pan di Spagna) To be confirmed
Nutrition per 100 g
Grassi 9,3 g di cui saturi 6,5 g
Carboidrati 22 g di cui Zuccheri 22 g
Proteine 3,8 g
Sale 0,27 g
Pierpaolo Portogallo is a gelato chef, teacher and consultant in the world of gelato and restaurants. Since 2014 he has pursued his professional path, which began with training at CAST Alimenti, where he built his foundations as a pastry chef before gaining experience in workshop pastry, restaurant pastry, cooking and finally gelato making. His vision comes from his experience in the kitchen and from the will to bring to gelato the same narrative depth as a hot dish. His work is founded on the idea of a gelato that follows the rhythm of the seasons, respecting raw ingredients and their natural cycle. Every flavour is conceived as a story: “gelato raccontato” (gelato as storytelling) is his manifesto, a language that interweaves memory, travel, place and identity. Today he teaches and collaborates with training institutions in Florence, sharing an approach that unites technique, ethics and creativity. Believing in a gelato making founded on sustainability, inclusiveness, memory and ethics means for him giving value to every daily choice and building an idea of gelato as experience, relationship and culture.
