Whether their appeal derives from them being limited editions, or made with typical ingredients of a Country, or perhaps because you can only find them at Expo Milano 2015, be sure you don’t miss out on tasting all of these delicious ice-creams during this Universal Exposition.
There are many refreshment points where visitors can stop and recharge their batteries whenever they feel the need. Various Pavilions from different Countries are offering ice-creams in their bars and restaurants after each meal. Then there are also several permanent outlets on the map, managed by large producers who offer a wide, range for everyone’s requirements. At Casa Algida there is an full selection of Algida ice-creams to refresh visitors on their trip around the world. In a garden of 250 square metres next to a coloured carousel for children, there is a Grom ice-cream and icicle kiosk, items that are also available in an Apecar and a sweet bike. In the Caffarel kiosk visitors can sit on a Gianduiotto in the centre of the park and enjoy a sweet break with soft ice-cream in three flavours. Instead, at Sweeting Natfood visitors can fill an original alembic with layers of multi-coloured slushes as much as they like. In the Amalo kiosk, ice-creams and slushes are made with fresh, seasonal and zero-mileage fruit.
There have also been special initiatives during which it was possible to taste truly daring preparations. From the 2nd of June, for the whole week of Orgoglio Italia, Coldiretti offered a three-coloured bruschetta in an ice-cream version (pesto, garlic and tomato). Thousands of portions of molecular ice-cream were handed out at the Qatar Pavilion for the grand finale of the tomato week, on the 22nd of June. A very appetizing saffron ice-cream was offered by Greece in the Bio-Mediterraneum Cluster on the 24th of July, and every Thursday evening in Piazza Beretta 1812 two tasting sessions featuring gourmet ice-cream are held: in one of the forthcoming editions these will also allow visitors to try mortadella ice-cream.
The extraordinary range of food available for visitors to try in this edition of Expo Milano 2015 provides opportunities for trying rare experiences and flavours every day, in limited edition recipes, with fruit and typical flavours from distant Countries, or perhaps special versions of famous ice-creams.
The range of typical Bahraini ice-cream flavours, which are unusual yet tasty and very sweet does not stop in the Country’s Pavilion with the date flavoured variety. Bahraini peanut flavoured ice-cream and chocolate sorbet are also well worth tasting. Then there is also the very delicate rose, the even more subtle saffron and the tasty mango flavours. But, most of all, the famous fruit that is prince of the desert is the one that stands out. The date tree has an extraordinary ability to adapting to the drought experienced in the arid areas, because it finds water with its roots up to 10 metres underground and 20 metres away. And it tastes nice. Sweet and fleshy. You can feel the floury texture of the date, sense the distinctive taste, feel the small pieces of fruit. Rich, determined, dense and fulfilling… (2.80 euro).
Bahrain Pavilion [G8]
Baobab flavoured ice-cream
Baobab is a majestic African tropical tree. For millenniums it has provided the African populations with food, medicine and a sacred place (so much so that only the wise can climb up on its branches). Its leaves, fruit, bark and roots are used both as food and as traditional medicine. The pulp of the fruit of the baobab, extracted from the shell and naturally dried, is a source of basic nutritional elements. Used to make ice-cream (6 euro), it has a rather surprising consistency which is almost like baby food, or fruit puree. It tastes most like pear, but this is only to give you an idea. What to eat for a full health and pleasure combination? Try combining Baobab juice and ice-cream.
Angola Pavilion [G8]
Rice flavoured ice-cream with saffron sauce
This is also an ideal opportunity to become familiar with the cuisine – and philosophy - of the grand prize-winning chef Davide Oldani, Ambassador of Expo Milano 2015, who is offering a menu based on rice here at Expo: panini, wafers and, among various main courses, the symbolic "Saffron and rice" dish designed especially for Milan. Milk and Carnaroli rice are also the ingredients of the ice-cream (4 euro) on which the chef breaks with tradition and places a squiggle of this saffron sauce (sourced from two producers, one from Varedo and one from L'Aquila) in corn flour. The cocoa beans are not just used as a decoration but give the ice-cream its crunchiness and bitter aftertaste. Here, we must be able to let ourselves go and enjoy the balance between sweet and salty. And this is an even rockier ride if you choose to have your ice-cream served in the specially designed particular crunchy rice wafers available. These are not made of puffed rice to ensure the "polystyrene" effect is avoided, and are prepared each morning using a small press that toasts the rice, slightly flavoured with saffron infusion. You can also try the panettone flavoured ice-cream, sprinkled with an original crumbling of cake, and the chocolate ice-cream with splendid marble flakes.
Davide Oldani [J7]
Nutella flavoured ice-cream
In the concept bar on the first floor of one of the Eataly areas, next to a pile of very appetising large slices of bread and crepes ready to be spread and filled with Nutella, the Nutella ice-cream also features as one of the specialities on offer (3 euro). The recipe has clearly been carefully devised and calibrated, because this is not just chocolate or milk ice-cream with a touch of the famous Ferrero hazelnut cream inside or on top of it: its distinctive flavour is easily recognised, it is not excessively sweet or sickly, and it gives the consumer the idea that he is actually eating Nutella. Just, a really cold version of it. Actually, frozen!
