Amarena Cherry and Mascarpone Gelato

Slowly whipped Italian gelato

The art of making traditional gelato is as much about the ingredients as it is the theatre of the Gelaterie. Windows lined with endless enticing combinations of slowly whipped gelato, beckoning customers in for a refreshingly delicious scoop or two.

Every tub of our gelato is made with fresh Italian milk which is slow-whipped in the traditional gelateria process to achieve the light, smooth texture that authentic artisan Italian gelato is known for.

Our smooth and creamy mascarpone gelato is finished with a rosette of Amarena cherry syrup, a deliciously sweet and fruity contrast to the velvety mascarpone gelato.

Ingredients

Skimmed milk, amarena cherry sauce 13% (sugar, water, glucose syrup, cherry juice 10%, modified starch, citric acid, natural colour: anthocyanin, acidity regulator: sodium citrate, thickener: agar), fresh mascarpone 11% (milk), fresh whole milk 10%, butter (milk), glucose syrup, free range egg yolk, emulsifiers (mono- and diglycerides of fatty acids), stabilisers (guar & carob seed flour), natural flavour.

For allergens, see ingredients in bold. May contain traces of soya, gluten, peanuts and other nuts. Suitable for Vegeterians.

Typical Value	Per 100ml
Energy	655 kJ
	156 kcal
Fat	7.7g
Of which saturated	6.0g
Carbohydrate	20.0g
Of which sugars	19.0g
Fibre	N.A.
Protein	1.8g
Salt	0.01g

ITALIAN INGREDIENTS

When it comes to eating, we don’t settle for anything less than ingredienti eccezionali. Gathered from growers, artisans and culinary appassionati across Italia, from Tropea to Torino. Prepared with respect and care.

Our packaging

Our Gelato is packaged in a cardboard tub made of fully recyclable paper pack (code PAP81). These items are generally accepted in most recycling programs, assuming they are free from major contaminants like food or liquid.

Did you know?

Tartufi are said to have been first created in 1952 in the town of Pizzo, in Calabria by a pastry chef called Giuseppe de Maria, known as Don Pippo. The original Tartufo was made with layers of chocolate gelato and hazelnut gelato and dusted in cocoa powder.