2015
ANEKORAMA |
107
In beautiful premises created by the Ital-
ian Studio FPAA, ice-cream made of fresh
milk can be savored in flavors that vary ac-
cording to seasonal raw materials: organ-
ic tangerine, beetroot-fennel root-pear,
malotira (Cretan herb), fruits of the forest,
and Italian chocolates are imported to
guarantee their high quality. In Delizia,
one can savor waffles, pure frozen Chania
yoghurt and the popular Affogato
ice-cream with espresso dessert, the
best way to enjoy coffee!
“lampone” (raspberry), tiramisu, beer sor-
bet, watermelon, and many others. Freshly
prepared whipped cream and syrups are
used, together with fruits from local pro-
ducers, whereas other raw materials like
Tahiti vanilla and the best French, Swiss,
