Fresh whole milk and dark chocolate from Ecuador or Venezuela. We forbid the use of low quality cacao — the type that leaves a burnt taste in your mouth. Cioccolata calda is serious business.
A dollop of cream for the milk chocolate, hazelnuts for the Gianduia flavor. Add cacao and cane sugar, and not a single thickening agent.
Our chocolate will warm your heart on the coldest winter days!
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.