Cara Gargnano gastronomic gelato (capers, lemon and olive oil)

Name: Cara Gargnano gastronomic gelato (capers, lemon and olive oil)
Yield: 1000 g
Cuisine: Italian

Cara Gargnano is Carmela Grotta's interpretation of the area around Gargnano through three strongly characterful ingredients: salted capers, lemon and extra virgin olive oil. The flavour was presented at the 2020 Sherbeth Festival, where it achieved second place.

The dairy base is particularly round and creamy, using cream, condensed milk and white chocolate. Against that sweet structure, desalted capers and lemon zest introduce salinity and citrus freshness.

The final salt level is adjusted only after the capers have been incorporated, as their salinity can vary considerably depending on the product and on how thoroughly they have been rinsed. Extra virgin olive oil is added as a finishing ripple, allowing its aromatic character to remain clearly perceptible.

Rather than simply creating a savoury gelato, Cara Gargnano works with the balance between sweet, salty, citrus and vegetal notes. The frozen format becomes a way of presenting ingredients associated with a specific place while keeping each component recognisable.

A recipe by Carmela Grotta

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Photo by Carmela Grotta

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Behind the recipe

Carmela Grotta

Gelateria Ciocolat

Carmela Grotta, originally from Campania, is one of the most promising emerging gelato makers on the Italian scene. After studying at Cast Alimenti and gaining experience in various labs, she chose to join Andrea Florioli, with whom she now runs Ciocolat, a renowned gelato shop in Toscolano Maderno, on the shores of Lake Garda. Their commitment and care in selecting high-quality raw materials earned them the prestigious "Due Coni" from Gambero Rosso's Gelaterie d'Italia guide for three consecutive years, as well as recognition as "Emerging gelato maker".

Carmela's philosophy is based on a constant pursuit of perfection, using organic fruit, local ingredients and artisanal techniques. Among her most appreciated creations are Oro di Sicilia, a gelato with almonds and pistachio, and flavours inspired by the Neapolitan tradition such as pastiera. Always attentive to the sector's evolution, Carmela not only makes high-quality gelato but is also a higher-education teacher at Cast Alimenti, sharing her passion for the art of gelato with other young makers.

Her success is not limited to the quality of the product, but extends to her ability to educate consumers, conveying her idea of authentic, natural and seasonal gelato, carrying forward a real revolution in the world of Italian artisanal gelato.

Meet Carmela