gelato al pistacchio
ecuadorian cocoa is known for its amazing floral aroma and notes of dried fruit. combined with fresh full milk and white cane sugar, the result is an ice cream with a lingering complex flavour.
basilico’s own creation, based on a sicilian speciality a very thin crust pizza, spread with nutella and topped with fresh strawberry pieces and crumbled hazelnuts.
this sorbet is free from colouring agents and aromatic pastes. every half kilo of this sorbet contains 250g of carefully selected strawberries.