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Foods from Piccolo Grande
Reviews
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Gelato [9]
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2009 Mar 1
I know nothing about the correct DNA of gelato, but my taste buds still enjoy the rare dip into the lactose world; Piccolo Grande is my usual go-to.
Love any of their Peanut Buttery flavours.
Featured here is kiwi, completely covered by Mint Chocolate Chip and PB. I can never walk back to the office without making a mess..
2009 Feb 20
Constarch is a thickener and they claim to not use it unless it's one of the 'secret' ingredients.
Xanthan gum (which they don't use) is a stabilizer and Dextrose is a sweetener all three are byproducts of corn.
The latter two are both produced through the fermentation of corn syrup
www.piccologrande.com
Dextrose, a refined concentrate of corn syrup is by their own admission an ingredient in their product and I stand by my original statement.
Xanthan gum (which they don't use) is a stabilizer and Dextrose is a sweetener all three are byproducts of corn.
The latter two are both produced through the fermentation of corn syrup
www.piccologrande.com
Dextrose, a refined concentrate of corn syrup is by their own admission an ingredient in their product and I stand by my original statement.
2009 Feb 19
When I think of Ottawa and Gelato I just get frustrated, Mondo Gelato and La Casa Gelato in Vancouver are probably the high water marks for Canadian gelato.
I mean not that I can have it anymore seeing as I gave up eggs but here's my two cents.
Real honest to goodness gelato has eggs and heavy cream in it and not much more. To use corn syrup is a total abomination yet I am given to understand both the big guns in Ottawa use it.
There are other variants that use soy and the like more power to them but they are not 'real' gelato they're something else (often yummy just not gelato)
The sorbettos I have had in Ottawa just make me miss Vancouver.
If you're in Vancouver and you want to taste the difference for yourself definitely check these
www.lacasagelato.com
www.mondogelato.com/
I mean not that I can have it anymore seeing as I gave up eggs but here's my two cents.
Real honest to goodness gelato has eggs and heavy cream in it and not much more. To use corn syrup is a total abomination yet I am given to understand both the big guns in Ottawa use it.
There are other variants that use soy and the like more power to them but they are not 'real' gelato they're something else (often yummy just not gelato)
The sorbettos I have had in Ottawa just make me miss Vancouver.
If you're in Vancouver and you want to taste the difference for yourself definitely check these
www.lacasagelato.com
www.mondogelato.com/
2006 Oct 20
This is my addiction! How can you resist mouth-watering flavours like:
Apple Pie
Bourbon Vanilla
Lychee
Blackberry
Banana Peanut Butter
Chocolate Caramel
Pumpkin
Rum Raisin...and on and on.
I've had Pure Gelato, and in my opinion Piccolo Grande is tops.
Apple Pie
Bourbon Vanilla
Lychee
Blackberry
Banana Peanut Butter
Chocolate Caramel
Pumpkin
Rum Raisin...and on and on.
I've had Pure Gelato, and in my opinion Piccolo Grande is tops.
BigMouth
gold
Pure Gelato simply doesn't come close.