r e a s
Gelò spreads are ideal for adding an extra touch to the preparation of dishes, but they can also be enjoyed in their absolute simplicity, spread on a slice of fresh bread or a cracker to make a even more original tasty aperitif.
They are available in various flavours, all of which are worth trying.
GELò
O A T
This cream is suitable for those with intolerance or digestion difficulties. The goat’s cream is delicate and ideal for refined palates. It is suitable for children but also for all ages because it is highly digestible, like a cheese. It goes well with aged vegetables to make an excellent cheesecake or a cheese mousse for a sweet and salty snack. It can also be used as a filling for a raviolo with an unmistakable goat flavour.
GELò
O A T
A N G E R I N
Tangerine powder dried from untreated fruit is amazing! In combination with our goat’s cheese cream it gives a unique taste. It is suitable as an accompaniment to fish dishes, as a sauce for summer gourmet sandwiches or as a condiment for a cold summer pasta without sacrificing taste and quality. It can also be used as a filling for a raviolo with a citrus flavour.
GELò
O A T
E M O N
Lemon and goat’s cheese meet delicately. An ideal cream to make a lemon cheesecake or a lemon mousse for a sweet and salty snack!
It goes perfectly with cod, sea bass or in place of mayonnaise for a delicate and nutritious summer sandwich. It can also be used as a filling for a delicately flavoured raviolo combined with any fish you like.
GELò
O A T
R A N G E
This cream has a pleasant citrus aftertaste that does not overwhelm the taste of the goat’s cheese. It can be used with a fresh summer salad or to make a savoury plumcake, to accompany warmed or steamed fish. It can also be used as a filling for a delicately flavoured raviolo.
GELò
O A T
R U F F L E
The ‘tuberum aestivum’, typical of our Irpinian territory, has a strong and persistent flavour that enhances this goat’s cream, giving it a delicate but impressive taste. Ideal for a risotto, as a cream for a pinzimonio (a raw sauce made with olive oil, salt, pepper and optionally vinegar) or to make a really special gourmet sandwich and as a filling for a truly unique raviolo.
GELò
O A T
I L D G A R I C
A ready-to-use cream to season gnocchi or risotto with a unique and irresistible flavour. Wild garlic has an antibiotic, antifungal and blood-purifying action as well as purifying and soothing effects on all skin types. It has a high vitamin content (A, B, C and PP and hormone-like substances). It can be used as a filling for a raviolo with a special flavour.
GELò
H E E P
You can try it au naturel on a slice of toasted homemade bread or as a filling in a raviolo, adding black pepper to taste in order to make cacio e pepe pasta or in combination with roasted aged vegetables.
GELò
H E E P
A C I O E E P
It is ideal for making the classic ‘cacio e pepe’ pasta and as a base on a pepperoni focaccia or to add flavour to a meat steak.
It can also be used as a filling for a raviolo with a strong flavour.
GELò
H E E P
I S T A C H I
Everything you need to make an excellent Bronte Dop Pistachio Risotto, adding just a little pistachio grain when serving.
It can be used as a filling for a delicately flavoured raviolo.
GELò
H E E P
R U F F L E
For truffle lovers, this cream is a must. Simply spread on bread, for a superb risotto or to make a savoury pie as an appetiser and as a filling for a unique raviolo.