We are Italian, we take Tiramisù seriously. We were inspired by one of the most loved desserts in the world to create one of our most sumptuous flavors. The protagonists of our interpretation of this Italian icon are mascarpone gelato and Guatemalan espresso: one of the finest in the world. A dusting of cocoa on top and it’s love at first bite!
An extraordinary coffee, originally from the pristine Guatemalan mountains, is cultivated between 1500 and 2000 meters above sea level on a plateau that the Mayas referred to as “between the cliffs.” The delicate roasting enhances the notes of chocolate, caramel, citrus and honey
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.
The word ‘mascarpone’ derives from the local Lodi name for ricotta cheese, mascherpa, due to the similarity between the two fresh cheeses, from the point of view of both appearance and processing; mascarpone is obtained by heating the cream to around 85° and then subjecting it to acidification and coagulation to make the product dense, slightly acidic and with a creamy flavor and aroma.
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