In 2005 Diana De Benedetti left her career in catering in Turin and went into the ice cream business, first as a franchisee for a nationwide group, then opening two gelaterias under her own trademark. Since then, with the precious collaboration of Roberto and Eugenio Gazzaniga, she has opened outlets in Cannes, Lisbon and Oporto. High-quality ingredients are fundamental: hence organic milk and cream from mountain dairies and the finest seasonal fruit. In addition to excellent flavors such as hazelnut, chocolate, salted butter caramel, elderberry syrup and Sicilian ewe’s ricotta, a recent collaboration with Mariangela Susigan, a Michelin-starred chef from the Canavese district, has given rise to the intriguing Spirito provenzale, or Provençal Spirit, with almonds, white chocolate, apricots and lavender. Moving on to the granitas, we recommend the almond, pink apricot pulp, mint tea, mojito and melon.
