Varieties

SORBETTO

The sorbetto is a preparation composed of water, sugar, fruit juice and/or pulp and infusions, to which milk or liqueur may be added by request.

GELATO

The base of fruit or cream is used with different ingredients added depending on the two versions. The fruit version is made with milk and cream, sugar and fresh fruit; the cream version however is prepared with milk, cream, egg yolk and sugar. Specific ingredients are then added (chocolate, vanilla, pistachio, hazelnuts, etc.) that grant their own characteristic taste to the gelato.

SEMIFREDDO

Presented in different forms (round, dome-shaped, mini-portions, tiny pieces, etc.) requiring a process different from that of gelato.

The composition of semifreddo requires ingredients of a soft consistency, such as whipped cream and Italian meringue, fruit purée, which are combines in layers to the creamy foundation (egg, sugar, and other specific ingredients). This is normally laid onto a base of sponge cake soaked with sugar syrup.

TARTUFO

A base of different gelato flavours placed in concentric layers in a half mould.

The combinations may be different:

* Creamy, in which the outer layer consists of chocolate gelato, pistachio or nuts and the core is made of chocolate cream. Another variety exists with the addition of crisp biscuit to the outer layer;
* Fruity in which the outer layer consists of lemon gelato, lemoncello or strawberry and the core is a base of lemon cream or strawberry cream.

CASSATA SICILIANA

In a semispherical form. A covering of "semi-freddo" consisting of ricotta and a mixture of candied fruit is presented on a base of chocolate gelato.

TIRAMISÙ

A layer of Savoiardo biscuit soaked with Illy coffee, covered with mascarpone cream, topped with cocoa powder are the components of this splendid well-known Italian dessert.

SOYA GELATO

This product is manufactured substituting milk and cream from animal origin with soya milk. This gelato, produced in various flavours, is particularly directed towards those who:

* Are intolerant of dairy products or cannot digest milky products;
* Sufferer from diabetes;
* Are vegetarian and animal rights activists, who choose only plant products.

There are many advantages to Soya Gelato: the low quantity of calories compared to traditional gelato, the added fat is of vegetable origin therefore rich in unsaturated fatty acids and absolutely absent of cholesterol and the sugar content is of a low percentage and doesn't include lactose.

From January 2010 we will be taking advantage of our new premises by further expanding our range of our products, introducing new flavors (eg more typically Italian variations) and new items (Semifreddo single portion cakes and ice cream). We are also increasing our staff numbers to offer these new services to our clients.