Icings to coat the surface and edges of semifreddo, mousse and Bavarian cream, obtaining coatings of different flavours and colours, all perfectly mirror smooth. They are preserved at temperatures below freezing (-18°C) or above freezing (+4°C).
After last year’s huge success of HappyGelato, PreGel has thought to widen the range for 2009 by presenting the brand new HAPPYGELATO Fruit. Happy Gelato, which...
Happy Gelato has teamed up with two champions of the Italian national Rugby team. The Result? 12 cones each, several tubs of...