Francello’s makes the areas Best Artisan Italian Gelato and Sorbet period – and please don’t call it ICE CREAM!
Gelato vs Ice Cream: The main difference is certainly associated with the FRESHNESS of artisan gelato, which is made fresh every day using choice ingredients such as pasteurized milk, fruit in season, cream and eggs. Whereas industrial ice cream follows an industrial process in which large quantities of product are manufactured and distributed to the points of sale with a shelf life in the order of many months. The composition of industrial ice cream is different, too, in that it contains much more fat than artisan gelato. Artisan gelato, on the contrary, ranges from no fat at all (for example in fruit gelato) to a fat content of 4-5% on average for the creamy flavors. The fat content of industrial ice cream is highly variable, ranging from 7% to as much as 18% for premium ice creams.
Artisan gelato encompasses the whole Italian tradition of creativeness and imagination. It suffices to see the number of different flavors and recipes that Francello’s offers in order to comprehend all of this. Alongside traditional flavors, Francello’s features personal recipes partly tied to tradition, partly completely original. Each tub of gelato is then presented so as to tempt the eye before satisfying the palate.
Because true Gelato, with a capital G, is ARTISAN Gelato: MADE FRESH EVERY DAY, LESS FAT and TASTIER THAN INDUSTRIAL ICE CREAM!