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NewComing soonWith a deep red colour, and pieces of candied peel, this variegate is made with 60% blood oranges from Sicily and holds an IGP designation.
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Coming soonA delightful buttery paste that would be the perfect base for any baked good gelato flavour and is neutral enough to go well with a variety of variegates to further customize your gelato.
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Coming soonZabaglione is an ancient Italian dessert of egg yolks that are whipped with sugar and Marsala wine over a double boiler. This paste perfectly marries the lusciousness of egg yolks with a hint of Marsala and a gelato made with this would be a perfect addition to any dessert menu served alongside some fresh fruit.
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Coming soonAn interesting concept that does not require a batch freezer to use. Create frozen fruit pops by blending this base with fresh fruit and water and pour into fruit tube containers. Once frozen, these will be a refreshing and flavour-packed frozen fruit dessert that help to reduce food waste in a variety of business models.
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An innovative product borne out of the need to keep gelato softer at -18°C, this mixture contains a variety of emulsifiers and sugars that have a high freezing point depression value. This product is also perfect for restaurants or other food service establishments that do not have a display case to keep their gelato at -13°C.
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