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This is how, with the study of the Italian technique and its recipes, the ice cream parlor opens its doors in 2018. We use the best existing machines, fresh milk pasteurized at 72ºC, ingredients of the highest quality and 100% natural fruits. In addition, each ingredient that enters the factory is gluten-free, in order to avoid cross-contamination of any kind so that people with gluten intolerance and celiac disease can also enjoy these ice creams. The flavors constantly vary depending on the season of the year and its raw materials.