We pride ourselves in creating new innovative flavour combinations whilst still maintaining a healthy low 7% fat content on our Gelato and 0% fat content on our Sorbetto. Our team of gelato makers produce fresh gelato daily in our South London Artisan Laboratory using only Casa’s recipes. We use classic Italian products and methods but push the boundaries by producing a vast range of flavours and breaking the norm.
To maintain our high standard, we hand produce in small batches where each flavour is made individually and each pan is hand decorated. Gelato with ripples and additions such as chocolate flakes and nut pieces are added and folded in by hand. The aging process of gelato is essential to ensure it maintains a smooth, dense texture and consistency so we age our base for a minimum of twelve hours. To add further to this great care only the Ferrari of gelato machines are used to produce our gelato. We are the first and only company in the U.K.to use the new Carpigiani High Efficiency Labotronic Batch Freezers allowing for our production line to use less energy and run with the view of being eco-friendly. The new state of the art equipment ensures all our gelato is assessed by sensors and only approves extraction when the gelato is perfect.
Over the years, we have noticed the consumer is becoming more aware of artisan quality products and in turn have experienced dramatic growth with the ability to ship nationwide and meet huge demands in small time frames.
Spring 2017 brings about an opportunity to launch new and exciting flavours to our Gelato and Sorbetto range as well as launching a range of handmade semifreddo lines.