Nutella Concept Bar [H15]
Not to be missed in this tour of the Universal Exposition, a taste of the flavour that the Gelateria Rigoletto has dedicated to the official mascot of Expo Milano 2015. As everyone knows, the Foody character is made up of various fruits from all over the world, and as a tribute to the same inspiration, the Foody-flavoured ice-cream follows suit. It is an orange colour, with pinkish hues, a creamy ice-cream made with milk and tropical fruit, in particular mango, papaya and passion fruit, with lime jam. It is extremely tasty, because the tropical flavours are fresh and aromatic and it is fun to eat, due to the pieces of caramelised lime peel hidden in the cream (3 euro). Other flavours on offer include Bronte pistachio Dop, chocolate from Modica, mint from Pancalieri, amaretto from Saronno, marsala from Florio. Those of us who are keen to try more original variations can fill their tubs with mandarin-flavoured extra virgin olive oil ice-cream, available nearby from Coppini.
Gelateria Rigoletto [Cardo Sud Est]
This is your chance to have a Magnum custom-made for you (5 euro). Choose your filling – a heart of vanilla or chocolate on the stick – and your chocolate covering (white, milk or dark). As a topping you can opt for caramelised almonds, diced coconut, cinnamon biscuits strong coffee shavings, raspberry sprinkles, rose petals, chopped pistachios and hazelnut biscuits Igp. The Magnum-makers will create a unique, personalised version of the famous ice-cream right in front of your eyes. The melted chocolate hardens immediately when it comes into contact with the ice-cream and becomes crunchy.
Magnum Pleasure Store [G21]
Grana Padano ice-cream
The double-domed Copagri area offers a wide selection of ice-creams, all made with low mileage milk under the brand “Love It”. Inside, the area is designed as a true "local market" full of all the best products made by the Copagri network. The flavours of the ice-creams are so unusual and the possibilities of combining these are so vast that visitors to the venue are spoiled for choice. Alongside the traditional flavours sit original combinations such as mint and lemon and lemon and basil. The most unusual flavour which it is impossible not to try is undoubtedly the Grana Padano ice-cream (3 euro). It truly tastes like Grana and is made with Grana, but the characteristic, rather striking taste of the cheese is softened by the smooth texture of the white cream. At first it takes a little while for the palate to get used to the taste, but once it has, there is no going back. You can combine it with bramble flavour, to imitate the consolidated cheese and jam formula. Tasting this ice-cream is even more pleasant because of the setting: visitors can sit down and try it at Lake Arena, against the striking backdrop of the Tree of Life.
Copagri – Love It [D21]
Vanilla ice-cream from Israel
There are two flavours of ice-cream that are the most popular among visitors to the busy area in front of the buffet in the Israel Pavilion. One is Israeli vanilla (white vanilla with halva and silan (date honey) ripples) and the other is Israeli yoghurt ice-cream (yoghurt with rose water rippled with apricot jam and chopped hazelnuts), slightly sour with the apricot jam providing a dash of sweetness and the hazelnuts providing its crunchy texture, leaving a toasted aftertaste on the palate (2.80 euro). These two flavours are also accompanied by other traditional flavours such as hazelnut, pistachio, almond, lemon and fruit cocktail.
Padiglione Israele [G19]
The Cremino ice-cream
The story of the Cremino, invented in Turin at the end of the 19th century, interweaves with the story of tradition and of industry, as this is perhaps the first case of a dessert being “adopted by a car manufacturing company, Fiat, which in 1911 held a competition to create a version characterised by the brand on the packaging. Today, the producers of the Cremino stil make it with gianduia, choclate paste and coffee. The ancient tradition of the chocolatier from the Langhe flows perfectly into the Cremino-flavoured ice-cream by Pernigotti (2.50 euro). With a velvety texture and a soft, intense taste, this ice-cream releases two distinct flavours, those of the chocolate and hazelnuts of Piedmont, perfectly recreating the traditional taste of the chocolate made with gianduia and hazelnut cream.
Pernigotti: il gelato [H12]
White melon slush
Think of Sicily and you think of cassata, almonds, oranges, cold coffee in ice. The area dedicated to Sicilian cakes in the Bio-Mediterraneum Cluster provides an opportunity for visitors to taste many exquisite delicacies, but unexpectedly, the most delicious cold dish is perhaps the least well-known: white melon slush (3 euro). Ok, so it’s not really an ice-cream, but it is fresh, it is made with fruit and it does quench your thirst. There is also a variation made with the juice of oranges from Ribera and a lemon variety. But as much as white melon is surprising, it is also extremely aromatic, low in sugar and extremely refreshing; indeed the slush is so fragrant that it appears to be pure fruit, frozen and crushed. Thos seeking a more substantial snack can add it to the Tumminello biscuits made with raw almonds, sugar and pumpkin preserve, Maraschino and cinnamon.
Sweet Sicily, Padiglione Bio-Mediterraneo