Summer is approaching and with it the desire to eat ice cream. But is it possible to stay in shape, pass the dreaded swimsuit test, without sacrifices? With the gelato from the pastry shop Oscar 1965 in via Migliaccio in Palermo, yes. “Lifestyles are changing – explains owner Giuseppe Di Gaetano – and attention to body well-being, feeling good, and balanced and low-calorie diets is growing, for health reasons but also to achieve a toned physique in preparation for summer. All this leads to a constant search for lighter sweets and proposals, with a lower fat content that usually comes from the use of cream and sugars. Ice cream, like sweets, is no exception. This is the new direction of modern pastry, in general, and ice cream cakes become light to not give up the pleasure of a good ice cream, to be enjoyed without guilt.”
The pastry shop Oscar 1965, always synonymous with quality, a historic teaching and reference point for the gluttonous Palermitans, is a guarantee for the selection of the best raw materials needed to make genuine artisanal gelato. No ice cream produced contains emulsifiers or colorants. Only fresh fruit, good milk, quality chocolate, and Sicilian dried fruit (hazelnuts, almonds, and pistachios) are used. Alongside traditional flavors, there are also vegan flavors (chocolate, hazelnut, and pistachio), fruit and dairy-free flavors, and new discoveries to compose, according to your tastes, the classic cone, cup, or a soft brioche, also artisanal production.
The choice of ice cream cakes by the slice, ice cream logs, semifreddo, and cakes to bring to the table and share with family and friends is also wide and varied. The most requested cakes have become a must, such as the “Four Flavors” and the “Sicilian Citrus” cake, a blend of goodness and freshness that pays homage to our island, evoking the scents of lemon gardens in the summer. And then space for new cakes, modern in taste and aesthetics, almost minimal. What characteristics do they have? They are perfect for those who want to indulge in a light lunch or snack, without feeling guilty about the many calories or having cheated on their diet. As pastry chef Giovanni Catalano explains: “The new ice cream cakes are also perfect for those who are attentive to their physical shape. They are lighter than in the past and meet the new dietary trends. They contain less fat and are defined with a very light glaze of dark, milk, or white chocolate. They are not garnished with cream, in order to reduce fats, and inside, they have a much thinner layer of chocolate or vanilla sponge cake.” The flavors are many, for the artisanal ice creams of Oscar 1965, lightness and goodness-proof. All that remains is to try them.
Da Oscar 1965 gusto e leggerezza
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