Make your menu unique with a Stellar Gourmet Gelato

WHAT IS GELATO GOURMET

There are different ways of interpreting this term, which are certainly not limited to the transposition of restaurant flavours into the context of gelato, nor even to the creation of compositions characterised only by a large number of mixed flavours.

SO WHAT IS IT?

When we speak of Gelato Gourmet, we are referring to a particularly innovative product because it reinterprets typical restaurant flavours, and combines a large number of conventional and non-conventional flavours, with reasoned and creative combinations.

RULES:

One must avoid ‘mixtures’ and always seek refinement, which derives from the structuring of flavours, the combination of textures, and the study of the sequence of tastes on the palate.

In haute cuisine, one wants to propose in the same course, the hot and the cold, the sweet the savoury and the sour, the crunchy and the soft, and everything must have a harmonious ensemble. Gelato can therefore play a surprising and important role within the dish…

IN CONCRETE...

The Chef can be creative in deciding the level of complexity of his creations, declining Gelato Gourmet in different ways:

Finger-food Gelato Gourmet

For example, smoked salmon and dill gelato, served on toasted bread, or tomato and mozzarella gelato seasoned with salt, pepper and olive oil and served on a cracker, or tuna gelato combined with a caper flower, served on a tartlet, and why not, nachos and roasted pepper gelato… there is no limit to the imagination!

Gourmet Gelato

Served in combination with other ingredients and in compliance with the rules of quality catering described above. For example, a risotto with porcini mushrooms, served with a scoop of Parmigiano Reggiano cheese Gelato, or a magnificent Chianina steak tartare, served with mushroom, lemon and olive oil Gelato, or a red turnip risotto with cacio-pepper Gelato.

Gourmet Gelato as a dessert

Why not the classics, ‘seasoned’ by the chef’s imagination, e.g. chocolate and chilli Gelato, where the spiciness is only perceived after a few seconds, Sorrento lemon Gelato with a touch of basil, or banana Gelato to go with a warm dark chocolate cake, etc.?

It is important not to underestimate the importance of desserts, because the last course is the first we remember, and if it is not good, it ruins the whole dining experience! It is therefore worthwhile, even in the simplicity of dessert, to always seek absolute quality, because quality

ALWAYS PAYS !

About Us

Nemox: Italian Innovation in the gelato World

Since 1986, we have been designing and manufacturing professional gelato machines in Italy, combining cutting-edge technology with uncompromising quality.