Pure paste, 100% walnut, without flavorings or colourings. Medium degree of roasting.

Pistachio paste with an excellent quality/price ratio, for an ice cream with a bold green colour.

Hazelnut paste with an excellent quality/price ratio, with flavorings and emulsifiers.

White surrogate in discs with a good split and a good gloss for glazing and coatings.

Caravella surrogate dark drops (1000/hg) for filling and decorating biscuits and leavened products.

Brunella Nocciocrem with 6% hazelnuts with excellent value for money.

"Extrafruit liquid base is a complete and ready-to-use liquid base for preparing rich fruit sorbets.

Lemon liquid base is a complete and ready-to-use liquid base in brik, for preparing lemon ice cream with an intense and genuine flavour.

Bitter cocoa powder 10/12.  Ariba is the Master Martini chocolate line.

Ariba Master Martini milk chocolate discs 34/36 % fat content for pralines, hollow bodies, coatings, decorations, mousses.

Ariba Master Martini dark chocolate discs 60% of cocoa with 38/40% fa content for pralines, hollow bodies, decorations, coatings, mousses.

Ariba Master Martini white chocolate discs 36/38 mg. To be used for pralines, hollow bodies, coatings, mousses.

A kit for preparing chocolate ice cream with a grainy and rough texture, typical of Modica chocolate.

Blueberry ripple cream is a cream made with with 50% of wild blueberry, both in pulp and in pieces.

Strawberry ripple cream deluxe, with 20% whole semi-candied strawberries.

Summer party ripple cream is a cream with a tropical flavor with Alphonso mango and pineapple, both in pulp and pieces.

Salted toffee ripple cream is a toffee-flavored cream.

Maple ripple cream with 15% maple syrup.

Passion fruit ripple cream, with 75% passion fruit.