What is Gelato ?
In
16th century Italy while the arts flourished, the legendary Florentine
court chefs of Catherine de Medici were the first to add milk to natural
fruit and wine ices. The result was a smooth and creamy, light and
refreshing, intensely-flavoured ice cream. It was called "gelato". Andy’s Gelato is
an accurate re-creation of THE WORLD'S ORIGINAL ICE CREAM that has
been Italy's and Europe's favourite frozen dessert for over 450 years.
The flavour system components in our superior quality "gelati" (plural
of gelato--meaning many flavours) are imported from centuries-old
Italian
flavour houses.
These select ingredients are blended with fresh milk (containing less than 3%
milk fat) real sugar, and natural stabilizers and emulsifiers to create the texture
and vibrant taste experience that only the finest "world class" ice
creams possess. Andy’s brand Gelato rapidly
melts in the mouth, exploding with a burst of flavour.
Andy Oliver ( Andy’s Westbury ) has been a visitor to Italy for 30 years and
has developed a love for all things Italian He studied the art of gelato making
in a Gelateria ( Italian ice cream shop ) called “Prima o Poi” in Brescia
near Milan in northern Italy.
After a number of trips and the purchase of Italian equipment and ingredients
to manufacture Andy’s Gelato. You can now taste the world famous ice cream
right here in Tasmania.
Flavours, Milk Based
Death by Chocolate - Milk Chocolate - Chocolate /Hazelnut
Hazelnut - Pistachio Pure - Caramel - Peppermint /Choc Chip - Rum and Raisin
Yoghurt with Fruits of the forest (berries) or Passion Fruit - Coffee - Banana
Strawberry - Raspberry and many more throughout the year.
Sorbet….Non milk based
Minimum of 40% fresh fruit, - Lemon, Strawberry, Raspberry, Blackberry,
and Mango.
As an example of our ethos and attention to quality
flavour our Lemon Sorbet uses only fresh squeezed lemon juice, expensive
for us but incomparable with imitation or reconstituted lemon juice
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