Gelateria Michel Peschici made ice cream with slow food products and IGP

Hello, I'm Draicchio Michel, owner of the homonymous Michel our little ice cream shop ice cream shop is located in the ancient village of Peschici (Foggia) in the center of the Gargano National Park, it is known as the mountain of the sun that stretches to the Adriatic Sea, offers a wide variety of landscapes from the beaches of sand and cliffs inland where there dominates Umbra Forest and olive cultivation.
I do not know if you call me an ice cream maker (very important term for myself) opiuttosto researcher and traditions, culture and peculiar flavors and typical of my land that I love in almost viscerally to want to turn into ice cream all that it can offer me better .
very arduous and difficult task to talk about products that it gives us so much are the excellences and typicality of this land of many facets. having said that I hope I have not bored you with my little description of my country.
Our ice cream was founded in 1999 aiming right from the beginning to a non standardized ice cream, photocopied or copy paste but rather to a niche ice that reflected local traditions and products in contrast if you want for the 'era where reigned instead propose taste of big famous brands of the confectionery industry, however we have tried over the years to refine more and more our knowledge and our techniques on the best that the Apulia and Gargano could offer in the PGI and PDO products principals Sloow Food never forgetting the desire hunger for ela investigate the matter gelato.
We own an agricultural land where we cultivate the olive, citrus IGP (lemon variety femminiello earancia duretta) schtell variety pears, figs india, types of figs (culumbr gintjl-vuclljn) are written in dialect with which we make the cooked must homemade, the blackberries are picked up by his uncle Michael and blackberries are the Umbra Forest, nectarines, peaches, cantaloupes melons and watermelons vengone taken by small farmers in the area. The peach sorbet is fragrant with rosemary that grows on our cliffs beaten by the sea breeze, the blackberry sorbet instead is flavored with lavender flowers and citrus blended with balsamic vinegar.
In our little ice cream shop you will not find sorbets (papaya, mango, banana etc. etc.) but only local fruit.
we produce ice creams that are reinterpretations of local pastries that are made mostly on the occasion of the Christmas holidays and that we present anew the summer to our customers and are proud and gratified in it Extending their ice cream because it combines good natural products and tasty of our territor I, some tastes are written Peschiciano dialect means that even customer and visitor can delve delighting in our reality, we list some of our native tastes zero km
The ricotta and goat I go personally every morning by the pastor in an unspoiled scenery as may be the Gargano flora as well as the seasoned caciocavallo cheese aged 6 months and older. The eggs are always made in the country by hens that are freely wandering through the land, we use a hazelnut IGP Piedmont calibrated as well as the pistachio PDO, vanilla is to Tahiti the most flavorful and aromatic, and the most expensive.
We do not use: GMOs, hydrogenated fats, Synthesis Flavors, MonoDecliceridi fatty acids, instead we use fresh organic milk, fresh cream 35% fat, Farima of carob seeds, tara flour, guar flour and vegetable fibers, we use sugar muscovado cane raw.
We are somewhat wary of what may be the various sensitivities of our customers by offering gluten-free ice cream (we are part of AIC.) Lactose or milk proteins and produce ice creams using sugar with low glycemic index (maltitol, trehalose, fructose .
According to the site DISSAPORE.it we are among the first 100 d Italian ice cream parlors 2016, we are part of the ice cream association in the region and we have been selected by ICE TOURS.