This is the flavor that distinguishes us from the rest because of its recipe: egg cream, "meliga" biscuits and dark chocolate from Colombia. We wanted to create a flavor that incorporated something of the Piedmontese culture, and so here is Colombian chocolate more finely sifted (3 mm) and meliga biscuits (made with corn flour, in this case stone-milled to make it grainier) by a legendary baker located in Battifollo, a small town in the province of Cuneo, in an extremely pleasant encounter. Try it, and then we will talk about it…

I matrimoni d'amore secondo Grom
I matrimoni d'amore secondo Grom
Crema di Grom
I matrimoni d'amore secondo Grom
Panna montata
I matrimoni d'amore secondo Grom
Bacio
Ingredienti

BATTIFOLLO BISCUITS
Primo Pan is a small artisan laboratory that produces these biscuits for us using 5 old cultivars varieties of corn (not wheat, which is the flour normally used to produce the biscuits typically available on the market) called Marano, Ottofile, Pignolet, Quarantina and Astico. The biscuits are perfect to eat with gelato because this type of corn is "harder, so it absorbs less humidity and stays crunchy while in your mouth. Enjoy these biscuits in the Crema di Grom, as well as in the 3-biscuit package given when you purchase one kilogram of Grom's gelato.

EGGS
The high-quality eggs we use to make our cream gelato come from hens who are controlled and inspected throughout the reproductive cycle. We use the egg yolks in our cream, vanilla, zabaione, and malaga flavored gelato. Enjoy flavors that is hard to find elsewhere!
Grom