Bella Gelateria

“MOOve” Over Cows…Bella Gelateria Introduces Buffalo Milk Gelato

“MOOve” Over Cows…Bella Gelateria Introduces Buffalo Milk Gelato

One of America’s best new foods offer healthier alternative to cow’s milk

Vancouver, B.C. (April 7, 2016) – Vancouver’s maestro gelatiere James Coleridge from the internationally award-winning Bella Gelateria has worked his scrumptious magic again with his latest frozen culinary creation, Gelato di Bufala or water buffalo milk gelato.

Bella Gelateria’s Gelato di Bufala offers a healthier alternative with more calcium, protein, iron, less cholesterol and sodium than cow’s milk. Its silky, velvety satin, creamy texture and buttery taste is similar to the famous bufala mozzarella Italian cheese renowned in Italy.

“Vancouverites are always looking for healthier options when it comes to their lifestyle and the foods they eat. I am always experimenting with fresh in-season ingredients and I’ve read about the benefits of buffalo milk and have tasted the beautiful bufala mozzarella in Italy, so I decided to try making gelato with it,” says James Coleridge, maestro gelatiere and owner of Bella Gelateria. “The buffalo milk resulted in silky rich smooth gelato with a creamier texture that really wows you when you taste it.”

James Coleridge, a graduate of Italy’s Carpigiani Gelato University, is constantly scanning the globe researching and testing new recipes and concepts. His Bella Gelateria Italian restaurant in Yaletown serves Napoletano pizza made with the Italian favourite bufala mozzarella. The cheese is known for its silky, satiny and creamy texture, so Coleridge was curious to try and make a gelato using fresh and local buffalo milk. He gets his buffalo milk from an Abbotsford daily farmer Casie Prium, a second generation farmer who recently acquired a herd of Italian water buffalo this year.

Bella Gelateria is currently the only gelateria in Canada to offer buffalo milk gelato. Buffalo milk gelato/ice cream was made in 2006 in Toronto and in 2013 in Calgary, but with limited success and is currently not being produced.

In 2012, Andrew Zlot started to make buffalo gelato in his Double 8 Dairy in Napa Valley and was named one of the best new foods in America in 2014 by Esquire Magazine. It is currently being served in Napa Valley’s famous French Laundry Restaurant and other restaurants in California.

Bella Gelateria is offering its Gelato di Bufala in both the Yaletown and Coal Harbour locations in the following flavours: lemon, chocolate, fior di Latte (flower of milk) and white coffee.

Gelato di Bufala Facts:
• Made of fresh water buffalo milk from Abbotsford daily farmer Casie Prium
• Buffalo milk is a healthier alternative to cow’s milk, with 37 per cent more iron, 58 per cent more calcium, 40 per cent more protein, 43 per cent less cholesterol, less sodium and more vitamin A
• It has been said that many people who are intolerant to cow’s milk have found they can consume buffalo milk
• Buffalo milk is whiter then cow milk, because buffalos do not produce the yellow pigment in their diet, so it is porcelain white. 
• A water buffalo produces about 15 lbs (or approximately 7L) of milk daily compared to a dairy cow that can produce more than 50 lbs (or approximately 23 L).
• No cream added because of the natural buttermilk from the buffalo
• Contains no refined white sugar

About Bella Gelateria:
Bella Gelateria is an internationally award-winning gelateria in downtown Vancouver with two locations: Coal Harbour (1001 West Cordova) and the Yaletown restaurant (1089 Marinaside Crescent). Owner and maestro gelatiere James Coleridge was named International Gelato Master of the Year in 2014 by the International Fair of Artisan Gelato (MIG), won the Gelato World Tour North America the same year, and was the double gold winner at the 2012 Florence Italy Gelato Festival. Bella Gelateria believes in making everything from scratch every day, using the best and freshest local or global ingredients, and preserving the true artisanship of old-world handcrafted gelato. They were the first in North America to use classic gelato machinery advocating slow process and small artisanal batches.

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