Hazelnut paste and cocoa butter ideal for chocolate shops and pastries. For gelato used as paste, it gives a delicate and whole taste to be offered pure, with grains or rippled with a cream like the Milady.
CREMA DI PARMA:
A natural egg cream from an ancient recipe to use as a base for the most elaborate and pure preparations of cream gelato with the traditional taste.
High percentage of the eggs used are strictly collected by hens raised on the ground.
For greater harmonious taste, the Tonka bean is used, less sweet than the classic vanilla.
NOCE DI SORRENTO:
A natural walnut paste with paste and grains of the best walnut in the world.
VARIEGATO MANGO E ZENZERO:
Ginger and Mango Ripple sauce: a ripple to dare a different proposal, delicately spicy and deliciously tasty.
NEUTRO SPECIALE LATTE 7:
A completely natural neutral warm milk. Sunflower lecithin has an excellent emulsifying effect which makes a creamy and spreadable gelato with a "clean" label close to consumer expectations.
NEUTRO SPECIALE FRUTTA 5:
A hot or cold neutral for fruit sorbets completely free of additives and based only on plant fibers and vegetable proteins. A real innovation for a classic and traditional result.
SPECIALE LATTE 250 NEUTRA