The word "artisanal" is something we see along with an endless number of products and services. In the same way, we are tired of reading "Artisan ice cream" in a multitude of ice cream shops.
However, for gelateria Verdú This phrase represents the most precious value than a heladero teacher may have.
A true ice cream artisan, he pampers the raw materials, he chooses seasonal fruits, he is interested in the constant evolution of the techniques without ever leaving aside the essence dictated by tradition.
Sugar, fat, protein and air
An artisan ice cream is composed of sugars, fats, proteins and air. The artisan ice cream uses premium sugars and sweeteners NO can be harmful in large consumption, use fat dairy origin and NO trans plant that can cause cardiovascular problems. It also uses proteins of dairy origin and nonprotein additives and uses a 30% air and NO one 120%.
This is the recipe for an artisan ice cream that tastes like an artisan ice cream. Do we know what we eat?
