Chefs and gelato makers share a habit of searching hard for ingredients. Simone Bonini, gelato maestro and creator of the Florence-born gelato concept Carapina, and Gianni Tarabini, chef of the Michelin-starred restaurant La Preséf in the La Fiorida complex in Valtellina, put that into practice for Carpigiani.

Recipes from the mountains

They developed recipes using ingredients produced or gathered near La Fiorida, such as wild blueberries, bitto cheese and freshly milked milk. In the video they reinterpret mountain snacks, including a muffin with wild blueberry sorbet and chocolate crumble, and a sandwich with brown butter ice cream, bitto cheese and Bresaola della Valtellina.

Favourite flavours. Bonini’s favourite depends on his mood: zabaglione if things feel a bit bizarre, a simple milk flavour if he feels peaceful. Tarabini’s is chocolate, because it makes him feel warm and reminds him of his father, who always had chocolate with him.

First memories. Bonini recalls a childhood injury to his hand, after which his father took him for a gelato. He could not hold a spoon, so he ate it straight from the cup, something he still does when he wants time to himself.

Advice for adding gelato to a menu

Tarabini says to start from exceptional base products, from milk and cream to berries, and to use only seasonal, quality ingredients. Bonini says to use local products in foodservice and keep it simple: product, product, product.

Asked what is left to discover in gelato, Bonini says to keep innovating, and his motto is “never stop being curious”. With an open mind, he says, gelato can reassure people with classic, sincere flavours instead of simply surprising them.

What this means for gelato makers in New Zealand

Local, seasonal produce is a strength for New Zealand gelato makers too. Majors Group supplies Carpigiani gelato machines and Rubicone ingredients, and our gelato shop guide explains how to build a menu around them.

Source: Carpigiani news. Rewritten for New Zealand by Majors Group.