D'Orsogna Dolciaria - Inclusions, Toppings and Decorations for Food

D’Orsogna Dolciaria was founded in 1960 by Mario and Lucia D’Orsogna. After working together in a biscuit shop they developed the passion for typical Italian pastries. The chance to supply a big ice-cream company gave them the possibility to grow quickly in the topping and decoration market, specializing in granules.

During the last 45 years, D’Orsogna has been the ideal partner for companies looking for the best solution to enrich the taste, texture and appearance of their products. The company provides 'tailor made' inclusions, decorations and toppings developed using modern oven technology, chocolate coating and filling equipment.

D’Orsogna has developed products especially for the ice cream, confectionary and yoghurt markets, creating 1,300 different combinations of inclusions, decorations and toppings for our customers.

AMARETTI AND MACAROON TOPPINGS

Amaretti and macaroon toppings are oven-baked products made with almond. The taste, aroma, lightness and crunchiness specially developed to become soft in the ice cream are the key characteristics of D'Orsogna amaretti and macaroon toppings. Available in small drops (from 10mm to 35mm) and granules, the amaretti and macaroon family comprises a wide range of chocolate or fat-coated products (such as the traditional dark, milk and white chocolate) and also new strawberry, raspberry, orange and yoghurt coatings.

MERINGUES

Oven baked meringue products, in the best Italian tradition, are sweet, friable and crunchy. All meringue products have different colours and flavours with granules or drop shape, and are available with chocolate and fat coating.

CRUNCH TOPPINGS

Crunch toppings are made using a patented D’Orsogna technology to create a crunchy and friable biscuit as a solution for topping decoration on ice cream cones and sticks. The crunch topping products have particular properties, thanks to our technology, to retain crunchiness even when remaining in contact with the moisture released by the ice cream mix. The crunch topping product range is very versatile in recipe, colour and size. Very small particles (lower than 1mm) of meringue, biscuits and amaretti, can be obtained.

SPONGE CAKE AND BISCUIT TOPPINGS

Sponge cake and biscuit toppings are especially designed for Italian tiramisu ice cream desserts. The D’Orsogna sponge cake topping family gives an easy dosage and spongy texture once in the ice cream.

CHOC-COATED CEREAL TOPPINGS

Choc-coated cereals with rice, flake and ball shape - D’Orsogna Dolciaria has covered all possible customer needs in terms of choc-coated cereal toppings for yoghurt and ice cream.

SOFT INCLUSION

Soft inclusion: a special recipe created by the founder Mr Mario D’Orsogna designed for having soft inclusion even at -20°C have created an incredible explosion of taste, flavour and chewyness.

FILLED PROFITEROLES

Filled profiteroles are a typical product of the finest Italian patisseries that D’Orsogna has successfully managed to produce on industrial scale, retaining the softness and the richness of the filling of the artisanal 'bignè'. Available from 18mm to 38mm, our filled profiteroles create the nicest topping you could imagine.

AMERICAN STYLE TOPPINGS

American style is a new product line, created from traditional US pastries. The most popular inclusions are brownies and cookies with a wide range of different flavours and also inclusions such as choc drops or fruit pieces.

INCLUSION MIXES

Mixes is a new range of products that has been our 2005 best seller. The combination of different flavours and opposite textures creates a unique sensation in the final customer products. Caramel mou soft pieces with turron pieces coated with milk choc or caramelized almond with amaretti granules are just some examples.

CARAMELIZED PRODUCTS

Caramelized products include hazelnut and almond worked with artisanal processes to get real nougat pieces.

GMO AND NUT-FREE TOPPING AND INCLUSION PRODUCTION

Working side by side with its customers, D’Orsogna guarantees its production's GMO-free status. Following this line, D’Orsogna has approached the allergenic risks issue with a policy of complete separation of the production line from potentially dangerous ingredients and from 2005 is building a new factory in order to have two separate production sites, one completely nut free.