Maurizio Lunardi, maestro gelatiere
From Domodossola to Gràcia
Before Cloud there was Amarena, the gelateria Maurizio opened in Domodossola, in Piedmont. The Gambero Rosso guide recognised it seven years running.
He learned much of the craft from Marco Carnevale Maffè, of the gelateria Macam in Novara. His gelato is handmade from the best ingredients, with no additives and very little sugar.
One question stayed with him: would real Italian gelato be appreciated outside Italy? He came to Barcelona to find out. He settled in Gràcia without a word of Spanish and opened Cloud on Plaça de Rovira i Trias.
What comes out of the workshop
Pistachio is his favourite ingredient, and there are two: Bronte, natural, and a toasted Sicilian one. The most asked-for flavour, though, is the dark chocolate sorbet. The chocolate is made with 100% Domori cacao, and the nocciola never leaves the display case. And flavours you don’t expect keep turning up, like umami cream or beer.
Around the gelato: the desserts we make every week, affogato, and brioche col tuppo.