PUNTOITALY N°2 - July - December 2012

The Speedy story began in 1985 with the Lemon flavour which is still a classic in many artisan gelato shops. The sorbet is made with lots of fruit, in some flavours actually exceeding 20% in the final gelato. Today, the number of fruit flavours tops 40. The great novelty of 2012 has been the Speedy Crema varieties, more than 20 classic tastes, always ready, al- ways perfect, made with highly selected ingredients: true Sicilian pistachio, true Italian hazelnut, and top-qual- ity chocolate, as in the Elvetia line (chocolate and extra bitter dark chocolate), for a water-based gelato with a persistent, creamy, full flavour. Comprital was the first, many years ago now, to use real powdered chocolate in gelato products to replace much of the cocoa, thus per- A “TASTEFUL” STORY mitting artisans to declare on their flavour marker that this was indeed “chocolate gelato” and allowing customers to taste on their palates delicious flakes of dark chocolate. Speediness of use does not however mean that the tastes are standardised. The Speedy products lend themselves to personalised variations with the addition, for example, of fresh fruit, mascarpone, liqueurs, pastes, variegates and anything else that inspires the creative in- stincts of the expert artisan. In tune with the creative spirit of the line there is the “Ricettario Speedy”, a book with over 150 recipes de- vised by Comprital’s master gelato makers, to help those working in the field discover, in a clear and simple way, delicious new ways to interpret a Speedy gelato. 105 COMPRITAL FOOD-AND-DRINK • PASTRY • GELATO