Pura Nocciola
Italian ice cream made using Piedmont hazelnuts
Fine and intensely nutty with a hint of sweetness.
Cioccolato Fondente
Italian ice cream made with dark chocolate
Authentic Italian ice cream made with dark chocolate. Creamy and chocolatey with a hint of sweetness. Our favourite ice cream variety! Packed in a plastic-free, compostable tub made from 100% renewable materials.
Ingredients
Full-fat milk* 46%, cream* 16%, cane sugar*, cocoa powder* 8.4%, corn syrup*, butter*, dark chocolate* 3% (cocoa mass*, cane sugar*, cocoa butter*, emulsifier: soya lecithin*, vanilla extract*), skimmed milk powder*, stabiliser: locust bean gum*
* organically grown
Nutritional information
- Nutritional information per 100 g
- Energy 1,039 kJ/247 kcal
- Fat 14 g
- of which saturates 7.5 g
- Carbohydrate 26 g
- of which sugar 20 g
- Protein 4.5 g
- Salt 0.11 g
Allergene
Contains: Milk products (including lactose).
May contain traces of eggs and nuts.
How to cook
Tip: Allow the ice cream to thaw slightly for 5–8 min. to make it even creamier.
The ice cream is lovingly made, largely by hand, by the owner Fabrizio, his family and a small team of staff. When it comes to ice cream production, Fabrizio is a perfectionist. He took his time finding the best ingredients and recipes to make our ice cream taste so wonderfully creamy and natural.
Carefully selected ingredients for the finest flavour
Fabrizio carefully chooses good ingredients, ideally from regional producers who he knows personally. He only ever uses high-quality, fully ripe ingredients for his fruity sorbets. Sicilian lemons grow particularly well thanks to Mount Etna’s volcanic ash. This makes them particularly flavourful.
They make our lemon sorbet a real taste sensation.
Fabrizio, tell us your secret!
“I want to make the best ice cream in the whole of Italy. The only way to do that is to use sun-ripened fruit and flavoursome milk from happy cows. If you ask me, there is no pleasure in eating ice cream with lots of air whipped into it. Ice cream should be creamy and melt in your mouth. I recommend you allow my ice cream to thaw slightly. It’s worth the wait!”
