CREMERIA SCIROCCO
Cremeria Scirocco was born in the spring of 2004 from an idea of Andrea Bandiera. The project takes shape during the summer thanks to a trip to Sicily that brings it closer to the world of slush and Sicilian ice cream. Once in Bologna, the idea materializes more and more until it leads to the creation of the Laboratory in via Barelli 1, inaugurated on March 18, 2005. The basic ideas are simple:
TRADITION – QUALITY – CREATIVITY.
“If you have an apple and I have an apple and we exchange these apples then you and I will still each have one apple. But if you have an idea and I have an idea and we exchange these ideas, then each of us will have two ideas.”
-George Bernard Shaw
HOW IT IS MADE ?
Ingredients & Explanations
Senza Grassi Idrogenati
in our Gelato we do not use hydrogenated fats and mono diglycerides.
Balancing
Gelato is a food with a balance between sugars, fats, proteins, fibers and liquids.
Natural Ingredient
In the Gelato we use natural ingredients such as milk, cream, eggs, etc.
Fruit
In all our sorbets we use real fruit, with over 50%.
Natural Colors
We only use dyes of natural origin.
Natural Flavors
In our Gelato we only use spices and natural flavors, such as Bourbon Vanilla Berry.
HOW IT IS MADE ?
