VERONA ROMEO AND JULIET

Verona is the backdrop of the biggest love story in history: Romeo and Juliet. The balcony where the famous couple used to meet is there.

Our master gelataio was inspired by this novel to rescue a genuinely Italian flavor: Ricotta gelato with 100% natural and homemade guava syrup. It is a flavor that mixes the rich nutritional principles of milk and ricotta with the different vitamins present in guava, a typical Brazilian fruit. The result is a complete, rich, and delicious flavor.

Guava season: January, February, and March.

TIRAMISU

Tiramisu is an Italian dessert made with mascarpone, a soft, delicate-tasting cheese, champagne cookies soaked in coffee, and Marsala wine, a dessert wine that comes from Sicily! 

We make our gelato with the same ingredients. We blend the ingredients in a blender before running everything through the "mantecatora" machine that turns it all into a delicious gelato! In addition, we add some tidbits of champaign cookies dipped in coffee and some cocoa powder. Try it out! You will love it!

STRACCIATELLA DI FICO

Stracciatella is one of the most famous Italian gelatos. It is made with Stracceti, which, in Italian, are those small chocolate chips. Just think how delicious Fior de Latte is with tidbits of caramelized fig. Figs are rich in antioxidants, carbohydrates, calcium, minerals, and many vitamins (B, C, K). 

Fig season: January, February, March, April, and December.

STRACCIATELLA DI AMARENA

Using the ripest and juiciest cherries, we make a homemade syrup that we blend with the Fiordilatte flavor, which is made with our milk blend, a mix of Jersey cow and organic milk, and a minimal amount of sugar. 

Rich in nutrients, vitamins, and minerals, cherries have a few pigments in their skin that are known for their powerful antioxidant and anti-inflammatory properties. For this reason, we remove the pit from the cherry and use the whole fruit, including the skin. 

Cherry season: December

STRACCIATELLA DI ALBICOCCHE

To our Fioradilatte cream flavor, we add homemade jam made of fresh apricots, preserving all the nutritional principles of this fruit. 

Originally from China and Siberia, the fruit was introduced in England during the 18th century and in North America in 1920. 

It is high in vitamin A, thanks to beta-carotene, a super antioxidant that strengthens the immune system and helps maintain healthy skin and eyes. If the idea is to maintain energy and strengthen bones, the phosphorus, potassium, and calcium in the fruit will do the trick. In addition, sodium aids in nerve transmission and maintains fluid balance. It also strengthens teeth, nails, and hair, and is a great appetite stimulant.

Apricot season: December

RICOTTA AND LIMONE

A sweet and delicate Italian combination, a classic of Italian dessert that combines the benefits of fresh ricotta and lemon juice and zest. 

Ricotta is a milk-derivative, not a cheese, which, due to its properties, represents a complete, lean food, quite digestible and loved even by children! 

Lemon is perhaps the most versatile of all fruits. It is ever present on the tables of Mediterranean people, and is a formidable ally for health as a remedy for colds, due to its high concentration of vitamin C. In addition, lemon helps to reduce stomach acidity and improve the functioning of the digestive system.

PANETTONE

You can enjoy this flavor year-round. It is the classic Christmas and year-end festivity dessert! 

Legend has it that it originated in the 15th Century, when Duke Ludovico il Moro's chef burned a dessert he had been preparing. A kitchen helper named Toni suggested making a loaf of bread with the leftover ingredients. The bread was baked and served to the guests. Everyone liked it and to the Duke, who wanted to know the name of the delicious dessert, the chef revealed the secret:  "L'el pan del Toni", or “Toni’s bread.” That is where the name came from.

MENTA (PEPPERMINT) AND CIOCCOLATO

Fresh peppermint leaves were allowed to soak in a large bucket of milk for 72 hours, until they released their natural fragrance. We leave some leaves in it and blend in the creamy, freshly melted Belgian chocolate with the milk. As soon as the gelato is ready, we add crunchy pieces of chocolate! 

The result is a fresh, energizing flavor that you have to try out!