Complete cream-flavour base, for a blue-coloured ice cream.

Granular whole milk powder to make liquid milk.

Improver for ice cream recommended for all recipes, especially for fruit flavours, to slow down dripping and improve the structure of the gelato.

A unique blend to give excellent structure with both milk and fruit bases.

Improver softener for Ice cream recommended in all recipes to keep the ice cream softer and more spatulable, or added to the white base for flavors that tend to harden (ex. hazelnut, pistachio, chocolate).

Base with a high dose, to be prepared hot. For a stable and very creamy gelato.

Paste made from the characteristic ingredients of nougat – toasted hazelnuts, honey and egg whites – to give the ice cream a typical nougat flavour.

Soft pink coloured paste for a pleasing and delicate bubblegum flavour.

Only fresh pasteurised egg yolks and sugar. To replace or supplement the use of fresh eggs.

With more than 80% of chestnuts, in purée and pieces, for a super tasty flavour! It is ideal in the autumn season, matched with gelato prepared with Orasì Chestnut drink!

Toasted pistachio grain. Caliber 2/4.

Candied fruit in flavored syrup. 18/20 caliber.

Paste made from milk, egg yolks and a delicate flavouring of lemon zest to transform the white base into an excellent cream.

Paste with intense vanilla flavouring and custard-yellow colour. With beans.

Paste with toasted almonds and sugar.

Paste with delicate vanilla flavouring and light yellow colour. With beans.