Too many ingredients, sometimes of low quality and rarely well-balanced - in other words, a real mess. This is too often the feeling you have when you sample a poor interpretation of a tiramisu, this great traditional Italian pastry recipe believed to originate from Venice or Treviso. Now imagine perfectly-balanced ingredients and, in place of the cream, its most well-known ‘cousin’, mascarpone: the result is a gelato that is rich and sumptuous without being cloying, successfully combining Bacio or Nougat with Tonda Gentile hazelnut in luxurious and slightly wicked union. If you want to add cream, don’t worry – Canto VI of the Inferno may well await you, but you'll certainly be in good company!

I matrimoni d'amore secondo Grom
I matrimoni d'amore secondo Grom
Tiramisù
I matrimoni d'amore secondo Grom
Bacio  
I matrimoni d'amore secondo Grom
Nougat
Ingredienti

COFFEE FROM THE HIGHLANDS OF HUEHUETENANGO
This extraordinary coffee comes from the highlands of Huehuetenango, where it is cultivated and harvested in the cru of San Pedro Necta at altitudes from 1500 to 2000 meters. The plants (exclusively arabica of the Bourbon, Caturra and Typica varieties) grow in the shade of tall fruit trees, allowing the Huehuetenango coffee to maintain its fresh acidity and the fragrances of flowers, roasted nuts and licorice that make it unique in the world of arabica coffee.

TEYUNA CHOCOLATE – COLOMBIA
Teyuna chocolate is an exceptional selection of Trinitario cocoa clones made ??for us by Gian Luca Franzoni and Domori; the fruit ranges from yellow to red in color, and produces around 30-35 beans of an average weight of 1.2 g. Fermentation is prolonged for 7 days with 5 rotations of the mass, while the drying of the beans is strictly air-drying: this produces chocolate that is strong and intense, satisfying the tastes of the keenest connoisseurs of this extraordinary bean with its highly appreciated subtle notes of dried fruit, leather and candied black cherry.

MASCARPONE
The word ‘mascarpone’ derives from the local Lodi name for ricotta cheese, mascherpa, due to the similarity between the two fresh cheeses, from the point of view of both appearance and processing; mascarpone is obtained by heating the cream to around 85° and then subjecting it to acidification and coagulation to make the product dense, slightly acidic and with a creamy flavor and aroma.

WHEAT BISCUITS
A small artisanal workshop produces for us these wheat biscuits, which are strictly organic and contain only wheat flour, eggs (also organic), raw cane sugar and spun butter. The flavor resembles that of the famous Savoy biscuits, although their lower yeast content makes them crispier - the ideal partner for a great tiramisu gelato!

BARN RANGE
Hens that are kept on a strictly barn range basis, which are free to scratch about and are controlled throughout the productive cycle, give us the high-quality eggs we use to make our cream gelati. We use the egg yolks (always barn range) for the cream, vanilla, zabaglione and malaga flavors. Enjoy flavors that are no longer found today.
Grom