One of the most traditional Italian gelato flavours, simple yet ingenious: fiordilatte and chocolate chips. To give our customers the pleasant tactile sensation of crunchy chocolate, we filter the chopped chocolate through a large-mesh sieve in order to get only the largest pieces (6 mm diameter!). We use Ecuadorian chocolate because it is strong and robust and so just right for a true love match with Fiordilatte.
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.
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.
| Nutritional facts | per 100g |
|---|---|
| Calories | 1088 Kj 260 Kcal |
| Total fat | 16,5 g |
| saturated fat | 7,8 g |
| Total carbohydrate | 24,8 g |
| sugars | 22,5 g |
| Protein | 4,8 g |
| Salt | 0,15 g |
