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
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.
| Nutritional facts | per 100g |
|---|---|
| Calories | 782 Kj 187 Kcal |
| Total fat | 8,3 g |
| saturated fat | 4,7 g |
| Total carbohydrate | 24,1 g |
| sugars | 20,9 g |
| Protein | 3,5 g |
| Salt | 0,09 g |
