To make our gelato inspired to sacher cake we decided to use Ecuador chocolate mixed with delicous Agrimontana apricots jam. Finally, we added biscuits made in our bakery using corn flour.
The Nacional cacao is grown in Arriba Mocache, Ecuador, and enchants its connoisseurs with its floral aroma and notes of dried fruit. It is a cacao of superior quality, defined as “fino de aroma,” and is the ideal chocolate for sorbets, coatings, and chips.
The Tonda di Costigliole is characterized by rustic qualities which make it very suitable for organic growing: from a sensory point of view it is certainly among the sweetest and most aromatic cultivars in the world, distinguished by the pleasant texture of its flesh. The small size implies a slow and careful work to remove the pit, but the aromatic results reward us generously!
For these delicious biscuits, baked directly in our Bakery, we start with simple ingredients such as cage-free eggs, flour and sugar. Through the preparation process we pay particular attention in respecting all the raw materials, with the goal of perfectly blending our ingredients in one single mixture. The result? An exquisitely tasting biscuit so crumbly and soft at the same time that it will easily win anyone’s heart.