FOOD & WINE
Alberto Marchetti’s philosophy of authentic ice cream is based on the use of high-quality ingredients sourced from Slow Food Presidia and processed according to the strictest regulations. By
Alberto Marchetti’s philosophy of authentic Italian gelato is based on artisanship and authenticity, with an almost maniacal attention to raw materials
For some time now, the name Alberto Marchetti has been associated with high-quality gelato. This master ice cream maker recently rose to fame after being chosen by Starbucks to combine the Italian tradition of artisanal gelato with the taste of quintessential American coffee. But who is Alberto Marchetti? The son of ice cream makers, he grew up surrounded by ‘fiordilatte’ and hazelnuts and he made them his profession. His products are an example of artisanship, with an almost maniacal attention to raw materials. Fresh milk and cream, sugar, seasonal fruit and numerous ingredients sourced from Slow Food Presidia, purchased from select local producers. These are the ingredients that make the flavours of Marchetti’s gelato so special. Scoops to seek out include traditional pistachio, hazelnut or chocolate, Farina Bona, made using only the finest cornmeal produced in the Valle Onsernone (between Ticino and Piedmont). At present, Alberto Marchetti has three ice cream parlours in Turin, one in Alassio and one in Milan. To learn more about the art of this master ice cream maker, head to Casa Marchetti, one of his three outposts in the Savoy city: an ice cream parlour with a workshop and an open-plan warehouse but, above all, a place to meet and exchange ideas. Visitors can participate in cooking demos and make purchases from the shop dedicated to select producers or from the standalone stores of Marchetti’s partners, including Altalanga, renowned for its hazelnut specialties, maître chocolatier Guido Gobino and coffee roaster San Domenico.
>> Casa Marchetti - Alberto Marchetti www.albertomarchetti.it Piazza C.L.N., 248. T: 011 544383.