Our Ingredients

Our artisan gelato is not ‘just ice cream’; it’s something more, a taste that’s intensely flavoursome but with less air, less fat and less preservative and additives than standard ice cream.

While we are proud of what we leave out of our gelato, we are even more so about what we add. The ingredients we use to infuse the flavours are an essential part of the process of making out gelato.

Ingredients are really important to us. We make everything by hand and in small batches so that we can really be proud of the product we offer.  This effort and time demands careful selection of ingredients. Pleasure for us comes from using fresh seasonal local ingredients or the  highest quality nuts and chocolate from Italy for example.

Our Process

The process is a simple one . For our gelato we make a base using Scottish milk and cream and flavour the base with the real nuts or fruit or whatever flavour we want you to make. Rest assured that great care goes into selecting the ingredients for our product. We infuse the flavours into the base overnight to concentrate the flavour naturally, foregoing the need to use artificial flavour enhancement.  

We don’t use full fat cream in our gelato so it is lower in buttermilk fat than dairy ice cream. Our Carpigiani batch freezer churns the mix slowly so that very little air is added to the final product, making it denser and smoother. In Italy, gelato is always served a few degrees warmer than elsewhere and we follow that rule. This helps your tongue absorb more of the flavour.   

Our Sorbetto is made using whole fruit, water and sugar. Dairy free and often just plant based,  the only technical ingredient we add is natural plant fibres to create a creamy texture to the finished product.

The Scoop

We look forward to seeing you at Becattelli for your next artisan gelato. With new flavours each day the question will always be one scoop or two. The decision is yours, but as they say in Italy ‘questi gusti si sposano bene?’ Or, which flavours go best together?