Feb. 20, 2010
Palazzolo's Artisan Gelato & Sorbetto has more than 600 possible flavors -- all natural and non shelf-stable -- for pizza executives to choose to offer their guests. CEO Pete Palazzolo will also custom-blend them for original recipes; his newest was a cheddar cheese and maple pie crust gelato he made for a chef at a college campus who having a very specific event.
But that wasn't the sweetest news from the floor of the North American Pizza and Ice Cream Show, being held Feb. 21 and 22 at the Greater Columbus Convention Center in Columbus, Ohio. Instead, Palazzolo said the company has almost finished installing sophisticated pasteurizing and homogenizing equipment.
Palazzolo said many are under the false impression that any small machine that heats milk to a certain temperature is sufficient to pasteurize, but that most of those machines don't meet actual legal requirements.
This will allow the company to process its own raw milk, allowing it to work with farms of all sizes, and make its ingredient statement even shorter. That fits with the direction a lot of more health-conscious and organic chains are turning. Palazzolo said the company should start using the new equipment in the next few months.