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Ciao Bella, America’s Italian Gelato PDF Print E-mail

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Simply the Best Gelato and Sorbet

This extremely indulgent collection of gelato and sorbet was born in New York’s little Italy in 1983. In “those old days”, America’s supermarket ice cream aisles used to consist of mainstream flavors such as chocolate, vanilla, strawberry, chocolate chip, etc. In the past ten years our supermarkets have expanded to exotic flavors and types of frozen treats. However, until recently, enjoying a scoop of gelato meant booking a trip to Italy. No longer.

The entrepreneurial F.W. Pearce changed all that when he answered a classified ad in The New York Times advertising a small gelato company for sale. With a tiny manufacturing space in Manhattan, one ice cream freezer, and a staff of one, Pearce grew his company, Ciao Bella, into one of the most innovative, beloved and popular American gelato-makers today.

It wasn't just the introduction of the product to American audiences that made Ciao Bella into a powerhouse. Head chef, and flavor guru, Danilo Zecchin created a collection of flavors that is not only creative, but keeps gelato and sorbet lovers consistently satisfied, intrigued and shall we say addicted. OK, yes, addicted! Executive chef Zecchin has won many accolades for his creations and keeps up with emerging flavor trends. Not only is the product irresistible and decadent, but both the packaging and the website provide true eye candy− an artist’s palette of delicious rainbow colors.  Zecchin is not alone in flavor creation; do meet the whole Ciao Bella team, quite a versatile and cheery bunch.ciaobellascoops

We are not alone in our assessment of Ciao Bella. It has been featured as one of Oprah’s favorite things, has accumulated 17 Nasft sofi gold awards for innovation, and is one of the most mouthwatering and delicious frozen desserts we have ever tasted!

So, what is Gelato? How does it differ from Ice Cream?
For a product to be labeled  “ice cream” in the US, it has to have a minimum 10% fat content. Lower fat ice cream will be around 11 or 12% fat content, while richer products will contain 16% fat or more. For gelato the milk-to-cream ratio is much higher, and the fat content is significantly lower – anywhere between 3 and 8%. Some say that the lower fat content in gelato allows the flavors to emerge stronger. Air content is also a factor. And the final key is the serving temperature. Ice cream is served frozen, while gelato is not – hence the need to efficiently lick your way around the cone before it melts.

When you spot that gorgeous gelato display, it typically looks more like frozen yogurt or whipped cream than ice cream. To sum it up, gelato is an Italian-style ice cream that contains less butterfat (aka milk fat), and less air by volume than ice cream, resulting in a denser, creamier and more flavorful frozen treat.

What is Sorbet?  Sorbet is water ice that is made up of fruit juice or puree and does not contain dairy. At Ciao Bello, 65–85% pure fruit is used to provide an intense flavor experience, true to the fruit.

Most Ciao Bella gelatos are certified Star D (dairy) and Ciao Bella Sorbets are certified Star K  (parve, dairy free). The Star D and Star K must be printed on the product label. To view a PDF listing of kosher gelato and sorbets flavors, click here.

Some of Ciao Bella’s most popular flavors are sofi award winner Belgian S’mores, Key Lime Graham, and Pistachio and some of their most popular sorbet flavors include Blackberry Cabernet, Blood Orange, and Raspberry.

Enjoy these two recipes from Ciao Bella: Key Lime with Graham Cracker Gelato and The Ottimo, The “Best” Gelato Sandwich

Visit the Ciao Bella Website for shopping instructions and print this $1 off coupon.

Join Us

Ciao Bella Twitter Party              ciaobellotops

  Monday, August 22nd at 8:30pm EDT
  Gelato and Sorbet tips, recipes, prizes
  WIN a freezer full of FREE Gelato and Sorbet to enjoy for a YEAR! 12 coupons for 12 pints of Gelato or Sorbet.
  WIN a copy of The Ciao Bella Book of Gelato & Sorbetto cookbook
  Hashtag: #CBGelato

August 15, 2011


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