Gelati

In our modern and efficient laboratorio, we prepare all our gelati with the best primary materials which only intensify in flavor as they are transformed. Each flavor, while condensed, is yet completely true to its origin. We start with rich tasting milk to which we add some cream and sugar. Then we add a variety of flavors like toasted hazelnuts coming from Langhe, a small area of the northern Piemonte region of Italy.
The cocoa we use comes from the best plantation in Ecuador where the composition of the soil is optimal. The coffee is Arabic, which is the sweetest and most aromatic to be found. The vanilla bean that contains the seeds of a type of orchid – is grown in Madagascar. The cinnamon bark with its heady bouquet, comes from western India. The amaretti cookies were brought from northern Italy and the licorice, a unique root, comes from Calabria, in the south. The foundation for all of these various flavors, is the crema zabaione, which we use in the base of the gelato. We Italians would watch our Grammas prepare this beloved dessert, hand whipping egg yolks and maybe letting us have just a small taste as it contains an aromatic wine known as Marsala.
Torrone is an ancient cake and we found the best of its kind in Cremona where it has been prepared for more than 500 years. Our gelati a la frutta have the same milk base into which we blend the ripest fresh fruit that we select from the many local markets. And so you see sort of attention with which we select every single one of our ingredients, and from them we refine and create all of our gelati so you can pick your favorite to enjoy.