La Cupéta gelato (honey and walnuts)

Name: La Cupéta gelato (honey and walnuts)
Yield: 1000 g
Cuisine: Italian

In the heart of Valtellina, between the Orobie and Rhaetian Alps, cupéta is one of the region's few historic sweets. This rustic nougat of honey and walnuts was made for winter celebrations and eaten as a festive dessert.

For this recipe, linden honey was chosen: a local product less prized and often kept for home use. Its balsamic, persistent aroma recalls medicinal herbs and pairs perfectly with cooked-milk notes, which is why the recipe uses less fresh milk and more milk powder. Walnut adds a tannic, woody complexity, creating a pairing that is authentic and deeply tied to the territory.

A recipe by Gianfranco Cerletti e Sonia Moroni

Comments 0

Photo by Gianfranco Cerletti e Sonia Moroni

Premium

Members-only content

This premium content is available to subscribers. Sign in or choose a plan to unlock it.

Behind the recipe

Gianfranco Cerletti e Sonia Moroni

Materica

Gianfranco Cerletti and his partner Sonia Moroni are the soul of Materica, an artisanal gelato shop in Sondrio that since 2019 has celebrated the flavours of Valtellina. With a philosophy centred on genuineness and the exclusive use of local, seasonal ingredients, Gianfranco and Sonia have made their shop a reference point for those seeking an authentic, unique gelato. Organic milk from Alpine cows, woodland eggs from the Bitto Valley, fruit harvested in the family orchards and heirloom plant varieties characterize their flavours, which change with the seasons to showcase the territory's excellence.

Awarded several times by Gambero Rosso, Materica stands out for its ability to enhance every single ingredient, as in the flavour "Polenta e Latte", which recalls traditional Valtellina snacks, or in innovative creations such as "Ode all'Ape", with wildflower honey, pollen and an infusion of Alpine herbs. Besides gelato, Gianfranco and Sonia make jams, biscuits and sweets, following the same philosophy of respect for raw materials.

Their commitment has been recognized with prestigious awards, including the one for Valuing Local Production in the Gelaterie d'Italia 2022 guide and the "Due Coni" for three consecutive years. Through their work, Gianfranco and Sonia embody the perfect synthesis of agricultural tradition and artisanal innovation, offering taste experiences that tell the story of Valtellina.

Meet Gianfranco