Ideal base for a creamy mountain gelato.

Base with an intense cream flavor, perfect for a fiordilatte with a strong taste.

Flavorer for ice cream able to give the gelato a more intense taste of fresh cream, both for white bases and variegates.

Complete base to prepare, with the sole addition of milk, an excellent coconut gelato. With 19% coconut.

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

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

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).

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

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

Chocolate-flavoured sauce, to enrich and decorate both ice cream and patisserie goods. With 9% cocoa.

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

Candied fruit in flavored syrup. 18/20 caliber.

Toasted pistachio grain. Caliber 2/4.

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!

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

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

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

White gelato base free from additives, hot process. Dosage 100 Gr. per litre of mixture.