
We feature up to 12 Great Gelato Flavors at a time.
some of our high fidellity flavors are:
Espresso, Pistachio, Pistachio honey, Cranberry, Date, Pears and Cream Cheese, Hazelnut, Guava, Nutella, Fig, Pecan, Pineapple, Cream of whiskey, Crema Catalana, Strawberry, Peanut butter, Cantloupe, Frutta di Bosco, Jamaica, Green Grape, Mango, Apple rhum, Peach, Papaya Orange, Tangerine Orange Lime, Blueberry, Blackberry, Lemon, Greek Yogurt, Yogurt flax, Kiwi, Apple Cinamon, Chocolate,Chocolate abuelita, Tamarindo, Persian Lemon, Lychee, Orange Blosom, Soy Chocolate (low glicemic) Soy pear (low glicemic), Strawberry Lemon (low glicemic) Tomato basil, Parmesan cheese and olive oil(salty) ,Farina Bona(pinole), Saffron, saffron rosewater and pistachio,Lemon Ginger, Guanabana, Mamey, Ricotta cheese, Fig Pecan, Ginger Cinnamon, Pecan molasess, Apple Cider,pomgeranate, Peppermint Cane,San Gottardo yogurt (yogurt & condensed milk) Chongos zamoranos,Date molasses,Lemon Jalapeno, Tequila Lime and Jalapeno, Chiles en nogada (poblano pepper pecan pomegranate) strawberry Basil, sttrawberry rosemarry, lemon thyme, mocha cheesecake, chocolate cheesecake, roasted sesame seed, White Chocolate Pistacchio and many more.
Gufo di Milano at Montecillo, has great treats in addition to Gelato:
Coffee on the french press, espresso, capuccino, lattes, premium teas, mate.
Sandwiches and Salads
Call us for information on our featured flavors, we sell three diferent size cups and to go containers 1 pint or 1 quart.
Nutritional Information:
Strawberry Sorbet: Sugars 27, lactose 0, fat 0, protein 0, Carbs 27, Calories 108.
Strawberry Creme: Sugars 22, lactose 4, fat 3.5, protein 3.9, carbs 27, calories 147
THE BEST NEWS IS: YOU DON'T HAVE TO ADD 200 CALORIES IN SAUCES, CANDY OR COOKIES TO MAKE IT TASTE GOOD!
What is the difference between natural gelato and industrial gelato?
We are just a few gelato makers worldwide that make real artisan gelato using natural products, discriminating against chemical additives, hydrogenated oils, preservatives, margarines, animal or vegetable fat or premix bases.
The real gelato maker starts the day with a trip to the fruit stand, we pick the best fresh fruit from local growers when possible, we take this fruit and the best quality ingredients, we add sugar cream, nuts, chocolate, cocoa and we make artisanal gelato, folowing an ancient recipie.
The term " Artisan gelato" is being missused all over the world, everybody that is making gelato uses the term "artisan" even when they are using the same flavorings and chemical products used by the big factories.
You can be sure that at our little gelateria our gelato is made from scratch, in a true artisan way, no premix, no corn syrup, no preservatives, no animal or vegetable fat added, the creamy feeling is from cream, the robust fruit flavor comes from fruits, nuts and chocolate there is no other way to make real gelato.
Why we do not decorate our gelato with fruits and nuts?
We put the fruit and nuts where it really counts, inside the gelato.
The real gelato maker knows the difference is in the gelato, not in the decorations, when you taste it, you will notice, natural gelato does not give you a feeling of heaviness or a bad aftertaste.
Diabetic Friendlier Gelato
LETS BE HONEST
My wife bought me a frozen dessert advertised as "no sugar Added" yet after heaving a cup of it, my blood sugar spiked to 290, WHY?
Let's unravel the mistery of those ingredients in products that claim "no sugar added", "sugar free", or "natural ocurring sugars", sure they may not contain sugar, per se, but they could use other simple carbohydrates, such as turbinado (sugar), dextrose (sugar), honey (sugar), maltose (sugar), sucralose (sugar), fructose (sugar),corn syrup (sugar), Sorbitol (sugar), lactose (sugar) xylitol (also an alcohol sugar), all of which can raise your blood sugar levels. So please don't be fooled into thinking that if the label says no sugar added, sugar free or natural ocurring sugars only, that it's a free pass on the food train, because at the end of this ride, the conductor is counting your carbohydrates.
We do not claim to have sugar free, no sugar added or natural ocurring sugars only. There is not a single frozen dessert in the industry that can honestly make that claim.
We use Fructose sugar, a sugar tolerated by most diabetics, it digests at 2 calories per minute, so it has a very slow insuline response, heaving a glycemic index of only 19. Rating is: Very low.
Fructose is still a sugar with all implications of regular sugar, meaning carbohydrates are similar.
Sugar, (sucrose) is the simplest of sugars, it digests at 30 calories per minute, it has a fast insuline response, sugar has a glycemic index of 61.
Honey has a glycemic index of 55, similar to regular sugar.
HIGH CORN FRUCTOSE, not to be confused to fructose sugar, high corn fructose is a mixture of fructose and glucose at a ratio of 50%, the glycemic index is 65.
Sweetened with Splenda (sucralose) it's manufactured by chlorination of sucrose. It belongs to a class of compounds known as organochlorides, some of which accumulate in fatty tissues and found to be toxic to plants and animals.
Duke University found evidence Splenda reduced the ammount of good bacteria in the intestine of rats by 50%, increased the PH levels in the intestines, contributed to increase of body weight.
Consult your Physician.