No. 005 Mb. Grass and grazed milk and cream. We began making Gelato in a 300 sq ft kitchen in 2004, selling in the downtown area farmers markets, following the seasons and listening to the farmers. We still make our gelato this way, & always will. Mascarpone & Berries: Tart, creamy mascarpone cheese gelato carefully folded together with a raspberry, strawberry and blackberry jam. This combination hails from the gelato parlors in Buenos Aires, on hot summer south American nights. Please recycle.