The real italian ice-cream ready in 10-12. With our products will ease the production even without being export,   and without passing through pasteurziation .

With a profound knowledge in the ice cream production process, it is formed in 4 principal types : white-yellow-chocolate-fruity
In a cylindrical container, weigh the quantity of product according to the recipe.
- In the same container add the exact quantity of water or milk, together with some other ingredients: fresh fruit or fruit paste for fruit ice-cream, whole hazelnuts or hazelnut paste for hazelnut ice-cream, etc.
- Mix the compound with a blender for about one minute.
- Pour the compound in the batch freezer.
- After 10/12 minutes the ice-cream is ready.
Is a new, simple and guaranteed method for preparing artisan ice-creams