Throughout the Middle Ages, the pistachios eaten by Sicilians came from eastern Sicily, where they are still grown, particularly around Mount Etna and in the Bronte area. Sicilian pistachios are long and thin with a strong and sharp taste, due in part to the volcanic soil in which they're grown. Because production is very limited, they are not exported in large quantities, but we have been able to guarantee a special supply for our gelato.

The Tonda Gentile hazelnut is grown in Piedmont at an altitude between 250 and 750m above sea level. It is known for its delicacy, its ease of peeling and high yield after shelling. Since the beginning of the last century, pastry chefs in Italy have recognized and valued the excellent quality of this particular type of hazelnut.

We source the most precious cocoa beans from Dutch traders and mix them together to reach an intense yet delicate taste. This flavor is more delicate and less bitter then our Cioccolato Extra Noir

To give the intense pleasure of the Italian espresso coffee, we use very little milk and 2 liters of espresso coffee. We use 100% Arabica Sumatra Lington Coffee grown at altitudes between 1,350 and 1,750 meters. It is a typical Sumatran, heavy bodied and intense.

Our Stracciattella has fine bits of chocolate throughout, which results in a smooth texture with just the slightest crunch in every bite. This is achieved by drizzling in a thin stream of melted chocolate during the final stages of churning, which hardens on contact and gets broken up as it churns.

Liquorice is an elixir of longevity in Chinese medicine and according to Hippocrates, this root with its characteristic bitter-sweet taste, and vivifying, digestive and throat-soothing virtues, has been harvested since antiquity on the Calabria Ionian coast, where it grows naturally. Traditional Italian licorice, or liquirizia, comes from Rossano Calabro. The Calabrians are so serious about their licorice that they built a museum dedicated to the plant.

The Dri Dri interpretation of “cookies and cream” is made by adding artisan cookies from Lugo (a small town in the Emilia Romagna region) to our creamy fior di latte.

Once again the secret ingredient for this flavor is a lot of crushed amaretto biscuits!

Sweet almonds are an integral part of the agricultural landscape and the unique cuisine of Puglia, or Apulia, the distinctive region that forms the narrow heel of the Italian boot. Almond trees are actually the cousins of plum trees; instead of producing a soft fruit, they yield a greenish, hard pod which eventually dries, splits and falls away, revealing the hard, woody shell of the almond.

This is the Dri Dri signature flavor based on the traditional Italian Crema with the addition of caramelized sesame.

Crema is one of the most popular Italian flavors. It’s very similar to the classic English custard cream, but with a twist of Sorrento lemon peel.

Vanilla bean pods come from the Vanilla planifolia orchid. The cultivation of vanilla from the vanilla orchid is extremely labor-intensive. The plants themselves don't start producing vanilla beans until after three years. When they finally bloom, the flowers only stay open for a day and have to be carefully pollinated within 12 hours of blooming. These vanilla beans have a very rich, full-bodied woody flavor.

Our secret is to use just 1.5Kg of fresh whole organic yoghurt sourced from selected English farms.

To make this Italian classic, we mix the cocoa beans we use in our Chocolate flavor with Tonda Gentile hazelnuts from Piedmont and we finish it with a touch of crushed hazelnuts to deliver a contrasting creamy and crunchy texture

We use 1.5 liters of hand squeezed pink grapefruits to bring you a natural, delicate and refreshing sorbet

We make this flavor without any dairy product to guarantee a decisive and persistent dark chocolate taste. São Tomé is an island republic in the Gulf of Guinea. The cocoa grown there is predominantly Forastero, the progeny of Amelonado cacao brought to the island in the 1820s. São Tomé cocoa is bitter, sharp and smoky, and its range of flavors includes pure cacao (chocolaty), sharp red fruits, cinnamon and vanilla.

We offer this flavor in the summer months when we are able to source high quality cherries from French growers. This sorbet contains 50% cherries

We offer this flavor in the summer months when we are able to source high quality raspberries from local English growers. This sorbet contains 50% of fresh raspberries that we crush in our kitchen

We offer this flavor in the summer months when we are able to source high quality strawberries from local English growers. This sorbet is made with 50% of strawberries that we crush in our kitchen

We make this sorbet by hand squeezing 20 lemons and adding water and white cane sugar. We use only “Sorrento Ovale” lemons which are highly perfumed and are identified by their sweet, juicy flesh and few seeds.