The gelato parlor offers about 24 ﬂavors, including classic selections such as crema, chocolate and gianduja, but also creative specialties developed through the experiments of Gelato Master Simone De Feo. The “essentials”, inspired by the tradition of the Zoldo Valley, deserve special attention. They are made according to very simple recipes that use only a few ingredients. There are typically four ingredients in “essentials”—milk, egg yolks, cane sugar and the characterizing ingredient with no additional stabilizer. This type of gelato, made with the same criteria used a hundred years ago and with the right knowledge of the dynamics of balance, has amazing organoleptic characteristics and a signiﬁcant shelf life. The ﬂavors are elevated by the egg yolks; despite the minimal recipe, the gelato remains incredibly creamy for a long time.
Throughout the year, Cremeria Capolinea serves a numer of fruit-based gelato. Their ﬂavors change with the seasons depending on the availability of ingredients: cherry and strawberry flavors in spring, melon and peach in summer, apple and fig in autumn, mandarin and orange in winter. The gelato parlor also offers various water-based flavors (made with water instead of milk), a vegan gelato (free of any animal-derived ingredients), semifreddi (typical Italian semi-frozen desserts), Sicilian granita, sweet spreads and gourmet gelato usually made with seasonal vegetables and cheese.
There is also an exceptional variety of gelato-ﬁlled brioche, plum cakes and panettone. All leavened desserts are made with sourdough.