High quality whole milk, lots of fresh cream and table sugar - no secret to the most delicate tasting gelato flavour - appreciate the moderate sweetness, vital if the pleasant sensation of really fresh milk is not be smothered. One tip, make this the first flavour you try: it's so delicate that it's best enjoyed if your palate is "at rest".
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.
In order to have fresh milk daily, we chose to use high-quality milk from cows raised in Piedmont. The evaluations of the stalls and milking barn are even more rigorous: this allows us to gently pasteurize the milk, without altering its organoleptic properties, while maintaining its finest qualities.
|Total fat||14,5 g|
|saturated FAT||8,4 g|
|Total carbohydrate||22,9 g|