We think its flavors must be unmistakable: pistachio nut must NOT taste just like peppermint or panna cotta like cream and so on…

If we tried to explain all its qualities in simple words, we
couldn't be accurate. But if we resorted to technical terms it might be too boring! However, should you have any questions about our product, whether out of general curiosity or if you have concerns pertaining to food allergies, please contact us by

Clicking here

Any food contains a certain amount of water (milk 88%, cocoa 2.5%,
fruit an average of 90% and so on). The percentage of water contained in ice cream is inversely proportionate to its quality. It is a
complete food, containing noble proteins (milk, cream), vitamins, enzymes, milk enzymes, calcium, phosphorus, fats, and sugars.
For some flavors egg is added as well.

There are three physical phases in the creation of our ice cream,and these will help illustrate the importance of our own methods:

1) Gas, in the form of normal air, which is naturally absorbed during
the whipping process rather than pumped in, as it is done through
industrial processes.

2) Liquid, the part of the process wherein sugars are melted.

3) Solid -- the cream and milk fats, the first elements that turn
solid when brought to a temperature below 0ø Centigrade.

This is why our product is different from a popsickle or
<granita> (chopped ice with syrup). It's semi-solid and
semi-liquid, it's unique.

Above all, it must be creamy, easy to digest, it must quench your
thirst rather than increase it, it must taste velvety with no ice
particles, and it must melt very slowly.

Briefly, after so many words, it would be great to describe our ideas
about ice cream in a different way...

A taste of it would be enough.