Soft gelato can be a delicious restaurant dessert, especially when it’s designed and served in the right way in locales where great attention is paid to every detail. 

This was confirmed by consultant chef Pier Giorgio Parini, who decided to include gelato on the menus of two venues in Cervia: Quimérico, a restaurant and cocktail bar inspired by the Formentera lifestyle, and Calupe, a beach establishment with a gourmet culinary selection.

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The assumptions behind the choice of soft gelato on the two menus stem from Pier Giorgio's passion, who explained: "My relationship with gelato is one of absolute love. I am first and foremost an avid consumer of gelato, I love it in all its forms." 

Added to this first aspect is Quimérico's dining concept, based on fresh food and a desire to surprise. In fact, it’s a place where customers can go several times a week to taste different dishes.  

The cuisine is not focused on extreme technicality and an exaggerated pursuit of aesthetics, but rather on a youthful and attentive selection.  

For Calupe Pier Giorgio Parini decided to transfer the creative concept of Quimérico to a beach setting, where the open-air restaurant is located.  

The common thread linking the two venues is precisely that of the freshness of the menu.  

The gelato offered by the two restaurants

The gelato served at Quimérico is a cream-based gelato made with grass-fed milk, eggs, brown sugar, honey, a particular vanilla with a slight caramel aftertaste, a light note of tonka bean, and a dash of soy sauce.

In contrast at Calupe a fior di latte flavor gelato is served, the white base being made using buffalo milk that comes from a small producer in Irpinia, brown sugar, and honey.

In both cases the solution chosen to provide the freshest and most natural product possible is soft gelato.  


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Customer response

The feedback from Calupe and Quimérico customers has definitely been positive.  "At first," explained Pier Giorgio Parini, "we thought it was a limitation to offer only one flavor. But after a short time we realized that it was the right choice, focusing precisely on the strength of the gelato we offer." 


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The same technological solution was chosen for both the Quimérico and Calupe restaurants: Carpigiani’s 161 T G SP. This is the most compact single-flavor gravity machine, also perfect for the production of sorbets and frozen yogurt.  

The Hard-O-Tronic® electronic control system makes it quick and easy to set the desired consistency. The tank has a capacity of 5 L and uses a gravity feed system.  

The compact, air-condensing machine can be easily placed on the counter next to other equipment thanks to the vertical rear vent. With the optional kit of 18 nozzles, the gelato can be dispensed in different forms to suit each individual recipe.