Giancarlo Timballo

Gelateria Fiordilatte

via Cividale, 53
Udine
T. +39.0432.502072
fiordilatte@tin.it

President of Cogel Fipe and of World Cup of Ice cream and ice cream on a restaurant table, the most influential and important field events, and with such a family name (Timballo means “timbale”) he could not work but in the world of gastronomy.
Already as a child, Giancarlo used to live food experiences, with his grandfather and father, within the family company that used to sell wines from Friuli. Nature, grass fields and strenuous climbs on Carnia region ancient woods were the places where he could free his mind.

The love for ice cream came when he was 30, as he came to know the fathers of modern Italian artisan gelato: Carlo Pozzi, Luca Caviezel, Fulvio Scolari, Enzo Vannozzi and Donata Pancera. Stimulated by their frequent visits, he started the magical alchemy of combining creatively several ingredients, building the miracle of transformations from a liquid to a semi-solid, from a fragrant to a creamy status. The noble past of ice cream is a discovery that Giancarlo appreciated also thanks to myself, who introduced him to ancient Renaissance and 17th and 18th century recipe books.
They spoke of ice creams and sorbets made with flowers, spices and herbs with vegetables infusions. With the same passion he deepened his technique to make a good classic ice cream out of Tonda Gentile delle Langhe hazelnuts, Bronte pistachios, Avola almonds, Tahitian vanilla bean cream, or even chocolate declined in at least 30 different flavors and the fior di latte made from milk and fresh cream from Carnia.

Together with his wife Paola, he explored another parallel world: semifreddi and mousses. He studied and discovered “salty” ice-creams too, providing great chefs with ice creams out of foie gras, anchovies, clams, oysters, truffle, squid ink, vegetables such as celery, basil, potato, tomato, peppers and even from the great products of his lands such as montasio cheese from Friuli, formadi frant, smoked ricotta cheese from mountains malga and San Daniele ham and dessert wines such as picolit, ramandolo...

Has participated in

Identità 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 soufflé, 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

Clicca qui per leggere il profilo dello chef

Frozen Identity of Spaghetti with Garlic, Oil and Chili Pepper

Clicca qui per leggere il profilo dello chef

Suggestion of a spicy roast duck stew with fennel and olives

Clicca qui per leggere il profilo dello chef

Like a tuna, tomato, lettuce and mayonnaise snack