"I scream,You scream,We all scream for Ice Cream"

Everything you wanted to know about Italian Ice Cream

Archive for Small Group

Giolitti:in Rome Since 1900

 Everything started in 1890 when Giovanni and Bernardina Giolitti opened a dairy in Salita del Grillo in Rome,where was sold milk of their own production coming from the roman countryside. Soon afterwards,thanks to the quality of its products, it became the dairy of the Royal House. After a few years other places named Giolitti were opened,among which there was the historic Uffici del Vaticano Street venue,where one of their sons,Nazareno,and his wife Giuseppina added to the milk sales also a vegetarian restaurant and ice cream production. When the war was over,the activity developed a lot and it became one of the best and most known ice cream kiosk of the capital.

Nazareno’s son,Silvano,took particularly care of ice cream,creating personally the recipes,the same that today his three sons and his wife still preserve;nowadays,after three generations, we can taste the same flavours of the past.

Historical place of meeting for roman people and for the Members of Parliament,it’s also a must for all the tourists who,everyday along the year,visit Rome. In 1960 the Eur,a neighbourhood in Rome, venue was opened,then several franchising activities have been started all over the world (New York,Copenaghen and recently Seul) and a catering service is also provided.

Special Guest:My Grandmother

As I said in my blog presentation my grandmother worked in an ice cream kiosk named La Cremeria di Pusiano,owned by my grandfather’s sister,Luisa. It’s in the centre of a little village near Como,by a little lake.In order to cover better the theme of ice cream I decided to interview her and listen to her experience.

How long did grandad’s sister owned the kiosk and how long did you worked there?

La Cremeria was opened by Luisa in 1963 in the centre of Pusiano,exactly on one side of the little lake,therefore in an awsome position also for tourists;I started working there moreless in the same period but only on Sundays and holidays.

Could you tell me something about the history of that kiosk,I mean,why Luisa opened it?

You know,it was the result of friendship and dissatisfaction about the previous job. She used to work in the hall of a nearby hotel but she could not stand that kind of job;it happened that one of her friend was selling a place on the lake of Pusiano and therefore she decided to start her own activity,also thanks to the same friend who help her through the first period. Another thing to say is that Luisa paid the kiosk little by little,by instalments,thanks to the later profits of the kiosk.

What was exactly the composition of the personnel and which was the opening and closing time?

Well,during the week there were only 3 or 4 people working there together with Luisa,while during weekends we were in 6 or 7 because the clients were more;usually on Saturdays and Sundays some young boys and girls used to help us. As regard the time,it was from 7 a.m. till 10 p.m. except during summer since in the evening was from 9 to 12,after a break for dinner. The closing day was Tuesday.

Tell me something about the production of ice cream.

 We had a small laboratory behind the kiosk but,differently from other ice cream parlours,we didn’t control all the process,in the sense that we had the ingredients ready and we had only to put them in the mixing machine;we used a tin of mixture of flavour and a tin of water for fruit ice cream and a tin of flavour and one of milk for creams. Luisa dealt with suppliers whereas me and your grandfather used to prepare the ice cream and also to sell it. I remember that the little cone cost 1200 liras and the bigger one 3000. La Cremeria was also a bar and therefore we sold any kind of drink and sweets,such as typical cakes. When it opened was one of the few ice cream kiosks nearby and,thanks to its position on the lake,was quite known.

There were a lot of people then…

Of course. During the week there were especially workers in the morning and kids in the middle of the afternoon. The peak period was however the weekend and excatly from 2 p.m. to 7 p.m. Some of the customers were just passing whereas others used to stay at La Cremeria for a while,sitting at the tables in front of the kiosk,in the garden or on the terrace. The busiest day was the one of the village feast when there were also fireworks on the lake and therefore people used to have an ice cream on the terrace watching the spectacle.  Anyway the kiosk used to earn 1 milion liras a day.

The last question,what is the bright side,the advantage of this kind of job? 

