The traditional taste of Elenka's trifle.

Ripple gelato cream based on Yellow Peche.

Pure Hazelnut paste, delicate roasting.

Pure Sicilian almond paste, decisive roasting.

Pure hazelnut paste, mild toasting.

A precious pure pistachio paste.

Made with a high percentage of walnuts, hazelnuts and cocoa for a tasty nut-flavored ice cream.

A precoius pine nuts ice cream paste. Pure 100% Sicilian pine nuts.

A pistachios and almonds gelato paste.

Pure peanuts paste.

Precious pure paste of Sicilian pistachios, sweet roasting.

Sicilian almond Paste. Soft and sweet, marzipan style.

Excellent ice cream flavoring paste made with melons.

Ice cream fruit paste prepared with yellow peaches.

Ice cream paste prepared with blueberries.

Ice cream fruit paste prepared with raspberries. Natural colors.

Ice cream fruit paste prepared with green apples.

Pasta for gelato prepared with pineapple.

A zabaione-flavored paste, with eggs and wine Marsala.

Traditional Pastes are used in a white base mix to give flavor to gelato. They can all be used in Pastry to give flavor to mousse, custard, patisserie creme, chantilly and heavy cream.

Gelato recipe: 100 gr Zabaione, 1000 gr White Base Mix
Pastry recipe: 80 gr Zabaione, 1000 gr Pastry or Heavy Cream

Concentrated egg yolks.

Agrolina kit: concentrated lemon juice + bonificatore essential oil.

Essential oil of lemon.

Wild strawberries gelato fruit paste. Natural colour. Multi Use Flavor Paste can be utilized in Creams, Mousses, Butter Cream

Apricot ice cream fruit paste. Multi Use Flavor Paste can be utilized in Creams, Mousses, Butter Cream