Fresh milk and cream, sugar, seasonal fruits, Slow Food Presidia such as Roccaverano robiola, farina bona, a traditional corn meal, Tortona strawberries and Chinantla vanilla—these are the ingredients that Alberto Marchetti of Turin chooses personally to make his ice cream.

He has parlors in Turin, Milan and Alassio, but it’s also possible to enjoy his products at the Presidia cafeteria during Slow Food events, such as Cheese and Salone del Gusto. Marchetti buys his ingredients directly from producers and donates a share of his profits to the Slow Food Foundation for Biodiversity.

Find out more at >>