One of Italy's most legendary pastry recipes deserves only the greatest respect: all the ingredients are carefully balanced, and there's no cream, only mascarpone. A rich sumptuous gelato, not cloying, and it goes best with bacio or hazelnut torroncino. Adding cream is probably a one-way ticket to the third circle of Hell, but we think it is totally worth it.
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
The chocolate from Venezuela is one of the most aromatic in the world; its fine acidity brings out the caramel and tropical fruit aromas. These characteristics make it the perfect chocolate for a strong and complex-flavored gelato.
The word ‘mascarpone’ derives from the local Lodi name for ricotta cheese, mascherpa, due to the similarity between the two fresh cheeses, from the point of view of both appearance and processing; mascarpone is obtained by heating the cream to around 85° and then subjecting it to acidification and coagulation to make the product dense, slightly acidic and with a creamy flavor and aroma.
Many flavors of Italian gelato are egg-based. The eggs we use for our gelato are from cage-free hens.
|Total fat||12,3 g|
|saturated fat||0,1 g|
|Total carbohydrate||23,8 g|