Soffici Bontà / gelau
gelau, more good than sweet
gelau is how we say ice cream in Sardinian. A homely name for a straightforward, full ice cream with no tricks: it is not made to be sweet at all costs.
What kind of ice cream it is
gelau is made in Sardinia, building on the experience of Bolmea, in the heart of northern Gallura. It is made with freshly milked 100% Sardinian milk, along with cream, yogurt and ricotta, and with spring water from Mount Limbara. The recipes are clean: no colourings, preservatives, artificial flavourings or gluten.
Why the numbers
Every gelau flavour has a number. You spot it at a glance in the freezer aisle and it is easy to remember: some come back for 13, some for 9.
The ice cream sandwich
Ice cream between two biscuits with chocolate flakes. Fiordilatte with chocolate chips, Sardinian amaretto, custard cream.
The tub, our jewel
Five 300 g recipes: Sardinian nougat, chocolate and hazelnut, vanilla and raspberry, ricotta and figs, walnut and pear.
The stick, pure taste
Coated in white chocolate, milk chocolate with almonds and dark chocolate.
The eleven gelau flavours
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N°13Fiordilatte with chocolate chips
The sandwich. Clean, creamy fiordilatte, chocolate chips and a biscuit base with chocolate flakes.
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N°16Sardinian amaretto
The sandwich. An amaretto that tastes of home and celebration, without being too sweet.
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N°19Grandma's custard cream
The sandwich. Soft, rich custard cream on a base with chocolate flakes.
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N°1Sardinian nougat
The tub. Honey, almonds and an intense taste, never too sweet.
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N°3Chocolate with chopped hazelnuts
The tub. Dark, full chocolate with crunchy chopped hazelnuts.
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N°6Vanilla with raspberry ripple
The tub. It starts soft with vanilla, then the raspberry adds the edge.
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N°9Ricotta and caramelised figs
The tub. Creamy and intense, with caramelised figs: sweet, never cloying.
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N°11Walnut and pear with brittle
The tub. Soft pear and real walnuts, with a brittle that crunches.
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N°15Yogurt and forest fruits
The stick. Yogurt and forest fruits under a white chocolate coating.
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N°18Fiordilatte with honey
The stick. Fiordilatte and honey, coated in chocolate with almonds.
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N°20Hazelnut and caramel
The stick. Hazelnut and caramel, finished with dark chocolate.