As always, as far as reaching the excellence is concerned, there can be no compromise…this is the real key of vanilla gelato flavor: scrape gently the inside of the bean to remove the small seeds contained, and then infuse it in the hot milk. Add, then, a small amount of egg yolk, sugar and that’s it! It’s a delicate and long work, but it’s the thing that makes unique this gelato flavor, almost disappeared! One more thing: if you see small black dots don’t worry: are the seeds of vanilla bean…
There are two different categories of Vanilla: the black vanilla and the red vanilla. The first one is the known between cooking lovers: the pod has to be soft, easy to cleave, with a pure and sincere aroma; the production of black vanilla (the one we use) represents a small part of the entire harvest.
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.
|Total fat||12,8 g|
|saturated FAT||7,2 g|
|Total carbohydrate||23,2 g|