All expert gelatieri have their own tricks in the lab, little secrets that make their gelato unique. However, in order to be able to experiment, you need to start from solid bases.

Our bases for gelato are carefully balanced, in order to be able to blend in any flavor, even alcoholic ones. They are the heart of the unique know how that we have gained during these years of gelato production. All recipes maintain constant the proportion among fats, sugars and proteins, so as to obtain a stable gelato, with a very good structure,also in the tub, and that keeps its features for longtime.

Thanks to our recipes, it is now possible to obtain an artisanal gelato which is creamy, stable, balanced and natural, without affecting the traditional working method of the gelatiere, anywhere in the world.

We do not use chemical aromi, colorings or emulsifiers, but . only natural raw materials. . Only the ingredients that meet these requirements can make it into our lab; then they go through . blind tasting. , without any external influence, in order to select the best ones. Our senses are to decide: smell and taste, not the label.

Our gelato is creamy and stable, without any chemical help: if you cannot find it in nature, we do not need it! This is the reason why our ingredient lists are so short.

We complete our bases with recipes for all flavors, always keeping them natural! We constantly create new flavors, enhancing the quality of raw materials or creating daring combinations of ingredients.

 

HAUTE PATISSERIE

Not only gelato. In their laboratories, the best artisans also prepare traditional desserts with experience and craftmanship, which are skills that allow the creation of masterpieces. We also make customized bases for the production of semifreddi, crèmes patissièresand other soft desserts, either flavored or not, to help you finishing your creations or simplify your job in the lab.

 

QUALITY MARKS