Ice-cream sushi, between East and West
Born in Turin in 1969, he graduated from the Institute Colombatto G. and once their training is completed, Filippo decided to translate his career in a continuous quest for perfection. To do this, it moves from one restaurant to another and from one European country to another. He constantly travels for inspiration and challenge. And finally, in 2012 getting recognition as a chef along with the Italian team of Ceschin, Falasconi, Knam and Magni as director, Novelli wins the World Cup of Ice-Cream.
In your sushi recipe ingredients such as rice, cardamom, ginger, sake, green tea are included; tuna, we are used to seeing rested on a bed of rice, it is recreated with raspberry gelée, while the nori is made with black sugar paste. However, Novelli has gone even further. Recently, in fact, has created the Sushi 2.0, or gourmet ice-cream, combining, for example, chocolate sorbet with onion and salmon eggs. We are facing another creation Made in Italy, a new showcase of flavors and daring experiments able to encourage the most curious palates in a combination of new flavors and synesthetic combinations. Thanks to the skill and creativity that this genius shows in his work, Filippo Novelli has crossed half the world to take graduate courses in Poland, France, Spain, Switzerland, Greece, China, Korea, Taiwan, Singapore, Australia, Cambodia, Myanmar, India, Dubai and Qatar.