Our ice cream is made from the finest ingredients from all over the world, and we only use seasonal fruit from Morocco, grown by local small-scale producers.
Our comprehensive research into local culinary culture and tradition has led us to be the first to offer “Moroccan flavours” to our customers. The result are flavours like Amlou – made with Argan oil and almonds – Chebakia – inspired by a honey-based pastry eaten during Ramadan – Sellou – made with sesame seeds and almonds – Taliouine Saffron, and our flavour featuring 6 Spices typical of Morocco.
Being part of Slow Food Morocco is proof of our commitment to protecting and promoting the most important local presidia. This is our way of supporting and bolstering an important aspect of traditional Italian cuisine by integrating it with local culture and traditions.
Avocado, Dates and Walnuts
Fior di latte
Natural Vanilla Bean
Pineapple and Ginger
Almonds and Honey
Avocado, Dates and Walnuts
Chocolate and Chilli Pepper
Chocolate and Cinnamon
Chocolate and Mint
Chocolate, Ginger and Lime
Himalayan Salt Caramel
Moroccan 6-Spice Cream
Pine Nut, Honey and Cinnamon
Pistachio and Saffron
The almond tree is hardy and woody. It doesn’t require chemical fertilizers or pesticides and grows well even in areas with dry, shallow and poor soil conditions. Almond, Prunus dulcis, is also the name of the edible seed of this tree, a type of dry fruit with many beneficial properties. It is a member of the Rosacee family, the same species as the peach tree. It grows up to 10 meters tall and its seeds, almonds, are enclosed in a hard, woody shell that is in turn enclosed in an outer covering called a hull. Depending on the cultivations, harvesting is carried out from the end of August to the beginning of October. Almonds are high in protein, easy to digest and help our bodies produce energy; they are a rich source of vitamins B1, B2, B3, B5, B6, contain 23.8 mg of vitamin E per 100 g serving, and are also a good source of vitamin J.
They contain the essential minerals calcium, magnesium, iron, potassium, phosphorus, copper, magnesium, zinc, selenium and manganese. Classified as almond, it is recognized as a traditional Sicilian product and listed in Prodotti agroalimentari tradizionali italiani (P.A.T), an official approval listing for traditional regional products in Italy.
Found in most dishes in Moroccan cuisine, spices are what give Moroccan food its unique and particular flavour: from Fez to Marrakech, a stroll through the colours and aromas in souks. The fragrances of many spices linger in Moroccan souks in a triumphant sensory experience where olfactory pleasures stimulate your sense of smell and blend in with the visual delights. At the markets, the spice vendor stalls create extraordinary colourful compositions: the red of paprika, the beige of cumin, the yellow of turmeric, the green of aniseed… These natural products are presented in wicker baskets or plastic bins, carefully arranged in tiny mounds. With a wealth of knowledge about spices and their properties, thanks to these seeds and powders, Moroccans prepare and eat extremely fragrant food. For centuries spices, an integral part of the country’s cuisine, have been used to season traditional dishes. Spices have medicinal properties and can even help digestion. Cinnamon, coriander, saffron and cumin lend a unique taste to local specialties. And we mustn’t forget ras elhanout, an ingenious mix of spices which is a must when making cuscus or tagine.
In the foothills of the Rif Mountains in North-eastern Morocco, there is a village, or rather a series of scattered houses, called Zerradoun. Zerradoun has something that distinguishes it from other villages in the area: situated between two valleys, surrounded by mountains and fields of durum wheat and barley, it has two sources of salt water. The saltpans – used to collect salt water for evaporation – are over 200 years old and are bordered by dry-stone retaining walls. Local women – members of the Al Wifak (meaning “agreement” in Arabic) cooperative – collect the salt from the salt water using the same procedure today as in the past. The process for extracting salt is quite simple but time-consuming. After it has been poured into a tank for first evaporation, the water from the saline source is transferred to the pans and left for five days. Production begins around the middle of May and continues for three or four months, depending on weather conditions (a lot of sun is required). Zerradoun Salt is rich in minerals and has a high-iodine content.
