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raspberry sorbet made using mazzoni fruit puree

Why we love Mazzoni 100% fruit purees

Get your cabinet summer-ready with the vibrant, sun-ripened taste of Italy. We’re excited to introduce the Mazzoni fruit puree range...
cones being made in the bakery

How Antonelli is preparing for a busy summer in 2025

High temperatures bring high demand, and being prepared is the difference between a good season and a great one. Learn...
Antonelli team and partners at the their stand at ICA show 2025

I-C-Amazing insights for the Ice Cream & Artisan Food Show

We reveal the breakout stars from this year’s Ice Cream & Artisan Food Show. Discover why Dubai Chocolate, Zillionaire’s Cheesecake,...
Raspberry biscuit variegato on gelato

New trends alert from SIGEP

Discover the top gelato trends from SIGEP World. From the viral Dubai Chocolate to textured ripples and vanilla croquant, explore...

Bringing a touch of class into 2025

Bring premium Italian quality to your gelato with La Preferita. Discover high-end ingredients designed to elevate flavour and craftsmanship....
antonelli ice cream in space

Out of this world: Antonelli’s foray into space ice cream with Blue Peter

Antonelli teams up with Blue Peter to send ice cream into space. Discover what happened in this exciting science experiment....