For the elaboration of our ice cream we use Kaiku Km0 milk and dairy products that are the result of daily production on the best dairy farms in the area. For our fresh eggs we trust in those local producers who pay particular attention to the provision of properly-sized, well-ventilated spaces and suitable nutrition for their animals.
Our chocolates are made from fine Denomination of Origin cacao from Ocumare (Venezuela), Guaranda (Ecuador), Sambirano (Madagascar)… For dark chocolate coverings we use cacao from Tobago. Each chocolate possesses a unique taste and aroma, depending on its geographical origin and it is even possible to perceive the differences among the various cacao harvests, the result being chocolates with unique and profound flavours.
Top Quality Fruits. We use exclusively fruits that are collected in season: raspberries, blackberries, red currants, black currants, wild cranberries, acidic cherries, Canary Island bananas and strawberries from Huelva, Spain. We also use fruit pulps and juices that are prepared and frozen throughout the year so that they preserve all the natural flavour of fruit picked in full maturity.
Our cones are hand made in different varieties using water, sugar, milk, flour, margarine and soy lecithin. We offer different sizes in cones, biscuits and cookies as well as gluten-free cones for coeliac sufferers.
Where dried fruits are concerned we select the best varieties available anywhere, including ‘Negreta’ hazelnuts from Reus and ‘Nocciole’, from Piedmont (Italy), pistachios from the Iranian region of Khorasan (‘The best possible quality’), walnuts from Euskadi and Guadalquivir valley, almonds from the mountains around Malaga…
We also use jams and fruit confits from fruits grown in Tárrega, in Lerida, vanilla from Madagascar, and the very finest varieties of Arabica coffee. An extensive selection of the finest possible ingredients that constitute the basis for the wide range of Arrivati artisan ice creams.