When we talk about fresh milk gelato, only absolute simplicity is allowed. Fresh whole milk and cream give to this flavor the sensation of freshly milked milk, not to "kill" with too much sugar; but to be enhanced with the scent of vanilla beans. We decided to make it even more special by adding our pistachio cookies, made with corn flour and strictly gluten-free, which give the fiordilatte an interesting "boost".
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.
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.
We turned to the noble land of this antique fruit: the Middle East. We chose the Perfect Green and Mawardi strains — the first characterized by its resinous and balsamic flavors and the second by its leather and tobacco aromas — to give our gelato a clean, precise, and persistent taste.
We chose a cream with 40% fat, produced by the barn for the centrifugation of fresh milk. Dosage is key. The secret, in fact, is the recipe’s equilibrium which we maintain by avoiding an excessive use of cream that lessens the sharpness of the flavors.
| Nutritional facts | per 100g |
|---|---|
| Calories | Kj Kcal |
| Total fat | g |
| saturated fat | g |
| Total carbohydrate | g |
| sugars | g |
| Protein | g |
| Salt | g |
