It would certainly be more practical and convenient to use common milk instead of biological first quality milk, hydrogenated fats instead of fresh cream, fruit surrogates instead of seasonal fresh fruit, food additives, sugar substitutes, and artificial aromas to make more inviting low quality gelato, and you could certainly purchase it at a lower price
We want to pursue our distinguishing feature, to produce a Gelato which is:
Hand & Heartcrafted,
exactly how You want it.
Secretly reviewed by a team of food experts, we've been listed among the 60 best Gelaterie of Italy
Artsy, elegant ideas, thought to sweeten most special occasions, as reviewed on "Reporter Sposi" in 2013.
Numbered amongst "Taste Boutiques" on the gourmand magazine "Il Golosario" since 2007 till today
We've been overseas too: our Australian adventure as told by trade magazine "Gelaterie d'Italia"
Local newspaper Gazzetta di Mantova tells about out victory at Gelato World Tour 2013, Rome.
Giuseppe Lancierini, along with two expert helpers, decided to put himself to test, challenging 15 Gelato masters from all over Italy, with
of which characteristic ingredients are passion for Gelato and first quality Bronte's pistacchio. This choice made him gain
ratified by a technical jury who endorsed the "technical perfection" of the flavour proposed by Giuseppe Lancierini.