Frozen cake

Four ice cream flavours with torroncini (small pieces of nougat), sponge cake, chocolate slivers and little nuts.

Tronchetto

Nutella variegated hazelnut cream covered with caramelized almonds.

Rocher

Gianduia ice cream with Piedmontese nuts, dark chocolate glaze and chopped hazelnuts.

Zuccotto

Four ice cream flavours with torroncini (small pieces of nougat), sponge cake, chocolate slivers and little nuts.

Ricotta cheese and pear cake

Biscuit filled with cream of ricotta cheese and pear.

Profitteroles

Profiteroles filled with cream and covered with dark chocolate.

Tiramisù

Marsala flavoured Zabaione (egg-nog) cream with Espresso coffee soaked sponge cake covered with cocoa.

Torta Pan di Stelle (cake with cocoa and hazelnut biscuits)

Pan di Stelle cocoa biscuits filled with variegated chocolate and cream of cocoa and hazelnut.

Pinguì Frozen Cake

Milk custard ice cream with hazelnut and cocoa cream layers, chocolate sponge cake, glaze of chocolate, cream and cocoa sprinkling.

Frozen Cheese Cake

Huzelnut short pastry biscuit, cheese ice cream (ricotta sheep cheese, mascarpone, philadelphia, “ricotta di cestino” cheese) covered with berries.

Strawberry and Melon Cake

Fruit ice cream, strawberry, melon and sponge cake.

Tartufone

Milk cream ice cream with Bronte pistachio cream sprinkled with sugar-coated pistachios.



The philosophy of Gelateria del Gallo is the pleasure of making a product with 100% control of the recipe, thanks to the selection of all fresh raw materials of biological quality without preservatives and the research and experimentation for the creation of recipes with different flavours paying much attention to the whole process of production.
Furthermore, our pleasure is to give pleasure with our products. To make an ice cream seems to be simple, but in fact it has two problems: to achieve a whip that keeps together fats and water in a final cold product that has to be “trowelled.