Candied and citrus fruit ice cream paste.

Cocoa and hazelnuts paste for gianduia gelato.

White chocolate ice cream paste.

Dark chocolate ice cream paste

Egg yolks ice cream paste.

Creme brulee flavour gelato paste.

GOLD CARAMEL the best Leagel caramel-based paste for an exquisite caramel-flavoured ice cream.

White chocolate, almonds and coconut ice cream paste

Tiramisù gelato paste.

Egg yolks and vanilla berries gelato paste.

Pomegranate ice cream paste (puree).

Melon ice cream paste (puree).

With essential oils of Piedmont peppermint All the freshness of Piedmontese peppermint from Pancalieri in a paste with characteristic aromas and fragrances, ideal for a refined gelato with an authentic taste.

Pure liquorice extract.

Salted caramel: simply innovative.

Leagel Green Apple Paste: intense aroma, natural color, and fresh taste for high-quality artisanal gelato and sorbets.

Mango Alphonso ice cream paste (puree).

White vanilla ice cream paste no aromas, no dyes, rich in seeds.

Vanilla ice cream paste no aromas, rich in seeds.

Eggs and Marsala Wine gelato paste.

Sugar ice cream paste coloured with blue seaweed spirulina.

Flavouring preparation for Fiordilatte gelato.

Coffe concentrate for ice cream making.

Apricot ice cream paste (puree).

Banana ice cream paste (puree)

Coconut ice cream paste (puree).

Coca Cola ice cream paste (puree).

Strawberry ice cream paste (puree).

A 100% pure peanut paste.

A pure hazelnut "Tond gentile trilobata" paste (100% TGT). Delicate roasting.

A gelato paste suitable to create a funny blue gelato with Chewing Gum taste, appreciated by the kids.

A gelato paste with white chocolate. Ivory color. Exquisite taste of white chocolate.

A gelato paste to create the innovative gelato flavour caramel salted butter.

Top quality ice cream paste, prepared with Madagascar vanilla. Rich in extract and vanilla pulp.

Blend formulated for producing 100% Arabica coffee gelato. To be used in combination with a white base.

Vanilla flavoured paste. For yellow vanilla gelato.

A paste to create the classic strawberry gelato or sorbet. On a white base or on a fruit base.

A yellow paste to create the exqisite cookie gelato.

A cocoa and hazelnut paste, prepared with TGT hazelnuts.

A green color gelato paste to create the classic mint taste.

A paste to create the classic walnut gelato.

Pistachio-flavored paste. Prepared with almond. Pistachios 21%.

A pure pistachio paste, 100% origin from Bronte Sicily. A pinch of chlorophyla for a bright green color.

Pure pistachio paste.

A paste to create the classic Tiramisu gelato.

Excellent powdered yogurt to get a slightly sour classic yogurt ice cream, use in addition to a white base.

Bucket capacity 15 Lt. Made of polypropylene

High quality ripple cream to garnish gelato and semifreddo.

High quality ripple cream to garnish gelato and semifreddo.

Blackboard rewriteable marker. Blackboard size mm. 75 x 47.

Ripple cream of peach and orange. The ideal complement for making and garnish the most creative gelato and sweets

Ripple cream of orange with candied orange peel. The ideal complement for making and garnish the most creative ice creams and sweets

Ripple cream of passion fruit. The ideal complement for making and garnish the most creative gelato and sweets

High quality ripple cream to garnish gelato and semifreddo.

High quality ripple cream to garnish gelato and semifreddo.