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News
Extra dark chocolate without milk!
From today it is possible thanks to the new product "Base extradark". The advice of our ice cream makers for a bowl of gelato EXTRA: extradark Base: 1.300 kg sucrose: 0.250 kg water: 2.450...
Recipe Zabajone gelato
The recipe that we propose this month, in view of the autumn... For a gelato bowl with zabajone: complete Base 1:660 g whole milk: 2100 g sucrose: 120 g cream:...
New Inauguration Gelato IANO
From this evening our gelato is tasted in Cuneo, Corso Nizza 36, in the Gelateria IANO! The inauguration was held tonight, in the beautiful setting of the provincial capital... Good luck...
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ITALIAN QUALITY
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