TESTIMONIALS Sensorial laboratory The lab created by Barbara is a true centre of ideas and creativity. The objective is to keep the great tradition of artisanal gelato alive, renewing it with exclusive proposals. It is the result of continuous research and experimentation. The offer ranges from gelato to semifreddoes and includes spumoni. It is Barbara herself who organizes the production processes, manages orders and receives goods. Her job goes even further: management and training of personnel, sales assistant, head of marketing and communications of the point of sales, head of HACCP protocols and security… The aspect that has always distinguished her offer is its high level of customization. In her gelato, she uses a milk base formulated by her and that allows her to make unique creations. Among her most recent specialities, the intriguing Cremoso with calendula flowers and notes of passion fruit is highly requested. It is an original pairing that brings out the aromatic notes of its elegant ingredients. Barbara has also formulated a personalized recipe for a cold fruit base, and she has developed a program that automatically calculates the recipes for sorbets and alcoholic sorbets: all you have to do is insert the desired parameters and the final recipe is automatically drawn up, which is perfectly balanced. An example? The refreshing fennel sorbet, which brings out the sensorial notes of this delicate gift from Mother Nature. Interest in the constant evolution of the market led Barbara to study and search for more innovative ingredients, such as fibres, proteins, fats and new generation thickeners. And drawing from the plant-based world, she has developed a custom vegan base, Las Vegan, which can be used to produce all water-based gelatos (which can be used both with a fat-based flavour paste or with a sugar-based one). This offering aroused considerable interest among clients, so much so that there was an 20% annual increase in sales of vegan gelatos. Barbara’s attention to consumers’ emerging requests for healthy options encouraged her to produce a line of gelatos with no added sugars: it only contains the sugars naturally present in the milk and fresh fruit that are used in the preparation. The result of several years of study and research, the line reveals an important strength: it maintains the typical creaminess and flavour of traditional gelato. Today it is available in fiordilatte, chocolate, custard and coffee, and they are all high in fibre. They are perfect for those who want to limit the caloric intake in their diet, for those who follow a keto diet or for those who need to reduce their glycaemic levels. 34
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