This is how we send you our Christmas wishes: our gelato version of Italy's most classic traditional festive treat. Our recipe consists of free-range eggs, cream (the gelato maker's butter) candied peel and freshly toasted almonds. If you really believe in Christmas, we suggest you put some in a glass of hot chocolate and top it off with plenty of whipped cream. Season's Greetings!
Candying is a confectioning process through which the pieces of fruit, by being dipped repeatedly and for a long time in a sugar solution, are imbued with a considerable amount of syrup formed by osmosis with the water itself. Sugar, then, replaces water and when it dries out, it hardens giving the fruit shape, concentrated fragrance and greater hardness. For this flavor, we turn to the best professionals for the candying of the noblest citrus fruits: lemon, citron and orange, once again in full compliance with the best Sicilian tradition.
Almonds have always been an essential ingredient in Italian confectionary. Literary texts in all the countries of the Mediterranean refer extensively to these nuts, which have been cultivated since ancient times and are generally processed with honey, milk and fresh or dried fruit. Almonds are harvested by beating the branches of the almond tree with long rods, in the period between July and August, causing the nuts to fall onto large sheets spread on the ground. There are several almond cultivars, but the most popular is the famous Pizzuta d'Avola. Cultivated in the areas surrounding the town of Noto, the Pizzuta d'Avola is also the most widely used almond in the local confectionery industry, since it has a slightly bitter taste that is ideal for balancing out the sometimes cloying sweetness of candy.
According to an Oriental legend, a sultan was trying to escape a tiger’s attack when he dropped a few grapes that were left under the sun. Upon his return, he discovered that thanks to the sun, the consistency of the grapes had changed and their flavor had intensified. Therefore, the discovery of the “sultanina” raison. This precious ingredient, with its sweet taste, is the perfect addition to our gelato; it is the “cherry on top,” but it’s a raisin!
|Nutritional facts||per 100g|
|Total fat||0 g|
|saturated fat||0 g|
|Total carbohydrate||0 g|