To make ice cream we follow processing techniques that suit our proposed flavors best.
Each single recipe is processed individually and creativity is never separated from the manual work, thus ensuring a natural and refined taste.
Quality and freshness are our laboratory keywords . We only choose seasonal fruits and raw materials of origin: behind every manufacturer there is a story to tell that we know very well.
We also pay great attention to people with lactose intolerance, gluten and eggs: they can safely choose their preferred flavor by following the palette colors as well as our staff advice.
Our cones are hand-made with olive oil. Our cream is freshly prepared and is sugar free. We make up more than 200 recipes that rotate throughout the year according to the seasonal changes.
Amalfi lemon. We only use organic lemons from the Amalfi Coast; thanks to their lower acidity they keep high taste of sweetness. Its rind has a more intense fragrance, able to satisfy even the most demanding palates and noses
Sicilian citrus. The fruits is mixed to homemade jam. The salty mascarpone cheese completes the fragrances enhancing the creaminess of this flavor.
Cherry. This flavor is a mixed blessing as we remove the cherries cores one by one. These juicy and sweet fruits are also rich in benefits due to the diuretic and antioxidant properties
Strawberry from Terracina. This flavor is solely derived from the use of a variety of strawberries named “Favette” that were introduced in the Pontine territory some 50 years ago and are still present. Thanks to the favorable environmental conditions such strawberries only grow in this area. It is round – circular shaped, bright red in color, with a much sweeter flavor and a more intense aroma than other varieties .
Liquorice from Calabria. Its texture is dense, black and shiny, its taste and aroma are revealed intense and for connoisseurs
Almond from Avola. The most elegant of all the almonds, incomparable aroma and taste .
Blackberry. We only choose the wild blackberries from Tolfa, with rich and delicious taste. They help the well-being thanks to their antioxidant properties and high in folic acid and vitamins.
Herbal infuse creations
White chocolate and basil. We have added the gentle aroma and emerald leaves of basil to our classic white chocolate.
Ginger cream. The pungent notes of fresh ginger give a taste of spice to the traditional creamy consistency.
Lavender and white peach. After being cooked in sugar, peach is combined with lavender infused in milk. The scented nectar of white peach is enhanced by the soothing flavor of lavender flowers.
Rosemary honey and lemon. Honey is strictly handcrafted and Amalfi lemons are infused with rosemary. The result is a rare mixture of delicacy and taste.
Sage and raspberry. The procedure is always the same: cooking in sugar and infusion in milk. Another unusual flavor made by the creativity of our Master ice cream maker.
Stracciatella mint. To basic stracciatella flavor we have added the fresh and light notes of mint leave.
Coffee. We have selected 100% Arabic coffee from Guatemala and we make it with the Moka Machine, to give the genuine Italian expresso taste to our ice cream.
“Grandma” cream. A classic taste from the Italian tradition, made with Italian caramel pine nuts.
Hazelnut from Langhe (in Piemonte). It is tough to buy this unique IGP product. We managed, though, in order to offer a persistent and unmistakable flavor to the finest tasters.
Pistachio from Bronte. The Sicily volcanic ground gives to this pistachio a unique taste in the world. So creamy and rich, it is one of the most valuable flavors out of our selection.
Stracciatella. Milk mixed to dark chocolate flakes gives an intense aroma to this flavor.
Tiramisu. To obtain this one, we only use the freshest mascarpone cheese and sponge cake soaked in coffee.
Vanilla from Madagascar. Vanilla best quality is originated in Madagascar. This flavor, with its slightly smoky taste and floral scent, will arouse your senses.
Zabaione. Made with fresh bio eggs, we have replaced the traditional Marsala wine with the raisins wine from Pantelleria, which enriches this superb flavor with a more intense aroma.
Amazon. This cru cocoa, ie mono source, is imported directly from Peru after being selected on the plantations. It is used to only produce one type of chocolate, which makes it the finest one. The result is a 80% dark chocolate, untreated, from light and variegated color, which sticks are crushed with a hammer directly from us. That is why we go so proud of it.
Milk Chocolate. The quality of the Italian milk is combined with that of Belgian chocolate. This classic flavor will never disappoint you.
Cayenne chili Chocolate. An extreme combination aimed to satisfy even the most discerning palates.
Dark chocolate. Belgian Chocolate 70%. Any comment would be pointless
Truffle. Dark chocolate Flakes 70% , chocolate cream , milk chocolate and sponge cake soaked in melted chocolate. A perfect combination to offer the absolute pleasure
Dark chocolate “Nero d’Avola”. The elegant voluptuousness of Belgian dark chocolate and fruity notes of the most famous Sicilian wine in the world, for a wraparound experience with persisting taste.
Sacher. Sachertorte dates from the Restoration period, when the young pastry chef Franz Sacher, who loved chocolate the most, was employed by the Austrian Foreign Minister Klemens von Metternich. This cake consists of two layers of light chocolate paste with a stuff of thin layer of apricot jam. We have it revisited by combining milk chocolate, a soft sponge cake and an orange homemade compote.
Cottage cheese flavors (the typical roman flavor)
Our cottage cheese is strictly organic farming, originated in the Sabina area; it makes our ice cream flavor even richer.
Ricotta cheese fig and almond. Our Ice Cream master took the inspiration from his grandparents on Christmas celebrations and created a rich and complex sweetness taste.
“Vecchia Roma”. This taste evokes the traditional cake of the Jewish ghetto in an irresistible combination of Ricotta cheese, sour cherries and butter crumble.