ENJOY

OUR FLAVOURS

CLASSICS, DECADENT or VEGAN

                                                           

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.

 

 

 

 

SORBETS

 

Syrup -in variable percentage composed of: WATER - GLUCOSE - SACCHAROSE - DEXTROSE - MALTODEXTRIN

Thickeners

 

XANTHAN GUM

The xanthan gum is a complex carbohydrate. It has excellent gelling properties and is produced by aerobic fermentation of sugar by Xanthomonas campestris. It works like yogurt, put bacteria in a liquid solution with the feed material at a constant temperature and they begin to multiply. After fermentation, we remove the liquid and pick up the bacteria containing the xanthan gum.

GUAR GUM

Guar seed flour is obtained from the bean and is used as a thickener/gelatinising 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.

CAROB GUM

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

 

Emulsifiers:

 

Vegetable fibers, pectin

Salt

 

SOME SORBETS MAY CONTAIN:

 

Tara Gum

 

 

CHOCOLATE BROWNIE