When ice cream speaks the language of memory

On a warm early summer afternoon, the counter fills with waffles, cones, and cups. But what happens in our workshop goes beyond the act of serving: it's a slow dialogue with living ingredients, with the ever-changing materials, and with the land that has given us so much.
Being ranked 25th among Dissapore's "100 Best Ice Cream Shops" in Italy isn't just a milestone for us, but rather recognition of what we already experience every day.


It's not a number, it's a story made of hands, yeast, cold, and taste.

“Ice cream, like all our leavened products, is born from thought, not haste.”

Because this recognition truly belongs to us

Because the ice cream we make isn't an add-on to our journey: it's an integral part of it.
It comes from the same values ​​with which we knead bread or panettone: slowness, care, real ingredients.
Making it into the Top 25 means that someone has tasted, recognized, and appreciated what is everyday life for us.
It is the confirmation that choosing the artisanal path, even when it is more difficult, produces beauty.

Behind the cup: our philosophy

When we serve ice cream, we don't just want it to taste good.
We want you to tell something.
What scents of Irpinia.
May it taste of chestnuts, hazelnuts, citrus fruits, and herbs gathered in the fields.
That you speak of time that has not been chased.
This recognition gives us a voice: it says that yes, even ice cream can be thought of, canonically reasoned, consistent with “Eating Reasonedly”.

Awareness and the future

We haven't reached "the end of the line."
This award is an incentive to continue studying, experimenting, and respecting.
Every new flavor we create, every cup we serve, carries with it a responsibility to those who choose to taste us.
And towards the land that created us.
The gelato is fresh, but not rushed. It's artisanal, but not self-referential.
And today we have one more reason to serve it with pride.

A sweet invitation

Come visit us, share a cup, observe the counter and the laboratory pulsating behind the glass.
Try a flavor that has received national recognition, but which for us is just "ice cream made the way we like it."
And discover with us that the best sweetness is that which comes from reason, from the territory, and from time.