We prefer to call our product “Gelato” – the italian way – because ice cream let us think of something industrial, ready-to-make, and with too much colors and flavors. For us, producing “Gelato” is a matter of tradition, culture, time and passion. We keep on producing artisanal gelato, mixing only fresh cow’s milk with high quality cream, we add some sugar and a pinch of vegetable flour to make it smooth and creamy. This is our daily fresh milk base to which we add premium nuts or chocolate. We don’t use ready-to-mix products, colorings or artificial flavors. ”Sorbetto” – or water base gelato – is even simpler: we mix together first quality fruit pulp or juice and sugar.
