An exquisite Gelateria and Pasticceria awaits you in Pordenone. This shop is famous for its biscotto and sweet mix of creations. Which ones? Well, you will able to find gelato blends like pear and rosemary, melon and basil, peach and star anise and many more.
So, let's start from the origins. In 1987 owners Edi and Bruno decided to open this pastry and gelato shop in Pordenone, and soon they developed a specialty recipe called biscotto. It's made with wheat and corn flours, sugar, unrefined almonds, butter, egg yolks, natural flavouring and yeast. Added to this mixture is grappa and salt for fragrance and friability.
As you will read from the website, the baristas, Rosetta, Matteo and Gian Maria, had attended coffee courses at the Illy Coffee University in Trieste and had a flair for a qualitative, lively and refined atmosphere. You'll find these qualities within the table service, the interiors and taste it in their sweets. They also give importance to ecology, therefore, shoppers and packaging are all eco-friendly and made up by recycled paper and bio plastic.
The gelato artisans here love their vegan, vegetarian and food-intolerant customers: for 25 years they have been proposing alternatives in making gluten-free goods and sweets without eggs, sugar and milk. The gelataria is also approved by AIC – Italian Celiac Association.
In addition to that, a lot of effort had been put in place for the research of CRU - ice creams obtained with raw materials. Pistachio, hazelnut, cocoa and vanilla are guaranteed 100% CRU. A range of sweet croissants, yogurt, and fruit juices are offered.
First of all, I found the cheerful paper cups quite clever. I believe the idea to it is an original idea and it gives everyone a smile. Every cup leads to the shop logo and makes the coffee experience more enjoyable.
The delightful interiors are explained in these pictures. The cluster chandelier creates a geometrical shape in the ceiling; the fridges and the displays are full of packets of biscuits and soft drinks and the wooden table with bottles of wine on top. You could spot some green popping out from the walls: those are the foliages of the painted trees decorating the white spaces. That highlights the concept of the ecological topic I mentioned before.
Have a look at the patisserie corner: there is a lot of gluttony here! Mini delicacies of chocolate, jams and cream. As to respect the genuinity and the freshness promised, there is also a giant motto: made today, gone today!
Here's the fascinating presentation: my gelato scoop of peach and star anise plus a scoop of pear and rosemary. All served in a large plate and ornamented with a tuft of rosemary and the traditional biscotto pordenone. An ample glass of water and my macchiato complement the scene.
Gelateria Montereale is a benchmark for the Pordenone community and it is known for promoting and organising different events and festivals around the city.