FUGAR Orange-flavoured tradition Cocktails to be enjoyed Fugar offers an intriguing reinterpretation of the Bellini, the famous cocktail born in the Forties by the creative bartender at Harry’s Bar in Venice. It is a cremino characterized by its delicate peach aroma. In the gelato shop, it can be used to decorate pans of both cream- and fruit-based gelato. In the pastry shop, it offers an original and elegant contrast when added to leavened baked products for the holidays, such as Colomba and Panettone. It can also be added to baked goods after being baked or it can be used in chocolates. It can make the flavour of a mousse stand out, or it can be used as a filling for cakes. The aroma, the delicate notes, and the elegance of Mediterranean citrus are encompassed in Fugar’s new specialty product: Orange Cremino with strips of candied orange peel. Born from the company’s experience of elaborating the most classic recipes, it is a slightly sour cremino, just like the fruit naturally is. It is completed by its contrasting sweetness, which is given by the strips of candied orange peels. The ingredients label is clean, with orange and lemon juices. The food colourings are natural: curcumin and anthocyanins. The addition of pure orange essential oil is also a reference to Fugar’s history: the company first produced aromas. The essential oil is the most authentic and pure part of the fruit; it is the soul of the peel; it is what strikes our feeling of smell and taste. It is unsurpassed for the use in gelato shops since it maintains its scent and its flavour even when served at below-freezing temperatures. The Orange Cremino with fillets of candied orange peel can be used as a variegated paired with an almond-flavoured gelato, or it can be used to fill a simple fiordilatte gelato. It can also be used to decorate yogurt in all its forms: its natural form, as soft serve or as a gelato. Regarding the pastry arts, maestros from the Arte Dolce school suggest using it in creams and sauces, or as a filling in chocolate cakes. One of the most “harmonious” combination is with Italian-inspired desserts made with ricotta. It is ideal for making cheesecakes, served warm or cold. 76
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