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Hojicha
(vegan) Japanese green tea with Piedmont hazelnut
The roasted green tea Hojicha is popular for its fragrant aroma and nutty, rusty taste and is considered a healthy drink. Hojicha is often and happily consumed in Japan because it has a calming effect and contains little caffeine. I combined the Piedmontese hazelnut with Hojicha tea to create an elegant taste that is perfect for enjoying as a dessert, especially after tasty meals.
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Jerusalem
Pistachio with roasted almonds and bitter orange blossom distillate
A combination of slow-roasted pistachios from Bronte and almonds from Noto. The mineral, Sicilian soil and the climate help to flavor the nuts perfectly. In our Jerusalem Gelato, this nutty flavor is artfully combined with hints of bitter orange blossom distillate, just subtle enough to be enjoyed by all ages.
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Jimmy
Peanut gelato
When the Spanish began exploring the New World, they first came across peanuts in Mexico. As explorers do, they took the peanuts back to Spain, from where traders and explorers spread them throughout Asia and Africa. Africans, in turn, were the first to introduce peanuts to North America in 1700. The hype surrounding Peanuts Ice Cream started in the USA in 1950 and continues to this day.
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José Manuel
Dulce de Leche, Argentinian caramel
Argentina mi amor! I fell head over heels in love with this dulce de leche gelato. The sweet, sticky, almost burnt sugar syrup has captured my heart and is at the top of my list of favorite things. My good friend José Manuel introduced me to it, in whose honor I named this gelato.
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Kuro Goma
(vegan) Japanese Black Sesame
I used to travel to Hong Kong a lot for work. On these trips, I would often have black sesame gelato as a dessert after dinner. Now I have re-created this black sesame gelato with my friend DJ Master Cash. We made countless batches until we got the right, almost concrete-like color and the texture and of course taste that we wanted.
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La Buffala
Buffalo milk
Did you know that after cows’ milk, buffalo milk is the most consumed milk in the world? A buffalo milk boom in recent years has contributed to this. In fact, water buffalo not only produce first-class milk, but also have a longer life expectancy than our average dairy cows. They are also easier to keep due to their lifestyle.
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La Doncella
Valrhona white chocolate with passion fruit and saffron
Do you like surprises? Then I can highly recommend this variety, because we were also surprised by its intensity and sophistication during production. We mix the Valrhona Ivory white chocolate with passion fruit from Mexico and the finest saffron from Persia. The combination of these three ingredients comes together during a long and patient process to create a dessert that ensures long-lasting taste pleasure on the palate.
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Le Cassis
French currants (vegan)
The French currant is a really complicated, almost diva-like fruit. Almost like a mysterious, erotic woman. The elegant, almost sinful appearing, deep red color, the intense smell, the slight acidity on the palate make Le Cassis a pure seduction. Tip from a good gourmet friend: you should definitely enjoy Le Cassis in combination with El Rey (or Mammi). The cocoa and currant taste combine to create a true taste explosion.
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Nonna
53% Valrhona chocolate with organic milk
Artfully balanced with rich, famous Valrhona chocolate (53%), Nonna conjures up our childhood memories. Just like back when Nonna’s first piece of chocolate melted in mouth. An exceptional delicacy and tenderness with long-lasting and intense milk chocolate aromas.
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Noto
Incredibly good, that’s how almonds from Noto are. The Noto almonds are an inheritance from the ancient Arabs; they ground the almonds and mixed them with egg white and honey to a sweet mass. Noto is the name of the area in Sicily where the almonds are grown. Its exceptional organoleptic properties, intense smell and aromatic flavor have seduced all the rulers of the island, from the Normans to the House of Anjou, from the Spaniards to the House of Bourbon. We are seduced by our almond gelato.
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Opuntia
(vegan) Sizilianische Kaktusfeige
(vegan) Sicilian prickly pearThe volcano Etna in Sicily is a UNESCO World Heritage Site. On its fertile northern slope, prickly pears with the Etna PDO quality seal are grown. The Sangugna, Muscaredda and Sciannina varieties were carefully selected by me to create a delicious sorbet. The special features of these ancient varieties are the different colors they can take on and the different aromatic notes they exude. The fruit has an aroma that is reminiscent of Sicilian summer nights and it is rich in vitamins A, C, calcium and potassium. When enjoying it, the description of the people of Sicily may come to mind: “It is as if the Sicilians seem very distant, but once you reach their soul, you will be delighted by their devotion.”
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Panpepato
Fior di Panna with fragrant Christmas spices
It’s like the scent of Christmas that we smelled as a child at the Christmas market and remembered forever…. A blend of cinnamon, fennel, anise, cardamom, ginger, nutmeg, allspice and cloves. The taste awakens many beautiful memories of countless beautiful Christmases with family and friends. In the course of our life, we has been able to spend Christmas in another countrys, in Armenia, Italy, Spain, Lebanon, Syria, Russia, Hong Kong and many more – everywhere with different traditions and customs. But they all had one thing in common, that unmistakable Christmas scent that was in the air everywhere, no matter where it was.
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Pistacchio
Pistacchio Bronte D.O.P.
Our Pistacchio Gelato has always been one of the flavors that challenged us. It’s done countless tweaks, fine-tuning, and experimentation, trying different pistachio percentages, roasting times, and more. The search for the right taste and the right consistency was a long journey, which has finally come to a brilliant end with the final recipe. We are happy!
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Princess Vanilla
Bourbon Madagascar Organic Vanilla
Bourbon vanilla beans from Madagascar are the source of the complex and buttery texture of this gelato. The fresh milk and cream combine with pure cane sugar to create a perfect, creamy base for the full, rich, translucent essence of vanilla. It’s simply the most authentic, natural vanilla you can find in gelato.
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Pyrus
French pear from Sablons with cinnamon (vegan)
The Greeks apparently valued pears for thousands of years. Even Homer called it a “gift from the gods”. In Pyrus, we combines the pear with cinnamon. The taste of this vegan sorbet gets you in the mood for the Christmas season. There is no fall flavor more quintessential than pear, and the cinnamon evokes happy times with family and friends around the fireplace.