Caffè Macchiato
Italian ice cream made with coffee
Extra creamy ice cream with a subtle hint of milky coffee.
Dolce Amarena
Italian ice cream with a swirl of sour cherry
Authentic Italian dairy ice cream swirled with sour cherry sauce. Creamy with a distinctive, sweet hint of Amarena cherry. The only organic ice cream of its kind! Packed in a plastic-free, compostable tub made from 100% renewable materials.
Ingredients
Full-fat milk* 46%, sour cherry swirl* 15% (glucose syrup*, sour cherry purée* 17%, cornflour*, lemon juice*, natural sour cherry flavour), cream* 13%, corn syrup*, cane sugar*, butter*, skimmed milk powder*, stabiliser: locust bean gum*
* organically grown
Nutritional information
- Nutritional information per 100 g
- Energy 956 kJ/227 kcal
- Fat 11 g
- of which saturates 5.6 g
- Carbohydrate 30 g
- of which sugar 24 g
- Protein 3.0 g
- Salt 0.15 g
Allergene
Contains: Milk products (including lactose).
May contain traces of eggs and nuts.
How to cook
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!”
