The chef of High Quality Natural Gelato
Roberto Sorrentino, master chef of High Quality Natural Gelato, creator of Puro® Gelato and founder of the Gelato Academy. Teacher at the Gelato Academy of Qingdao (China) and in Italy, Consultant for ice-cream shops.
curiosity, passion, energy and constant research are the bases of my work
creativity and innovation must be supported by a strict knowledge of food chemistry
I like thinking of my job like an alchemist’s job
High Quality Natural Gelato
Only very high quality primary products for my Gelato.
The key words are:
Research and valorization of the products of the territory
Care to use seasonal products, especially fruit and flowers
Selection of excellence products, of PDO and PGI
Simple and genuine primary products like raw milk from red spotted cow, cream and fresh eggs
Selections of the best dry fruit (Hazel nuts PGI from Piedmont, the Pistachio from Bronte, Pine kernels from Pisa, the Gemella Pizzuta Almond from Avola), Gran Cru Ecuador Chocolate 70%, torrone…
When you know the nature of a primary product deeply you can transform it the way you like, with it you can create, there are no more limits to its use
The High Quality Natural Gelato is the sugar-free Gelato, novelty of 2015. Forty-eight flavours sweetened only with Stevia Rebaudiana. Just primary products, without companies manufacturing semi finished products and mixes. Without hydrogenated fats, chemical emulsifiers and artificial food coloring.
The Puro® Gelato is the result of the challenge of creating, far from market policies and companies manufacturing semi finished products, a kind of Gelato without milk and by-products, gluten free and without sugar. Puro® is conceived for those who suffer of milk intolerance, people who suffer of celiac disease, diabetics and for those who follow vegan feeding, without being compelled to renounce good, creamy and obviously healthy and high quality Gelato.
Oro Selection is a Gelato made with a selection of dry fruit chosen amongst the best territory excellence products, PGI and POD: the Pistachio from Bronte, Hazel nuts PGI from Piedmont, the Gemella Pizzuta Almond from Avola, Pine kernels from Pisa, the Walnut from Sorrento.
The great satisfaction in my job is giving birth to a great smile in a child’s eyes, aware that what I do procures a moment of pleasure
Pilot project: the Gelato Academy of Udine. Born in 2013 has taken up the philosophy of High Quality Natural Gelato, and Puro® Gelato
In 2014 the establishment of the China Gelato Academy in Qingdao. An Academy for the diffusion of High Quality Natural Gelato
United Arab Emirates
Future projects: establishment of the Dubai Gelato Academy in the United Arab Emirates
Gelato Academy: complete training, monothematic courses
Personalized ad hoc consultancy
Preparation of recipes
Curator, technical partner for the opening of new ice-cream shops in Italy and abroad
Via Savorgnana, 16a — 33100 Udine — Italy
+39 340 1014316