Vegan Ok certified base for a 100% veggy ice cream.

Kefir 50 Gelato Master School is the new product for preparing an intense and authentic kefir-flavoured gelato.

Kefir Purple Bomb with blueberry, red grapes, beetroot and black carrot: the traditional fermented milk rich in probiotics becomes a gelato flavour.

Kefir Multivita with orange, pineapple and mango: the traditional fermented milk rich in probiotics becomes a gelato flavour.

Base for the production of vegan ice cream with no animal derivatives, and no palm oil.

Tiramisù paste with egg, natural color.

White chocolate cream for filling croissants, tarts, cakes, semifreddo and other pastry products.

Almond cream for filling croissants, tarts, cakes, semifreddo and other pastry products.

Dark chocolate cream for the filling of croissants, tarts, cakes, semifreddo and other pastry creations.

Hazelnut and cocoa cream for filling croissants, tarts, cakes, semifreddo and other pastry creations.

Soft serve ready base with precious Matcha tea powder.

Pasta for praline making with a high percentage of hazelnuts (40%) and cocoa butter. Ideal for creating the famous Turin chocolate.

Complete kit with gelato paste and swirl to make the Queen's Torrone flavor with pistachios. Display stand and flavor marker included.

Complete bundle: ice cream paste, ripple cream and decoration to prepare the Tiramsù flavor. Expositor and flavor marker included.

Complete kit with chocolate gelato paste, apricot swirl, and chocolate cremino to make the Sacher flavor. Display stand and flavor marker included.

Complete kit with peanut gelato paste, swirl, and decoration to make the Superpeanut flavor (peanuts and chocolate). Display stand and flavor marker included.

Complete bundle: ice cream paste Marrakech flavor (Mint Tea), totem and flavor marker included.