Gelati di Zurigo is the great passion project of the agronomic economist Nikolaus Nico Gotsch, who is dedicated to gelato making at the highest level.

"If you eat with one of these colorful plastic spatulas, which always break at the most stupid moment, from Nikolaus Gotsch's strawberry sorbet, you forget the anger about the unsuitable cutlery in null commix"



The ice-cold candy tastes, unlike most of the competition products, not for jam, but really for strawberries. Also the vanilla glace, the second variety, which can be taken as a gauge of the skill of a culinary ice cream, tastes excellent: creamy, mild, discreet sweet. Thanks to genuine Tahiti vanilla.

 

Glace has always been Gotsch's thing. For two decades he experimented for his creations and decided four years ago to raise the whole professionally. The agronomic economist in Bologna came to an end in the course of studies at Carpigiani Gelato University.

 

"Gelateria is like a laboratory, the production of ice has much to do with physics, with the freezing and melting point," says Gotsch. In addition to first-class ingredients, air also plays an important role. Gotsch: "Air is not only the most favorable, but also one of the most important components of my products. Without them, the glace would leave its typical consistency, it would be nothing but a lump of ice with taste." Too much air should not be. It is typically between 10 and 20 percent of a glace, with Industrieware the value is up to 50 percent.

 

"If you know how to play with air, water, sugar and fat, you can put together as many recipes as you like," says the champion. It has already developed 70 varieties altogether, a maximum of 20 of them are on offer. At present, Gotsch offers, among other things, the tastes of Amaretti, Pistacchio di Bronte (with pistachios from Sicily) and Torrone (with white nougat from Piedmont).

There are no commercially available preservatives or artificial auxiliaries and dyes in Gelati di Zurigo. For this, a fruit percentage of at least 50 percent for the sorbets. When Nikolaus Gotsch is making strawberry sorbet, he collects the fruits himself.



And so must so-called Wädenswiler - an old Swiss variety, which has a very intense taste, but quickly softens, which is why it is only rarely cultivated. Milk and cream are the glace enthusiast of the dairy in Grüningen, which also produces yoghurt and sour cream for the corresponding varieties.

 

The success of the brand shows that regional and artisanales have long been in demand not only with beer but also with ice cream. After Sorbetto, Gelati di Zurigo is the second Zurich label to go this route. (tip)

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