The very first Italian gelato portal, for both gelato makers and gelato lovers
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Springtime! When the warm weather returns, so too do walks outdoors, nights out with friends, weekend escapes from the city ... and that longing for gelato!
How many of our customers are “seasonal”? Urged on by the warm spring weather, they suddenly get that sweet tooth back and head for the gelato shop. So let’s amaze them with some fresh seasonal flavours, based on fruit and milk, but which also capture the imagination. There is more to a gelato shop than cups and cones! This is a tip that applies to those who eat gelato as well as to those who make it. In addition to gelato, why not offer smoothies, frozen desserts, sorbets ...
Here are some suggestions:
Strawberry Queen of the fruits, the favourite of young and old alike, the strawberry is available as fresh fruit for making gelato from April to September. It is perfect in combination with vanilla gelato and morello cherries, or for a gelato cake with fiordilatte.
Kiwi Now a regular fixture in healthy diets, Italy is currently the world’s second largest producer (after China) of these fruits. Kiwifruits contain large amounts of vitamins, especially vitamin C, in even higher quantities than in oranges; we make the most of its antioxidant power to propose it in tandem with banana or extra-dark chocolate, as we await the granitas of the summer.
Lime With its sour yet aromatic flavour, the lime is one of the oldest citrus fruits in nature, along with the mandarin. It lends itself well to making candied fruit, refreshing sorbets and simple gelatos, flavoured with some added cloves or ginger.
Apple Still available until April, the (false) fruit of the apple tree, a native of Central Asia, is an excellent springtime flavour and a versatile ingredient in many recipes. In gelatos, it combines beautifully with tropical fruits such as mango and papaya, aromas such as cinnamon, cocoa, or with a spiced cream to balance its full-bodied character.
Peach Yellow or white, nectarine or clingstone, the peach has a delicate and pleasant flavour, loved by all. It matures in late April-early May, and lends itself naturally not only to making gelato, but also to sorbets and granitas. Combine it with yogurt for a low-calorie snack, with cream for a tasty transgression or candied ginger for a spicy flavour.
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