Jason Go and Paolo Reyes of Manila Creamery may be young, but they know exactly what they are doing when it comes to making gelato: using fresh, high quality ingredients and lots of patience—no artificial flavors, and no shortcuts.

The two studied gelato-making in Italy, with Go attending the Carpigiani Gelato University in Bologna and Reyes in Academia Bigatton in Venice, and brought back a traditional approach to gelato-making using modern technology at their commissary.

They are best known for their creative takes on local flavors and ingredients—some of our favorites being the Tutong Ricotta Orange Gelato and Mindanao Milk—but for this video, Go walks us through the process of a classic gelato flavor, and the very first commercial flavor of the brand: Vanilla-Almond Gelato.



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