- One of the hottest November in history and the confinement in smart working of many workers have helped the world of quality ice cream.
In remote shifts, work breaks are fast and fluid and a cup of ice cream is perceived as a small, healthy, tasty, easily digestible escape.
A recharge of energy in the name of comfort food, therefore.
"For us suppliers of restaurants and bar-bistros with the lockdown we feared the worst and instead in November we recorded the same orders as in September, as well as consistent sales in large-scale distribution and delivery, thanks to our newly conceived ice cream whose peculiarity is a strong reduction of the quantity of added sugars and fats and a balance of those naturally present with raw materials of the highest quality rich in fiber and without preservatives ".
This is said by Daniele Frasca, co-founder of the Roman start-up Gelsana who from the laboratory of Bravetta, in the western outskirts of the capital, sells in take away and distributes cups under the "Perfecto - Naturally Italian" brand with the taste of chocolate, pistachio, vanilla and hazelnut in the urban area through the Cosaporto.it platform
Perfecto, Frasca specifies, is a fresh product, which maintains the organoleptic and qualitative characteristics of a handcrafted product, but which is inspired by numbers and the industrial model.
For its preparation, only one natural thickener is used, carob seed flour.
Raw beet sugar, from an Italian supply chain, was selected as the only sweetener that makes it more balanced from a nutritional point of view.
It was born from the desire to create an ice cream with unique nutritional characteristics thanks to the fundamental contribution of Flavio Di Gregorio, an expert in nutrition, and the support of an analysis laboratory that promptly certifies the ice cream's calories and all other nutritional values.
The short list of ingredients is another quality and differentiates it, also for this aspect, from almost all packaged products. "
The real revolution in the preparation of Perfecto Gelato is the use of fibers (2 Kcal / gr) instead of sugars (4 Kcal / gr) and fats (9 Kcal / gr). This explains its reduced energy value: 204 kcal per 100gr of chocolate product, to 200 kcal of hazelnut, down to 175 kcal of pistachio and 169 kcal of vanilla. Perfecto is the first artisan packaged ice cream whose quantity of fiber varies according to taste: from 9.3% of chocolate to 5.6% of hazelnuts, from 8.2% of Pistachio to 5.8% Vanilla.
Gelsana is a company founded in Rome in 2019 on the initiative of Stefano Ferrara, ice cream maker Penguin Natural Gelato in Rome, awarded by the guide Three Cones Ice Cream in Italy in 2020 by Gambero Rosso, engaged for 15 years in research and testing in the ice cream sector, the scholar
r Flavio Di Gregorio, who has been active for years in the world of nutrition and food education, and the entrepreneur Daniele Frasca.
In particular, the Ferrara ice cream maker is engaged in the research and experimentation of new functional ingredients, such as dietary fibers used to reduce added sugars, or natural sugars, such as whole coconut.
(HANDLE).