Supported by a range of small local producers, the team at Gelato Village and their VIP guests crafted sixteen unique gelato and sorbetto creations which showcased the best produce of the season, and their home region. At the centre of this was the rare breed milk and cream from Belvoir Ridge Creamery, Leicestershire, whose single herd of Red Poll cattle supply all of the dairy used by Gelato Village. The visiting gelatieri were delighted to take this excellent local product as the basis for all of their creations, particularly having tried a blind taste test of the milk against the supermarket equivalent at the event’s launch on Friday. All of the gelatieri at the event are committed to Slow Food principles of producing food which is Good, Clean and Fair.
“Between us, we made half a tonne of gelato over three days for Leicester to enjoy. We’ve loved the enthusiasm with which our customers have embraced the skill and expertise of our visiting gelatieri colleagues.I am also proud to repot that our own creation, The Gelato in the Square, using Marron Glacé from our home region of Piemonte has also been a runaway success!”
Award winning chef, Andrea Scarpati of Sapori Restaurant and Bar made a showstopping pairing of Quince & Franciacorta sorbetto with a stunning dish of Scottish salmon tataki with panko bread,soy sauce and balsamic vinegar emulsion served with quince variation. Gelato sponsors Everards also delighted with a pairing of their Tiger bitter with ‘Bacio’ gelato and Planet Leicester Bakers challenged the Masters to a Flavour Off – where interpretations of Spiced Pear in bread and sorbetto were found to complement each other perfectly, rather than being bitter rivals as intended!
“I found Gelato in the Square to be a great experience.Our hosts did a fantastic job, and personally I hope they repeat the event in the future!I also found all of the visitors were very interested in the making of the gelato.As there is so much work to be done so that people can understand more about good quality ingredients, and therefore good gelato, I’d love to see more events like this.”