From today it is possible thanks to the new product "Base extradark".
The advice of our ice cream makers for a bowl of gelato EXTRA:
extradark Base: 1.300 kg
sucrose: 0.250 kg
water: 2.450 kg
The recipe that we propose this month, in view of the autumn...
For a gelato pan at zabajone:
Full Base 1: 660 g
whole milk: 2100 g
sucrose: 120 g
cream: 520 g
Egg yolk: 200 g
Marsala: 400 g
Choose carefully the Marsala... our favorite arrives from Trapani (ITALY), Vines GRILLO!
From this evening our gelato is tasted in Cuneo, Corso Nizza 36, in the Gelateria IANO!
The inauguration was held tonight, in the beautiful setting of the provincial capital...
Good luck to all the staff for the new adventure just started!
