Our craftsmen explore at 360 degrees
the best raw materials to create
all our recipes from scratch.
Our Gelato makers combine traditional techniques
with the most contemporary equipment.
They were trained by some of the most famous
Italian gelato makers such as
Palmieri, Pozzi, and Caviezel.
They embarked on incredible working journeys
between Bali, where Barocco was born 20 years ago,
and Ibiza, where we have the finest gelato
parlors on the island.

As a result of its exceptional cultural tradition
inherited over time, the Italian Gelato
has become the most appreciated in the world
thanks to generations of passionate makers
who brought the uniqueness of a rich
and varied art worldwide, full of certified
quality products and perfectly balanced recipes.
At Barocco, we feature beautiful vintage
Pozzetto displays, which ensure perfect
ice cream storage, and we produce each
single flavor with the same passion
handed down by the masters.

To ensure that our ice creams are of maximum quality,
we only use the best raw materials and we work
solely with ingredients produced by
the most awarded brands in the world.
We take great care when choosing milk, fruit, and eggs
with a preference for organic, whenever possible at KM 0!
When they are not readily available locally,
we source the best from around the world:
The D.O.P Pistachio of Bronte,
the I.G.P Hazelnut of Piedmont,
the White Nougat of Alba,
and the Walnut of Sorrento, strictly from Italy.
Valrhona’s chocolates and Abel’s Tahitian Vanilla
Grands Crus from France,
the Corman double cream from Belgium.
Our fruit, when not locally harvested, is purchased
from the world’s best producers like Rogelfrut,
Fruteiro do Brasil, and Adamance.