What goes in decides what comes out
Natural gelato has few ingredients, and you taste every one. That is why we choose them one by one and write them on the label.
- 5ingredients in fior di latte
- 0flavourings and colourings
The pistachio
It comes from Bronte, on the slopes of Etna, and it is a Slow Food presidium. We buy it whole, with its skin, and roast it in the lab before grinding it into paste.
Our pistachio gelato is dark green and a little dull. The bright green of industrial displays is a colouring.
The hazelnut
Piedmont PGI hazelnut, the Tonda Gentile. It arrives in the shell in September and is roasted in small lots every week, because fresh roasting is half the flavour.
The same hazelnut goes into the cream for the crepes and the gianduia pralines.
The cocoa
A single-origin cocoa, bought from one importer, that changes little from one year to the next. The dark is 70%: enough to taste the cocoa, not so much that it covers everything else.
The dark chocolate gelato is made with the melted bar, not with cocoa powder. You can tell.
The milk
Fresh whole milk from a farm in the Castelli Romani, delivered three times a week. No milk powder: it is the biggest difference between natural and industrial gelato, and the easiest to hide.
The cream is theirs too, and the eggs for the zabaione and the custard come from the same farm.
Trehalose
A natural sugar found in mushrooms and honey, with a low glycaemic index and less sweetening power than table sugar. We use it in the low glycaemic line and in the protein line.
It is not a synthetic sweetener and it is not sugar-free: it is a different sugar, absorbed more slowly. Anyone on a diet for health reasons should talk to their doctor, and the sheet is at the counter.
The rules that do not change
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No flavourings, no colourings
Colour and scent are the ingredient's own. If a strawberry is pale, the sorbet is pale.
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No hydrogenated fats
The fat in our gelato is the milk's, the cream's, the hazelnut's and the cocoa butter's. Nothing else.
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Small numbers
We churn little and often. It costs more and sells less, and the gelato on the counter is always a few hours old.