Sorbetto Yogurt & Berries Flavour brings the delicious and wholesome tastes you love together in one place. Smooth yogurt and lively berry-flavoured come together in perfect harmony.
The red lush of strawberries is displayed to perfection in the creamy texture of a natural-fruit sorbet. Puree of the natural fruit is the lush heart of the recipe, joined by delicate morsels of the strawberry flesh that add just a touch of real-fruit bite.
Hazelnut Piedmont Gelato
The Nocciola del Piemonte (hazelnut from Piedmont), with its spherical shape, is characterized by a fine and delicate flavour, with a very crisp pulp. Its cultivation has been introduced in the Alta Langa area and then has spread across the Piedmont, blending with the oenological landscape of this land. Today, the production of this fruit, almost totally absorbed by the confectionery industry, is concentrated in the provinces of Cuneo, Asti, and Alessandria, in an area between the hills of Langhe, Roero, and Monferrato.
Gianduia is essentially a paste that contains about 70% of chocolate mixed with another 30% of hazelnut paste. The creation of this delight is the double Paul Caffarel and Michele Pochet, owners of Caffarel, one of the classic chocolate factories of Italy. The sweet was baptized with this name because it represents a marionette character that parades in carnivals of Piemonete, the region of Italy where the hazelnut is very common.
Malaysian Coconut Gelato
An utterly delicious coconut Sorbet with the flavour of Malaysia.
Sicilian Lemon Gelato
Satisfying and refreshing, lemon sorbet can be eaten as a digestif at the end of a meal or as a daytime pick-me-up.
Dulce de Letche Gelato
Dulce de Leche is a confection prepared by slowly heating sweetened milk to create a substance that derives its taste from the Maillard reaction, changing flavour and colour. Literally translated, it means candy [made] of milk or sweet [made] of milk.
Mint and Chocolate Gelato
Real fresh mint gelato with chocolate
Dark Chocolate Gelato
A chocolate flavour that has no milk, cream or dairy derivative , made with only pure dark chocolate.
Pistachio Sicily Gelato
Sicilian pistachios are slightly longer and thinner than those grown in the Middle East of Italy. They also seem to have a stronger, sharper taste, due perhaps in part to the volcanic soil in which theyre grown. Pistachios are a good source of protein, fat, fiber, vitamin B6 and thiamine. The mature kernels are generally greenish with reddish areas, assuming a brownish colour when toasted.