News and Events

Diana De Benedetti’s project gathers in the Via Lagrange shop four chefs who decided to undertake the ice-cream challenge. Each one implemented their own idea of ‘cooking’ to create a new tailor-made flavor for Nivà. The chefs are Marco Sacco, Christian Milone, Mariangela Susigan, and Alain Llorca.

The gourmand ice cream shop in Turin

In Italy, even ice cream has stars. It’s Nivà’s idea, the small shop chain owned by Diana De Benedetti and her daughter Dalia; it now has three venues in Turin and one in Cannes, on the French Riviera.

Nivà’s story dates back to 1991. At that time, Diana and her husband Silvio gained a Michelin star for their restaurant “Bontan”, on the hills of San Mauro, near Turin: a gourmand place that innovated Piedmontese gastronomic tradition. Since then, many things have changed: Silvio isn’t with us anymore and the restaurant has closed down. However, Diana and Dalia have kept on dealing with people’s tastes and good local products, beginning with Rivareno ice-cream shops and now with this new, independent and creative adventure, Nivà.

Today’s news is in some way a tribute to that starry path that began many years ago. So, they gathered their chef friends, all Michelin-starred, and brought them aboard this really new project: a one-time ice-cream show-cooking but also the possibility of tasting an exclusively starred ice cream in the shops ( €3 for a one-flavor cup and takeaway pints). The chefs mentioned above are Marco Sacco, 2 Michelin stars (and 2 Gambero Rosso forks) at “Piccolo Lago” in Verbania, on the Mergozzo lake; Christian Milone, who has just gained his first star (and 2 forks) for the “Trattoria Zappatori” in Pinerolo; Mariangela Susigan, 1 Michelin star (and 2 forks) at “Gardenia” in Caluso; from the French Riviera, Alain Llorca, 2 Michelin stars for his restaurant in Colle sur Loup, an old village close to the Mediterranean sea.

Starred ice cream. The project.

For 4 weeks, all the 4 chefs will be the gourmet ice-cream stars of Nivà’s project. First, they come to present and offer the audience their customized ice cream, with ad hoc recipes for a pre-dinner ice-cream appetizer. Then, the shop will sell their starred flavor for one week.

It all starts on April, 30^th: ApeNivà will be placed right outside the shop in Via Lagrange 29 at noon (the only occasion to enjoy a pre-lunch ice-cream appetizer). Marco Sacco will talk about his reinterpretation of ice cream with a brand-new Jerusalem-artichoke flavor  (available in shops until May 5^th). Saturday, May 6^th, at 6.00 PM, Christian Milone will present his ice cream “Peppers and Anchovies”, from a classic dish of the Piedmontese tradition (available in shops until May 12^th). Mariangela Susigan, a great supporter of the use of herbs in cooking, on Saturday, May 13^th, at 6.00 PM will offer an ice cream with silene, a common flowering plant typical of the area (available in shops until May 19^th). Last but not least, on Saturday, May 20^th, at 6.00 PM, Allain Llorc will bring to Turin his “Olives” ice cream from the French Riviera (available in shops until May 26^th ).

“It wasn’t easy to prepare the ice cream and balance the ingredients in order for each flavor to maintain the taste of fresh produce and the right texture – says Diana De Benedetti – We worked hard, side-by-side with the chefs, and now we’re waiting for the audience’s verdict”.

The project is special because of the exclusive recipes and the presence of the chefs in an informal event about classy street food. Moreover, music by Cocina Clandestina will accompany each event throughout the day.