Italian gelato has a higher amount of milk and a lower amount of cream and eggs (or no eggs at all) than ice cream (French-style and American-style). It is beaten at a much slower rate, incorporating less air so that the gelato is denser than ice cream. There are many gelato flavours and it is nice to enrich them sometimes.
Try pairing some Italian style gelato with my Millefoglie puff pastry, Classiche and Glassate.
I am sure you will like this combining idea
Vicenzi S.p.A. with sole shareholder
Via Forte Garofolo, 1
37057 San Giovanni Lupatoto (VR)
Italia
© Vicenzi S.p.A. with sole shareholder – P.IVA 00227320231 | Privacy Policy | Cookie Policy | Review your cookies preferences | Credits