High quality whole milk, lots of fresh cream and sugar: there are no secrets when it comes to the most delicate gelato flavor; appreciate the mild sweetness, which is essential in order to avoid "killing" the pleasant feeling of freshly-drawn milk. A word of advice ... when you have it, taste it first: to appreciate its delicacy you need a "rested" palate!

I matrimoni d'amore secondo Grom
I matrimoni d'amore secondo Grom
I matrimoni d'amore secondo Grom
I matrimoni d'amore secondo Grom
Cioccolato Extranoir

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.

As many of you may know already, cream is obtained by centrifuging milk. This separates the fattest part of the milk until the desired product is obtained (in fact, there are various types of cream).
We use a superior quality cream that contains 38% of fats and comes from a small production plant. However, we do not use it in all flavors. In some cases, as a matter fact (like in the chocolate, hazelnut and pistachio, Gianduja and so on) the cream is already present in the raw materials we use, which provide more than enough fats (just think of hazelnut oil, or the cocoa butter in chocolate). Also, in our opinion cream tones down too much the incisiveness of the flavors.