Gelateria della Passera in Florence, delicious gelato by Cinzia Otri
Gelateria della Passera in Florence. Gelateria della Passera and its owner, Cinzia Otri, have long been a benchmark for gelato in Florence. It's no coincidence that the shop has earned the Tre Coni award in the Gambero Rosso artisanal gelato guide for the eighth consecutive year.
Cinzia's work is based on showcasing the finest Tuscan food and agricultural products, working with the small producers she works with. Her ice creams include Poggio Camporbiano milk for all milk-based ice creams, Corzano and Paterno ricotta, and elixirs such as Alchermes, China, and Rhubarb from Officina Santa Maria Novella.
And again, Rosano peaches from the "Il Pescheto" company for its peach sorbet, Buondonno Chianti Classico from Castellina in Chianti for the "Peaches and Wine" flavor, Abetone blueberries from Aziende Forestali for the sorbet, as well as Amiata blueberries from Amiata Bio for the "Milk and Blueberries" flavor, and blackcurrants from Vigna Maggio for another sorbet. But along with Carmignano figs from Siro Petracchi (used for the sorbet and for infusing the leaves in milk for the "Adam and Eve" flavor), Cinzia Otri's raw materials also include Venturina peanuts from Marco Razzolini and Val di Chiana kiwis from the Leonardo farm.
Gelateria della Passera in Florence: the history
But let's take a closer look at this Florentine establishment. Where did it all begin? Gelateria Della Passera was born almost by accident. Cinzia and her partner Marco were expanding their business, Caffè Degli Artigiani, which didn't have a proper kitchen. Across the street from the café, the owners of a grocery store decided to retire, and Cinzia and her partner rented the space to create a small kitchen and perhaps even a small Tuscan-Umbrian cooking school.
During the renovations, some problems forced the couple to change direction. Then they came up with the idea of a gelato shop. Cinzia, a passionate dessert enthusiast, took a chance once again. She attended Gelato University in Bologna and found her mentor in Giampaolo Vanni. This is where the story began.
Flavors not to be missed
Among the most interesting flavors this gelateria has developed over time are the cocktail sorbets, created in collaboration with Paszkowski: the Old Fashioned is the king of Gelateria della Passera's alcoholic ice creams, made with whiskey, sugar, orange essence, and a few drops of Angostura bitters. Its small number of ingredients makes it tricky, especially when the goal isn't just to make a drink, but to translate it into a balanced and authentic sorbet.
After reconstructing the whiskey's bouquet and bringing back the orange essence with a delicate zest of its peel, master gelato maker Cinzia Otri and bar manager Luca Manni realized the Old Fashioned's color was missing. While it mirrored the flavor, the sorbet also needed to be visually appealing. The problem was solved by replacing the simple sugars, which gave the gelato a pale hue, with a small amount of muscovado, a molassed cane sugar; and there it is, the amber hue of rye whiskey.
The Negroni, a must-have in Florence, is another of Gelateria della Passera's signature flavors. It was created following the success of the first cocktail flavors, specifically requested by a Caffè degli Artigiani customer, a huge fan of the Florentine drink. Now, it's available in a version created by Luca Manni, who added a passion fruit twist to the classic Negroni.
To cite one of Gelateria della Passera's most unique flavors, we must mention a quintessential summer flavor that transforms a traditional dessert from many parts of Italy into a sorbet. Peaches are cut into segments, dipped in wine, and left to infuse flavor. For many, the result has the genuine, familiar flavor of a simple tradition passed down through generations. For example, Cinzia Otri thought back to her childhood, to summer dinners at her grandparents' house, and decided to pair two high-quality local products to evoke those memories. Thus, a Chianti Classico from the Buondonno winery, between Panzano and Castellina in Chianti, is paired with small peaches from Rosano, near Bagno a Ripoli, in a combination that perfectly captures the essence of that sweet summer ritual.
Gelateria della Passera, Via Toscanella 15/red, Florence. Website, Facebook, Instagram.
