Santa Rosa Red Plums
“Deep ruby skin with sharp acidity that balances sweet brown butter.”
Stewed in copper pots with whole star anise and fresh orange zest.
Origin — Maremma Orchards, Grosseto
SOLA.Est. 1995
Est. 1995Plum & Brown Butter
Our signature browned butter gelato base is crafted by slowly browning mountain butter until nutty and dark amber. It is swirled with a house-made reduction of late-summer Santa Rosa plums.
100% NaturalGluten-FreeVegetarian
Raw Ingredients,
uncompromised.
Every batch of Plum & Brown Butter relies on small-scale agricultural partners who practice regenerative farming.
Toasted Alpine Mountain Butter
“Churned from cultured summer cream rich in wildflower beta-carotene.”
Browned daily to 145°C to achieve deep nutty Maillard reaction aromas.
Origin — Garfagnana Highlands
Cultured Hillside Jersey Cream
“Rich cream that binds the toasted butter solids smoothly.”
Blended at warm temperatures then aged 12 hours before freezing.
Origin — Valdarno Dairy, Florence
Chianti Wildflower Raw Honey
“Raw honey used to glaze the plum reduction during reduction.”
Provides a soft, scoopable texture even at sub-zero temperatures.
Origin — Cascina del Miele, Chianti
Whole Star Anise & Citrus Zest
“Aromatic spices steeped gently in hot fruit juice.”
Infused and strained out before swirling to leave a delicate warming spice note.
Origin — Orto Botanico, Florence
Tasting Notes
Warm hazelnut butter tones
Tart plum contrast
Butterscotch richness
Attributes
Butterfat Content8.5/10
8.5%Overrun Ratio2.2/10
22%Churn Temp9/10
-12°CServing Temp9.5/10
-10°CAllergen Information
Contains: Milk / Dairy. Processed in our Florence studio handling nuts and dairy daily.