Base for preparing a structured and creamy gelato with a milk/cream flavour. Free from fats and gluten. Free from flavourings.

Base with an intense cream flavor, perfect for a fiordilatte with a strong taste. With refined vegetable fats for a milk/vanilla-flavored ice cream characterized by excellent creaminess.

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

Ideal base for a creamy mountain gelato.

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

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

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

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).

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

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

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

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!

Candied fruit in flavored syrup. 18/20 caliber.

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

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

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