Tuesday, June 17, 2014

Gelateria Milano: One of Bohol's Favorite Hangouts

Four years after it opened its doors to a motley crowd of mostly curious Boholanos and expats, this quaint gelato & café tucked at one of the best locations at the La Vista Terrace, Level 5, BQ Mall, 6300 Tagbilaran City, Bohol still evokes the warmth &cozy feel of your favorite friendly neighborhood hangout.


 Welcome to Gelateria Milano, your friendly gelato& café in Tagbilaran that serves not only authentic Italian ice cream & great- tasting coffee but also a variety of great tasting sandwiches, crepes & ice- cream staples to a steadily growing number of loyal & appreciative clients.




Gelateria Milano has managed to whet not only the appetite of its regular patrons for a taste of authentic Italian staples but also to pique their curiosity with regards to anything Italian. The most commonly- asked by the way, is the difference between ice cream and gelato!



Aside from the serene yet cheerful ambience of the place, customers also get an unobstructed panoramic view of scenic Tagbilaran Bay.



Paolo’s place is the perfect brightly- lit yet sedate hub where patrons can cool their heels after a shopping spree in the mall during the day. There is nothing pretentious nor artsy in the interiors. The sturdy chairs in chocolate- brown tones give the place its modern feel and urban appeal. The overall look speaks of functionality and comfort.




Another bonus is the service crew composed of friendly & attractive ladies. During evenings, the place turns into a delightful & cool hangout where beer & light alcohol- based drinks can be enjoyed by groups of friends, couples and even families

Beauties & the Best



From university students & young professionals to the well- heeled socialites & the familiar expats who have become semi- permanent fixtures in the place, regular patrons have one commonality;  they have all been introduced to the art & tradition of coffee drinking by the owner of the place himself, the jovial & very attractive Paolo Rigotti, a young Swiss-Italian- Filipino entrepreneur who traces his Filipino lineage to a Boholana mother.

 Paolo Rigotti: The Man behind Gelateria Milano


The friendly dude who has travelled halfway around the world has wracked up years of work experience in the restaurant industry & food business didn’t think twice when he decided to put up his own business here in Bohol.

Effective brand recall & name recognition, premium quality products, friendly prices backed up by his PR- savvy and friendly ways have made it possible to quickly build a solid network of friends and business associates who also make up his base of regular customers.




In a place notorious for sudden shifts in product loyalty, changing tastes and constant shifts in trends, four years in the market is nothing to sneeze at.

When asked for his trade secrets that have made it possible for his place to near the five- year mark, Paolo just flashed his toothy smile, showed his trademark boyish grin and followed quickly by the words “Welcome each patron like family. You can never go wrong with being genuinely friendly”





Did I mention that Paolo Rigotti is a prolific blogger? Visit his food- oriented blog by clicking this link: 



GELATO VERSUS ICE CREAM

Finally, before you log out and run to Gelateria Milano, I have to share with you the answer to the most commonly- asked question “What makes gelato different from ice cream?”

To be more specific, how does gelato get that soft, elastic texture and slow-to-melt milkiness compared to ice cream's richer, creamier body?

Here’s Paolo’s answer:
 "The differences involve three factors: Fat, Air, and Serving Temperature
 Ice cream has more cream and therefore has more fat. Conversely, gelato uses more milk than cream, so it doesn't have nearly as much fat.  With less fat that coats the mouth, this translates into more intense flavors to tickle the palate more
 
Gelato is churned at a slower speed than ice cream, so it's denser because not as much air is whipped into the mixture. (Gelato contains about 25 to 30 percent air, while ice cream can contain as much as 50 percent air) 
Finally, while ice cream is typically served frozen, gelato is typically stored and served at a slightly warmer temperature, so it's not quite completely frozen. But regardless of the differences, they do share one commonality: they are both irresistible!"
Ciao everyone!

Photo Credits: Ryan Macalandag & Gelateria Milano FB Page 

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