The argan tree is similar to the olive tree and can only be found on the Southern coast of Morocco, between Safi (to the North) and Goulimime (to the South), in a dry, poverty stricken area that is extremely hot in summer. From time immemorial, the oil extracted from its kernels, which mature in late July and early August, has always been a fundamental ingredient in Berber cuisine. The Berbers are a Semitic ethnic group indigenous to North Africa since before the Arab conquest in the 7th century. Fifty kilos of the fruit (kernels) are required to produce half a litre of oil: a very low yield considering the long and laborious production process.
Women handle most of the production; ancient knowledge and techniques are handed down from mother to daughter. With quick, repetitive movements and the use of a stone, they break the hard shells of the nuts, extract the kernels and then grind them to obtain a pasty substance. A small quantity of warm water is then added to facilitate extraction of the oil when the mixture is pressed through a simple mill made from two grinding stones. Argan oil has a deep gold colour; the taste is sharp, like hazelnuts, with a strong toasted aroma. A few drops are added at the end of cooking times for cuscus and fish and meat tagine, and it goes well with crudités. It can be eaten raw spread on a simple slice of bread. You’ll find it in our Amlou ice cream flavour.
Coffee is a drink prepared by grinding the seeds (coffee beans) from several species of small tropical trees from the Coffea genus, a member of the Rubiaceae family, a classification of flowering plants (angiosperms) with over 600 families and 13,500 species. The Coffea grows in tropical and equatorial regions where it is always spring or summer. It is not climate change but rather the rainy season that makes the white, fragrant flowers blossom. There are several species of the Coffea genus, the most common being Coffea arabica, Coffea canephora (Robusta coffee), Coffea liberica (Liberean Coffee) and Coffea Excelsa.
The cocoa tree (Theobroma cacao) grows in the tropics, between 10 and 20 degrees north and South of the equator, in an area also called “The Cocoa Belt”. The first to cultivate the cocoa tree were the Maya around the year 1000 B.C. The tree begins to bear fruit after five years and it takes ten years for an optimal yield. It has a fruitful lifespan of only twenty-five years. The fruit, called the cacao pod, goes from brownish/yellow to purple when ripening and contains 20 to 40 seeds, commonly known as coffee beans. Before turning the cocoa into chocolate, the beans are roasted and take on the characteristic colour of cocoa. After roasting, the shell is removed from the cacao beans which are then ground into a finer cocoa paste.
Protected Designation of Origin (PDO) and Slow Food Presidia
Known as “green gold” due to its unique flavour, this pistachio is produced in Bronte in Sicily. The pistachios are harvested by hand only in odd years between the end of August and the beginning of September. Production never exceeds thirty thousand kilograms. We use only 100% pure PDO Bronte Green Pistachios without added natural or artificial flavours. This pistachio has a unique, distinctive taste, with a strong aroma, and its soft colouring is a result of the toasting process and not the use of artificial colouring.
Protected Geographical Indication (PGI) and Slow Food Presidia
Unanimously recognized as the best hazelnut in the world because of its flavour and superior aroma after toasting. Harvest is carried out when the hazelnuts are mature and they fall naturally off the tree. The hazelnut is protected by an Italian law that limits authorized growth to certified hazelnut plantations with a maximum yield that cannot exceed 3400 kilograms per hectare. We use 100% pure Trilobata hazelnuts. A unique flavour in its sweetness.
We believe that any child’s birthday party is an event to remember. We offer original entertainment, performances, and dress-up activities for all the little playmates to enjoy.
For every ice cream you purchase, you will receive a sticker for your loyalty card. Request a Panna Loyalty Card. By filling in the information requested, you can choose between a free cone or cup.
Whatever your favourite flavours, we’ll deliver them to your home ready for serving.
T: +212 (0) 524.436.565
An important party becomes better and more original if Panna is there. Whether it’s a wedding, a birthday, a graduation or a business event, finish it in style and goodness with ice cream from Panna.