For Corriere Cucina, Mara dei Boschi is one of the 55 artisan ice cream shops in Italy. More than an ice cream parlor, it is an experimental ice cream laboratory where Davide Ferrero, 28 years old (who started making ice cream at 18) is constantly looking for innovative combinations. About twenty proposals: salted almond with apricot, the Marotto, ice cream version of gianduiotto, zabaglione with kosher passito, caramel with peanuts and Maladon salt, coconut and yuzu, the Panera, coffee cream. Then many new features, including truffle ice cream, egg cream and white truffle powder. New sorbets with mountain herbs (lemon balm, mallow, chamomile) to inaugurate the healthy ice cream trend.