Ice cream is a masterpiece of taste attributed in Florence to the genius of the architect Bernardo Buontalenti. It certainly takes talent, and quite a bit, to concentrate in such a small space as a cone or a cup. flavors and aromas of the whole Tuscany.
A challenge, not impossible, for the master ice cream makers Tuscans awarded by the Gambero Rosso Guide with i Three Cones. The equivalent of the three Michelin Stars. It is not surprising that some Tuscan addresses have ended up in the TasteAtlas world ranking.
It was in Tuscany that the prestigious recognition was obtained last January Passera ice cream shop (Florence), Bondi ice creams (Florence), Chiccheria (Grosseto), De’ Knives (Pisa) e Dondoli ice cream shop (San Gimignano, province of Siena).
Ice cream makers who skilfully use ingredients and raw materials they really made art that would have been liked, you can bet, even at Buontalenti. With the arrival of summer and the reopening of many of the activities, imagination goes hand in hand with km 0.
The fruit flavors of Gelateria della Passera
Passera ice cream shop
Cinzia Otriamong the few ice cream parlors in Italy and the only woman to boast the Three Cones in Tuscany it reopened a few weeks ago Passera ice cream shop in the square of the same name in the Oltrarno after important works renovation. Doubled spaces, 45 m2 production laboratory with anti-waste technologies and a showcase that goes from 20 to 40 carapines. Almost half of the raw materials for tastes are Made in Tuscany.
Among the ingredients, the milk from Poggio Camporbiano and the ricotta from Corzano and Paterno, the elixirs such as Alchermes, China and Rhubarb fromSanta Maria Novella workshop. And again Rosano peaches of the company “Il Pescheto” for its sorbet, the Chianti Classico Buondonno of Castellina in Chianti for the taste “Peaches and Wine”, i blueberries from Abetone of the Forestry Companies for the sorbet, as well as those of the Amiata di Amiata Bio for the “Milk and blueberries” or the Blackcurrant of Vigna Maggio for another sorbet.
Cinzia Otri with her staff – photo by Luca Managlia
But together with Carmignano figs by Siro Petracchi (used for sorbet and for infusing the leaves in milk for the “Adam and Eve” flavour) there are also Venturina peanuts by Marco Razzolini and the kiwis of the Val di Chiana of the Leonardo agricultural company.
Gelateria De’ Coltelli
The master ice cream maker Tre Coni Gambero Rosso Gianfranco Cutelli it is a safe address for anyone passing through Pisa. The fame of Gelateria De’ Coltelli he even brought Cutelli to the Ivory Coast where he became an ambassador for ice cream.
Garfagnana currant ice cream Gelateria De’Coltelli Pisa – © Gelateria De’Coltelli, Pisa
With the arrival of the summer, many flavors with Tuscan raw materials: from Casentino hazelnut to enhance a product and a local cultivar. The hazelnuts come from the young company Middle Landsborn in 2015 and with 35,000 thousand plants.
Until April 20th you can buy the granita obtained with i lemons from the gardens of Pisa. The sale will help the association San Tommaso in Ponte which for years has been dealing with disadvantaged children and people in fragile and marginalized situations. Finally, there is no shortage of kiwi sorbet made with the ancient variety “Bruno“: small, hairy and not very productive compared to the widespread Hayward and cultivated byCamillo Pacini agricultural company.
The Gelateria del Dondoli
Dondoli ice cream shop
Sergio Dondolia real institution now Saint Gimignanois a must for tourists who come from all over the world to visit it Manhattan of the Middle Ages. With the arrival of spring it makes its appearance in the window of the Gelateria del Dondoli la elderberry cream with elderberry sauce prepared with flowers from the Sienese countryside. A taste with a delicate aroma, irresistible and available only for a short period of time.
But the creativity of Sergio Dondoli has no boundaries as demonstrated by perhaps the most iconic taste of the master from San Gimignano: la Santa Fina® cream it is made with saffron pistils from San Gimignano and pine nuts from Pisa. How to forget the tastes with Vernaccia: from Champelmo® with Vernaccia sparkling wine or sorbet.
Bondi ice cream trifle
Bondi Ice Creams
Vetulio Bondi he is a globetrotting ice cream maker, often employed abroad to hold courses and consultancy: in his ice cream shop in via Nazionale in Florence, i Gelati del Bondi, he loves to offer alongside traditional tastes and also Florentine, ice creams with a “Made in Tuscany” flavour.
In this early spring we find the Amiata sheep’s ricottawith rosemary from the Florentine hills and wildflower honey from Mugello, the hazelnut from the Casentino hills and the celebrated extra virgin olive oil flavour olive oil from the Frantoio Franci di Montenero in the province of Grosseto. A specialty that has earned recognition a Vetulio Bondi of oil ice cream maker, awarded both by Airo and by the Il Magnifico award.
Chiccheria Grosseto ice cream shop
Chiccheria ice cream shop
It was Luciano and Annamaria Presenti who founded the first laboratory in 1976 artisanal pastry shop from which Chiccheria was born in 1983 in via Marsala in Grosseto, today carried on by Manuele Presenti with his wife Brigitte Canins.
Many flavors prepared with fresh and seasonal fruit also coming from farms in the province of Grosseto; fresh organic eggs from the Acquisti farm in Grosseto. Among the tastes there Sweet ricottawith fresh ricotta from Il Fiorino dairy of Roccalbegna e Chestnut honey of Maremma.
For the patron saint of Marina di Grosseto: San Rocco was created the Cream of San Roccowith local pine nuts and organic saffron of Maremma. Among other flavors it zabaglione with Vin Santo Chianti DOCG and Cantucci, the Rice flower with Maremma Arborio rice, the Castellaccia fishing with Morellino di Scansano DOCG and the organic raspberry sorbet with local rosemary.
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Tags: ice creams summer triumph Tuscany flavors
