"The way it used to be" means the way our grandmothers made them: eggs (lots of them), fresh cream and a little grated lemon peel to give the cream that delightful hint of citrus. Our teacher? Lidia, the legendary chef from the "Da Guido" restaurant in Costigliole d'Asti.
Many flavors of Italian gelato are egg-based. The eggs we use for our gelato are from cage-free hens.
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.
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.
We delicately grate the peel of our Siracusa IGP lemons, paying close attention to not include the white pith which, due to its bitterness, could alter the taste of our gelato.
| Nutritional facts | per 100g |
|---|---|
| Calories | 911 Kj 218 Kcal |
| Total fat | 11 g |
| saturated fat | 5,5 g |
| Total carbohydrate | 21,9 g |
| sugars | 21,8 g |
| Protein | 7 g |
| Salt | 0,15 g |
