Floral taste with a perfect balance of aromatic notes, giving a delicate nuance to gelato and pastry preparations. Particularly appreciated when paired with vanilla, exotic spices like ginger, almonds, and orange blossoms. In gelato, it is used for rose-flavored ice creams enriched with pistachio, white chocolate, or dark chocolate variegates extraordinary with white or dark chocolate, in panna cotta, and other restaurant desserts.