The inspiration of this flavors comes from the traditional Easter cake from Campania: Pastiera! A dessert rich in flavors that we decided to make in a "gelato" way by combining our custard gelato with sheep's ricotta and embellishing it, even more, adding the biscuits made in our laboratory and soft candied fruit.
Many flavors of Italian gelato are egg-based. The eggs we use for our gelato are from cage-free hens.
We use this ricotta, obtained from the serum of sheep's milk, in compliance with the best Sicilian tradition. We assure you that it was not easy to find it fresh and with a quality capable of satisfying our expectations, but in the end we did it and today we can offer our customers a Sicilian Cassata with real ricotta made from sheep's milk (which is very rare in the gelato world) and lightly toasted Sicilian almonds.
Candying is a confectioning process through which the pieces of fruit, by being dipped repeatedly and for a long time in a sugar solution, are imbued with a considerable amount of syrup formed by osmosis with the water itself. Sugar, then, replaces water and when it dries out, it hardens giving the fruit shape, concentrated fragrance and greater hardness. For this flavor, we turn to the best professionals for the candying of the noblest citrus fruits: lemon, citron and orange, once again in full compliance with the best Sicilian tradition.
| Nutritional facts | per 100g |
|---|---|
| Calories | Kj Kcal |
| Total fat | g |
| saturated fat | g |
| Total carbohydrate | g |
| sugars | g |
| Protein | g |
| Salt | g |
