It's a well known fact that Italians can get a bit obsessive about their coffee and when it comes to gelato this is perhaps the most difficult flavour to make - the combination of milk and cream can end up making coffee gelato too similar to a cappuccino or a latte. That's why we bought an espresso machine just like you get in a coffee-bar and we add only egg yolk and a drop of whipped cream to the coffee.
An extraordinary coffee, originally from the pristine Guatemalan mountains, is cultivated between 1500 and 2000 meters above sea level on a plateau that the Mayas referred to as “between the cliffs.” The delicate roasting enhances the notes of chocolate, caramel, citrus and honey
For our cream flavors, we chose a cream with 40% fat, produced by the barn for the centrifugation of fresh milk. Dosage is key. The secret, in fact, is the recipe’s equilibrium which we maintain by avoiding an excessive use of cream that lessens the sharpness of the flavors.
|Total fat||8,3 g|
|saturated FAT||4,7 g|
|Total carbohydrate||24,1 g|