Every flavour is born to surprise the palate and stay in memory. The method, the ingredients, the care: we tell you about them below.
We chose an essential approach: we don't add cream indiscriminately, we use the fats naturally present in the raw ingredients. The same goes for sweetness: where possible, we replace sucrose with sugars that come from the ingredient itself, like honey.
We work with Cattabriga batch freezers, both vertical and horizontal extraction: technologies from Italian artisan tradition that let us choose the best process for each recipe.
Our research aims at layering flavour over time: what we call the temporary layer, the way a taste opens, transforms and lingers on the palate, layer after layer.
We don't look for the most convenient supplier. We look for those who work the raw ingredient with the same care we put into our gelato.
| Ingredient | Origin | In the flavour |
|---|---|---|
| Bronte pistachio | Giuseppe Schilirò, Sicily | Pistacchio · Biscotto al Pistacchio |
| Cuneo hazelnut | Nocciole D'Elite, Langhe | Cremino Nocciola · Gianduia |
| Raw Avola almond | Azienda Munafò, Sicily | Mandorla · Bacetti di Dama |
| 80% dark chocolate | Valrhona, Ecuador | Extra Fondente |
| Whole vanilla pod | Bali, Indonesia | Crema Vaniglia |
| Lemon | Siracusa, Sicily | Sorbetto Limone · Luce di Sicilia |
| Sicilian black bee honey | Slow Food Presidium, Sicily | Luce di Sicilia · Il Bosco Dopo la Pioggia |
| Sheep's milk ricotta | Sicily | Ricotta e Fichi · Cassata Siciliana |
| Pit-aged cheese | Sogliano al Rubicone | Ricotta e Fichi |
| Sea salt | Trapani salt pans | Caramello Salato · Luce di Sicilia |
Siracusa lemon: the zest, hand-worked
Bali vanilla: whole pods, not extract
We take part in events with restaurateur friends, on occasions that leave room for our creativity. Like at the restaurant Dalla Gioconda or the Grand Hotel Rimini.
