The artisan ice cream are characterized by the use of fresh raw materials and differ from industrial ice-cream not only for the freshness, but also for the less amount of fat used (6-10% in the artisanal ice cream, 8-12% in the industrial ice cream ). In the artisanal ice cream the most important ingredient is milk (at least 60%), followed by sugar (14-24%) and cream (5-20%). Often there is also a certain amount of skimmed milk powder to ensure an adequate intake of protein and milk solids, of vital importance for the maintenance of the structure. The recipe for a good ice cream, in addition to the selection of high quality ingredients, will have to submit a correct balance of the solid components of the various ingredients. The most famous and consumed tastes are: cream, fiordilatte, chocolate and chocolate with hazelnuts (often called "Bacio"), stracciatella, nougat and hazelnut. For the fruit flavors lemon and strawberry, in addition to the endless possibilities offered by the alternation of the seasons: apple, pear, orange, blackcurrant, raspberry, blueberry and peach.