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Product Talk: Talenti Gelato


I’ve told you before that I lived overseas for almost four years after I graduated from college.

While I lived in a small hamlet in Germany, I was able to travel extensively.

One of the places I loved the most was Italy. I think it’s genetic; my maiden name is “Brocato,” after all. My dad’s family is from Sicily; my mom’s family is scattered around Northern Italy. I’ve got all kinds of Italian heritage.

My ancestry really is neither here nor there; anyone can enjoy Italy (and should!). In fact, there’s a grotto restaurant on the Mediterranean Sea that I want to bring my boyfriend, Paul, to someday. He’s Irish. Again, that doesn’t matter.

One of the most magnificent things about Italy (aside from the ancient architecture, history, landscapes, art and culture) is the food. I could die happy if I could spend a year in Tuscany learning authentic Italian cooking. I could also probably die happy just eating there.

I will never forget my first visit to Florence. It was there, in the shadows of the Ponte Vecchio on a medieval arch bridge over the Arno River, that I experienced gelato for the first time. Gelato is a combination of ice cream and sherbet in a light, airy, rich and creamy frozen dessert. It was heavenly. I had an espresso flavor and marveled over the dichotomy of light and rich.

Brookshire’s has recaptured that moment for me, in the form of Talenti Gelato. Found in the frozen section (duh), the gelato conjures up that warm spring afternoon on the bridge in Florence. Talenti Gelato is made from scratch with only the finest ingredients imported from around the world, according to the company’s website. They start with fresh milk straight from the farm and fine, pure cane sugar – absolutely never high-fructose corn syrup. They hand-pour the sugar from large sacks, blend in the milk and add the finest ingredients sourced from all around the world to craft their 26 flavors of gelato and sorbetto, their website confirms.

My taste buds confirm this is true.

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