Figs, bay leaf and almonds gelato

Name: Figs, bay leaf and almonds gelato
Yield: 1000 g
Cuisine: Italian

Some flavours are born from technique, others from a family gesture, an ancient habit that becomes taste memory. That is the case with this gelato, which starts from a traditional southern Italian ritual: sun-dried figs stuffed with almonds, scented with bay leaves in the boxes. A simple, poetic way of preserving that today becomes inspiration for an intense, aromatic and deeply identity-driven gelato.

Raffaele uses sun-dried figs, finished in the oven at 160 °C for 20 minutes, almonds left deliberately coarse, and bay leaves to scent the mix. The result is a rustic gelato that keeps the natural textures of dried fruit and the aromatics of the herbs, excellent even at low sweetness thanks to an essential balance.

A recipe by Raffaele Del Verme

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Photo by Raffaele Del Verme

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Behind the recipe

Raffaele Del Verme

Gelateria Di Matteo

Raffaele Del Verme is a master gelato maker who has turned his passion into an art, bringing Gelateria Di Matteo in Torchiara to the top of Italian artisanal gelato. Winner of the Best Gelato in Italy award at 50 Top Italy 2023, he is a guardian of tradition and an innovator of taste, with an obsessive attention to the quality of raw materials and processing techniques. His philosophy is based on the perfect balance between local ingredients, continuous research and respect for the natural quality of flavours. His gelatos are made with a below-average amount of sugar, around 12%, and are served at -9 °C to enhance their creaminess and aroma, a detail that makes his production unique. Among his most loved creations are almond and mandarin, his most requested flavour, figs with chocolate, walnuts and white figs, ricotta and raspberries, and the timeless 100% Madagascar Grand Cru chocolate.

His gelato shop is a reference point for those seeking an authentic experience in the heart of Cilento. Besides gelato, Raffaele makes biscuits, jams, chocolate bars, leavened products and jarred babà, broadening the concept of craftsmanship and territory. Despite numerous requests to expand elsewhere, he has chosen to stay true to his land, taking his gelato to the most evocative places in Cilento, from Paestum to Pioppi, always keeping his vision alive: a gelato that tells the story of the territory with sincerity and passion.

Meet Raffaele