Purple ice cream arrives to celebrate Fiorentina's first 100 years
Recounting a hundred years of history and support through gelato: this is the path taken by Cinzia Otri, master gelato maker at Gelateria della Passera in Florence, who has decided to pay homage to Fiorentina's centenary with "Labaro Viola," a special creation designed to celebrate one of the city's deepest passions.
Cinzia Otri's inspiration naturally comes from the colors and identity of the team founded in 1926, a symbol of the city as much as the Duomo, Ponte Vecchio, or Michelangelo's David. This gelato evokes the passion of the fans, Sundays at the stadium, the emotions passed down from generation to generation, and that almost visceral bond that unites Florence to its team.
After all, for those familiar with the work of the award-winning gelato maker, this isn't news: for years, in her Oltrarno workshop, she's been transforming stories, characters, and anniversaries into flavors that convey something more than just a simple recipe. From the great women of history to the major events that have swept through Florence, each of her gelatos is born from a journey of study and interpretation, becoming a sort of tale to be savored.
The flavor dedicated to Fiorentina's centenary is part of a journey that sees gelato transform into a tool for cultural storytelling, a symbol that unites generations. "It's my little edible tribute," explains Cinzia Otri, "to a jersey that has been inspiring emotions for a century." The choice of a flavor for Fiorentina's centenary takes on special significance because it comes from one of the most iconic artisans of contemporary city gastronomy: having entered the world of gelato after a previous professional experience outside the industry, Cinzia Otri has built an international reputation over the years thanks to constant research into raw materials, the valorization of the local area, and an unconventional creativity. This has earned her, among other things, the Gambero Rosso Tre Coni award since the guide's inception and a mention in the Financial Times among the 25 best gelato shops in the world.