First of all the contact with people and the possibilty to see people who come and go,you know,you can’t get bored. Besides it was a little village and therefore we usaully know anyone and so there was also the time for talking with customers;we were in a good position and we loved what we were doing and that’s the most important thing I guess.

La Bottega Del Gelato:Real Italian Ice Cream Since 1964

Ice cream master,decorated with a gold medal from The Italian Academy of Ice cream-making in 2009,Giunetto Cardelli together with his son Marco and his wife Anita runs this ice cream parlour in via Pergolesi 3 in Milan since 1964.

One of the first thing wich meets the eyes is the presence of a great variety of flavours,about 50,divided between creams and the best mediterranean and tropical friuts.The specialty of the Bottega is fruits stuffed with ice cream and decorated with chocolate and creams.

Coming from Ponte Buggianese in Tuscany,Giunetto moved to Milan at the beginning of the 60s and with his brother Ugo started this activity. During the 70s and 80s  Cardelli won a lot of prizes and continued to work with passion. In order to improve the product,the central aspect of the Bottega,he decided in 1979 to modernize the parlour eliminating the outdoor tables. In 1987 his brother Ugo moved to Montecatini and opened another kiosk,whereas Giunetto stayed in Milan. Through all of this time Cardelli tried new ways to exalt sherbets and ice creams;he improved the parlour,making it elegant and cosy,too. Nowdays Giunetto is also a consultant for his collegues and anyone who wants to work in the ice cream world.

The Bottega has a laboratory where the ice cream is made and where tradition and innovation live together. The lab is visible from the kiosk in order to allow the costumers to see how they work and guarantee the quality. Another essential element is hygiene:the personnel is taught to offer the highest levels of it and periodically there is a control by the Milan laboratory CMA.

ICECREAMISTS:licenced to chill

“To liberate the world from ordinary ice cream,one lick at a time. Armed only with scoopfuls of satire,subversion and our trusty spoons,the Icecreamists venture where other ice cream brands fear to tread in a new cold war that fuses couture with cream and a rocket-fuelled blend of kaleidoscopic cool and heart-stopping grooves”.

The Icecreamists is a sort of movement which involves ice cream, with its mission and manifesto. It’s about ice cream,rock and trasgression and it makes its apparition through quick exhibition. The last one was in London at Selfridges,where was created a club named The Icecreamists from the 10th of september to the 31st of october.

This exhibition was characterized for the presence of unusual ice cream flavours and for the spectacular use of colours and graphic elements in every room. As a matter of fact everything in the club recalls rock,from dark or shocking colours to the music,from the sexy personnel to the provocative artistic works projected in the rooms.

In such an English event there was a part of Italy:Roberto Lobrano,the master ice cream maker from Liguria, contributed to the project creating the production line and the original recipes of the unusual flavours (in 2001 he also tested the first italian music ice cream kiosk in Celle Ligure:the Ice Rock Cafè).

To know more about Icecreamists visit the website:www.theicecreamists.com

Grom:from Turin to the world

Grom started its activity in 2003 in Turin and in 2007 opened its first ice cream parlour in New York;in the following years they reach Paris and Tokyo.What is the secret of its success? How come that a small group succeeded in selling ice cream around the world? The answer is in the production:

in 2005 they opened a  production laboratory where they prepare the mixture for the other Grom’s kiosks. The liquid mixtures are controlled by a team of experts and then distributed 3 times a week,like there where milk,to every parlour and there whipped. The centralization of this first production step allows Grom to keep the productive rigour and to use some kind of fruits available only in their consortium and not in the general markets of each town. Besides the ice cream is whipped every day in Grom’s kiosks in order to get the best quality.

The production pinciples are:

  • only fresh and seasonal fruit also coming from Grom farm Mura Mura in Castiglione d’Asti;
  • no colouring agents or additives;
  • mountain water coming from Lurisia;
  • fresh milk and eggs;
  • the best coffee and cocoa from Central America.