Gelato
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Making gelato is both a science and an art. I had to go back to my studies in food chemistry to achieve the perfect result – creamy, not too sweet and an aftertaste in which lingers in the mouth like a glass of good wine.
Gianni – Head chef and gelataio
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Why can’t I see the gelato on display?
Well, it’s hidden in deep pots called ‘carapine’ where the gelato is kept at a constant temperature so it keeps its perfect consistency and flavour.. This is what you will see in Italy when you go to a serious gelateria
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We make our gelato every day, even in winter. If you’re lucky you can taste the gelato as it comes out of our original Carpigiani ice-cream machine from Italy. Gelato is lower in fat than ice cream and we use no artificial ingredients or pre-prepared mixes. It’s all made from scratch with real ingredients. So you can indulge with a clear conscience!
There are always ten flavours to choose from. Here are some you might find. (All the fruit ones are vegan)
$7.50 single $9.50 double
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![Madagascar vanilla](https://ladolcevita.nz/wp-content/uploads/2021/06/gelato-flavours-7-600x401.jpg)
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![Stracciatella](https://ladolcevita.nz/wp-content/uploads/2021/06/gelato-flavours-8-600x400.jpg)
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