Galatea’s blog

Venezia, a homage to Venice’s sweet-making tradition

Published on 28 March 2019 | Category: Products

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Once upon a time there was a special tin box.

One of those pretty tins our grandmothers used to store their buttons, needles and thread. A treasure chest that drew children’s attention and perhaps contained valuable booty. From time to time it was used as a drum, or a time capsule for hiding and keeping secrets, letters and little souvenirs. However, this special tin originally contained an unparalleled delicacy: biscuits as fine as leaves, packed closely together to make the shape of a small golden loaf.

Baicoli, they were called. A Venetian speciality that would remain crisp and fragrant for a long time during sea voyages or was enthusiastically devoured in the city’s cafés. Their distinctive biscuit texture was unmistakable, thanks to two periods of proving and two cooking methods; as was their sweet flavour and their elongated shape, like the outline of a fish. Excellent served with coffee or tea, but also dipped in local passito wines. Baicoli were the traditional accompaniment to zabaione, hot chocolate and other creamy treats.

From tin to tub, from biscuit to Venezia, the new flavour from Galatea

Now imagine this delicious recipe updated to become a fabulous gelato with a pale yellow colour, just like the biscuit. Imagine Bacioli, but cool and spoonable: a biscuit that can become an exquisite filling for sponge cakes or wafers, or a wonderful semifreddo. Can you imagine the flavour, the aroma, the creamy texture? You’re thinking of the new flavour from Galatea: Venezia, a homage to the city of art and its culinary culture. An emotion that’s available in packs of 50 g /1 kg.

 

The delight of a hazelnut sfogliatella

Remember birthday parties at home? Those special jolly decorations, the smell of cakes, the trays of biscuits and pastries with hazelnut cream? If your answer is yes, you’re going to love this incredible story! Those marvellous childhood memories are not lost, but live on to give all their flavour to the new gelato from Galatea: Sfogliatella Salata. It’s a delicious cream of hazelnuts and cacao with little pieces of salted sfogliatella made with extra virgin olive oil. A spoonful of flavours and textures that are different but utterly intoxicating: an innovative flavour available in individual packs or kits.

 

What are you waiting for?

Look out for Venezia  and Sfogliatella Salata in your nearest ice cream parlour and write the next chapter of these extraordinary stories.

Free from added sugar: at Sigep, Galatea’s innovative range of flavourings and pastes

Published on 24 January 2019 | Category: Exhibitions

Is there a natural alternative to sugar for the production of desserts and ice creams?
Is it possible to look after our health and wellbeing without sacrificing flavour?
At the 40th edition of Sigep – the International Trade Show of Artisan Gelato, Pastry, Bakery and the Coffee World – you’d discover that yes, it is possible to make products with low sugar content and fabulous flavour! At the Galatea stand, visitors can explore and sample an innovative line of flavourings and pastes with no added sugar. We wanted to listen and respond to an ever-growing number of consumers who – for reasons of health and wellness – seek and demand products free from refined and artificial sweeteners.

No added sugar: a production possibility

How can we bring together deliciousness and attention to a healthy diet?
Here at Galatea, research is the mainstay of our business: it allows us to offer excellent quality products while listening to – and often anticipating – the demands of the market.
To this end we have fine-tuned a production technique for semi-finished products which uses solely the sugars already present in fruit: a sweetening system based exclusively on the use of natural fibres.
We have succeeded in drastically reducing the sugar level of finished products, without the need for any replacement by synthetic substances.
As you know, here at Galatea we create products that are  #BuoniPerNatura!
Not just sugar-free products at Sigep 2019

At the Galatea stand at Sigep, you can learn about and sample all the products in our range: Libera, Bio, Vegan and Golosa, the delicious pastry line that’s entirely plant-based and gluten-free, and the flavours of Menta Piemontina and Spirulì, coloured naturally thanks to skilful use of ingredients.

Galatea is training too

We know that product quality is fundamental, but we also recognise the value of knowledge geared to achieving specific business goals.
Are you looking for a training course for pastry and gelato?
Do you want to stay constantly up to date with the regulations governing production and trade in the desserts sector?

Come to the trade fair in Rimini!

We’ll be presenting our countless opportunities for professional development and our new programmes, which enable us to support our partners in their journeys to improve and expand their businesses.
From 19 to 23 January, you’ll find us at Stand 200, Pavilion A3 of Rimini’s exhibition centre, where you can learn about and sample all the new Galatea products for 2019.

 

19 to 23 January
Stand 200 – Pavilion A3
Rimini Exhibition Centre
Galatea st Sigep
International Trade Show of Artisan Gelato,
Pastry, Bakeryand the
Coffee World

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