Freddo, the Argentine helado company, is coming to Miami Beach.
The premium helado, considered a cross between American ice cream and Italian gelato, has been a staple of Argentine families since 1969. The brand is available in six South American countries and the United Kingdom in more than 150 stores. Now it's tackling the U.S. market with a premier location in, uh, Charleston, South Carolina.
See also: The Frieze Ice Cream Now Available at Eden Roc Miami Beach
Not to worry, Miami. A second U.S. shop a little closer to home is scheduled to follow sometime in September. Freddo Miami Beach will open a 30-seat outdoor café at 610 Lincoln Rd., featuring a wall mural depicting the helado-making process.
If you're wondering what a hybrid gelato/ice cream is, Freddo is best described as having the silkiness of gelato with the firmness of ice cream -- only with a lower calorie and fat content.
According to the company website, all of the helado is made in Buenos Aires from fresh, hormone-free milk, pure cane sugar, fruits, and nuts. All flavors contain no trans fats, artificial colorings or flavorings, preservatives, or added vegetable fats. The helado is "matured" for four hours and then "whipped" for an additional four hours before one of the company's original employees, the maestro heladero, tests each batch for quality and consistency. Sounds like the best job ever.
CEO Sergio Gratton hopes to tap into SoBe's South American expats who fondly remember Freddo from their childhood.
"We are very excited to launch our brand here and consider Miami Beach to be the perfect location for our Florida flagship. Here at the crossroads of the Americas, we can cater to people who grew up with Freddo, introduce new consumers to the brand, and entice the large health-conscious public with our lighter, low-calorie flavors."
Flavors include dulce de leche, chocolate, mascarpone with raspberry purée, and green apple sorbet. Freddo also offers light flavors, including orange and peach, which contain only 68 calories per 100-gram serving.
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