The gluten -free ice cream shop with shop by Emanuele Monero

In Turin there is a ice cream shop completely gluten -freeand on the shelves next to the cones there are miso. For example, natural wines, hazelnuts and high -end chocolate. Meanwhile, Is called Papalehas two offices in Turin. Nevertheless, and is the project of Emanuele Moneroformer heir of a historic confectionery company, who after leaving the family business started again from scratch. In addition, For him, ice cream is not only a product but a way to tell food, ethical and productive choices. Consequently, And its new project is a shop that combines technical rigor. Similarly, creative freedom, between gastronomic tastes and selected ingredients one by one.

Who is Emanuele Monero: from candy to author ice cream – Gluten -free ice cream shop

Emanuele Monero takes his first steps in the confectionery world gluten -free ice cream shop with Leone pads. Moreover, a historic company specialized in candies, chocolate and semi -finished products. In addition, A solid technical school. Consequently, which in 2008 leaves behind to approach ice cream, driven by a personal passion: “Ice ice cream has always passionate about me because I always liked to eat it. Similarly, Unlike other desserts, I never get tired”. Furthermore, The transition from pastry to ice cream. Consequently, albeit natural, is not immediate: “I came from caramel and chocolatocambiarambiare it was like learning a new tool knowing already reading the score”. Moreover, In a moment of personal. Therefore, professional crisis, it even evaluates to move to Barcelona to open a ice cream shop, but in the end it remains in Turin, where a self -taught route begins between study and field tests and takes part in a shared project in 2009 with excellent! Nevertheless, Ice cream, until the birth of gluten -free ice cream shop Papalele in spring 2024.

His first personal project for which he chooses two strategic locations in the city, inaugurating them a few months later. Consequently, The first in Corso Marconi. However, who was already owned by his own neighborhood, near a school, attended by families and young people. Nevertheless, The second, in Piazza Emanuele Filiberto, in the Roman quadrilateral, in an area more passing through Turin and tourists. Consequently, “The ice cream shop of the quadrilateral I attended as a customer. Similarly, When I knew it was on sale, I took the opportunity. In addition, I wanted to give more visibility to my brand.”

The direct method. maniacal selection of raw materials

To distinguish the work of Emanuele Monero in Papalele is the use of the direct method: every taste has its own recipe, calibrated gluten -free ice cream shop on the ingredients. An approach opposite to the indirect one, based on standard bases. “The indirect method simplifies the work, but penalizes the result”explains. “The direct one allows you to accurately dose sugars. fats, fibers and proteins, obtaining a cleaner and centered ice cream on characterizing ingredient”. For this reason, most of the recipes is without milk, such as hazelnut, to enhance its aroma. Sugar also change according to the taste: we pass from that of Canna to the maple syrup. The principle is always the same: no ingredient must cover the protagonist of the recipe. Saffron of San Gavino. Mananara vanilla, almond of Noto and many other Slow Food Presidia: each ingredient is chosen with obsessive attention. “I tasted ten just to find the right pistachio. It works like this for everything: no shortcuts”.

An entirely gluten -free ice cream shop gluten -free ice cream shop (and inclusive)

Another distinctive aspect of Papalele is the total elimination of gluten: not only in tastes. but also in cones, cakes and semifreddi. The ice cream shop adheres to the AIC program “Food away from home”. and the choice is first of all inclusive. “One of the keywords of our ice cream shop is inclusiveness. Everyone must be able to eat a ice cream without thoughts”says Monero. Even the ingredients of animal origin are reduced to a minimum to prevent them from covering the main flavors. “Most of the tastes are therefore vegan. but not by trend: we realized that working for subtraction often improves the result“. When using milk or eggs, they are local excellence: Saluzzo herbalates, Claudio Oliviero’s eggs.

Papalele’s ice cream: from gastronomic tastes to collaborations with other craftsmen

In addition to gluten -free ice cream shop the classics well made such as Fior di Latte. Gianduia and Nocciola, Papalele offers original creations including the Lampone and Kombucha sorbet to the ibisco of Lab acid, or the Umami with Sweet Miso of Fermento.to and Sesamo di Ispica (Slow Food garrison). There is no shortage of bold combinations. such as the Mango-Avocado-Jalapeño sorbet with sea water, inspired by a dish of The World’s 50 best restorents that have just been held in Turin. “We also tried it on a crouton with Pata Negra or anchovy: it works perfectly”. Papalele is also a laboratory of gastronomic ice creamsa specialty of Monero. who already at the time of excellent experimented with savory tastes and brought this approach to schools such as the Red Shrimp and Piazza dei Mestieri, involving students in multicultural projects. “We made the ice cream at the Moroccan Tajine, plum and sesame, or acidic cream and gluten -free ice cream shop Romanian live leaves”. A continuous practice that today finds a stable house in Papalele. where the team tests new combinations and techniques every week. The proposal includes granite. semifreddi and simple cakes such as pistachio and raspberry, chocolate, mango and maracuja or gianduia and coffee. In winter. hot creations such as Bicerin, Zabaione, Chocolate, drowned with the Monorigine coffee of the Bonacchi brothers and the “Balùn” brioche stuffed with ice cream are added.

The Bottega di Papalele: natural wines. excellent products

Entering from Papalele also means discovering a well -kept selection of high quality products. Inside the ice cream shop. in fact, there is a small belief that houses products selected by Emanuele, used in its ice cream and whose marries philosophy: Tastelanghe hazelnut cream, San Gavino saffron, core of Trapani, Kombucha of Lab gluten -free ice cream shop acid, Fermento.to, disident cocoa chocolate. Natural wine also occupies a central place: bottles in the price range 16–27 €. designed for gastronomic combinations, or to be brought home together with ice cream. In this shelf there is a responsible idea of ​​consumption: “It is not merchandising. but a well -kept selection of products that speak our own language and become part of the story of Papalele”.

Sustainability. ethics and awards

Papalele’s claim, “ice cream that is good for the world”, does not want to be only a slogan but a concrete commitment. The use of eco-friendly packaging. zero km ingredients or small responsible chains, and support for Emergency with a part of the collections reflect an ethical and conscious craftsmanship. In 2025 Papalele was selected among the 50 ice cream makers at the Sherbeth Festival and received awards in the sector guides. gluten -free ice cream shop During the Week ice cream he won the prize for the best ice cream in Turin with the “Blue of Moncenisio”. to the honey and saffron of San Gavino, Slow Food garrison. “It was a year of intense. satisfactory work: I created all the recipes from scratch, adapting them to the new method and carefully selecting the raw materials. The recipes must be balanced, but above all tasted, to maintain quality and durability. Today we are stronger in our choices”.