Fiordilatte Gelato with Nonino Grappa

Name: Fiordilatte Gelato with Nonino Grappa
Brand: GROM

Our fiordilatte gelato, made with high-quality fresh milk, is paired with fragrant gluten-free biscuits soaked in fine Nonino Grappa, a historic Italian distillery brand dating back to 1897. The perfect gelato flavour for those who love refined, lingering tastes. Exclusively available at GROM gelato stores.

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Ingredients

Real ingredientsNo flavouringsNo colouringsNo pre-made bases

Fiordilatte gelato 89% (High Quality whole MILK 44%, CREAM 27%, partially skimmed condensed MILK (partially skimmed MILK, sugar)), dextrose, sugar, MILK proteins, thickener: carob seed flour, tiramisu biscuits 7% (rice flour, raw cane sugar, sugar, corn flour, BUTTER, EGGS, EGG yolk, salt, vanilla beans), Nonino Tradizione Grappa 4% (41% vol.). May contain: soya, lupin, nuts. Gluten-free.

In the Mappano laboratory we measure the raw materials one by one, with no pre-made bases or semi-finished products. The gelato then matures for five days and is churned in the gelateria. How we make it

Always gluten-free

All GROM flavours are naturally gluten-free. In our gelaterias we also work with milk, eggs and nuts: we cannot guarantee the absence of cross-contamination.

Allergens

Milk and dairy productsEggs and derivativesContains alcohol (ethanol)

May contain traces of other allergens due to environmental contamination. If you have severe allergies, always ask the gelateria staff.

Nutritional values

Average values per 100 g

Energy	kcal 223 kJ 929
Fat	g 13,2
of which saturates	g 7
Carbohydrate	g 20,3
of which sugars	g 20,3
Protein	g 4,9
Salt	g 0,39

Values may vary slightly depending on the seasonality of the ingredients and the hand-crafting at the counter.

In the freezer at around -18 °C, avoiding sudden temperature changes. We recommend enjoying it within a few days of purchase, at its freshest.

We use thickeners of natural origin and do not add artificial stabilisers: our gelato is more delicate and melts sooner. It is a sign of its authenticity.

Pair it with