Superpremium Paste Line
An excellent range of pastes in traditional flavours. Select ingredients and careful transformation processes for a surprising display cabinet.
Candied chestnut paste
01267130
This paste dedicated to the ice cream world springs from the Giuso chestnut tradition. The paste contains chestnut chips and is highly concentrated. In fact, 50/70 g per k are used to flavour ice cream and creams of any kind.
Extra premium pistachio paste
011AP225
Made using a very high percentage of select pistachios of Mediterranean origin; without using sugar or flavourings, with colourants from vegetable extracts, it enables you to make ice cream that is bright green in colour with intense flavour.
Peanut paste
01196225B
A high quality paste obtained from 100% real roasted peanuts. Used to make ice cream with a highly distinctive flavour yet smooth, soft and not sticky.
Pine Nut Superpremium Paste
011BL225
Pine nut paste with a sweet, aromatic flavor and a light brown color.
Premium hazelnut cream
01112155
A 100% pure product only characterised by roasted and refined hazelnuts without sugar, aromas, colorants and added fats. The special roast makes it ideal for those customers who want a more marked and distinctive hazel nut flavour. In the cream formulation it has the advantage of always maintaining the same workability, not separating the oily parts from the fibre ones, thanks to the homogenisation process.
Premium madagascar vanilla paste
01214130
Made with Bourbon vanilla bean extract from Madagascar and natural vanilla flavor to characterize the ice cream with a round and decisive flavor.
Superpremium coconut
01232100
The maximum yield for this preparation with high Thai coconut content, unanimously considered one of the best in the world: in fact, it contains 50%. It also has another advantage: unlike grated coconut, which needs to be heated to release the aromas, Superpremium coconut can be used cold to speed up production. It is always dry and ground.
Tiramisù paste
01550225
The basic ingredients in this popular paste are eggs, sugar, DOC Marsala wine and Arabica coffee. Ideal for flavouring ice cream and creams thanks to its low dosage, 60/70 g per k. As for ice cream, we recommend you complete the presentation with sponge cake or lady fingers soaked in coffee and sprinkled with 22/24 Giuso cocoa
Traditional vanilla paste
01294130
Excellent for flavouring the white ice cream base or to fill out the egg cream flavour. It contains bourbon vanilla beans and is characterised by the low dosage 25g/k and slight lemon peel note.
White chocolate paste
011AE130
A concentrated white chocolate paste, ideal for flavouring the white gelato base; for flavouring the base mix in modern pastry; for flavouring custards or for glazing in traditional pastry.
Zabaglione paste for ice cream
01581160/01581225
The large success gained over the years is due to its special recipe, the result of age-old ingredients and production rules. Eggs, DOC Marsala wine and sugar are the ingredients used to make this paste whose simplicity reaches excellence. The “P” version has a darker colour with a slightly more dense structure. Ideal in flavouring cream also due to the lower quantity of alcohol.
Zabaione “g” paste
0158016/01580225
The large success gained over the years is due to its special recipe, the result of age-old ingredients and production rules. Eggs, DOC Marsala wine and sugar are the ingredients used to make this paste whose simplicity reaches excellence. In the “G” version, the product has a more intense colour, is more fluid and slightly more alcoholic.