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| Gelato Mania: pure Italian gelato goodness |
Recently, I am introduced to a whole new world of gelato. For the basics, all I knew was that, gelato is the Italian version of ice cream. And while I've seen gelato shops opening here in Davao but I never really had the chance to have a taste until I got an invite from my fellow blogger Sarah for the opening of Gelato Mania Davao last February.
From there, I learned first hand that gelato is more healthier than the usual ice cream because it contains less fat (10-12%). It is less foamy too, as it has little or no air at all. I have to say that the flavor is richer and much intense because they use fresh dairy and fruit ingredients readily available in the city. The rest of the ingredients (including the gelato equipment) are sourced out directly from Italy.
From there, I learned first hand that gelato is more healthier than the usual ice cream because it contains less fat (10-12%). It is less foamy too, as it has little or no air at all. I have to say that the flavor is richer and much intense because they use fresh dairy and fruit ingredients readily available in the city. The rest of the ingredients (including the gelato equipment) are sourced out directly from Italy.
Gelato Mania Davao is co-owned by Chef Francesco Pentaxiani and Cesare Brescia. Chef Francisco is a gelato maker and studied in Carpigiani Gelato Univeristy in Italy, known as the best gelato school worldwide. They both aim to share to the people of Davao City the same tasty and authentic flavor of gelato from Italy.
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| Chef Francisco showing how gelato is made fresh everyday |
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| Shows off the finish product, my favorite gelato flavor, Pistachio! |
