a la Carte proposal

– Menu proposals “Italian Legends” (Menu and proposals studied by Paolo Barichella, Food Designer of the Ice-cream World Champion Team 2006)

Summer Caprese: Neutral Vegetable Base (Fibre Without Sugar), EVO Oil Tomato and Basil to be served with “Mozzarella di Bufala”

Genovese: Neutral Vegetable Base (Sugar Free Fibers), EVO Oil, Pine Nuts, Parmigiano Reggiano and Pecorino, Garlic and fresh Basil to serve with Buffalo Mozzarella cheese

Tosco Emiliano: Neutral Vegetable Base (Sugar Free Fibers), Parmigiano Reggiano grated with dehydrated truffle powder

Crocus Parma: Neutral Vegetable Base (Sugar Free Fibers) and grated Parmigiano Reggiano with Sangimignano PDO saffron stigmas

Novarese: Neutral Vegetable Base (Sugar Free Fibers) Gorgonzola Piccante DOP, soft round hazelnuts from the Langhe PDO and fresh Rosemary served with crusty polenta croutons

Valtellinese: Cone of Bresaola della Valtellina PGI Punta d’anca filled with Rucola ice cream and Parmigiano Reggiano DOP with olive oil.
Neutral Base Vegetale (Sugar Free Fibers), grated Parmigiano Reggiano, fresh Rucole and EVO Oil.

Mantegna: Cream of the Gonzaga (Mantua Pumpkin CoolPuck with Amaretti) with Sbrisolona Cake and Shot of Iced Saronno Amaretto

Stracciatella Taggiasca: Trentino Mountain Milk Ice Cream with Terra della Taggiasca and olive oilEVO Taggiasco served in glass thermal bowl on slate stone from the Argentina Valley

Drowned in Coffee: Pure Chocolate Ice Cream 100% Cocoa with espresso coffee restricted in a glass in a thermal glass

Bellini: Bellini in Ice Glass IcyDrink, Pastiglia CoolPuck of White Peach and Prosecco DOCG

Rossini: Rossini in Ice Glass IcyDrink, Pastiglia CoolPuck of Strawberry and Raspberry and Prosecco DOCG

Calabrese Mojito: Bergamot’s CoolPuck, with fresh mint leaves with RUM iced Chupito

Reggio Trentino: Bergamot’s CoolPuck, with Pino Mugo, licorice stick and Chupito iced soft Grappa from Trentino apart

The first Gelato of History: Gelato Cream from the original recipe of Bernardo Buontalenti of 1559 served in Brunelleschi thermal glass sphere blown by hand in Carrara marble bridge accompanied by cantucci and vinsanto

The world’s freshest ice-cream: (from fruit to ice-cream in 90 seconds) CoolPuck Base Neutral fruit, raspberry and fresh strawberries