- After the barricaded ice cream and flavors such as grilled ice cream or the undergrowth ice cream comes the "Gelato Stagionato my trip to the cellar" ": to propose it, following the line" The ice creams of memory ", is Stefano Guizzetti, owner of Ciacco. The ice cream maker presents a dessert of memory, composed of two elements that "visually and tastefully convey to the environments and aromas of the cellar, to the passage of time and seasonality".
The first element is a pear cooked in lactose, to which Guizzetti inoculates the penicillumcandidum, so as to create - it is explained - on the outside a light and candid layer of very white noble mold, "the sweet one that covers brie and camembert".
The resulting sensation - it is added - "is the same, velvety and almost spicy, typical of cheeses, but bringing the mind to a dimension far from that of pear, which only reaches the palate afterwards in all its freshness".
Inside the fruit, a pear sorbet that is characterized with the trimming fat of black pork from the Parma Apennines and aged for 7 years.
An element - it is specified - unusual fat which gives the sorbet complex but elegant taste notes, from dried fruit to hazelnuts.
"I wanted to introduce once again - says Stefano Guizzetti in commenting on ice cream - the time factor in ice cream, something never done before, which thus becomes a vehicle for our memories"
