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la qualità che fa la differenza
Sergio Maestro Gelatiere

The quality of the ingredients and adequate technical skill are the fundamental bases for the success of an ice cream.
Two further inseparable elements are added to this:
1. The passion for one's trade (first and foremost) with which it is possible to overcome the sacrifice this craft involves, from the viewpoint of seeking ongoing improvement with the ambitious project of ever excelling oneself.
2. Direct selection at the source of the characterising ingredients to enhance the typicality of the area and, by reflection, of the ice cream parlour.
To do this, Sergio starts from the base ingredients, which are simple but make the difference (fresh cream, daily fresh milk) up to seeking the more distinctive items like Sorrento hazelnuts, Langhe walnuts (Nocciola Tonda Gentile delle Langhe), Noto almonds, Bronte pistachios and Pisa pine nuts.
Some of the flavours that have made the parlour famous worldwide are the result of this love for his craft (see specialties).


SOME OF OUR CREAM ICE CREAMS AND THEIR COMPOSITION: :



SOUR CHERRY, AMARETTO, AMERICAN,
COFFEE, CINNAM ON, CAPPUCCINO AND RUM, CARAMEL, BALSAMIC CREAM,
CREMA DI SANTA FINA®, CREMA DE' PAZZI®, CREAM, VANILLA CREAM, CURVA FIESOLE®, DOLCEAMARO®, WILD BERRY CREAM,
GOLOSELLA, RASPBERRY CREAM,
LEMON CREAM, FIORDILATTE,
BLACK FOREST, DIET ICE CREAM,
GORGONZOLA AND WALNUTS, LIMONCELLO, LIQUORICE, MALAGA, ALMOND, MARRON GLACÉ,
HAZELNUT, WALNUT,
PANNACOTTA, PINE NUT, RICE,
STRACCIATELLA, TIRAMISU, SOUR CHERRY YOGHURT,
ORANGE YOGHURT, RASPBERRY YOGHURT, WILD BERRY YOGHURT, YOGHURT, EGGNOG AND VINSANTO, EGGNOG, PRALINE'

INGREDIENTS:
FRESH MILK, MILK CREAM, SACCHAROSE, DEXTROSE, GLUCOSE SYRUP, DRIED SKIMMED MILK, CONDENSED MILK, EGG YOLK, COCOA POWDER, YOGHURT, DARK CHOCOLATE, COFFEE, HAZELNUTS, ALMONDS, PISTACHIOS, NOUGAT, CANDIED AND FRESH FRUIT, FRUIT JAMS, VEGETABLE OILS, LIQUORICE, HONEY, LIQUEURS, MILK PROTEINS, SULTANAS, VANILLA PODS, ESSENTIAL OIL OF LEMON, SPICES, NATURAL FLAVOURINGS, FLAVOURINGS, CHEESE, YOGURT, MASCARPONE, INSTANT COFFEE, CARAMEL.


EMULSIFIERS:
SOYA LECITHIN, FATTY ACID MONO-DIGLYCERIDES.


THICKENERS::

CAROB GUM
Carob gum is derived from carob beans, which contain substances called galactomannans (thickener, gelatinising agent). It has been known ever since the days of Ancient Egypt when it was used to glue mummy bandages.

GUAR SEED FLOUR
Guar seed flour is obtained from the bean and is used as a thickener/gelatinising agent. Origin: Central America and the Middle East; it started being used in the Forties to make up for the lack of carob seeds.
SODIUM ALGINATE
Alginate is extracted from brown seaweed, mainly from rocky sea beds in the US, UK and France. This type of seaweed was highly appreciated by the Romans due to its cosmetic and medicinal properties.
CARRAGEENANS
Carrageenans derive from red seaweed that is widespread in Europe and in the United States. Their properties have been known ever since the Romans who discovered them thanks to the natives who lived in present-day Ireland. They were mainly used for gelatinising milk to be able to keep it longer.

SALT