This is one fruit you don't often find in a gelateria because as a semi-finished paste it is difficult to process, due to its irregular shape and the fact that it oxidizes so quickly during processing. At Grom though, the pear comes into its own during the winter months and with extranoir chocolate it will warm your heart even on the coldest of days.
Italy is one of the largest producers in the world of this fruit which is characterized by a good balance between sugars and acids and a good quantity of mineral salts and fiber. It is rarely found in gelato, because it is difficult to process for semi-processed pastes due to its irregular shape and its rapid oxidation during processing. This is of course not the case at Grom : from the different and well known variants on the market (William, Abate, Conference, Kaiser) we have chosen for our gelato the Decana del Comizio, known for its juiciness and sweetness, and the Martin Sec cultivar, which we appreciate for its sweet but full-bodied fiber. Both varieties are grown on the farm Mura Mura®.
Yes, you read correctly. Just as you would do, we chose to make our sorbets and Sicilian granita with water from "Sparea®" Springs. This water is born in a unique niche in the Piedmontese Alps and is extremely light and pure - ideal for accompanying the fruit from the organic farm, Mura Mura®. We are a little crazy… but you can certainly taste the difference!
|Nutritional facts||per 100g|
|Total fat||<0,5 g|
|saturated fat||<0,1 g|
|Total carbohydrate||28,5 g|