Gelato Village: Bringing a flavour of Piemonte to the UK
|Antonio De Vecchi and Daniele Taverna|
|round and gentle hazelnut gelato|
However, they do not solely make use of their local food environment for inspiration. The influence of their home region has never left them and they feel a deep affinity to the ingredients for which Piemonte is justifiably famous. One of the biggest selling gelato that Gelato Village makes is hazelnut, made with 100% Tonda Gentile PGI nuts, widely regarded as some of the best in the world. In his creation of new recipes, Antonio De Vecchi also draws on his food heritage. Crafting tiramisu in gelato is relatively easy - British people are familiar with the dessert and happy to try it. Bônet is a harder sell, as it is practically unknown in England. However, a gelato constructed with the same components as the classic dessert, with its combination of rich, dark chocolate, hazelnut, amaretti and a subtle dash of rum, has tickled the fancy of the British consumer and is now a regular feature on Gelato Village's rotation.
|Alessia Torselli and Antonio De Vecchi|
It's a culinary adventure for Gelato Village. Trying to explain to their customers the difference between commercially manufactured products and their artisan craft is one hurdle to cross, whilst explaining the influence of their Piemontese food heritage is another. But it's a challenge that they continue to embrace and, given the amount of 'superfans' who grace the doors of the gelateria week after week throughout the year and whatever the weather, it would seem that the joy they take in their work is contagious.
for Gelato Village
Photos courtesy of Gelato Village
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