For those who love torrone, we wanted to outdo ourselves! We created a special combination with the best torrone: Barbero di Asti torrone and our traditional crema pasticcera gelato made with cage-free eggs. It is all sweetly aromatized with the rind of IGP lemons. Prepare yourself for one of the most enjoyable gelato experiences!
In order to have fresh milk daily, we chose to use high-quality milk from cows raised in Piedmont. The evaluations of the stalls and milking barn are even more rigorous: this allows us to gently pasteurize the milk, without altering its organoleptic properties, while maintaining its finest qualities.
Many flavors of Italian gelato are egg-based. The eggs we use for our gelato are from cage-free hens.
We use nougat from one of the finest factories close to Asti according to an ancient recipe: since 1883 the ingredients - toasted hazelnuts, fresh egg white, honey and sugar - are cooked for seven and a half hours inside steam boilers , then extracted with wooden "oars", inserted by hand into beech molds and finally cooled on marble tables.
We delicately grate the peel of our Siracusa IGP lemons, paying close attention to not include the white pith which, due to its bitterness, could alter the taste of our gelato.
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