The idea is to apply the common principle of the world’s best restaurants to the production of gelato: the buying of the absolute highest-quality raw materials.

We have pursued this goal since 2002 by rigorously researching the best products the agricultural world has to offer: only fresh fruit from the best consortium in Italy and from our own organic farm Mura Mura®; no addition of artificial colorings, aromas, preservatives or emulsifiers.

This is how gelato “like it use to be made” was born: gelato with high-quality fresh milk and cage-free eggs; sorbets with 50% fruit, water from Sparea® Springs and white cane sugar.

We prepare the liquid mixes at our laboratory in Turin, which then get distributed to our retail stores, respecting the “cold chain”, where they then get whipped freshly each day.

The centralization of the first phase of production (the mixing of the ingredients) helps us maintain a constant, rigorous production process which allows us to acquire certain types of fruit available only from respective consortium, and not from typical city markets and vendors.

This process birthed the flavors popular both in Italy and around the world: ‘Siracusa Lemon PGI’, “Tonda Gentile” hazelnut, Guatemalan coffee, and “Apurimac” chocolate from del Perù.