Every January, we combine two of our favorites into one. Gianduia chocolate and Italian Espresso gelato bring out the best in the classics.
Hazelnuts and coffee have always been a fantastic combination for gelato, the union of these flavors and aromas are typical of the culture of Italian chocolates.
What is Gianduia?
In 1806, a chocolatier used hazelnuts to extend his chocolate supply when there was a strain on cocoa supplies. By mixing the little chocolate he had with hazelnuts from the Langhe hills south of Turin, he invented Gianduia.
I’m sure Napoleon didn’t complain though.
You have definitely heard of Nutella, Gianduia’s more commercial relative. They can both be used as a spread and/or to pair with fresh fruit.
Is Italian Espresso a gelato flavor?
Do we even need to mention this iconic flavor? Italians swear by two things: their morning espresso and of course gelato.
Espresso is the result of a long tradition of Italian origin. The secret to a creamy and condensed coffee is all about forcing a small amount of nearly boiling water through finely-ground coffee beans. This very strong “shot” of caffeine is so addicting that once you’ve tried it you can’t go back.
Now imagine all of this mixed into creamy perfection! A combination of coffee, hazelnuts and chocolate is something you don’t want to miss!
Experience Cremino al Caffè gelato flavors
By combining classic Italian recipes with California’s fresh produce we create a healthy and colorful palette of gelato options, including Cremino al Caffè gelato flavor.
Come to GIO Gelati to enjoy these wonderful winter flavors:
- Tangerine: a delicate and creamy Vitamin C option
- Blood Orange: a rich and sweet fruity flavor full of antioxidants
- Sachertorte: Delicious chocolate cake with hints of apricot
- Cremino al Caffè: a creamy mix of Gianduia and Espresso
We look forward to serving you!