Mauro Petrini

Gelateria Petrini

piazza dell'Alberone, 16a
Roma
T. +39.06.786307
pb@gelati.it

The nickname of Mauro Petrini is “the engineer of ice cream” for many reasons: his previous studying experiences in the world of dessert, the choice of turning to the art of ice cream in order to follow the footsteps of his dad and grandfather, his amazing ability in building ice cream recipes.

Teacher at the Carpigiani University, he’s a restless student, very fond of experimentation on new hot/frozen cooking matches. He’s national vicepresident of Co.gel Fiper Confcommercio, coordinator of the Research and Development Committee, and events’curator for the same association.
Once in a year, in his ice cream shop, he serves only chocolate ice cream for a whole week.

There are thirty different chocolate flavours. Ten are made with spices and tea: nutmeg, ginger, cinnamon, pink pepper, chilli, Sichuan pepper, black tea, black tea and Mediterranean flavours, almond, Bombay (pink pepper, ginger, cloves). Three tastes are made with liqueur: rhum, Late Grappa, Aurum; seven are prepared with dark bitter chocolate: pure chocolate, cru Ocumare, amaretto, coffee, balsamic vinegar, mint, orange; seven tastes are made with pure white chocolate: the pure one, Thaiti (a particular vanilla quality), Bourbon (another kind of vanilla), orange and saffron, liquorice, Bailey’s, pistachio. Three milk chocolate flavours are enriched with fruit: raspberry, passion fruit, berry-flavoured tea infusion.

Has participated in

IdentitÓ Milano


Identità Golose
by

Luciana Polliotti


Clicca qui per leggere il profilo dello chef

Citrus fruit & shellfish Langoustine tartar and ice-cream, citrus fruit puzzle

Clicca qui per leggere il profilo dello chef

Coffee & zabaione Hot coffee fondant and Vinsanto and Cantuccini zabaione ice-cream

Clicca qui per leggere il profilo dello chef

Mango&Oysters Mango soufflÚ, oyster sorbet and Ramandolo Dri water-ice

Clicca qui per leggere il profilo dello chef

Porcini, cuttlefish & sea urchin Cuttlefish cannelloni stuffed with porcini mushrooms, sea urchin ice-cream and calamint sauce