Italian Sicilian tangerines

Mandarin

We squeeze the mandarin gently to avoid touching the bitter unpleasant white part beneath the peel and, as always, mix the juice with mineral water and table sugar; we hope you enjoy the rich, natural freshness of this fruit, a traditional presence at many family Christmases.

 
Mandarin, ingredient present in our ice cream

AVANA OR TARDIVO MANDARIN FROM CIACULLI - SICILY,

Ciaculli, near Palermo, is the kingdom of Sicilian mandarins: this is where the best mandarins in the world come from and where we buy the Avana (from December to February) and the Tardivo (March) varieties. Sicilian pastry-chefs use this citrus in a variety of products: fruit jelly, fruit juices, liqueurs and, with the addition of some lemon juice, jams. We use it to make a sorbet with a great aromatic impact.

WATER FROM Sparea® SPRINGS

WATER FROM Sparea® SPRINGS

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
Nutritional facts per 100g
Calories492 Kj
116 Kcal
Total fat<0,5 g
   saturated fat<0,1 g
Total carbohydrate28,5 g
   sugars28,5 g
Protein<0,5 g
Salt<0,01 g
INGREDIENTS (opens a PDF)
Grom guarantees its customers, as evident in this ingredients list, the absence of the following additives in our gelato and in its ingredients: emulsifiers, colors, flavouring, preservatives.