Pinza Bolognese

Pinza Bolognese hails from Bologna and can be eaten both during the winter and the summer. It’s a dry sweet pie with Amarena Fabbri, which creates a perfect balance between sweetness and acidity.



  • 1 l white base
  • 70 g Nonna Rachele paste
  • 60 g milk
  • 1 pinch of salt
  • Amarena Fabbri Bake-proof jam
  • crumbled shortcrust pastry

For the Gelato

Mix the white base with Nonna Rachele paste, milk and salt, and place in the batch freezer.

For the Decoration

Extract the Gelato from the batch freezer and add the Amarena Fabbri Bake-proof jam and crumbled shortcrust pastry.