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

 

Our Ideas

Tradition

A succession of just a few flavors that we create. Normally, ice cream flavors, depending on the season and customer requests, may undergo rotations. This is to give maximum freshness and quality

Quality

All the raw materials we use are without preservatives, dyes and artificial flavors; they are also absolutely free of trans fats. Particular attention to people with food intolerance: all our fruit sorbet are made without dairy products.

Cordiality

All the processes (gelato, semifreddo, sorbets, cakes, etc. ..) take place in a fully visible laboratory. This way you can observe all the procedures: we will be happy to answer all your questions!

FIND MORE ABOUT OUR PRODUCTS

Our Awards

SOME AWARDS WE ARE PROUD OF

HOW IT IS MADE ?

Ingredients & Explanations

HOW IT IS MADE ?

Ingredients & Explanations

The Team

Filip Flekks

Mara, Andrea and our Team Lyuba, Rossella and Giuseppe.

WHY NOT BOOK A

Andrea Bandiera Courses

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