Traditional pastes that make the difference. Easy to work with and simple to balance, they are excellent flavourings for gelato cream making and modern pastry (mousses, semifreddo chilled desserts, Bavarian creams), but also ideal for flavouring traditional pastry bases, shortbreads and leavened baked products. The key word is: universality.
Alcohol-free tiramisù paste
A flavouring paste for the production of ice cream in a tub with all the flavour of the well-known classic dessert Tiramisù, but with zero alcohol in the recipe, in order to enable also populations of Islamic religion to eat it.
Hazel nuts, almonds and cocoa based. The recipe is characterised by the addition of sugar.
Biscuit flavor paste
A yellow cream with the warm flavour of cookies. Ideal for ripples, especially with Chocobuoni.
Caramelised sugar base.
Catalan cream flavor paste
It reinterprets an egg cream with delicate vanilla and cinnamon notes.
Roasted coffee and hazel nut base. The recipe is characterised by the addition of sugar.
Concentrated soft toffee paste
Concentrated caramelised milk based, it is used to create ice creams with the full flavour of milk meets the slightly bitter flavour of caramelised sugar, with high yield
Delizia Hazelnut Paste
This is a product that boasts a very high percentage of hazelnuts. For a brown gelato with a lightly toasted flavour and an intense and strong aroma, thanks to the careful selection of premium hazelnuts.
Delizia Pistachio Paste
Made using Californian pistachios, the paste contains a very low quantity of chlorophyll and turmeric (<1%), to give the gelato a delicate green colour.
Fiocco azzurro paste
Vanilla-mou flavour for “smurf” type ice cream; also helpful to add flavour and blue colour to pastry cream.
Hazel nut and cocoa based paste. The recipe is characterised by the addition of sugar.
Ice bubble paste
For a flavour that evokes classic pink bubble gum; suited for milk but also water mixes.
Paste with a lot of marsala soaked raisins. The colour is neutral.
Mascotta (mascarpone & ricotta) paste
Mascarpone and ricotta cheese based, it is characterised by the delicate note of sweet cheese. Ice cream made with Mascotta well adapts to ripples. It can also be used for mascarpone flavoured tiramisu, combined with egg cream or zabaione paste
Green coloured, with mint extract. For water and milk based ice creams.
Hazel nut nougat base paste.
Milk and caramelised sugar base.
Pistachio and almond base. The recipe is characterised by the addition of sugar. Green.
Rum crunch flavor paste
Rum flavoured hazel nut brittle based paste
Sicilian cassata paste
It reinterprets the classic dessert from our bakery tradition relying on high ingredient quality. Specifically, the Giuso Sicilian Cassata is: 100% natural, made with natural aromas with a citrus note and pleasant touch of almond, enriched with candied orange and citron cubes from the Giuso Amordifrutta Line (60% candied fruit in the paste).
Vanilla lovers’ paste
With vanilla beans and a full, rounded flavour. Soft yellow colour.
Walnut flavoured hazel nut paste. The recipe is characterised by the addition of sugar
A concentrated paste with a full-bodied, rounded, and delicately liquor-flavoured taste. Contains 25% pure malt real scotch whisky, which provides the ice cream with a balanced and unique flavour. Only uses natural colourants. Also excellent in baking for the flavouring of creams and ganaches.
Yellow vanilla paste
Without beans for a delicate vanilla flavour and yellow base preparation in addition to pastry cream flavouring.
Zuppa inglese paste
Alchermes cream flavoured paste. Yellow.