Lemon lyophilized.

Gelato paste prepared with mango.

Gelato paste prepared with green apples.

Ice cream vanilla paste, for a yellow vanilla ice cream.

Ice cream paste ito the traditional taste of tiramisù.

Ice cream paste for cocoa ice cream.

Caramel sauce to meet the panna cotta ice cream.

Stracciatella chocolate covering ready for use.

Ice cream paste to the taste of the famous praline with white chocolate and coconut.

Sweetened cream to taste of pistachio and almond.

Ice cream paste at the pine nut flavour.

Ice cream paste to the flavour of panna cotta.

Soft pistachio cream to prepare the ice cream cremino and tasty single portions.

Soft milk cream to prepare the ice cream cremino and and tasty single portions.

Ice cream paste to recreate the sweet taste of meringue.

Ice cream paste prepared with 100% of almonds.

High-quality gelato paste, made with over 70% finely ground hazelnut nougat, for the production of nougat-flavored gelato.

High-quality gelato paste, made with over 70% coarsely ground hazelnut nougat, for the production of nougat-flavored gelato.

Ready base for a yogurt ice cream, with freeze-dried yogurt.

The best T.G.T. hazelnut combined with a cream of white chocolate.

Ice cream paste prepared with praline and hazelnut grain, for ​​the classic Bacio flavour.

Gianduja-flavored ripple cream that stays fluid even in display cases at -14°C. Also ideal as-is in a container.

Ready base with rich mik chocolate. With chocolate discs.

Ice cream paste to the flavour of Cheesecake, the famous American cake.

Ice cream paste with 55% of chestnuts.

Concentrated paste for a great ice cream coffee flavour, delicate roasting.

Ready-to-use powdered product for the production of dark chocolate ice cream with a salty touch from Hawaiian black salt. To be used with water.

Pistachio paste, prepared according to an ancient recipe.

Hazelnut paste paste, prepared according to an ancient recipe.

Pistachio paste with Sicilian pistachios.

Toasted pistachios for decoration.