ice cream and sorbets Italy

...Our coffee cream is ready to be poured into the ice cream maker. It’s a simple dessert designed as a summer variant of espresso coffee.

... ml). All sorbets can be used for making ICE CREAM: With ice cream maker (-25°): 1 bag (1 kg) + 2 liters of whole milk + 1 liter of water With new generation slush machine (-12°): 1 bag (1 kg) + 2 liters of whole milk + 1 liter of water It is possible to achieve a creamier product by replacing part of the water with long-life whole milk. Please remember that when preparing with milk, the slush machine should always be kept on at least in conservation mode (frigid drink) to prevent souring. www.officinegastronomiche.it...

... "legend of Italian ice cream." Today, Raffaele Magrini embodies the love for ice cream, always remembering his grandmother's teachings, turning them into quality rules for the good ice cream produced in the modern "laboratory" of the company, which he manages daily with the collaboration of partner Graziella Ceci, and his children Barbara and Alessandro Magrini, along with his son-in-law Gianni...

Gelimont offers products and semi-finished goods for the artisan ice cream maker, everything needed for a good artisan ice cream.

...). We use noble organic milk sourced from zero-kilometer farms and other ingredients with the same characteristics of organic quality. Our guarantee is that we do NOT use any powdered semi-finished products offered by the industry, but only "best raw ingredients," tasted in your ice cream. We create Gourmet Ice Cream for high-end restaurants. We also make ice cream for celiacs, gluten-free, vegan...

... upholding the family tradition. For several years, we have collaborated with the AIC, Italian Coeliac Association, to best serve our coeliac customers. For those intolerant to milk, eggs, and nuts, we offer soy and rice ice cream; additionally, we produce ice cream without the use of sucrose. With 60 years of activity and a constant pursuit of quality, we have selected the finest noble raw materials...

ICE CREAM INDUSTRY...

... audience that loves to discover new flavors and does not want to give up on "healthy and natural" ice cream. Through meticulous analyses and periodic sampling, a modern accredited research laboratory constantly monitors the quality and hygiene of the ice cream and the ingredients used to produce "the Gelato of the Sancisi."...

Distribution of ice cream and frozen and fresh foods for bars, restaurants, canteens, and communities.

Ice Cream - Buns - Snacks Frozen Seafood Products - Vegetables...

ARTISAN CHOCOLATERIE ROME The pastry shop Hansel and Gretel is among the best artisan pastry shops in Rome for handmade chocolates. The completely artisanal production of chocolates is recognizable by the refinement and quality of the ingredients used, the irregularity of their shape, and the boldness of the chosen combinations. Any customer looking for artisan chocolates in Rome will find all their needs met.

... shop and want to refine and improve their techniques through recipe balancing and an in-depth study of raw materials from both a chemical and physical perspective, enabling them to create their own recipes according to the standards of modern gelato making by the end of the course. Duration of the course: 40 hours (5 days of 8 hours each) Price: 690.00 euros, VAT included.

Gelsur - Gelati Algida...

Dealer for the Riviera di Levante: Orveda s.n.c. Dealer for the cities of Genoa and Savona: Stargel s.r.l.

Distribution of frozen products under the brands Nestlé, Motta, Antica Gelateria del Corso, Alemagna, Davigel, Artesina, Lizzi, Novi, Elah, Dufour .........

CONCESSION: MODENA DEPOSIT...