We try to make this egg based cream just as our grandmothers used to: using the best eggs, fresh cream and a small amount of grated Amalfi lemon peel, to soften the flavor and give it a slight hint of sharpness,. We use lots of eggs (the inspiration comes from Lydia's cuisine, the legendary chef at the restaurant "Da Guido" in Costigliole d'Asti), which must be of the best quality in order to avoid an unpleasant aftertaste.
Crema
Cioccolato Fondente
Torroncino
Crema
Cioccolato Fondente
Torroncino
ORGANIC EGGS
Only organic free-range farms, with chickens that roam freely (at least 4 meters per head is the required space) can give us the quality we need for our egg based creams. We use organic eggs for the cream, vanilla, zabaione and malaga flavors. Enjoy sensations that have almost disappeared …
FRESH WHOLE MILK
We have chosen a high quality whole milk from Piedmont, in order to have it delivered every day to our laboratory. The quality controls on breeders and milkers are very strict, allowing for a gentler pasteurizing of the milk needed to keep its best qualities…the same qualities that you find every time you eat our gelato.
