Artisan Gelato of Italian Tradition

“Artisan Gelato of Italian Tradition” refers to a food preparation consisting of a carefully selected mixture of ingredients, initially in liquid form, which is brought to a semi-solid, pasty, soft, and creamy state through a
simultaneous process of mixing and partial freezing in an open-cylinder batch freezer. This process allows for the natural incorporation of air without the use of mechanical systems that forcibly introduce air into
the mixture. It is a ready-to-consume product, freshly made.

“Artisan Gelato of Italian Tradition” is obtained by mixing, in the artisan’s production laboratory, wisely selected and well-balanced food ingredients, based on creativity, recipes, and entrepreneurial choices. There are common primary ingredients and characterizing secondary ingredients; examples of the former include milk, preferably cow’s milk, cream, preferably from cow’s milk, sugars, and eggs. Secondary ingredients (characterizing flavor), on the other hand, are added to complete the mixture, and can be: cocoa, chocolate, creams (pastes), fresh and/or frozen fruit, and/or in paste, and/or dehydrated, nuts (hazelnut, pistachio, almond, etc…).

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Artisan Gelato of Italian Tradition

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