Grom - burning gelato males, sunny plantations and a slow food ice cream that tastes like "before".
V or 16 years ago, the Italian Guido Martinetti accidentally came across an international one Slow Food Festival. And at first he was totally stunned and then unbelievably enthusiastic about what he saw there: food as in the past, made of honest ingredients, with a natural taste and made by dedicated people. What a great approach! For Guido, it was immediately clear that this would have to be the future of our diet. He also wanted to participate. And with a product that is almost the basic equipment for the Italians: Gelato. His mother almost fainted when he told her the vision of his future career: making Slow Food ice cream in Turin. As an Italian mom she had imagined something much more befitting and respectable for her beloved offspring. Lawyer maybe. Or notary. But a simple gelato man - no! - that's something she definitely did not want to think about.
Even business-minded buddy Federico was not particularly enthusiastic when he heard about the idea. "Guido," he said, "we have thousands of ice axes in Italy. And in Turin alone dozens who have been in family hands for several generations. Who was waiting for your gelato? You have no idea about the ice. "
But Guido persisted. Especially in his total ignorance, he saw the great opportunity to make a gelato that no one else produced. He looked at the process of making ice cream from scratch and wondered what he could do better without any restrictions. His approach: only taste matters. And for the best taste you only need the tastiest, ripe fruits, good dairy products and sugar. In addition, you need next to nothing.
wrote a business plan and promptly convinced his buddy Federico to join the project as a business partner. The two got a loan of exactly 32,500, - € and started their own gelato business in Turin. Guido wanted a short and memorable brand name for his gelato, which stands out from the usual Italian ice cream parlors. Without further ado, they took the surname of Frederico: Grom. The now stands above the small shop in downtown Turin. And there, Guido worked almost day and night on his project.
Frederico probably had his financial stake in this suicide mission already written down secretly. But the great thing happened: The Turin loved the gelato. And they bought it like crazy. Guido's ice cream philosophy was to buy the best, tastiest fruits fresh in the market early in the morning. To make exactly one container of gelato with it. If the variety was sold out, it was just about all. Until the next day - when new ripe fruits become delicious gelato.Grom would have to make more ice cream. An employee for the ice cream production has been discontinued. Then, more and more Gelaterias arrived in Turin. Finally, production for all Grom Gelaterias was bundled in its own manufacturing facility in the Turin area.
However, with the increase in production, Guido faced the growing problem of sourcing ingredients. The weekly market was not enough for a long time to deliver the ripe fruits for the Grom Gelato. A new idea emerged: Why not grow the fruits yourself and gain full control over the cultivation, the quality and the taste? One can vividly imagine the frustrated reaction of his partner Frederico when Guido finally opened the door to him: "We are buying a plantation. I want to become a fruit farmer!
But Guido would not be Guido if he had not successfully implemented this plan a few years later. We meet him in early July on Mura Mura, Grom's own organic orchard in the Italian region of Costigliole d'Asti. Here he talks about his idea of better ice cream, business creation, challenges and his beloved plantation. It is incredibly important to him that we understand how serious his business is and how deeply he got involved in agriculture. He burns downright for his product and for his orchard. This becomes clear at the latest when he guides us through Mura Mara and explains the different types of fruit, the principle of mixed cultivation and the experimental gardens. One almost has the impression that he would like to caress each fruit individually.
On Mura Mura - the name means "wise slowness" - grow among others Apricots, figs, peaches, melons and pears exclusively for Grom products. Guido explains that the soil of northern Italy is not particularly suitable for really tasty berry fruits. That's why he buys raspberries and strawberries, but also exotic ingredients such as chocolate and pistachios in the unprocessed state from producers who share his approach to agriculture and the taste of the products is also very important.
Even if the production meanwhile grown so large that Grom Gelato is also exported to other countries, Guido continues to stick to his idea of seasonal ingredients. When the entire apricot crop has been turned into ice cream and sold out, there is no apricot ice cream left in the Grom Gelaterias. Until next year. Basta! "In order to continue implementing the idea of Slow Food foods in a larger production, you need exactly three things," explains Guido. "Attitude, passion and perseverance." Ok, of which he seems to possess an infinite quantity.While we tastefully try each other through the different varieties, we see how the gelato is made fresh in front of the customers: The ice cream is filled into the sales container in the refrigerated counter and pitched directly into it with an insertable whisk to gelato. When the proper consistency is achieved, the whisk is removed and the gelato sold directly.
Also in the selection of the varieties Guido has prevailed with his rather puristic approach: pistachio, raspberry, lemon, chocolate, strawberry - the classic varieties can do without any further frippery Crema di Grom crumbles with pastry cream, chocolate pieces and home-baked biscotti in Grom Stores In the Grom stores you will find in addition to classic gelato in the refrigerated counter also very delicious sorbets, granitas and milkshakes. In addition, there are now also jams and pastries, which are produced strictly according to the Grom Slow Food approach: as few as possible, only natural ingredients.
If you are a fan of ice cream" as you used to be "and you are looking for a natural, gorgeous taste, you should definitely visit one of the Grom stores, where you can also find selected gelato varieties The take-away cups are just as good as counter-topping ice cream, except that the air content is slightly higher so that the gelato can survive home transportation and re-freezing without sacrificing smelting
And now the blast message: Selected varieties of Grom gelatos there are, incidentally, recently in some German supermarkets:
Perfect Green and Mawardi: Two pistachio varieties from the Middle East combine to create an intense taste sensation, with a slightly sour aroma and sweet notes A full-bodied, pistachio-flavored ice cream with a lot of pistachios!
The raspberry varieties Heritage, Tulameen and Rossana add a fresh touch to this sorbet.Its subtle acidity meets caramel flavors and tropical fruits - for a particularly chocolatey chocolate ice cream.
Crema di Grom
A crispy composition of pastry cream, pieces of chocolate from Ecuador and Biscotti di Melinga of Grom. The pastry is made from gluten-free grains of origin, ground to stone and processed to Grom's own recipe.
A sour-sweet sorbet of spring water, sugar and sugar a lot of lime juice. Depending on the harvesting season, sorbet varieties Femminello Siracusano, Primofiore, Verdello and Bianchetto are used. The secret of taste: The lemon is pressed out gently - without the bitter white part of the shell.
Who can say no to this? With about 8, - € per mug, the price is well above the average supermarket. But those who enjoy quality will not regret this (small) investment for special gelato.
If you like, you can find more information about Grom here. And here is a list of Grom Gelaterias. Have it tasty! ღ