Monday, July 9, 2012
Talenti began as a gelateria in 2003 and has since grown into the best-selling gelato in the US. Taking inspiration from Argentine helado—gelato brought to Argentina by Italian immigrants in the early 20th century, Talenti is made with the same uncompromising commitment to quality and artisanship that distinguished Italian gelato in the pre-WWII era.
Talenti offers a unique experience, using only the finest natural and raw ingredients, carefully sourced locally and from around the world—Belgian Chocolate, fresh whole Tahitian vanilla beans from Papua New Guinea, select coconuts from the Philippines, and real Argentine dulce de leche are just a few of the many fine ingredients used to create Talenti gelatos and sorbettos.
Our gelato is made with fresh, hormone-free milk and only pure cane sugar. Not only is it delicious, but with 30% less fat than regular ice cream, it’s also a healthier alternative. Our sorbetto is dairy free and 100% fat free and also made with pure cane sugar—never high-fructose corn syrup. Both Talenti’s sorbettos and gelatos showcase our commitment to providing wholesome, all-natural frozen desserts that taste amazing.
I had the pleasure of reviewing there Carmel cookie crunch and double dark chocolate gelato. I've never had gelato until now. It's much more firmer and harder than regular ice cream. But it's still creamy! I loved the Carmel crunch. It had bits of cookies that crunched in your mouth in every other bite! To top it off it also had swirls of Carmel in it! The double dark chocolate chip was great too! I'm not a huge fan of chochlate though. This also had bits of chocolate in it! Real chocolate!
Check out there other flavors here!
Unscrew the lid, grab a spoon, sit back and indulge. With a third less fat than regular ice cream, Talenti gelato is one indulgence you can feel good about.