“My day start around sunrise....I carefully select and think of the best seasonal fruits, nuts and flavours...as the highest standards are required to create my top-quality gelato. After my true dedication starts,- I make my gelato not just for tourists, it is what the locals have always wanted.”
Gelato does mean frozen cream, but not ice cream.It is two different kind of art; Gelato is served at warmer temperature, and the fat content is much lower compare to ice cream. The texture becomes silky and soft from the whipping, churning process and creates a light indulgence for a palate- gelati used to be called a perfect tool for a purification of the palate.
The extremely intricate combination of ingredients are the solid fundation of my good gelati. The correct combination of sugar, the organic skim milk powder’s high viscosity develops a great suspension and stops the frozen crystals to build up. Succeed by the richness of organic pure cream and a touch of natural stabilizer made from carob bean gum to prevent ice formation. At the final stage, when the mixture is ready for art, I place it in a blast freezer and later gets displayed in our large glass-fronted cabinets that are kept at a temperature of -14C.
And finally as a tribute we All can enjoy the freshest, authentic gelato of the day at Pure Bronte Pistachio, where in my perfect world a day starts with an scoop of freshly churned vanilla and pistachio gelato melted in my aromatic, freshly grinded espresso.
*Interestingly, if you are someone who hates coffee in chocolate or pistacchio flavored ice cream, bear in mind that the reason is probably because the flavour used is totally artificial in taste and look.
HISTORY
Pure Bronte Pistachio
“OUR” Bronte Beach is bounded by the Gulley, the Pacific Ocean and Bronte Road...thats our home. We just simply feel free and reunited as we walk closer and closer to the sand...even the air, the magical past, present and the loving future is in it...that is ”OUR” Loving Bronte! We All meet here with our friends and family, discussing and analyzing the everyday changing mood of Bronte, predict the future and of course celebrate the peace and beauty of “OUR” fine Bronte.
It is “OUR’S”, as All of us has attachements, memories and feelings for it; just like Robert Lowe had, who bought 42 acres of land from Mortimer Lewis, the Colonial Architect who owned most of the frontage in the area in the 1830s. His home was completed in 1845 and was named Bronte House, for Lord Nelson, who was the Duke of Bronte, a place in Sicily. The suburb of Bronte took its name from the estate which faced Nelson Bay, also named after Lord Nelson, the hero of the Battle of Trafalgar.
We sense the unique breeze of Bronte every day; we are proud to be the oldest surf lifesaving club in the world since 1903, we also have “OUR” annual ocean swimm between Bondi and Bronte, we do have the best rockpool, the ultimate location, the kindest people, the cutest puppies, the largest lawn, the biggest nipple community, matchless view, the finest coffees and of course....the most advantageous man, who makes US the best delicacy in town, Pure Bronte Pistachio Gelato!!!
As we mentioned earlier Bronte is a town in Sicily as well, the name is simply the Greek for thunder (as in brontosaurus) - highly suitable for a town cowering on Etna's western flank.
Bronte is the World Capital of Pistachio, known as the Citta del Pistacchio, is waiting every two years for its harvest celebration, the time it takes for the pistachio nut to ripen. At the biannual pistachio festival the humble pistachio nut that has grown on the lava fields since Roman times is a main attraction. The fruit this tree produces every two years and the locals passion all leads us to an new way of thinking, it isn’t just a nut, it’s a way of life - it’s green gold.
Profitable it may be, but in terms of world markets Bronte's pistachio production is no front runner. With an average yield every two years of 35,000 to 40,000 quintales (1 quintale = 100kgs), Bronte's four thousand tons account for just three per cent of the world's supply.
But while they may trail far behind Greece, Turkey, Iran and California in terms of production, the people of Bronte have not the slightestdoubt that their pistachios are the finest, the tastiest and the most sought-after. Look at the colour, they'll tell you, pointing at the purple skin splitting open to reveal the green nut. Green, green, they'll say, not the weak, anaemic yellow you get everywhere else. And in Bronte's coffees, pasticcerias and gelaterias, the proof is there for all to see – tubs of freshly-churned gelati and trays of sugar-dusted pistacchi cakes, all of them as green as an shiny emerald.
When my highly respected Maestro, Uberto Lubico started calling me a real GELATAIO, I knew the time came to leave Calabria and do share their passion and flavours combined with my creativity back in my hometown, in Sydney. Since we are proudly established Our Pure Bronte Pistachio Community with a touch of aussie feel the magic of real Pure Bronte Pistachio flavour in our Cafe. Our commitment is to share the best organic products and being able to share the loving kindness to our community through the sweetness of the heart.