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...
What are the basic requirements Small ice cream parlors require inch-by-inch design and extremely strict space division. Unlike larger stores and craft workshops, there is very little room to maneuver and so are the options for structuring environments. Perfectly...
From February 19 to 22, the 13th edition of the Intersicop fair was held in Madrid (IFEMA), the first show on the international calendar, the only specialized professional event in Spain and the reference fair for the Ibero-American market, bringing together the...
The contemporary ice cream shop is versatile, efficient and visually essential. At the same time, it is increasingly attentive to innovative solutions in terms of technology, to simplify the service and achieve the highest level of quality. The keystone of the project...
