Great gelato and sorbetto celebrates taste as the focal point. One has to consider different variables for achieving maximum taste in each flavor. The same is done for sorbetto except replace the milk for clean and crisp mountain spring water. To do this we try to do as much from scratch as possible: We are right on the ranch where the “ladies” are milked, pasteurize the milk ourselves, taste it, add the best ingredients possible, taste it, freeze the gelato and sorbetto using the best Italian gelato machine, taste it, smile, then finally pop the flavors into a blast freezer for preservation.
For more information follow our Flavors from the Farm.