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Pangelato, burro e marmellata
Pangelato, burro e marmellata

by: Le nonne di Gusto 17

Gusto 17 is an organic ice cream store, founded by three friends who wanted to only create the gelato that they wanted to eat. This is the promise they made to each other since they opened (12 April 2016), and they have kept this promise until today.
Making only the ice cream that they would want to eat means, on the one hand, creating a product without adding colours, aromas or preservatives but only using high quality ingredients – and on the other hand leaving oneself to be inspired by one’s own traditions and discover new ones, bringing important territories and their histories to the ice cream shops of Milan.
It is from the memory that all three founders have of bread, butter and jam prepared by their grandmothers that led them to celebrate this traditional Italian rite by creating a Pangelato with butter and jam, made exclusively by them; exactly as their grandmothers prepared for them with the fruit that was available at that time of year.

INGREDIENTS:

Sweet bread, sweet cream lightly salted, Podolica butter, fresh jam made from seasonal fruits.

Creativity

Gusto 17 is an organic ice cream store, founded by three friends who wanted to only create the gelato that they wanted to eat. This is the promise they made to each other since they opened (12 April 2016), and they have kept this promise until today. Making only the ice cream that they would want to eat means, on the one hand, creating a product without adding colours, aromas or preservatives but only using high quality ingredients – and on the other hand leaving oneself to be inspired by one’s own traditions and discover new ones, bringing important territories and their histories to the ice cream shops of Milan. It is from the memory that all three founders have of bread, butter and jam prepared by their grandmothers that led them to celebrate this traditional Italian rite by creating a Pangelato with butter and jam, made exclusively by them; exactly as their grandmothers prepared for them with the fruit that was available at that time of year.

creativita

Mastery

The making of the “Pangelato, butter and jam” begins with the production of the sweet milk ice cream that is slightly salted and is mixed and heated together with the Podolica butter. Once it has been creamed, the gelato is “spread” on the inside of the sweet panino and at the moment of serving a topping of melted Podolica butter is added. The Pangelato is completed with a jam made of seasonal fruits (for example Candonga strawberries in spring, white figs of Cilento or prickly pears in summer and so on).

Territory

Ice Cream


The salted sweet milk ice cream is made in the Gusto 17 ice cream kitchen, a handmade ice cream store founded by three friends in April 2016. The philosophy that guides Gusto 17 is that of promoting the origin of the ingredients, respecting seasonality and looking for excellence in the territory to produce handmade ice cream that is always fresh.
In order to do things well, Gusto 17 makes 16 flavours that rotate continuously, whilst the 17th is the #gustodeidesideri – (flavour of your dreams) - the ice cream created every week by the customers.
Gusto 17 is inside the guide of the Gelaterie d’Italia of Gambero Rosso (2017, 2018, 2019) with two cones.


Butter


The butter that is used, both as an ingredient of the ice cream and as the melted topping, comes from Caseificio Stella Dicecca of Altamura. The handmade butter is obtained by fresh, sweet milk cream only from free range animals, that freely graze for their wellbeing.
The yellow colour is the result of a diet of fresh herbs and forage, which is only produced in certain months of the year.
The Caseificio Stella Dicecca of Altamura is Pugliese dairy that has combined tradition and innovation thanks to the enthusiasm of the youngest family member, Angelantonio Tafuno, who has always been in love with the art of cheesemaking, and who grew up in close contact with nature.
A strong advocate for the animal’s health, the Caseificio is in constant search for breeders in the area who are respectful of nature’s cycle, the only element to have the privilege of supporting the growth of the herd. This philosophy connects well to that of the producers, who, thanks to the taste of the Podolica butter, are able to bring back that memory of tastes, intensity and delicateness that lived in the bread, butter and jam made by our grandmothers.


Jam


The salted sweet milk ice cream is made in the Gusto 17 ice cream kitchen, a handmade ice cream store founded by three friends in April 2016. The philosophy that guides Gusto 17 is that of promoting the origin of the ingredients, respecting seasonality and looking for excellence in the territory to produce handmade ice cream that is always fresh.
In order to do things well, Gusto 17 makes 16 flavours that rotate continuously, whilst the 17th is the #gustodeidesideri – (flavour of your dreams) - the ice cream created every week by the customers.
Gusto 17 is inside the guide of the Gelaterie d’Italia of Gambero Rosso (2017, 2018, 2019) with two cones.


Sweet bread


The bread for Pangelato, butter and jam is produced by baker Davide Longoni: Davide shares the philosophy of Gusto 17 and the attention to detail for things that were made “how they used to be made”. His handmade bread exalts, in particular, the use of organic, stone ground flour and he is in constant search of ancient grains, which are precious but these days no longer used and therefore offer great surprises to the palate.
The panino that was chosen together with Davide Longoni is made with baker’s yeast, butter and eggs; a sweet panino with a clean flavour, that is able to exalt tastes and complete – by wrapping it – the delicate sweet milky taste with butter and jam.


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