Page 118 - CTI80_EN

I

We pursue to depict a whole picture of

Italian DNA ingrained in gelato with high-

class texture and good experience.

Lemon water in
Gelateria

When customers ask for lemon
water, it means they start to
feel too sweet physically.

However, gelato still needs to between 15%-25% and dense texture; cheese, sponge fingers and coffee, and
evolve, in a bid to clear the way for the These form the bottom line for gelato. adds these ingredients into gelato one
launch of other food culture, and also In its birthplace, gelato shows up by one to construct a texture and flavor
to find a local-preferred flavor to root in two forms: made by industry or ar- layer no different from the dessert. To
in the market. To get a better idea of tisan. Industry ones normally find further grace the texture, the unique
this, we talked to Iris Wang, brand their place in supermarket freezers and icy touch cleanses the palate, creating
director of Dallatte Gelato. online stores, different from their ar- a masterpiece of ice cream.
Going global is not just driven by tisanal counterparts in texture, method You can walk into a random ice
confidence in products, but also by the and packages. Dallatte, which has ex- cream store, and find colorful ice
curiosity and acknowledgement of the panded its stores in Milan, Turin and cream put in low temperature pots and
target market. Just like its Italian fellow Alba to China, falls into the artisan placed in rows under shiny filament
espresso, gelato gets the green light on category. In the pursuit of authentici- lamps, as if they were showing off their
the expedition to other countries be- ty, Dallatte takes recipe, production vibrant colors and rich fillings through
cause of its nationality, a tacit symbol and store as its three key values. the glass. This is the same for many
of high quality. “When we brought our As many judge gelatos on the gelato stores, but not for Dallatte. Iris
brand to China, the first thing we did quality of hazelnut and pistachio, Dal- firmly says no to this eye-catching
was not developing recipes. Instead, latte specially chooses Italian-sourced practice, as it puts gelato under the
we want to provide authentic gelato.” puree and gets a good mark in this same temperature and makes it diffi-
Said Iris, who believes the priority is regard. Notably, the brand is also proud cult to control quality. “If you slide the
to distinguish gelato and American ice of its Tiramisu flavor, a graceful rep- freezer door again and again, you can’t
cream. The fascinating charm of gelato resentative of Italian desserts. Dallatte keep the set temperature at -12℃ and
comes from the high content of milk, ‘deconstructs’ the white-and-brown may affect the texture of gelato. It may
strictly-controlled air incorporation cake into elements like Mascarpone also lead to tainted flavors.

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