PUNTOITALY N°2 - July - December 2012

LAYERED GELATO: A NEW STYLE OF GELATO A new style of gelato, innovative for its look, taste, consistency and matching options, is today possible, thanks to DueSuTre (“two-on-three”) the new preparation from Giuso that makes it possible to create a gelato in lay- ers. DueSuTre is a preparation with a lyophilised fruit or coffee base which, with just a simple manoeuvre, guarantees the cre- ation of thin layers of sorbet alternating with classic gelato, to offer an enticing new product. Made only with ingre- dients natural in origin, and with a high percentage of fruit, DueSuTre is available in the flavours Strawberry, Rasp- berry, Tropical and Coffee (made with Arabica coffee). There are infinite possibilities of creating original flavours for the most creative gelato makers, to offer an very ex- tensive range of truly unique combinations. The freshness on the palate, given the consistency of the layer of sorbet, is pleasing, but it is especially the alterna- tion of the different compacted components (sorbet and cream gelato) that leaves consumers pleasantly surprised as they savour the enticing mixture of layers. A series of accessories is available to facilitate preparation: a carafe marked at different points to dilute the preparation precisely, silicon moulds for making the layers, and a polycarbonate tray to move the moulds easily and efficiently. 125 GIUSO FOOD-AND-DRINK • PASTRY • GELATO