Vegan Ok certified base for a 100% veggy ice cream.

Vegan Ok certified base for a 100% veggy ice cream.

Kefir 50 Gelato Master School is the new product for preparing an intense and authentic kefir-flavoured gelato.

Kefir Purple Bomb with blueberry, red grapes, beetroot and black carrot: the traditional fermented milk rich in probiotics becomes a gelato flavour.

Kefir Multivita with orange, pineapple and mango: the traditional fermented milk rich in probiotics becomes a gelato flavour.

Base for the production of vegan ice cream with no animal derivatives, and no palm oil.

Vanilla paste with a light color, natural flavor and Italian taste.

Banofi paste, a tasty ice cream paste with mou nuggets and dried banana in pieces.

Salted butter caramel paste, the real caramel of cream and butter with the right dash of salt.

Cheese cake paste, for an excellent and alternative dessert ice cream.

Black praline paste, an exquisite encounter between chocolate ice cream and hazelnut ice cream.

Black praline ripple cream, an exquisite encounter between chocolate ice cream and hazelnut ice cream.

Banofi ripple cream, a tasty cream with mou nuggets and dried banana in pieces.

Salted butter caramel ripple cream, a tasty cream rich in crunchy intrusions.

Aromapasta vanilla, a yellow vanilla paste with ground vanilla berries inside and with a classic note of vanilla cream.

Crunchy cookie paste, a riot of gluttony with the intense taste of American cookies.

Tiramisù paste with egg, natural color.

Crunchy biscuit ripple cream, a riot of gluttony with the intense taste of American cookies.

Macadamia nut grain sugar coated, 2/4 mm caliber. Origin of fruit: South Africa / Australia.

Candied peanut grain with salt,, 6/8 mm caliber. Origin of fruit: Argentina.

Whole candied almonds nougat flavored. Origin of fruit: Spain.

Pistachio grain sugar coated, 2/4 mm caliber. Origin of fruit: California.

Mix of chopped hazelnuts and sugar grains.

Macadamia nut brittle, 4/6 mm caliber. Origin of fruit: South Africa / Australia.