We start each batch with high quality ingredients then heat the gelato up to 180°, just like was once done traditionally over the fire. This extra process adds flavor density, smoothness, and ensures food safety.
After fusing the ingredients together during the cooking process, we may choose to infuse the base and have it in the fridge overnight, or we may move it directly to our prized Effe. The Effe, directly from Italy, differs from the fully-automated batch freezers typically found in gelato, ice cream, or frozen yogurt shops. While the latter have horizontal drums with multiple paddles and simple buttons to push, the Effe’s single paddle and vertical container is gentler with the gelato and gives the chef more control. The Effe isn’t automated, beeping when the gelato is done. Instead it relies on the artist, the gelato maker, to make choices, adjustments, and use his or her knowledge to work with the gelato, taking it out when he or she decides it’s ready. We’ve taken the Effe—and our gelato makers—out from the kitchen and behind the counter so you can watch your gelato being made by gelato artists, not automated machines.
And when the gelato is finally ready? We hide it. Really. We love the beautiful designs of gelato in open display counters, but old school gelatais know that when out on display, the gelato suffers. It first must usually go into a blast freezer to help it keep its form and to keep it for later use. Extra non-natural stabilizers are sometimes used to help with this as well. And the display freezers mean the gelato is exposed to air, light, and differentiating temperature. Instead, we use pozzettis, an old-style artisan storage unit, which means the gelato isn’t on show, but the product is better, smoother, creamier, and more true to itself. The pozzettis minimize air and light, and also help maintain a consistent (and preferred) temperature that is slightly warmer than an open display cabinet.
Does all this mean more time? Yes. More expense? Yes. Is it worth it? You tell us.