Gelateria a Km 0
Prepare a product of the highest quality at the start means to have a maniacal care of the ingredients, so find the best that can be personally recovered from the manufacturer to have quality assurance, freshness and genuineness.
So the birth of the philosophy of products at Km 0And the ice creams have also been thrown into this world.
This idea, besides bringing work to small local crops and reducing pollution, allows Gelatai Masters to find their specialization in products close to them.
In Catania there will be a work of pistachios of Bronte, in Bolzano you will work with the bergamot.
As mentioned before, in addition to helping these small producers will help the environment a lot, when a product is purchased from abroad this product will be transported by air or truck with a logical fuel consumption and exhaust gas emissions in the ambient, which does not exist in the product at km zero
Using this philosophy there will not be all seasons the same tastes, but the sure thing is that the fruits during their season as well as being natural will also be more good.
Do not forget a fundamental ingredient for the production of a great ice cream, the Milk.
If we take into consideration a breeding where cows are free of grazing, burn the grass that grows spontaneously, the resulting Milk will be clearly better.
Example of ice cream parlor at km 0
The ice cream parlors km 0 are increasingly being depopulated in Italy, among them we have the ice cream parlor Roberto Bonato.
He decided to follow the territory and seasons, for this reason he had the title of first “ice cream shop at zero kilometer”.
From a farm of Monte Baldo buys milk, from a farm of Padua eggs.
From nearby Trentino, it provides the Soave recioto, the Custoza Passage, the more of Zevio’s frost, the pear of Operano the blueberries and berries.
To conclude from his garden products personally gooseberry, raspberries, currants, figs, wild cherries and quinces.
