Watch This: Making Gelato with Manila Creamery

November 3, 2017

Jason Go and Paolo Reyes of Manila Creamery may be young, but they know exactly what they are doing when it comes to making gelato: using fresh, high quality ingredients and lots of patience—no artificial flavors, and no shortcuts. The two studied gelato-making in Italy, with Go attending the Carpigiani Gelato University in Bologna and Reyes in Academia Bigatton in Venice, and brought back a traditional approach to gelato-making using modern technology at their commissary.

They are best known for their creative takes on local flavors and ingredients—some of our favorites being the Tutong Ricotta Orange Gelato and Mindanao Milk—but for this video, Go walks us through the process of a classic gelato flavor, and the very first commercial flavor of the brand: Vanilla-Almond Gelato.

Bea Osmeña SEE AUTHOR Bea Osmeña

Bea Osmeña is a healthy-ish eater who is just as likely to take you to a vegan joint as she is to consume a whole cheese pie to herself. A former picky eater, Bea has discovered the joys of savory fruit dishes, but still refuses to accept pineapples on her pizza. On the rare occasion you catch her without food in her mouth, you are likely to find her looking at books she can't afford, hugging trees, or talking to strange animals on the street.

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