Technical arrangements for selling ice cream have three main goals: ensuring the perfect visibility of the product, its perfect storage and the high level of service. What are the must-have machines for the preparation and storage of artisanal ice cream and what does...
Whether it’s a bar, an ice cream parlor or a chic wine bar, the display layout matters. The simple functionality is not enough to attract the attention of the customer and, above all, to retain him: furnishing a bar also means focusing on aesthetics and identity...
Selling ice cream outdoor is an ancient art that coexists today with innovative equipment. Ice cream street displays evoke the charm of a time long past: the ice cream cart knew how to bring happiness to young and old alike, calling everybody together to celebrate a...
The goodness of artisan gelato is a direct consequence not only of the raw material, but also of the way it is stored. Following the right steps is important, not only to maintain the aesthetic quality of the product, but also to preserve the pleasure of tasting. Both...
Today, March 24th, we celebrate “The European Day of Artisan Gelato”. For the 10th edition of the special anniversary of Gelato Day “Dolce Sinfonia” has been chosen as the official flavor, according to the recipe signed by Silvia Chirico of...
