We are proud to be the first gelateria in
North America to make gelato using a process and equipment
found in the best gelateria’s of Italy. In fact the
process is so unique, so special, that we want to show it
off and, as they say in Italy, “make it in front of
everyone.” That's right, you can watch the whole process
as the gelato chefs create everything for you from scratch.
It all started with a passion and desire,
which runs deep in our heart, to make the best gelato possible.
So we took time to study and train in Italy at the Italian
Culinary Institute and the world famous Carpigiani Gelato
University. We met and worked with Maestros and Italian Champions,
learning the craft from scratch in Italy. And we also visited
with major equipment manufacturers and ingredients suppliers
in Italy to see what we liked and what best suited our style
and philosophy.
We realized that our passion to produce the
best gelato possible could only be done by adopting an old-world
artisan style, as opposed to the popular industrial methods
being used by the overwhelming majority of gelaterias today.
Our process has four key parts, each equally
as important as the next:
1 - the use of fresh, raw ingredients,
2 - a 12 hour flavour infusion
process,
3 - a specialized handcrafted
mixing phase, and
4 - a high quality, temperature
controlled storage process.
To make our gelato so beautiful, so creamy
and so smooth takes more time, is more complicated and is
much more difficult than the typical method of producing your
boring, run-of-the-mill, additive-filled, store bought ice
cream. But then ... we think you deserve the best and we invite
you to drop by to see and taste the difference!
Raw Ingredients
We
use only the finest and freshest raw ingredients to
make our gelato, chosen first from local sources,
then from around the world. We work closely with our
farmers and producers making sure we get the best
and maximum flavours out of every ingredient.
12 Hour Infusion Process
We
infuse each of our different gelato and sorbetto bases
for a minimum of 12 hours to maximize the intensity
of flavour.
Handcrafted
We
only use Cattabriga’s famous "Effe"
mixers along with a delicate spatula to move the gelato
while it freezes. This handcrafted style incorporates
air in a natural way to create a very soft and creamy
consistency. Each gelato takes more time to make with
this machine, and each one is removed and prepared
by hand with a large paddle, and only when the maker
decides it's ready - in other words, no computer sensors
or "auto" anything.
Pozzetti
The
most perfect texture and state of gelato is at the
moment it comes from the mixer. This is the smoothness,
the creaminess and the fresh taste that you deserve.
Since we believe the quality of a gelato is decided
by your mouth and not your eyes, we chose to use pozzetti
over modern, open display cabinets
Trying
to give you a perfect gelato is our goal and the journey
from the mixer to your mouth becomes a challenge.
As gelato is mostly made up of water, changing the
temperature alters the size of the water crystals
and eventually the smoothness and texture. Using more
conventional and typical display cabinets, after the
gelato is made it is usually put into a flash-freezer
to keep its decorative shape and to preserve it for
future use. Gelatos in some of the more conventional
display cabinets even have stabilizers mixed in so
they can hold their shape longer since there will
be warmer temperatures at the top of the gelato than
the gelato at the bottom of pan. You often see "display
gelato" being darker on the top, like a skin
or film has formed on it. This comes from sitting
too long in combination with the effects of the sun,
air, heat and humidity. Each and every gelateria have
their own reasons as to why they display their gelato
products the way they do – at Bella Gelateria,
we are all about the quality.
We
use pozzetti cabinets, which has the gelato kept under
a lid and enclosed in a stainless steel cabinet so
that we can maintain a consistent temperature. We
also minimize the amount of air and light on our gelato,
thus slowing down the effects of the quickly changing
structure of the gelato after it leaves the mixer.
The Best Part
And
finally, after all of our effort and passion to produce
the perfect gelato, we use a spatula (no skimpy scoops
here) to load the gelato into and onto the cone. And
the best part, of course, is when we pass it over
to you to enjoy.
We
invite you to come to Bella Gelateria and taste gelato
the way it was once made ... using an old-world handcrafted
style.
It's
all about quality for us, from the ingredients, to
the process, to your cone ... and we believe you will
agree.
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