Food

‘Italy’s Best Gelato’ Is Now in the Philippines

Four of Grom’s gelataria best-sellers are now available in pints at grocery stores. 
IMAGE SASHA LIM UY
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Let’s start off by saying that gelato is not the same as ice cream, it’s like comparing a Lamborghini to a Mustang. Gelato is a homage to Italian attention to detail, with lower fat percentage, and is churned more slowly to give it less air and a velvety texture that allows for more appreciation of its flavors. An Italian culinary experience is not complete without a stroll down the cobblestoned piazza clutching a cone or cup, ala Julia Roberts in Eat, Pray, Love.

Meanwhile, 10,000 miles away in Metro Manila, where there are very few public parks with actual benches that you can sit on, gelato-lovers can recreate the experience by bringing home a pint of Grom’s gelato from the grocery and streaming the movie from the safety and comfort of their homes.    

Photo by GROM.
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Grom’s is said to be the best gelato in Italy, with its founders Guido Martinetti and Federico Grom setting out to craft their frozen delights the traditional way after observing that many gelaterias started using shortcuts with artificial coloring, aromas, and emulsifiers. They set up a 25sqm shop in Turin, which has grown to become a globally-appreciated brand with flagship stores in New York, London, and Shanghai. Each Grom product, whether in the gelataria or in a tub, is mixed and whipped in Italy and shipped to the stores so each scoop is authentically Italian.  

There are four flavors that can now be found at popular Philippine supermarkets: Crema de Grom (pastry cream, Venezuelan chocolate chips, and Grom’s own Meliga biscuits), Cioccolato, Pistacchio, and Stracciatella (Fiordilatte and chopped chocolate chips).  Each 460ml pint is a testament of how picky they are when it comes to what goes into it – everything is made from scratch. 

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Photo by GROM.
Photo by GROM.
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Photo by GROM.
Photo by GROM.
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They use clear tubs, as their way of showing that they use real ingredients without flavorings, colorants, or emulsifiersand this will explain why the Pistacchio is not as Crayola green as we are used to in the Philippines. 

The brand uses raw, naturally sourced materials, either from their organic farm or from one of their suppliers from around the world. The chocolate used in the Cioccolato, for example, comes from Ecuador, and the chocolate chips in the Crema de Grom are from chocolate sourced from Venezuela. 

The Italian penchant for precision comes into play here. “Each raw ingredient is meticulously sourced, to ensure the most delicious flavour and beautiful color possible for each pint. Making the product from scratch allows us to find the perfect balance to celebrate the key ingredient on one side and at the same time, value all ingredients,” says Diego Pacifici, Grom’s Global Marketing Manager, in what could possibly be the most Italian thing ever said about food. 

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Photo by GROM.

He adds that they use not one, but two types of pistachio nuts for the Pistacchio, the Perfect Green and Mawardi strains from the Middle East. The first type is characterized by resinous and balsamic flavours, the second by leather and tobacco aromas. Carlo Petrini, revered as the founder of the International Slow Food Movement has described it, by the way, as “the best pistachio gelato you’ll ever taste.”     

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Each pint is available at P495 SRP at the freezer section of select groceries and supermarkets nationwide. For more information, visit the Grom Philippines Facebook Page and @GromGelatoPH on Instagram.   

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