Simply the tradition of Italian gelaterie: fresh high-quality milk, cage-free eggs, white cane sugar and only the finest ingredients
from Italy and the world. Using only Carruba flour as a noble thickener requires that our gelato makers work even more diligently and
employ more time in preparing the gelato to be served. We ask you to forgive us if this takes a few extra minutes, but you will be sure that our gelato-preparation is taken seriously.
We pay extra attention to the dosage of the cream we use, so that the gelato is not too fat, and we add only a little sugar, so that the flavor is not too sweet.
flavor of the month
October flavor celebrates the marriage between the freshness of our pear sorbet - soft and with an intense aroma - and the creaminess of sheep ricotta produced in Sardinia - perfect to give character to our gelato. The final touch? The pleasure of candied pear cubes.
Gelato good as in gelateria...outside gelateria!
From today you can find our iconic flavors also in a tub: new size, same philosophy.