Pinza Bolognese is a typical, traditional dessert from Emilia-Romagna and is eaten during both the summer and winter months. It is a dry cake containing Amarena Fabbri, which creates a perfect balance because of the contrast between the sweetness and the acidity of the fruit. 



  • 1 l plain base 
  • 70 g Nonna Rachele paste 
  • 60 g milk 
  • 1 pinch of salt 
  • Amarena Fabbri Colata to taste 
  • crumbled shortbread to taste 

For the gelato 

Mix the plain base with Nonna Rachele Paste, the milk and salt, then churn the mixture. 

For the garnish 

During the extraction process, ripple the gelato with Amarena Fabbri Colata and crumbled shortbread.