It is very seldom that you find a vanilla gelato made with real vanilla beans! But as always when you are looking for excellence you cannot stoop to compromises … and this is precisely the key to the vanilla flavor: gently grate the inside of the bean with a scraper to remove the small seeds it contains, and then put the bean in a hot milk infusion. Then add a touch of egg yolk, sugar and you are done! Today very few gelato makers take the time to carry out these long processes, but they are precisely what makes this gelato flavor, which has almost disappeared by now, so unique! One more thing: if you happen to find tiny black spots in the gelato, do not worry, these are simply the seeds of the vanilla bean…
Vaniglia
Cioccolato fondente
Nocciola
Vaniglia
Cioccolato fondente
Nocciola
MANANARA VANILLA
Vanilla is an orchid with remote origins. Legend has it that Herman Cortes, the conqueror of Mexico, was the first European to taste and discover vanilla's flavor when he was received by Emperor Montezuma in 1519.
This time we went all the way to Madagascar, where Slow Food alerted us of the existence of a small area where Bourbon vanilla is produced. This is the Mananara region, where the beans we purchase come from. We are talking about the famous "Planifolia" vanilla, which requires a longer and more delicate preparation compared to the Tahitensis vanilla. There are two different categories: black vanilla and red vanilla. The first one is known to all lovers of the culinary art: the pod must be soft, easy to cut and with a straightforward and genuine aroma; the black vanilla production (an absolute must at Grom's) represents only a minimum part of the total harvest. Red vanilla, on the other hand, is more suited to industrial production and is consequently produced in greater quantities. It gets its name from the red strips visible on the pods.
FRESH WHOLE MILK
We have chosen a high quality whole milk from Piedmont, in order to have it delivered every day to our laboratory. The quality controls on breeders and milkers are very strict, allowing for a gentler pasteurizing of the milk needed to keep its best qualities…the same qualities that you find every time you eat our gelato.
