Sorbetto


Lemon		 Lemons originate from India. The fruit's organoleptic complexity comes from the essential oil of the rind, with its aromatic substances limonene and phellandrene, and from its juice.
The finest and most fragrant lemons are those of Procida and Amalfi. The sorbet we produce from these lemons is greatly sought after by connoisseurs.

This flavour can be combined with the following ice-creams: "crema", liquorice-root, cocoa, whisky, ginger and cinnamon, pistachio.


Antofagasta Grape		 This grape comes from a desert region of Antofagasta, in the far north of Chile. The variety is a pink muscat of exceptional quality. It is so much in demand that it is sent by plane in small cartons that contain few bunches, packed one by one. The sorbet we make from these grapes is unforgettable.

Goes well with armagnac ice-cream.

The bramble is a rosaceous plant and is very common in the wild in Italy from sea level to about 1,000m a.s.l. The totally unscented flowers are very variable in terms of colour, ranging from white to pink. The plant flowers between the end of May and June. The fruit is formed by small aromatic drupes coming together to form the blackberry, which is purplish-black when ripe. The harvest period is from July to the autumn.
The use of blackberries goes back to the beginning of time, and the fresh fruit has always been used as a freshener. It has a characteristic fragrance and a sweet but acidulous taste. The resulting sorbet is rich and dense.

As with all wild fruit, this sorbet goes well with "crema", armagnac, whisky, Passito di Pantelleria and zabaione ice-creams.


Black Berry

This fruit is a hybrid of the mandarin and orange and possesses their characteristics. It is as small as a mandarin, with a thin peel, while its flavour and colour are similar to those of the orange.
We use a special hybrid: that of Lentini (a town below Mount Etna), which enables us to obtain an acidulous ingredient due to the high pH value of this variety, with quite original aftertastes.

Recommended in combination with "crema", armagnac or Passito di Pantelleria ice-creams.
Clementine


GrapeFruit		 The grapefruit also originates from India. Many people are attracted by its bitter-sweet, acidulous flavour. Its essential oil contains a number of aromatic substances, including limonene, beta-pinene and geraniol, responsible for its peculiar and characteristic taste and fragrance.
It is also interesting to observe with regard to this sorbet that the 8% sugar content is almost all glucose and sucrose, with very little fructose.
We use the splendid pink variety, which makes for better combinations with our ice-creams.

To go with our pink grapefruit sorbet we suggest San Crispino, cocoa and rum and Passito di Pantelleria ice-creams.


Bilberries belong to the vaccinium genre of the Ericaceae family. Of the species that can be found in the wild in Italy there is the black bilberry (vaccinium myrtillus), growing at an altitude of above 1,000 metres, in the woods and pastures. Bilberries are the size of a pea, and are bluish-black in colour when ripe.
The astringent acidulous taste is quite pleasant. It contains quite large amounts of provitamin A. Our sorbet, which contains fresh fruit, is thus particularly suited to persons that are forced to strain their eyesight, especially during the twilight hours.

An extremely pleasant and fresh flavour, it goes well with lemon ice-cream or zabaione.


Bilberries


Melon		 The melon's organoleptic properties are heightened by low temperatures. It is thus well suited to the making of sorbets, which benefit from its low glucidic value (around 4.5%) and high water content.
The melon plant, originating from Guinea, is grown intensely wherever it is hot. Of the many available varieties we use the Dudain melon, which is round and small and has a very fragrant and tasty flesh.

In the summer this sorbet is ideal in combination with zabaione, our ice-cream made with vintage marsala!

Next