Good Day for Gelato

every day HIGHER DENSITY traditional Italian flavors: is a PISTACCHIO 1 50% GOOD MADE WITH ROASTED PISTACHIO NUTS AND NO FOOD COLORING! GIANDUJA GOURMANDIA [PRONOUNCED: JOHN-DO0-YAH] CHOCOLATE HAZELNUT www.Gourmandia.com FRAGOLA STRAWBERRY LESSER AIR THAN ICE CREAM THE FOOD AND DRUG ADMINISTRATION STRACCIATELLA DEFINES ICE CREAM [PRONOUNCED: STRAH-CHIA-TELLA) CHOCOLATE CHIP AS A FROZEN PRODUCT WITH NO LESS THAN LIMONCELLO 10% BUTTERFAT [PRONOUNCED: LEE-MON-CHELL-OH] TART LEMON SORBET CHURNED AT LOW SPEEDS TO INCORPORATE THE RESULTS IN A LEAST POSSIBLE AIR CREAMIER & SOFTER THUS TECHNICALLY YOU CANNOT REFER TO INTO THE MIX TEXTURE GELATO AS ICE CREAM IN THE UNITED STATES AS IT IS BEING FROZEN GELATO 16TH AS IT IS TYPICALLY LOWER IN BUTTERFAT IS THE ITALIAN WORD FOR CENTURY WHAT ABOUT SORBET? FROZEN WAS WHEN GELATO WAS FIRST INVENTED IN FLORENCE, ITALY Sorbet is a delicious mater-based dessert made mith fresh fruit. like gelato, sorbet originated in Italy. It contains no dairy & is fat-free LOWER BUTTERFAT CONTENT BUTTERFAT? CONTAINS BETWEEN CONTAINS BETWEEN SERVING TEMPERATURE 4-8% 10-18% ICE CREAM BUTTERFAT GELATO BUTTERFAT IS THE FATTY PORTION COF MILK DAY THE TeY CIN MOST GELATO USES WHOLE MILK TO CREAM SERVED AT 5°F USEFUL GELATO LINGO CIOCCOLATO CHOCOLATE FRAGOLA • STRAWBERRY for UNA COPPA A CUP UN CONO V A CONE ::: FLAVOURS 15°F WARMER THAN ICE CREAM Gelato GUSTI MANDORLA 00 ALMOND Buan Appetita!- MELTS FASTER IN YOUR MOUTH AND ENJOY ALL THE CREAMY GOODNESS