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

Everything you wanted to know about Italian Ice Cream

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.

Pino Scaringella:the Ambassador of Italian Ice Cream

Pino Scaringella is an ice cream-makig master coming from Turin,who is considered a sort of “ambassador” of italian ice cream in the world and who taught generations of young  successful artisans.

His passion for ice cream started when he was a kid,because his father and his family used to trade in lemons;selling them to ice cream-makers and other customers they turned them into several products,such as juice,ice cream,etc. Since that moment he started producing ice cream and in the 80s he also started teaching,after different experiences around Europe. After that he exported italian tradition in loads of countries such as Australia, Japan, Canada, USA, Guatemala, Honduras, ect.

Here it’s an interview at Sigep where we can know more about Pino Scaringella;the interview is in Italian.

Florence The Capital of Ice Cream

Florence turned into an outdoor ice cream kiosk! The only obligation? Taste it! It’s the “Florence Ice Cream Festival” programmed from the 28th to the 31st of May in the most important town squares.

The main idea is to transform the Tuscan city in a thematic park to guide the tourists through spectacular locations where they can discover the secrets of Italian ice cream. Santissima Annunziata Square will be turned into the Homemade Ice Cream Village with masters ice cream-makers coming from all over Italy;the protagonists will be children thanks to funny and educational activities with the collaboration of the Innocenti Institute. In the Salone de’ Cinquecento in Palazzo Vecchio there will be the inaugural convention,Piazza della Repubblica will be the house of the Industrial Ice Cream Village,other places of interest will be the city centre ice cream kiosks.To enter the area it will be possible to buy the event electronic card.

To enrich the event there will be a series of meetings and workshops about ice cream;in Santissima Annunziata Square will be organized an exhibition about the history of ice cream and the development of the productive techniques. 

Among the goals of the event there is the idea to increase the consciousness in the consumers of the quality of the italian ice cream production. From Florence will start also the campaign to recognize the STG for ice cream in Bruxelles.

Carpigiani Gelato University

Carpigiani University is a cultural project to support the development of ice cream kiosks in the world and spread some knowledge about italian ice cream. The essencial aim is to assist and prepare the entrepreneurs all over the world who want to open an ice cream parlour and the ones who had already do that, but who want to confirm the excellence of italian tradition.

“The protection and devolopment of the ice cream-making art,the general training for industries and the information of customers about the delights of italian tradition are our central mission.”

The University tries to open its courses to as many people as possible and therefore it uses different tools:online classes,courses in classrooms,travelling ones,personalised classes by the University or the customer. The classes are in Italian,English,French and German  both in the central seat in Bologna and in the ones abroad. There are six courses which last three weeks and the teachers are experts known internationally.

Carpigiani Gelato University is linked to other important universities to keep the competence and development of italian ice cream at high levels.

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

Homemade Vs Industrial

The homemade ice cream is brought to a solid and creamy state through the mixing and the freezing of the initial mixture of ingredients; as a matter of fact during the freezing process, air is added in order to give softness to the cream. The main difference between homemade and industrial ice cream is  exactly in the amount of air. To give a name to that characteristic it’s been introduced the concept of overrun,which represents the volume increase per cent of the ice cream mixture. As regards the homemade one the overrun is 40%-60% whereas for the industrial ice cream is 100%-130%.

The homemade ice cream differenciate itself also for the presence of fresh ingredients and therefore it must be sold and consumed in few days after its production.