We make our Torta di Mele pairing crema pasticcera gelato — with a cinnamon aroma — with candied apple cubes. Since this flavor is faithful to the dessert from which it is inspired, we add our own biscotti made with corn flour, butter, egg, and sugar; they are obviously Gluten Free. Inspired by the famous dessert of the island of Capri, the biscotto accentuates the fruit typical of Mediterranean baking: the apple. With Pizzuta d’Avola almonds.
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.
It is by far the most widely consumed fruit: for every 100 kilograms of fruit consumed in Europe, 50 of them are apples! Many are the varieties on the market, about 250, even if the best-selling ones are about ten of them (the more famous ones are the Golden, Renetta, Starck and Pink Lady varieties). However, the one that gives the best results for the gelato is the green apple, or Granny Smith, because of its slightly sour aroma. We will soon be trying two of Piedmont's classic varieties, the Grigia di Torriana and the Buras, … and we will let you know about the results!
Many flavors of Italian gelato are egg-based. The eggs we use for our gelato are from cage-free hens.
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