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Monthly Archives: February 2018

Milk Based Gelato Recipe

This recipe will give you a modern Italian style milk based gelato to which you may add any flavor. It has correct  density, texture, and mouth feel while having a clean taste. The clean neutral taste will allow for any  flavor to pop through.

  • 100 gr. (3.5oz.) Torronalba Base Bipan 100
  • 230 gr. (8oz.) Sugar
  • 1 lt. (34 oz.) whole milk
  • 150gr. (5 oz.) heavy cream
  • 80 – 100 gr. (2.5 – 3.5 oz) of Torronalba Classic Flavoring

Dry mix the Torronalba Base Bipan 100 and sugar in a bowl. While mixing slowly add the milk and cream, dissolve completely.  Be sure to Pasteurize the base before using. Add the flavoring and do your best to dissolve completely. Refrigerate and let rest for at least 15 minutes, better if left for 3 hours up to 48 hours.

For a lighter gelato omit heavy cream and increase sugar by 20gr. (1oz.) per liter of milk.

Water Based Ge

The Espresso Modus Operandi

As you already know, to make an espresso requires a few delicate, yet precise steps.  The correct mode of operation to prepare the perfect espresso can be summed up into what is cleverly called the “4 M’s”, derived from the Italian language.  

The first of the M’s is the miscela or blend.  In our endeavors, we look to designated coffee-origin countries for a distinctive collection of geological factors that ultimately make Grande Italia an extraordinarily flavorful espresso.

The second M is the macinadosatore or espresso dosing grinder. Grinding the espresso beans to the exact fineness allow the correct water pressure to filter through the cup to make the perfect espresso.

The third M is the macchina or espresso machine. The espresso machine is the heart of the process and requires two key elements, water pressure and water temperature. Dark roa