Today, more than in the past, industry has found ways to make
almost everything faster, cheaper and less complicated. While
this may work for computers, cars or fast food, it does not
hold true for gelato. At Bella Gelateria, we believe that
the quality of the ingredients used to make gelato and sorbetto
impacts the flavour, intensity and texture you taste.
At Bella Gelateria, we go to great lengths
to find the best ingredients possible and we do not take any
shortcuts to make our gelato or sorbetto fresh each morning.
Yes, it costs more to make, yet we have chosen not to be the
most expensive. Yes, it takes more time, but we believe in
quality over quantity.
At Bella Gelateria, we have chosen to not
use quick or fast methods and prefer, instead, to infuse our
flavours and ingredients together. While this does require
more time, the results create a deeper and more intense flavour
profile. We have also chosen not to use pre-packaged frozen
ingredients, industrially prepared pastes, commercially prepared
mixes or flavouring, artificial stabilizers or additives,
but rather we make our gelato and sorbetto from scratch working
with raw ingredients.
We believe in the slow food movement and
the 100-mile diet where possible, and we take the time to
get to know our farmers and producers either at their farms
or at the local Farmers Markets. The quality of our gelato
and sorbetto depends on the quality of how our ingredients
are grown; this is why our farmers and producers are so important
to us at Bella Gelateria.
Yes we could take the cheaper and easier
method, but you can taste the difference.
Also, the quality of the water we use with
our sorbettos is just as important as the other ingredients.
This is why we have chosen to use Canadian Springs Water.
It would be easier and cheaper to simply turn on the tap or
use a filter for the water. But then again, we see water as
an important part of our recipes that make our sorbetto’s
so clean and flavourful. While our normal drinking water is
good and is constantly tested for unhealthy contaminants,
it does have days when the water can be murky, and we just
could not make a sorbetto that we would be proud of. Another
reason we use Canadian Springs Water is that it has no traces
of chlorine, an element which is used in the drinking water
in the majority of Metro Vancouver municipalities.
At Bella Gelateria, we believe that to make
great gelato you must first start with the best and freshest
ingredients you can find locally or from around the world.
We hope you agree.
Gelato
- Avalon
organic whole milk
-
White cane sugar
-
Grape sugar
-
Carob
-
Guar
And for some of your flavours, we use ...
(Note: these change daily, are seasonal,
and often
depend on what we find in the markets
each morning)
- Magaro
Chocolate from Madagascar by Michel Cluizel
-
Concepcion Plantation chocolate from Venezuela by
Michel Cluizel
-
Natural Cocoa powders from Scharffen Berger &
Guittard
-
Tonda Gentile hazelnuts from Peidmonte, Italy
-
Pistachios from Bronte in Sicily, Italy
-
Hazelnuts from Fraser Valley
-
Vanilla pods from Tahiti and Madagascar
-
Hazelnut Nougat from D.Barbero of Italy (Tonda Gentile
hazelnuts)
-
Cinnamon from Saigon
-
Black walnuts from Missouri, USA
-
Macadamia nuts from Maui, USA
-
Ricotta Genuina from Scardillo’s
-
Honey from Westham Island Apiary
-
Black Mission Figs from DeBenedetto of California,
USA
-
Organic lemon peels
-
Alphanso Mangos from India
-
Condensed Milk
-
Organic Egg yolk
- Whole
Yogurt
- ‘La
Futura’ espresso by Milano Coffee of Vancouver
- Marsala
wine Fratelli Fici Secco Superiore
Sorbetto
- Fresh
seasonal fruit
-
Canadian Spring water
-
White cane sugar
-
Carob flour
And for your choice of seasonal flavours
...
- Sorrento
Italian lemons
- Strawberries
- Raspberries
- Cranberries
- Blackberries
- Blueberries
- Persimmons
- Granny
Smith, honeycrisp & delicious apples from the
Okanagan
- Cherries
from Osoyoos and Peachland
- Tangerines
- Maui
Gold Pineapple
- Peaches
from Osoyoos and Peachland
- Red
D’Ajou, Bosc or Bartlett pears from the Okanagan
- Blood
Oranges from Southern California
Coffee
- Organic
and regular whole and skim milk
- Canadian
Spring water
- ‘La
Futura’ espresso and Harmony decaf by Milano
Coffee of Vancouver
Hot Chocolate
- Avalon
organic whole milk in glass bottles
- Canadian
Spring water
- Concepcion
Plantation chocolate from Venezuela by Michel Cluizel
- Natural
Cocoa powders from Scharffen Berger & Guittard
At
Bella, we use the best & freshest ingredients to
create
great gelato ... because we believe in quality over
quantity. |
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