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The hotel restaurant area is for our country one of the central pillars of the economy. A hotel that wants, not only to survive a difficult season, but also to stand out, progress and stand out from the competition, must offer guests a rich menu that stands out and helps it to make its mark.

In Frulatti, understanding in depth the requirements and challenges faced by hotels and chefscollaborates only with well-known names in the field of dairy, confectionery, fruit, ice cream, chocolate, and in general, everything that can add top flavor to a business: from dairy products, fruits and fruit purees, to cocoa, handmade gelato and fruit in syrup. Offering the highest quality confectionery and bakery raw materials, the evolution of hotel gastronomy is one way.