• Nancy's Fancy brings gelato to caterers

     
    POSTED February 29, 2016
     

Ready your spoons for Butterscotch Budino with Caramel Rosemary Swirl, Coconut Stracciatella with Bittersweet Chocolate Strands or Spiced Stumptown Coffee with Cracked Cocoa Nibs. If the flavors of Nancy’s Fancy Gelato & Sorbetto Artigianale sound like a fancy restaurant dessert, that’s because they’re the new product line from Nancy Silverton, the acclaimed Los Angeles chef, cookbook author and famed co-founder of the restaurants Mozza, Campanile and La Brea Bakery.

Launched this spring in $11 to $13 pint sizes in supermarkets like Gelson’s, Silverton is now offering her ultrapremium gelato and sorbetto in gallon tubs for the catering market. (Tip: You’ll get a reduced price of $45.32 a gallon if you order directly from Nancy Fancy’s with a minimum order of $150.) The line includes seven flavors, two are vegan.

“True Italian gelato is not about an infinite variety of over-the-top, crazy flavors,” says Silverton. “It’s about balance and mouth-feel, creamy, voluptuous texture and pure, honest flavor.”

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