To make delicious gelati we constantly look for the best ingredients, local and from overseas. Check our flavors list to see the detailed allergens content. 

CREAMS

Fresh milk, milk cream, saccharose, dextrose, glucose syrup,maltodextrin, whey proteins, dried skimmed milk, condensed milk, egg yolk, cocoa powder, yoghurt, cream cheese, ricotta, dark chocolate, coffee, hazelnuts, almonds, pistachios, nougat, candied and fresh fruit, fruit jams, vegetable oils, honey, liqueurs, milk proteins, sultanas, vanilla pods, essential oil of lemon, spices, natural flavourings, , cheese, yogurt, mascarpone,  coffee, caramel, citric acid, salt. In some flavors, we use Soya lecithin*

CAROB GUM (LOCUST BEAN GUM)

Carob gum is derived from carob beans, which contain substances called galactomannans (thickeners, gelatinizing agent). It has been known ever since the days of Ancient Egypt when it was used to glue mummy bandages.

GUAR GUM

Guar seed flour is obtained from the bean and is used as a thickener/ gelatinizing agent. Origin: Central America and the Middle East; it started being used in the Forties to make up for the lack of carob seeds. It is a valuable ally against diabetes, obesity and high cholesterol.

CARRAGEENANS

Carrageenans derive from red seaweed that is widespread in Europe and in the United States. Their properties have been known ever since the Romans who discovered them thanks to the natives who lived in present-day Ireland. They were mainly used for gelatinizing milk to be able to keep it longer.