Cheese cake paste, for an excellent and alternative dessert ice cream.

Black praline paste, an exquisite encounter between chocolate ice cream and hazelnut ice cream.

Tiramisù paste with egg, natural color.

Black praline ripple cream, an exquisite encounter between chocolate ice cream and hazelnut ice cream.

Salted butter caramel ripple cream, a tasty cream rich in crunchy intrusions.

Banofi ripple cream, a tasty cream with mou nuggets and dried banana in pieces.

Aromapasta vanilla, a yellow vanilla paste with ground vanilla berries inside and with a classic note of vanilla cream.

Crunchy cookie paste, a riot of gluttony with the intense taste of American cookies.

Crunchy biscuit ripple cream, a riot of gluttony with the intense taste of American cookies.

Candied peanut grain with salt,, 6/8 mm caliber. Origin of fruit: Argentina.

Macadamia nut brittle, 4/6 mm caliber. Origin of fruit: South Africa / Australia.

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.

Coffee cappuccino and tea paper cup, Break line, capacity 8OZ - 200/240 cc.

Coffee paper cup, Break line, capacity 3OZ - 75/90 cc.

Coffee and hot drinks paper cup, Break line, capacity 12OZ - 300/360 cc.

Gianduia Cream prepared exclusively with IGP hazelnuts from Piedmont (60% hazelnut), without cocoa.

Complete yogurt gelato base, suitable for both ice cream, soft serve ice crem and cold cream.

Powder mix vanilla taste for making waffle, bubble waffle and pancake, 3 in 1.

Soft serve ready base with precious Matcha tea powder.

The original Oreo cookie crushed in small pieces cream-free, ready to use for your recipes.