Food and Travel (UK) - - Hotels -

This au­then­tic ge­la­te­ria of­fers a re­fined se­lec­tion of flavours crafted by mae­stro gelatiere An­to­nio De Vec­chi, who learnt the tra­di­tional meth­ods of mak­ing gelato in his na­tive Italy. Gelato Vil­lage uses non­ho­mogenised milk from grass-fed red poll cows reared in Le­ices­ter­shire and sea­sonal fruit and honey from lo­cal pro­duc­ers. For its su­perbly tasty pis­ta­chio and hazel­nut, the high­est-qual­ity nuts are im­ported from Italy. Their menu states that the gelato is gluten-free, they also cater to ha­lal and kosher di­ets and ve­g­ans, so no one misses out.

Strac­ciatella. The Roskillys have been per­fect­ing their Cor­nish scoop since 1987. They started, like most am­bi­tious ice-cream pro­duc­ers, by mim­ick­ing the gelato style and us­ing im­ported Ital­ian freez­ers and ready-made fruit purées for flavour. They kept the Ital­ian know-how, but now choose to pro­duce their own preser­va­tive-free fresh fruit purées which are blended straight into the mix. Af­ter build­ing their own cream­ery in 2007, they now ex­clu­sively use the rich, or­ganic milk from their fine herd of 125 plump Jer­sey cows.

Clot­ted-cream vanilla.

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