When I started looking for the right ingredients for ELLA, I didn't want to make any compromises. No "that'll do," but rather pastes and bases where I know exactly what is inside and why.
I found them via a roundabout route: an Italian woman who has been producing ice cream ingredients for professional ice cream parlors in Germany for decades. She knows her craft inside and out—which pistachio carries which flavor, how much vanilla is too much, where the line between "good" and "really good" lies.
We didn't just take what was already available. We sat together, tasted, discarded, tasted again. Until we had created a selection that makes really delicious gelato possible for you at home. Smaller quantities, easier handling, no artificial additives, but without skimping on the quality that her decades of experience bring.
This was important to me because I was once exactly where you might be standing right now: I didn't want ready-made ice cream from the supermarket, but I didn't want hours of tinkering either. I wanted to know what I was serving my family. ELLA was born out of this search and her experience.
When you open one of our pastes today, you aren't just opening a product. You are opening the result of someone who has dedicated her life to this one craft. And my conviction that really good ice cream should also be possible at home.