The idea is to apply to the production of ice cream a principle common to all the best restaurants in the world: the purchase of raw materials of highest quality. It is with this end in late 2002 that Guido Martinetti and Federico Grom set out to research, from the Langhe to Sicily, Italy's best farm and not only can offer. The standards are rigorous: only fresh fruit in season from the best associations in Italy, no use of dyes or additives are not natural, mountain water Lurisia as a base for sorbets and fresh whole milk for the cream of high quality, organic eggs and select the best cocoa and coffee from Central America.
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